Ingredients
Pancake Batter
- 2 large eggs, separated
- ¼ cup milk
- ½ tsp vanilla extract
- ¼ cup all-purpose flour
- ½ tsp baking powder
- 2 tbsp granulated sugar
- ⅛ tsp cream of tartar (optional)
For Cooking
- Butter or oil for greasing
- 1 tbsp water
Optional Toppings
- Powdered sugar
- Maple syrup
- Fresh berries
- Whipped cream
Instructions
1. Prepare the Batter
- In a bowl, whisk together the egg yolks, milk, and vanilla extract.
- Sift in the flour and baking powder and mix until smooth.
2. Make the Meringue
- In a separate clean bowl, beat the egg whites until foamy.
- Add the cream of tartar if using.
- Gradually add the sugar while beating until stiff, glossy peaks form.
3. Combine
- Gently fold one-third of the meringue into the yolk mixture.
- Fold in the remaining meringue in two additions, being careful not to deflate the batter.
4. Cook the Pancakes
- Lightly grease a nonstick skillet and heat over very low heat.
- Spoon tall mounds of batter into the skillet.
- Add 1 tbsp water to the empty part of the pan and immediately cover with a lid.
- Cook for 4–5 minutes.
- Carefully flip the pancakes.
- Add another small splash of water, cover, and cook for 4–5 minutes more until fluffy and cooked through.
5. Serve
- Transfer to serving plates.
- Dust with powdered sugar and add your favorite toppings.
Tips
- Use a clean, grease-free bowl when whipping the egg whites.
- Fold gently to keep as much air in the batter as possible.
- Cook on very low heat to ensure the center cooks through without burning.
- Serve immediately for the best texture.
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Servings
2 servings
Nutritional Information (Approximate per serving)
- Calories: 180–240 kcal
- Protein: 7–9 g
- Fat: 4–6 g
- Carbohydrates: 25–30 g
- Fiber: 0–1 g
- Sugar: 10–12 g
Conclusion
Japanese-Style Soufflé Pancakes are soft, airy, and wonderfully light. Their signature fluffy texture makes them a memorable breakfast treat that’s surprisingly simple to make at home.