Japanese Souffle Pancakes

Light, airy, and utterly irresistible, Japanese souffle pancakes are a breakfast dream come true. With a delicate balance of sweet and savory, these fluffy treats will transport you to the trendy cafes of Tokyo, right in the comfort of your own kitchen.

Ready Time

45 mins

Yields

5 servings

Ingredients

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 cup whole milk
1 large egg
1 large egg white
2 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract

Instructions

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, whisk together the sugar, milk, egg, and melted butter.

Whisk until sugar is dissolved. Add the vanilla extract and whisk until combined.

Gradually pour the dry ingredients into the wet ingredients and whisk until just combined.

Do not overmix. In a separate bowl, whip the egg white until stiff peaks form.

Gently fold the egg white into the batter until no white streaks remain.

Heat a non-stick pan or griddle over medium heat. Grease with a small amount of butter or cooking spray.

Using a 1/4 cup measuring cup, scoop the batter onto the pan.

Cook the pancakes for 2-3 minutes or until bubbles appear on the surface and the edges start to dry. Flip and cook for an additional 1-2 minutes or until golden brown.

Repeat with the remaining batter, greasing the pan between each pancake.

Serve the Japanese souffle pancakes warm and immediately.

Notes

Use room temperature ingredients for a lighter and fluffier pancake. Sift the flour, baking powder, and salt to ensure even distribution and a tender pancake.

Make sure to not overmix the batter, as this can deflate the egg whites and result in a dense pancake.

Use a 1/4 cup measuring cup to scoop the batter for uniform pancakes. Don’t overcrowd the pan; cook the pancakes in batches if necessary.

Don’t flip the pancakes too soon; let them cook for 2-3 minutes or until bubbles appear on the surface and the edges start to dry.

Keep the pancakes warm in a 200°F oven while cooking the remaining batter. Serve the Japanese souffle pancakes immediately to preserve their light and airy texture.