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–+ servings
Japanese Souffle Pancakes

Fluffy Japanese Souffle Pancakes for a Magical Breakfast

Experience the ethereal fluffiness of Japanese souffle pancakes, a delightful breakfast treat that easily elevates your morning.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 2 pancakes
Course: Breakfast
Cuisine: Japanese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour substitute with cake flour for a lighter texture
  • 2 tablespoons Granulated Sugar can substitute with brown sugar for deeper flavor
  • 1 teaspoon Baking Powder ensure it's fresh for optimum rise
  • 2 large Egg Yolks separate fresh eggs for better whipping of egg whites
  • 1/2 cup Milk non-dairy alternatives work well
  • 1 teaspoon Vanilla Extract can substitute with almond extract for different flavor
For the Whip
  • 2 large Egg Whites room temperature eggs whip better
  • 1 pinch Salt just a pinch balances sweetness

Equipment

  • Mixing bowls
  • Electric mixer
  • Non-stick skillet
  • spatula
  • ring mold or biscuit cutter

Method
 

Instructions
  1. In a medium bowl, whisk together the flour, sugar, and baking powder until combined.
  2. In another bowl, beat the egg yolks, milk, and vanilla until smooth and creamy.
  3. Gradually pour the wet mixture into the dry ingredients, gently folding until just combined.
  4. In a clean bowl, beat the egg whites with salt until soft peaks form.
  5. Gently fold the whipped egg whites into the batter.
  6. Preheat a non-stick skillet over low heat and lightly grease with butter.
  7. Pour the batter into the skillet using a ring mold, filling it halfway.
  8. Cover and cook the pancakes for about 4-5 minutes, then flip and cook for an additional 2-3 minutes.

Nutrition

Serving: 2pancakesCalories: 180kcalCarbohydrates: 30gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 60mgIron: 1mg

Notes

These pancakes are best enjoyed freshly made but can be stored in the fridge for up to 2 days or frozen for up to 1 month.

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