Can you make these pancakes ahead of time?

Absolutely! You can pre-make the pancake batter and store it in the fridge for up to 24 hours. When you're ready to cook them, just give the batter a good stir before pouring into the pan. They are best enjoyed fresh but can be reheated in a microwave as well.

What’s the best way to store leftovers?

If you have leftover pancakes, store them in an airtight container in the fridge for up to 2 days. For longer storage, you can also freeze them between layers of parchment paper for up to a month. Just pop them in the toaster or microwave to reheat.

What is the key to fluffy pancakes?

The secret to achieving those fluffy soufflé pancakes lies in whipping the egg whites until stiff peaks form and gently folding them into the yolk mixture. This adds a lot of air into the batter, creating that light, airy texture.

Can I use a different type of flour?

Yes, you can substitute all-purpose flour with cake flour for an even lighter texture. Alternatively, you can experiment with gluten-free flour blends if you need a gluten-free option.

How do I serve these pancakes?

These pancakes are versatile in serving! You can simply dust them with powdered sugar, serve with syrup, or layer with fruits and whipped cream. Depending on the season, try pairing them with your favorite seasonal fruits for a delightful presentation.

Fluffy Japanese Soufflé Pancakes – Heavenly Light Treats!

Ingredients

Units Scale

4 large Eggs
2 tablespoons Milk
1 tablespoon Sugar
1/2 teaspoon Vanilla Extract
1/4 cup All-purpose flour
1/4 teaspoon Baking Powder
Pinch of Salt
Butter (for cooking, as needed)
Powdered Sugar (for serving, as desired)
Maple Syrup or Fruit Toppings (optional)

Cook Mode Prevent your screen from going dark

Instructions

Separate the egg yolks from the whites. In a bowl, whisk together the egg yolks with milk, sugar, and vanilla extract until smooth.
Sift in the flour and baking powder, mixing gently until just combined.
In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the yolk mixture.
Heat a non-stick pan over low heat, add butter, and pour large spoonfuls of batter into the pan, covering with a lid. Cook for 4-5 minutes until golden brown. Flip and cook for another 4-5 minutes.

Notes

For a lower-calorie version, consider using almond milk instead of whole milk. Use fresh eggs for the best results.

Author: Benjamin Scott
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Cooking
Cuisine: Japanese
Diet: Vegetarian

Nutrition

Serving Size: 1 pancake
Calories: 120
Sugar: 5g
Sodium: 100mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0g
Protein: 5g
Cholesterol: 186mg