Description
If your breakfast dreams involve clouds of soft, airy pancakes that practically melt in your mouth, then you’re about to fall in love.
Ingredients
- 2 large eggs, separated
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
- ¼ cup (30g) all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons granulated sugar
- A pinch of salt
- Oil or butter, for greasing the pan
- Water, for steaming
Optional toppings:
- Whipped cream
- Powdered sugar
- Fresh fruit (strawberries, blueberries, bananas)
- Maple syrup or honey
- Matcha, chocolate drizzle, or flavored syrups
These ingredients make about 2–3 tall pancakes—perfect for one or two people.
Instructions
In a bowl, whisk together the egg yolks, milk, and vanilla until smooth. Sift in the flour and baking powder. Mix just until combined.
In a separate bowl, add the egg whites and a pinch of salt. Using a hand or stand mixer, beat on medium speed until soft peaks form. Gradually add the sugar and continue beating until glossy, stiff peaks form.
Carefully fold one-third of the meringue into the yolk batter to loosen it, then gently fold in the remaining egg whites in two more additions. Do not overmix—you want to keep the airiness intact.
Preheat a non-stick pan over the lowest heat setting and lightly grease it. Spoon the batter into three tall mounds. Add a splash of water to the pan (for steam) and cover with a lid. Cook for 5–6 minutes.
Using a spatula, carefully flip each pancake. Add another small splash of water, cover, and steam for another 4–5 minutes.
Transfer the pancakes to a plate. Dust with powdered sugar, add toppings, and serve immediately while still warm and jiggly.
Notes
- Beat egg whites to stiff peaks – This is the secret to height and structure.
- Fold gently – Overmixing deflates the batter.
- Cook over low heat – High heat will brown the outside too fast and undercook the middle.
- Use a lid and steam – Moist heat helps the pancakes cook evenly and rise higher.
- Serve immediately – These pancakes are best fresh. The longer they sit, the more they deflate.
- Prep Time: 10
- Cook Time: 15
- Category: Dessert
- Cuisine: Japanese
Nutrition
- Serving Size: 2 (about 3 pancakes)
- Calories: 380
- Sugar: 3g
- Fat: 5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
Keywords: Fluffy Japanese Soufflé Pancakes