Description
Light, airy, and jiggly—these Japanese soufflé pancakes are easier to make than you think. With just a few ingredients and the right folding technique, you can recreate this viral breakfast favorite right at home.
Ingredients
2 large eggs (separated)
2 tbsp whole milk
½ tsp vanilla extract
1 tsp lemon zest (optional)
¼ cup all-purpose flour
¼ tsp baking powder
½ tsp white vinegar (or lemon juice)
2 tbsp granulated sugar
Neutral oil (for greasing pan)
Optional Toppings:
Sweetened whipped cream
Assorted berries
Powdered sugar
Maple syrup
Optional Whipped Cream:
½ cup cold heavy cream
1 tbsp granulated sugar
½ tsp vanilla extract
Instructions
1. Whisk egg yolks, milk, vanilla, and lemon zest until smooth.
2. Sift in flour and baking powder. Stir to combine.
3. In another bowl, beat egg whites with vinegar until frothy. Gradually add sugar and beat to stiff peaks.
4. Fold ⅓ of the meringue into yolk mixture to lighten it. Gently fold in the rest without deflating.
5. Preheat a nonstick pan over low heat and grease lightly with oil.
6. Spoon or pipe tall mounds of batter onto the pan.
7. Cover with a lid and cook for 7–8 minutes.
8. Flip gently, cover again, and cook another 5–6 minutes until golden and cooked through.
9. Serve immediately with your favorite toppings.
Notes
Use a piping bag with a round tip for the tallest pancakes.
Do not overmix the meringue or batter.
Cook low and slow (285–320°F) to avoid burning.
Slight deflation after cooking is normal.
Nutrition
- Serving Size: 2 pancakes
- Calories: 375.3
- Sugar: 26.2
- Sodium: 155.5
- Fat: 10.9
- Saturated Fat: 3.7
- Unsaturated Fat: 5.5
- Trans Fat: 0
- Carbohydrates: 50.9
- Fiber: 0.8
- Protein: 16.8
- Cholesterol: 375.6