Print

Fluffy Japanese Soufflé Pancakes Recipe Easy Creamy Strawberry Whip

fluffy Japanese soufflé pancakes - featured image
Print Recipe

Light and airy Japanese soufflé pancakes topped with a creamy strawberry whip, perfect for a special breakfast or brunch treat. These pancakes are fluffy, soft, and paired with a luscious strawberry cream topping.

Ingredients

Scale
  • 2 large eggs (room temperature, separated)
  • 3 tablespoons all-purpose flour
  • 3 tablespoons whole milk (or dairy-free milk like oat milk)
  • 1/4 teaspoon baking powder
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon cream of tartar (optional)
  • Butter or oil for greasing the pan
  • 1/2 cup heavy cream (chilled)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup fresh strawberries, hulled and finely chopped

Instructions

  1. Separate the 2 large eggs into two bowls, placing the yolks in one and the whites in another. Let them come to room temperature for about 10 minutes.
  2. In the bowl with the yolks, whisk together the flour, milk, sugar, and baking powder until smooth and lump-free.
  3. Add cream of tartar (if using) to the egg whites. Beat the whites on medium speed until foamy, then increase speed and beat until stiff peaks form.
  4. Gently fold one-third of the whipped egg whites into the yolk batter to lighten it, then fold in the remaining whites carefully to keep the air bubbles intact.
  5. Heat a non-stick pan over low heat and lightly grease with butter or oil. Grease ring molds if using.
  6. Spoon about 3 tablespoons of batter per pancake into the pan or molds. Cover with a lid and cook for 4–5 minutes until bottoms are golden and edges set but still jiggly.
  7. Carefully flip the pancakes and cook for another 4–5 minutes with the lid on until puffed and springy.
  8. While pancakes cook, whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. Fold in the chopped strawberries gently.
  9. Stack the pancakes on plates, dollop generously with creamy strawberry whip, and garnish with extra fresh strawberries if desired.

Notes

Use room temperature eggs for better whipping. Cooking with a lid traps steam and helps pancakes cook evenly. Be gentle when folding egg whites to keep the batter airy. Ring molds help maintain tall, round shapes but are optional. If batter is too thick, add a splash more milk. The pancakes may collapse slightly after cooking but remain delicious.

Nutrition

Keywords: Japanese soufflé pancakes, fluffy pancakes, strawberry whip, breakfast recipe, brunch, creamy topping, easy pancakes

Find it online: https://avabowls.com/fluffy-japanese-souffl-e-pancakes-recipe-easy-creamy-strawberry-whip/