Ultra-Fluffy Japanese Soufflé Pancakes Recipe

Name: Ultra-Fluffy Japanese Soufflé Pancakes Recipe
Total time: 25 mins
Ingredients: 2 eggs, separated; 1.5 cups all-purpose flour; 0.25 cup white sugar; 2 teaspoons baking powder; 0.5 teaspoon baking soda; 1.25 cups buttermilk; 0.25 cup melted butter; 0.5 teaspoon vanilla extract

Make these sky-high Japanese pancakes for a breakfast that's as fun to make as it is to eat! Don't forget you will need 3 1/2-inch ring molds to fill your frying pan.

Total time25 mins
Prep time10 mins
Cook time15 mins
Yield8 pancakes, 8

Adjust servings

Scale ingredients instantly for the number of servings you need.

Servings

Ingredients

2 eggs, separated
1.5 cups all-purpose flour
0.25 cup white sugar
2 teaspoons baking powder
0.5 teaspoon baking soda
1.25 cups buttermilk
0.25 cup melted butter
0.5 teaspoon vanilla extract

Instructions

In a clean glass, metal, or ceramic bowl, beat the egg whites until stiff peaks form.
Grease your 3 1/2-inch ring molds with butter, and arrange them in a frying pan over low heat. Cover the pan.
In a separate bowl, whisk together the flour, sugar, baking powder, and baking soda.
In another bowl, whisk together the buttermilk, egg yolks, melted butter, and vanilla extract. Gradually add the flour mixture, stirring until just combined; do not overmix.
Gently fold the beaten egg whites into the batter until just combined. It's okay if small bits of egg white remain.
Pour approximately 1/2 cup of batter into each ring mold. Cover the pan and cook until bubbles appear on the surface, about 5 minutes. Carefully flip the pancakes (still in their molds) and cook for another 3 to 4 minutes, or until set.

Nutrition

Calories: 195 kcal
Fat Content: 8 g
Fiber Content: 1 g
Sugar Content: 8 g
Sodium Content: 300 mg
Protein Content: 5 g
Cholesterol Content: 63 mg
Carbohydrate Content: 26 g
Saturated Fat Content: 4 g
Unsaturated Fat Content: 0 g