Fluffiest Japanese Soufflé Pancakes: 1 Amazing Dessert!
Learn how to make the fluffiest Japanese soufflé pancakes, a viral sensation that brings a touch of dessert magic to your breakfast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4-6 pancakes
- Category: Breakfast/Dessert
- Method: Pan-fried
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggs, separated
- 2 tablespoons granulated sugar, divided
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 tablespoon vegetable oil, plus more for cooking
Instructions
- In a medium bowl, whisk together the egg yolks, 1 tablespoon of sugar, milk, and vanilla extract until well combined.
- In a separate small bowl, whisk together the flour, baking powder, and salt. Add this dry mixture to the egg yolk mixture and whisk until just combined.
- In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 1 tablespoon of sugar and continue beating until stiff, glossy peaks form.
- Gently fold about a third of the whipped egg whites into the yolk mixture to lighten it. Then, carefully fold in the remaining egg whites until just incorporated, being careful not to deflate the batter.
- Heat a non-stick skillet or griddle over low heat. Lightly grease with vegetable oil.
- Pour about 1/4 cup of batter for each pancake onto the skillet. You can use a ring mold or create tall mounds of batter to help them keep their shape.
- Cover the skillet and cook for 5-7 minutes, or until the bottoms are golden brown and bubbles appear on the surface.
- Carefully flip the pancakes and cook for another 5-7 minutes, uncovered, until cooked through and golden brown on the other side.
- Serve immediately with your favorite toppings like whipped cream, fruit, or syrup.
Notes
- Ensure your skillet is on very low heat to prevent burning before the pancakes cook through.
- Do not overmix the batter after adding the flour or folding in the egg whites, as this can make the pancakes tough.
- Serve these pancakes fresh off the griddle for the best fluffy texture.
Nutrition
- Serving Size: 1 pancake
- Calories: Approximately 150-200 (will vary based on toppings)
- Sugar: Approximately 10-15g
- Sodium: Approximately 100mg
- Fat: Approximately 5-8g
- Saturated Fat: Approximately 1-2g
- Unsaturated Fat: Approximately 4-6g
- Trans Fat: 0g
- Carbohydrates: Approximately 20-25g
- Fiber: Approximately 1g
- Protein: Approximately 3-5g
- Cholesterol: Approximately 50mg