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Fluffy Japanese Souffle Pancakes: The Best You’ll Ever Make

Fluffy Japanese Souffle Pancakes
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Learn how to make the lightest, fluffiest Japanese souffle pancakes that will melt in your mouth.

Ingredients

Scale
  • 2 large eggs
  • 30g granulated sugar
  • 50ml milk
  • 1/2 teaspoon vanilla extract
  • 60g all-purpose flour
  • 1 teaspoon baking powder
  • 10g unsalted butter
  • Powdered sugar for dusting

Instructions

  1. Separate the egg whites and yolks. In a bowl, whisk the egg yolks with the milk and vanilla extract.
  2. In another bowl, beat the egg whites to soft peaks, gradually adding sugar until stiff peaks form.
  3. Fold the egg whites into the yolk mixture gently.
  4. Sift the flour and baking powder into the mixture and fold until combined.
  5. Heat a non-stick skillet over low heat and grease it with butter.
  6. Pour the batter into the skillet to form pancakes. Cover and cook for 3-4 minutes on each side.
  7. Serve warm, dusted with powdered sugar.

Notes

  • Make sure to separate the eggs carefully to avoid any yolk in the whites.
  • Cooking on low heat ensures fluffiness.

Nutrition

Keywords: Fluffy Japanese Souffle Pancakes, pancake recipe, Japanese pancakes

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