Soufflé Pancakes
Light and airy Japanese soufflé pancakes, perfect for a show-stopping brunch, made with simple ingredients and gentle techniques.
Ingredients
For the pancake batter
- 2 large large eggs (separated) Separate eggs while cold for easier handling.
- 2 tablespoons milk
- ½ teaspoon alcohol-free vanilla extract
- 1 teaspoon lemon zest (optional) Brightens flavor.
- ¼ cup all-purpose flour Fluffed, spooned, and leveled.
- ¼ teaspoon baking powder
- ½ teaspoon white vinegar (or lemon juice) Helps stabilize the meringue.
- 2 tablespoons granulated sugar For meringue.
- Oil (neutral oil, for cooking) For the skillet.
For serving
- Sweetened whipped cream See below for optional recipe.
- Assorted berries Strawberries, blueberries, raspberries.
- Powdered sugar For dusting.
- Maple syrup For serving.
For the optional whipped cream
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar Adjust to taste.
- ½ teaspoon vanilla
Instructions
Make the soufflé pancake batter
- Separate eggs while cold for easier handling. Bring egg whites to room temperature for better volume.
- Whisk the yolks with milk, vanilla, and lemon zest until combined.
- Sift the flour and baking powder into the yolk mixture. Stir gently until smooth. Do not overmix.
- In a clean, dry bowl, whisk the egg whites with the vinegar until foamy. Gradually add the sugar and whisk to glossy, medium-stiff peaks.
- Fold one scoop of meringue into the yolk batter to loosen it. Then gently fold in the remaining meringue in two additions.
Cook the pancakes
- Heat a nonstick skillet over the lowest medium-low heat. Lightly oil and wipe excess.
- If using metal pancake rings, oil them and place on the skillet. Spoon thick batter into rings.
- Cover the pan and cook gently for 4–6 minutes until they rise and cook through.
- Remove the lid, carefully flip, cover again, and cook for 2–3 more minutes until golden and set.
Make the optional whipped cream
- Chill a metal bowl and beaters for 10 minutes in the fridge for best results.
- Whip the cold heavy cream with sugar and vanilla until soft peaks form.
Serve
- Plate a stack of two pancakes, dollop with whipped cream, scatter fresh berries, and finish with a dusting of powdered sugar and a drizzle of warm maple syrup.
Notes
For gluten-free, substitute with a gluten-free flour blend. For dairy-free, use a plant milk and a dairy-free whipped topping.