These ultra-fluffy Japanese soufflé pancakes are the epitome of softness and airiness! Perfect for breakfast or a sweet treat, these pancakes are so light they practically melt in your mouth. A delightful twist on the traditional pancake, ideal for special mornings or when you’re craving something indulgent.
Prepare the Batter:
Separate egg whites and yolks into two bowls.
In the yolk bowl, whisk in milk and vanilla extract.
Sift in flour and baking powder, then mix until smooth.
Whip the Egg Whites:
Add lemon juice to egg whites and beat until foamy.
Gradually add sugar and continue beating until stiff peaks form.
Combine & Cook:
Gently fold the whipped egg whites into the yolk mixture in three parts.
Heat a non-stick pan over low heat and lightly grease with butter.
Scoop batter onto the pan, cover, and cook for 4–5 minutes.
Carefully flip and cook for another 4 minutes until golden and set.
Serve & Enjoy:
Stack the pancakes and top with maple syrup, powdered sugar, or fresh berries.