🥞 Fluffy Japanese Soufflé Pancakes

Soft, airy, melt-in-your-mouth pancakes that rise high and deliver ultimate brunch vibes!

Servings & Timing

Prep Time: 15 minutes
Cook Time: 8 minutes per batch
Total Time: 25 minutes
Yield: 4 medium pancakes (serves 2)
Dietary Tags: Vegetarian, Light Breakfast

📝 Ingredients

• Large eggs (separated)

• White sugar

• All-purpose flour

• Baking powder

• Milk

• Vanilla extract

• Butter (for cooking)

🔪 Instructions

1. Separate eggs

   • Place yolks and whites in separate bowls.

2. Prepare yolk batter

   • Add sugar to the yolks and whisk until pale and fluffy.

   • Sift in flour and baking powder.

   • Add milk and vanilla. Mix until smooth.

3. Whip egg whites

   • Beat egg whites until stiff peaks form.

4. Fold together

   • Gently fold egg whites into the yolk mixture until just combined. Avoid deflating the batter.

5. Preheat pan

   • Heat a non-stick pan over low heat. Brush lightly with butter.

6. Cook pancakes

   • Spoon dollops of batter into the pan. Cover and cook for 4 minutes until bubbles form.

   • Flip carefully and cook another 3–4 minutes until golden and cooked through.

7. Serve & enjoy

   • Serve warm with your favorite toppings—fresh fruit, maple syrup, or whipped cream.

💡 Notes & Tips

• Don’t overmix: Folding egg whites gently keeps the batter light and airy.

• Cook on low heat: Prevents burning and ensures a tall, fluffy pancake.

• Serving idea: Dust with powdered sugar or add a dollop of Greek yogurt for a lighter topping.

📸 Step-by-Step Guide

(Suggested blog photo spots: yolks and sugar beaten → flour added → egg whites whipped → folding batter → cooking pancakes → final plated stack)

Pro Tip: Use a lid to trap steam—it helps the pancakes rise beautifully!

🥄 Ingredient Insights & Swaps

Why these ingredients?

• Eggs: Provide structure and lift.

• Flour & baking powder: Create a light, tender crumb.

• Milk & vanilla: Add moisture and flavor.

Substitutions:

• Almond milk or oat milk can replace regular milk for a dairy-free option.

• Light butter or cooking spray can reduce W-W points.

Flavor Variations & Serving Ideas

Flavor Add-Ins:

• A pinch of cinnamon or nutmeg for warmth.

• Lemon zest for a citrusy twist.

Serving Suggestions:

• Top with berries, banana slices, or sugar-free syrup for fewer points.

• For indulgence, add a small spoon of whipped cream or chocolate drizzle.

🧊 Storage & Make-Ahead

• Storage: Best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.

• Reheating: Warm in a low oven or microwave for 20 seconds.

• Make-Ahead Tip: Batter should be cooked immediately after mixing to maintain fluffiness.

🔎 Nutrition & W-W Points (per serving estimate)

Calories: ~300 kcal (per serving of 2 pancakes)
Carbs: 28g | Protein: 9g | Fat: 15g

W-W Points (per serving, 2 pancakes):
➡️ 6 Points (using whole milk and butter)
➡️ 4 Points if using skim milk and light butter or non-stick spray.

Note: W-W Points can vary depending on ingredient brands and portion sizes. For precision, enter your exact ingredients into the W-W app.

Allergens: Wheat, Egg, Milk

❓ Frequently Asked Questions

Q: Can I make these without a hand mixer?
A: You can, but whipping egg whites by hand will take more time and effort.

Q: Can I freeze the pancakes?
A: They’re best fresh, but you can freeze them in an airtight container and reheat gently.

Q: What’s the key to keeping them fluffy?
A: Be gentle folding in the egg whites and cook on low heat with a lid.

📝 The Story Behind the Recipe

Inspired by the iconic Japanese soufflé pancakes served at specialty cafés, this homemade version brings that airy, cloud-like texture to your kitchen. Perfect for weekend brunch or anytime you want a fun, fancy breakfast without leaving home!