Fluffy Soufflé Pancakes

Light, airy, and melt-in-your-mouth — the ultimate breakfast treat!

These Japanese-style soufflé pancakes are tall, tender, and a delight to watch rise in the pan. Perfect for a weekend brunch or special occasion!

 Ingredients

• 2 large eggs, separated

• 3 tablespoons white sugar

• ½ cup all-purpose flour

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• ½ teaspoon baking powder

• ¼ cup milk

• ½ teaspoon vanilla extract

• Butter, for greasing the pan

 Directions

1. Prepare the yolk mixture:
   In a medium bowl, whisk together the egg yolks and sugar until light, thick, and pale.
   Sift in the flour and baking powder, then add the milk and vanilla extract. Mix until smooth.

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2. Beat egg whites:
   In a separate clean bowl, beat the egg whites using a mixer (or whisk) until stiff peaks form.
   Be careful not to overmix.

3. Fold gently:
   Carefully fold the egg whites into the yolk mixture in 2–3 batches.
   Use a spatula and fold gently to preserve the air bubbles — this helps keep the pancakes fluffy.

4. Cook the pancakes:
   Preheat a non-stick skillet over low heat. Lightly grease with butter.
   Spoon mounds of batter onto the pan, stacking them slightly tall.
   Cover with a lid and cook for 4–5 minutes per side, or until golden and fully cooked through.
   Flip gently using a spatula.

5. Serve:
   Remove from pan and serve immediately. Dust with powdered sugar or top with whipped cream, syrup, or fresh fruit!

 Tips & Notes

• Keep the heat low to avoid burning the bottoms while ensuring the insides cook through.

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• Use a ring mold if you want perfect height and roundness.

• Don’t skip the egg white step — it’s the secret to the soufflé texture!

 Conclusion

These soufflé pancakes are irresistibly fluffy and guaranteed to impress.
Serve them warm and watch them disappear in minutes — the perfect treat for any pancake lover!

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