Fluffy Japanese Soufflé Pancakes
Impossibly tall, jiggly soufflé pancakes made by folding whipped egg whites into a creamy batter, then baking low-and-slow until golden. Pure comfort in three stacked pancakes.
- Total time
- 35 min
- Servings
- 2
- Calories
- 285
- Protein
- 8g
Ingredients
- 3 whole egg yolks
- 3 whole egg whites
- ⅓ cup all-purpose flour
- ¼ cup milk
- 2 tbsp granulated sugar
- 1 tbsp butter
Instructions
- 1
Preheat oven to 320°F. Line a baking sheet with parchment paper.
- 2
Whisk egg yolks with milk, flour, 1 tbsp sugar, and a pinch of salt until smooth.
- 3
In a separate bowl, beat egg whites with an electric mixer on high speed until stiff peaks form, ~3 minutes.
- 4
Fold egg whites into yolk mixture gently in two additions, keeping it airy—do not overmix.
- 5
Heat butter in a nonstick skillet over medium-low until melted. Pour batter into 3-inch circles (three per pancake stack).
- 6
Cook on stovetop for 2 minutes until bottoms are pale golden, then transfer skillet to oven.
- 7
Bake 10-12 minutes until tops are fluffy and set but centers still jiggle slightly when shaken.
- 8
Remove from oven. Stack three pancakes per serving. Dust with powdered sugar if desired. Serve immediately.
Tools you’ll need
- oven
- baking sheet
- parchment paper
- whisk
- two mixing bowls
- electric mixer
- nonstick skillet (8-10 inch)
- spatula
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