Just when you thought breakfast couldn’t get any better, enter the Quick and Easy Fluffy Japanese Soufflé Pancakes! These little clouds of deliciousness come together in about 30 minutes and are cooked in a non-stick skillet for a super easy breakfast or brunch that your family will absolutely love! Want to cater to everyone’s personal taste buds? You can easily switch up the toppings and ingredients really, the possibilities are endless! Imagine using whatever you have in your fridge, how fun is that?
Ingredients You’ll Need
Eggs
Eggs are absolutely the star of the show here as they create the fluffy texture we all adore! I prefer large eggs for this recipe, as they provide the best structural integrity. If you’re looking for a substitute, you can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or unsweetened applesauce (1/4 cup for every egg). Just keep in mind that the result might be slightly different in texture!
Milk
Milk gives the pancakes a creamy base. Whole milk is my go-to because it adds richness, but you can easily swap it out for almond or coconut milk if you’re looking for a dairy-free option. Just ensure that any alternative you choose is unsweetened for the best flavor!
Vanilla Extract
A splash of vanilla extract is going to elevate the flavor profile of these soufflé pancakes. Honestly, it’s a must! You might also consider using a vanilla bean or another flavoring like almond extract for a fun twist.
Lemon Zest (optional)
Lemon zest? Yes, please! It adds a lovely brightness that really enhances the flavor. If citrus isn’t your thing, you can skip this or try it with orange or lime zest.
All-Purpose Flour
This is our main dry ingredient, giving structure to our fluffiness. I recommend using all-purpose flour, but if you’re looking for a gluten-free option, almond flour works surprisingly well, just bear in mind the texture will be a bit different!
Baking Powder
This little magic ingredient is what makes the pancakes puff up and gives them that dreamy soufflé look. Make sure it’s fresh for the best rise!
White Vinegar (or Lemon Juice)
Adding a teaspoon of vinegar or lemon juice helps create a reaction with the baking powder, giving your pancakes an extra lift. Don’t worry; you won’t taste it at all!
Granulated Sugar
We need a touch of sweetness, right? Granulated sugar helps to enhance the flavors of the pancake. If you want to lighten it up, you could even replace some of it with honey or maple syrup, just know that your batter might change consistency a bit.
Oil
A neutral oil, such as grapeseed or canola, is best for the skillet. You can use melted butter instead if you want a richer flavor. Just melt it and let it cool slightly before adding it to the batter.
Sweetened Whipped Cream
Now, let’s be real no pancake is complete without a dollop of whipped cream on top! Sweetened whipped cream is perfect here, but feel free to adjust the sweetness to fit your family’s taste. Alternatively, you could also serve these with yogurt for a tangy touch.
Assorted Berries
Fresh or frozen berries are the perfect accompaniment think strawberries, blueberries, or raspberries. They add a beautiful burst of color and sweetness to your dish! And if you can’t decide which to use, toss them all together!
Powdered Sugar
A sprinkle of powdered sugar on top is like the cherry on the sundae. It just looks fancy, doesn’t it? Plus, it adds a little sweetness without overpowering everything else.
Maple Syrup
Lastly, a drizzle of maple syrup is a must-have! It complements the fluffiness of the pancakes, and I guarantee it’ll be a hit at your table.
Let’s Get Cooking!
Now that we have all our ingredients laid out, let’s jump right into making these Quick and Easy Fluffy Japanese Soufflé Pancakes!
Make the soufflé pancake batter: First, you’re going to separate the egg whites from the yolks yeah, I know it sounds a bit tricky at first, but you’ll get the hang of it! In one bowl, whisk together the egg yolks, milk, vanilla extract, and the optional lemon zest until it’s all incorporated and happy together. In another bowl, beat those egg whites until frothy, and gradually add the sugar until stiff peaks form, this step is key for that fluffiness we’re aiming for! Once you’ve got that, gently fold the yolk mixture into the whipped egg whites. Sprinkle in the flour, baking powder, and vinegar (or lemon juice), and fold until just combined. Definitely don’t overmix, lumps are your friend here!
Cook the pancakes: Heat a small amount of oil in a non-stick skillet over medium-low heat. You want just enough so they don’t stick. Using a 1/4 to 1/3 cup measuring cup, pour scoops of batter into the skillet, this part is where the magic happens! Cover with a lid and cook for 3-4 minutes, until the edges are set. Don’t be tempted to flip too soon! Once they’re ready, flip carefully, cover again, and cook for another 2-3 minutes. Repeat with the remaining batter. You’ll start to notice a beautiful golden hue!
Optional Sweetened Whipped Cream: If you’re feeling a little fancy (and why wouldn’t you be?), whip some cold heavy cream with sugar and vanilla extract until soft peaks form. This is where the fun really begins! Serve the pancakes warm with a generous dollop of whipped cream, a sprinkle of powdered sugar, and a drizzle of maple syrup, don’t skip the berries!
My Go-To Recipe for Weekend Mornings
I can’t even express how much I adore this recipe! It’s my go-to when I’m looking for a quick and easy breakfast that feels a little more special, especially on weekend mornings when I want to pamper my family a little. They whip up so fast, and there’s something about that fluffiness that just screams comfort food. Plus, they’re super versatile, you can change up the fruits, drizzles, or even mix-ins! And the best part? My kids get all excited about these pancakes. It truly warms my heart when they ask for seconds, and who can blame them? They’re so incredibly light and fluffy; it’s like biting into a little cloud.
If you loved this recipe, be sure to check out my Easy Copycat McGriddle Bites, my Homemade Blueberry Waffles, or my Delicious Banana Chia Pudding for more tasty breakfast treats!
Why This Recipe Works
Quick & Easy
This recipe comes together in under 30 minutes, perfect for those busy mornings when you want something special without spending ages in the kitchen!
Crowd-Pleaser
Everyone kids, parents, even that picky eater will absolutely love these pancakes! Seriously, you’ll be the breakfast hero in your home.
Customizable
You can use whatever ingredients you have on hand. Don’t have berries? Chocolate chips are delightful too!
Comfort Food
These pancakes are loaded with tons of flavor, and I guarantee that each fluffy bite will melt in your mouth. They’re just so comforting!
Make-Ahead Friendly
You can prep your pancake batter the night before and store it in the fridge for an easy breakfast in the morning. Just give it a good stir before cooking.
Serving and Storage Tips
When it comes to serving these heavenly pancakes, I recommend plating them stacked high, drizzled with warm maple syrup, and adorned with fresh berries. They’re like a visual feast!
Storage
If you have any leftovers (which is rare with these pancakes), pop them in an airtight container in the fridge. They’ll stay good for about 2 days!
Reheating
To reheat, just pop them in the microwave for about 15-20 seconds, or until you think they’re warm enough. You can also pop them in the toaster for a fun, crispy twist!
Freezer Friendly? Yes!
You can freeze these pancakes! Just layer them with parchment paper and pop them in a freezer bag. They’ll keep well for about a month. When you’re ready to enjoy, simply pop them in the toaster directly from the freezer for a quick breakfast!
That’s it! You’ve now got a fantastic recipe for Quick and Easy Fluffy Japanese Soufflé Pancakes that will have your family singing your praises! I hope you give it a try, and when you do, don’t forget to share your thoughts. Happy cooking! Follow us on Pinterest for daily baking inspiration that makes you the breakfast hero!
Fluffy Japanese Soufflé Pancakes
Ingredients
Method
- Separate the egg whites from the yolks. In one bowl, whisk together the egg yolks, milk, vanilla extract, and optional lemon zest.
- In another bowl, beat the egg whites until frothy, gradually adding the sugar until stiff peaks form.
- Gently fold the yolk mixture into the whipped egg whites. Sprinkle in the flour, baking powder, and vinegar (or lemon juice), folding until just combined.
- Heat a small amount of oil in a non-stick skillet over medium-low heat.
- Using a 1/4 to 1/3 cup measuring cup, pour scoops of batter into the skillet. Cover with a lid and cook for 3-4 minutes until edges are set.
- Flip carefully, cover again, and cook for another 2-3 minutes. Repeat with remaining batter.
- Serve warm with a dollop of whipped cream, a sprinkle of powdered sugar, a drizzle of maple syrup, and assorted berries.