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Fluffy Japanese Soufflé Pancakes Recipe Easy Steps for Perfect Whipped Cream

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Light, airy Japanese soufflé pancakes topped with perfectly sweetened whipped cream, ideal for a special breakfast or brunch treat.

Ingredients

  • All-purpose flour – 1 cup (125g), sifted for lightness
  • Granulated sugar – 2 tablespoons
  • Baking powder – 1 teaspoon
  • Milk – 1/2 cup (120ml), room temperature (use almond or oat milk for dairy-free)
  • Eggs – 3 large, separated
  • Vanilla extract – 1 teaspoon
  • Vegetable oil or melted unsalted butter – 2 tablespoons
  • Heavy cream – 1 cup (240ml), cold
  • Powdered sugar – 2 tablespoons
  • Vanilla extract – 1/2 teaspoon
  • Optional toppings: Fresh berries (strawberries, blueberries, or raspberries), maple syrup or honey, powdered sugar for dusting

Instructions

  1. In a large bowl, sift together 1 cup (125g) of all-purpose flour, 1 teaspoon of baking powder, and 2 tablespoons of granulated sugar. Set aside.
  2. In a separate bowl, whisk 3 large egg yolks, 1/2 cup (120ml) of milk at room temperature, 1 teaspoon of vanilla extract, and 2 tablespoons of vegetable oil or melted butter until smooth and combined.
  3. Gently fold the wet ingredients into the dry mixture using a spatula until just combined. Avoid overmixing.
  4. In a clean, dry bowl, beat the 3 egg whites with an electric mixer on medium speed until foamy. Gradually add 1 tablespoon of sugar and continue beating until soft peaks form.
  5. Using a spatula, gently fold one-third of the whipped egg whites into the batter to lighten it. Then fold in the remaining whites in two additions, being careful not to deflate the mixture.
  6. Preheat a non-stick pan over low heat. Lightly grease with butter or oil. If using ring molds, grease them well and place them on the pan.
  7. Spoon the batter into the pan or molds, filling about two-thirds full (roughly 1/4 cup or 60ml per pancake). Cover the pan with a lid to trap steam and cook for about 4-5 minutes on the first side.
  8. Use a spatula to gently flip each pancake and cook for another 4 minutes with the lid on until golden brown and puffed up.
  9. While pancakes cook, whip 1 cup (240ml) of cold heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form.
  10. Stack pancakes, dollop with whipped cream, and garnish with fresh berries or drizzle maple syrup. Serve immediately.

Notes

Whip egg whites to soft peaks for best fluffiness. Cook pancakes on low heat with a lid to trap steam and ensure even cooking. Fold egg whites gently to keep air bubbles intact. Whip cream while pancakes cook for freshness. If no ring molds, cook batter in thick dollops slowly.

Nutrition

Keywords: Japanese soufflé pancakes, fluffy pancakes, whipped cream topping, brunch recipe, easy pancake recipe, cloud pancakes

Find it online: https://jodierecipes.com/fluffy-japanese-souffl-e-pancakes-recipe-easy-steps-for-perfect-whipped-cream/