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Japanese Soufflé Pancakes with Syrup

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Japanese Soufflé Pancakes are airy, jiggly, and sky-high pancakes with a delicate sweetness and melt-in-your-mouth texture. Served with syrup and your favorite toppings, they make for a visually stunning and delicious breakfast or brunch treat.

Ingredients

Units Scale
  • 2 large eggs, separated
  • 2 tbsp milk
  • 1/4 tsp vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp lemon juice or 1/8 tsp cream of tartar
  • 2 tbsp granulated sugar
  • Vegetable oil or butter, for cooking
  • Maple syrup or pancake syrup, for serving

Instructions

  1. Separate the eggs into two clean bowls.
  2. In the yolk bowl, whisk together egg yolks, milk, vanilla extract, and sifted flour with baking powder until smooth.
  3. Add lemon juice or cream of tartar to the egg whites and beat with a hand mixer until soft peaks form.
  4. Gradually add sugar to the egg whites while continuing to beat until stiff peaks form.
  5. Gently fold the meringue into the yolk batter in 2–3 additions, being careful not to deflate the mixture.
  6. Heat a nonstick skillet over low heat and lightly grease with butter or oil.
  7. Spoon or pipe the batter into tall mounds, using a ring mold if available. Cover and cook for 4–5 minutes.
  8. Flip carefully and cook the other side for another 4–5 minutes, covered, until golden and puffed.
  9. Serve immediately with syrup, whipped cream, or fruit.

Notes

  • Use a ring mold for uniform height and shape.
  • Do not overmix the batter to retain the fluffiness.
  • Cook on low heat to avoid burning and to cook through evenly.
  • Top with fruit, cream, or powdered sugar for café-style presentation.
  • Enjoy immediately, as they deflate over time.

Nutrition

Find it online: https://tastyera.com/japanese-souffle-pancakes-with-syrup/