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Fluffy Japanese Soufflé Pancakes

These Fluffy Japanese Soufflé Pancakes are tall, airy, and jiggly pancakes made by folding whipped egg whites into a light batter. A soft, cloud-like breakfast treat inspired by Japanese café-style pancakes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 Pancakes
Ingredients Method Notes

Ingredients
  

  • 2 large eggs separated
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 tablespoons sugar divided
  • Pinch of salt
  • Butter or oil for the pan

Method
 

  1. Separate egg whites and yolks into two bowls.
  2. Whisk milk and vanilla into egg yolks. Sift in flour and baking powder. Mix until smooth.
  3. Beat egg whites with salt until foamy. Gradually add sugar and whip to stiff peaks.
  4. Gently fold egg whites into yolk mixture in three additions.
  5. Lightly grease a pan and place over very low heat. Add ring molds if using.
  6. Fill molds halfway with batter, cover, and cook 4–5 minutes.
  7. Add a little more batter on top, flip carefully, and cook another 4–5 minutes.
  8. Remove molds and serve immediately.

Notes

Cook on very low heat to ensure the inside cooks through.
Do not overmix to keep pancakes fluffy.
Best served fresh and warm.