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Fluffy Japanese Soufflé Pancakes

Delicious, soft, and pillowy pancakes that create a dreamy brunch experience. These pancakes are airy and subtly sweet, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Japanese
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour The foundation for the pancakes.
  • 2 tbsp cornstarch Helps with fluffiness.
  • 1 tbsp sugar Adds a touch of sweetness.
  • 1 tsp baking powder The leavening agent.
Wet Ingredients
  • 2 large eggs Binding agents for richness.
  • 1/2 cup milk Brings moisture.
  • 1 tsp vanilla extract Adds aromatic flavor.
  • 2 tbsp melted butter For richness and texture.
  • 1/4 tsp cream of tartar Stabilizes egg whites.
For Serving
  • powdered sugar For dusting.

Method
 

Preparation
  1. In a bowl, sift together all-purpose flour, cornstarch, sugar, and baking powder.
  2. In a separate bowl, whisk egg yolks, milk, vanilla extract, and melted butter until smooth.
  3. Gradually add the sifted dry ingredients to the wet mixture and stir gently until combined.
  4. In another bowl, whip egg whites and cream of tartar until stiff peaks form.
  5. Gently fold the whipped egg whites into the batter in thirds.
Cooking
  1. Preheat a non-stick skillet on low and lightly grease it.
  2. Spoon the batter onto the skillet, cover with a lid, and cook on low for 3-4 minutes.
  3. Flip the pancakes and cook for an additional 2-3 minutes until golden.
Serving
  1. Serve immediately with a dusting of powdered sugar and toppings like fresh fruit or syrup.

Notes

Ensure egg whites reach stiff peaks for fluffiness. Use a non-stick skillet on low heat, and avoid flipping too early.