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Fluffy Japanese Soufflé Pancakes Easy Recipe with 3 Simple Ingredients

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This easy recipe creates pillowy, fluffy Japanese soufflé pancakes using just eggs, milk, and flour. Perfect for a special brunch or treat, these pancakes are light, airy, and delicious.

Ingredients

Scale
  • 3 large eggs, separated into yolks and whites
  • 1/4 cup (60 ml) whole milk
  • 1/3 cup (40 g) all-purpose flour, sifted
  • Optional: pinch of salt or vanilla extract

Instructions

  1. Separate the eggs carefully into yolks and whites, ensuring no yolk gets into the whites (about 3 minutes).
  2. Add the milk to the yolks and whisk until smooth. Sift the flour into this mixture and gently fold until just combined (about 5 minutes).
  3. Using an electric mixer, whisk the egg whites until stiff peaks form (about 7 minutes).
  4. Slowly add a third of the egg whites to the yolk batter to lighten it, then gently fold in the rest using a spatula, being careful not to deflate the mixture (about 4 minutes).
  5. Warm a non-stick pan over low heat. If using ring molds, lightly grease them and place in the pan (about 2 minutes).
  6. Spoon the batter into the pan or molds, stacking up to at least 2 inches high. Cover with a lid to trap steam and cook on low heat for 4-5 minutes per side. Flip carefully and cook another 4-5 minutes uncovered (about 10 minutes).
  7. Check for doneness: pancakes should be golden brown outside and soft but set inside. Lower heat if browning too fast.
  8. Serve immediately with butter, syrup, or favorite toppings.

Notes

Use room temperature eggs for better volume. Whip egg whites to stiff peaks and fold gently to keep air bubbles intact. Cook on low heat with a lid to trap steam and keep pancakes soft and tall. If you don’t have ring molds, freeform the batter but expect flatter pancakes. Don’t flip too early to avoid collapse.

Nutrition

Keywords: Japanese soufflé pancakes, fluffy pancakes, easy pancake recipe, 3 ingredient pancakes, brunch recipe, light pancakes

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