Japanese Soufflé Pancakes with Berries
Impossibly fluffy, jiggly Japanese soufflé pancakes made by folding whipped egg whites into a simple batter. Serve warm with fresh strawberries and blueberries for a dreamy breakfast or snack.
- Total time
- 30 min
- Servings
- 2
- Calories
- 320
- Protein
- 9g
Ingredients
- 4 whole eggs, separated
- ⅓ cup all-purpose flour
- 3 tbsp granulated sugar
- 2 tbsp butter, melted
- 3 tbsp milk
- 1 cup strawberries, sliced
- ½ cup blueberries
Instructions
- 1
Whip egg whites with a pinch of salt until stiff peaks form, ~5 minutes. In a separate bowl, whisk yolks with 2 tbsp sugar until pale.
- 2
Fold flour into yolks, then add melted butter and milk. Gently fold in egg whites in two additions until just combined.
- 3
Heat a nonstick skillet or griddle over medium-low. Butter lightly, then pour batter into 3-inch circles.
- 4
Cover with a lid and cook for 4 minutes until the bottom is set and golden. Flip gently and cook uncovered for 2 minutes more.
- 5
Stack pancakes on a plate and top with strawberries and blueberries. Serve immediately while centers still jiggle.
Tools you’ll need
- electric mixer or whisk
- two mixing bowls
- nonstick skillet or griddle
- lid or large plate to cover skillet
- spatula
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