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Fluffy Japanese Soufflé Pancakes

Tall, airy, and jiggly Japanese soufflé pancakes that melt in your mouth – perfect for a café-style breakfast or dessert.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 pancakes
Course: Breakfast, Brunch, Dessert
Cuisine: Café-style, Japanese
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Pancakes
  • 2 large eggs separated
  • 2 tbsp whole milk
  • 0.25 cup all-purpose flour
  • 0.5 tsp baking powder
  • 2 tbsp granulated sugar
  • 0.25 tsp cream of tartar or lemon juice
  • 0.5 tsp vanilla extract
  • 1 tbsp unsalted butter for greasing pan
For Serving
  • powdered sugar
  • fresh berries
  • whipped cream
  • maple syrup

Equipment

  • Mixing bowls
  • Whisk or hand mixer
  • Nonstick skillet
  • Ring mold (optional)
  • Spatula

Method
 

  1. Whisk egg yolks, milk, and vanilla. Sift in flour and baking powder, mix gently.
  2. Beat egg whites with cream of tartar, adding sugar gradually, until stiff glossy peaks form.
  3. Fold egg whites into yolk mixture in 3 additions.
  4. Heat nonstick skillet on low, grease with butter.
  5. Spoon batter into tall rounds (use ring mold if desired). Cover and cook 4–5 minutes.
  6. Flip carefully and cook 3–4 more minutes until golden and set.
  7. Serve immediately with powdered sugar, berries, whipped cream, or syrup.

Notes

Soufflé pancakes should be eaten fresh; they deflate after cooling. Use low heat for even cooking.