Description
Fluffy Japanese soufflé pancakes that are light, airy, and jiggly, perfect for a special breakfast or brunch.
Ingredients
Scale
- 3 large eggs, separated
- 1 tablespoon milk (or almond/oat milk)
- 1 tablespoon sugar (or sugar substitute)
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (or cake flour)
- 1/2 teaspoon baking powder
- A pinch of salt
- Butter or oil for cooking
- Optional toppings: Maple syrup, fresh fruits (berries, bananas), whipped cream, matcha powder
Instructions
- Separate the egg whites from the yolks in two different bowls.
- Add milk, sugar, and vanilla to the egg yolks and whisk until smooth.
- Sift in flour and baking powder into the egg yolk mixture and stir gently until just combined.
- Whip egg whites until stiff peaks form.
- Gently fold a third of the whipped egg whites into the batter, then fold in the remaining whites.
- Heat a non-stick skillet over low heat and grease with butter or oil.
- Pour a generous amount of batter onto the skillet and stack them.
- Cover the skillet and cook for about 4 minutes.
- Carefully flip and cook for another 3-4 minutes until golden and fluffy.
Notes
For best results, whip the egg whites right before cooking. You can substitute ingredients for a dairy-free or gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg