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Ultra-Fluffy Japanese Soufflé Pancakes

Light, airy, jiggly Japanese-style soufflé pancakes made with whipped egg whites for a cloud-like texture.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180

Ingredients
  

Pancake Batter
  • 2 large eggs separated
  • 2 tbsp whole milk
  • 0.25 tsp vanilla extract
  • 0.25 cup all-purpose flour
  • 0.5 tsp baking powder
  • 2 tbsp granulated sugar
  • 0.125 tsp cream of tartar optional

Equipment

  • Mixing bowls
  • Nonstick skillet
  • Spatula
  • Hand mixer or stand mixer

Method
 

  1. Whisk egg yolks with milk and vanilla until smooth. Sift in flour and baking powder and mix gently.
  2. Beat egg whites until foamy, add sugar gradually, and whip to stiff glossy peaks.
  3. Fold one-third of the meringue into yolk batter, then gently fold in the rest.
  4. Heat a lightly greased nonstick skillet over very low heat.
  5. Spoon batter into tall mounds, cover, and cook 4–5 minutes with a little added steam.
  6. Flip carefully, cover again, and cook another 3–4 minutes until set.
  7. Serve immediately with powdered sugar or desired toppings.

Notes

Serve immediately for best texture. Pancakes will deflate slightly as they cool.