Print

Fluffy Japanese-Style Soufflé Pancakes Easy Recipe with Fresh Strawberries

Japanese-style soufflé pancakes - featured image
Print Recipe

Light, airy Japanese-style soufflé pancakes with a delicate texture, served with fresh strawberries and a drizzle of maple syrup. Perfect for a special brunch or weekend treat.

Ingredients

Scale
  • 3 large eggs, separated (room temperature)
  • ½ cup (120 ml) whole or 2% milk (can substitute almond or oat milk)
  • ¾ cup (100 g) all-purpose flour
  • 1 tsp baking powder
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • Unsalted butter, for greasing the pan
  • 1 cup (about 150 g) fresh strawberries, sliced
  • Powdered sugar (optional, for dusting)
  • Pure maple syrup or whipped cream, for serving (optional)

Instructions

  1. Separate the eggs carefully, placing whites in a clean, dry bowl and yolks in another bowl. (10 minutes)
  2. In the bowl with yolks, add milk, vanilla extract, and granulated sugar. Whisk until combined. Sift in the flour, baking powder, and salt, then gently mix until smooth with no lumps. Batter should be thick but pourable. (5 minutes)
  3. Using an electric mixer, beat the egg whites at medium speed until foamy. Gradually add a pinch of sugar and continue beating until soft peaks form. (8-10 minutes)
  4. Gently fold about one-third of the whipped egg whites into the batter to lighten it. Then fold in the rest carefully with a spatula using slow, sweeping motions to keep air bubbles intact. (3-4 minutes)
  5. Heat a non-stick skillet over low heat and brush lightly with melted butter. If using ring molds, grease them inside thoroughly. (2 minutes)
  6. Spoon batter into the pan or molds, filling about ¾ full. Cover the pan with a lid and cook for 4-5 minutes on low heat until the bottom is golden and sides start setting. (5 minutes)
  7. Carefully flip the pancakes using a thin spatula (remove molds first if used). Cover and cook for another 4-5 minutes until cooked through and golden on both sides. (5 minutes)
  8. Serve immediately stacked with fresh sliced strawberries, a dusting of powdered sugar if desired, and a drizzle of maple syrup or whipped cream. (2 minutes)

Notes

Use fresh eggs and ensure bowls and beaters are clean and dry for whipping egg whites. Fold egg whites gently to keep air bubbles intact. Cook on low heat with a lid to steam pancakes for height and moisture. Ring molds help keep pancakes tall but are optional. Serve immediately for best fluffiness. Store leftovers in airtight container in fridge up to 24 hours and reheat gently in skillet, avoiding microwave.

Nutrition

Keywords: soufflé pancakes, Japanese pancakes, fluffy pancakes, brunch recipe, strawberry pancakes, easy breakfast, soufflé technique

Find it online: https://tablemira.com/fluffy-japanese-style-souffl-e-pancakes-easy-recipe-with-fresh-strawberries/