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Fluffy Japanese Soufflé Pancakes

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Light, airy Japanese soufflé pancakes made with just three simple ingredients—eggs, milk, and flour—that create a cloud-like fluff perfect for a special breakfast or brunch.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 1/2 cup milk (whole or 2%), room temperature
  • 1/2 cup all-purpose flour
  • Butter or oil for greasing the pan
  • Optional: pinch of baking powder
  • Optional: vanilla extract, cinnamon, lemon zest, fresh blueberries, or chocolate chips

Instructions

  1. Separate the eggs, placing yolks and whites in two different bowls, ensuring no yolk gets into the whites.
  2. Whisk together the egg yolks and milk until smooth and slightly frothy.
  3. Gradually sift and add the flour into the yolk mixture, whisking gently until just combined.
  4. Whip the egg whites using a hand mixer or whisk until stiff peaks form.
  5. Gently fold one-third of the egg whites into the yolk batter to lighten it, then fold in the remaining whites carefully until uniform and fluffy.
  6. Preheat a non-stick pan over low heat and lightly grease with butter or oil.
  7. Spoon the batter onto the pan forming thick rounds about 3-4 inches wide; if using molds, fill them gently.
  8. Cover the pan with a lid and cook for 4-5 minutes on the first side until golden brown.
  9. Carefully flip each pancake and cook for another 4-5 minutes with the lid on until golden and springy.
  10. Serve immediately with your favorite toppings.

Notes

Use room temperature eggs for better volume. Whip egg whites to stiff peaks and fold gently to keep air bubbles. Cook on low heat with a lid to steam and cook evenly. If pancakes brown too quickly, lower heat and add a splash of water to create steam. Avoid microwaving leftovers to maintain fluffiness.

Nutrition

Keywords: soufflé pancakes, fluffy pancakes, Japanese pancakes, easy breakfast, 3 ingredient pancakes, cloud pancakes

Find it online: https://avabowls.com/fluffy-japanese-souffl-e-pancakes-recipe-3-easy-ingredients-to-try-today/