Description
DIY Soufflé Pancakes are ultra-fluffy, Japanese-style pancakes with a jiggly, cloud-like texture that melt in your mouth. These impressive but approachable breakfast treats are cooked low and slow on the stovetop and make the perfect café-style brunch at home.
Ingredients
- Egg yolks
- Egg whites
- All-purpose flour
- Milk (dairy or non-dairy)
- Sugar
- Baking powder
- Vanilla extract
- Lemon juice or cream of tartar (to stabilize egg whites)
- Butter or neutral oil (for greasing the pan)
Instructions
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Separate egg whites and yolks into two clean bowls.
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Whisk yolks with milk, vanilla, and sifted flour mixed with baking powder until smooth.
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In a clean bowl, whip egg whites with lemon juice or cream of tartar. Gradually add sugar and beat until stiff peaks form.
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Gently fold the meringue into the yolk mixture in three parts, being careful not to deflate.
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Heat a non-stick pan over low heat and lightly grease with butter or oil.
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Spoon or pipe tall mounds of batter into the pan. Add more batter on top for height if desired.
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Cover the pan and cook for 4–5 minutes. Add a teaspoon of water to the pan and cover again to create steam if needed.
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Carefully flip and cook another 4–5 minutes until golden and cooked through.
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Serve warm with powdered sugar, syrup, fruit, or whipped cream.
Notes
- Add matcha or cocoa powder to the batter for flavor variations.
- Serve stacked with mascarpone and berries for a decadent brunch.
- Use almond or oat milk for a dairy-free version.
- Best enjoyed fresh, but can be reheated gently with steam or a damp towel in the microwave.
- Mini versions are great for brunch platters or events.
