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Japanese Souffle Pancakes

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Fluffy and airy Japanese souffle pancakes that melt in your mouth, perfect for a delightful brunch experience.

Ingredients

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  • 4 large eggs
  • 1/4 cup milk
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Butter for cooking
  • Powdered sugar for serving
  • Maple syrup or fruit for serving (optional)

Instructions

  1. Separate the egg yolks and whites into two different bowls, ensuring no yolk sneaks into the whites.
  2. Whisk together the yolk mixture: In the bowl with the yolks, whisk together the milk, vanilla extract, and sugar until combined and slightly frothy.
  3. Combine the dry ingredients: Sift the flour and baking powder into the yolk mixture, mixing gently until just combined.
  4. Beat the egg whites until soft peaks form.
  5. Fold in the whipped egg whites into the yolk mixture, being careful to maintain the volume.
  6. Heat a non-stick pan over low heat and grease it generously with butter.
  7. Pour the batter using a ring mold into the pan, cover, and cook for about 4-5 minutes.
  8. Flip the pancake using a spatula, cover, and cook for another 4-5 minutes until golden brown.
  9. Serve the pancakes warm, dusted with powdered sugar and drizzled with maple syrup or topped with fresh fruits.

Notes

Ensure your egg whites are at room temperature for better volume. Cooking over low heat helps the pancakes rise perfectly without burning.

Nutrition

Find it online: https://ameliasweets.com/2026/08/07/japanese-souffle-pancakes/