Description
Tall, cloud-like Japanese Soufflé Pancakes made with whipped meringue folded into a light batter. Soft, jiggly, and melt-in-your-mouth delicious—these pancakes are a brunch showstopper that’s surprisingly simple to make at home.
Ingredients
For the batter:
2 large eggs (separated)
2 tbsp (30 ml) milk
½ tsp vanilla extract
1 tsp lemon zest (optional)
¼ cup (30 g) all-purpose flour
¼ tsp baking powder
For the meringue:
½ tsp white vinegar or lemon juice
2 tbsp (25 g) granulated sugar
Other:
Neutral oil, for cooking
Optional toppings:
Sweetened whipped cream
Fresh berries
Powdered sugar
Maple syrup
For the whipped cream (optional):
½ cup (120 ml) cold heavy cream
1 tbsp (13 g) granulated sugar
½ tsp vanilla extract
Instructions
Separate eggs into two bowls.
Whisk yolks with milk, vanilla, and lemon zest. Sift in flour and baking powder; mix until smooth.
Beat egg whites with vinegar until frothy. Add sugar gradually, beating until stiff peaks form.
Gently fold ⅓ of meringue into yolk batter, then fold in the rest carefully.
Preheat a lightly oiled nonstick pan over low heat. Spoon or pipe tall mounds of batter.
Cover and cook 7–8 minutes. Flip gently, cover, and cook another 5–6 minutes.
Serve immediately with toppings of choice.
Notes
Ensure bowls are clean for stable meringue.
Keep heat low to prevent burning.
Ring molds help achieve extra height.
Covering the pan traps steam for fluffy texture.
Best eaten fresh—soufflé pancakes deflate as they cool.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Brunch
- Method: Stovetop
- Cuisine: Japanese