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Fluffy Japanese Soufflé Pancakes

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Light, airy Japanese soufflé pancakes with a jiggly texture, perfect for a special brunch or cozy breakfast. Made with simple pantry ingredients and cooked gently with steam for a cloud-like softness.

Ingredients

Scale
  • 3 large eggs, separated (room temperature)
  • 1/4 cup (30 g) all-purpose flour, sifted
  • 3 tablespoons (45 ml) whole milk (or almond/oat milk)
  • 1 tablespoon (12 g) granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Powdered sugar for dusting (optional)
  • Maple syrup or honey (optional)
  • Fresh berries or sliced fruit (optional)
  • Whipped cream (optional)

Instructions

  1. Separate the eggs carefully into yolks and whites, ensuring no yolk mixes with the whites (about 5 minutes).
  2. To the egg yolks, add milk, vanilla extract, and sugar. Whisk until combined. Sift in flour, baking powder, and salt, then mix gently until just smooth without overmixing (about 5 minutes).
  3. Using an electric mixer, beat the egg whites on medium speed until foamy, then increase to high speed and beat until stiff peaks form (3-5 minutes).
  4. Fold about one-third of the whipped egg whites into the yolk batter gently to lighten it. Then fold in the remaining whites carefully with a spatula using sweeping motions to keep the batter airy and glossy.
  5. Preheat a non-stick pan over low heat. Lightly grease ring molds and place them in the pan. Spoon batter into molds filling about 3/4 full. Cover the pan with a lid to trap steam.
  6. Cook for 4-5 minutes on one side until the bottom is golden and batter mostly set. Carefully flip the molds or pancakes, cover again, and cook another 4-5 minutes until pancakes jiggle but hold shape.
  7. Remove pancakes gently from molds with a spatula. Dust with powdered sugar, add syrup or toppings, and serve immediately.

Notes

Use room temperature eggs for better volume. Whip egg whites in a clean, dry bowl to stiff peaks. Fold whites gently to keep batter airy. Cook on low heat with lid to trap steam and prevent browning. If pancakes brown too fast, lower heat. Using ring molds helps achieve signature height and jiggle. Refrigerate leftovers up to 2 days; reheat gently in pan with lid. Avoid microwaving to prevent rubbery texture.

Nutrition

Keywords: Japanese soufflé pancakes, fluffy pancakes, jiggly pancakes, brunch recipe, easy pancakes, cloud pancakes

Find it online: https://forkifyfun.com/fluffy-japanese-souffl-e-pancakes-recipe-5-easy-steps-for-jiggly-texture/