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Fluffy Japanese Soufflé Pancakes Easy Recipe with Whipped Cream and Berries

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Light, airy Japanese soufflé pancakes topped with whipped cream and fresh berries, perfect for a special brunch or dessert treat.

Ingredients

Scale
  • 2 large eggs, separated (room temperature)
  • 3 tablespoons all-purpose flour
  • 2 tablespoons milk (whole or dairy-free alternative)
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • A pinch of salt
  • 1 cup heavy whipping cream, chilled (or coconut cream for dairy-free)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
  • 1 tablespoon lemon juice
  • Optional: 1 teaspoon maple syrup or honey

Instructions

  1. Separate the egg whites and yolks into two large bowls, ensuring no yolk mixes with the whites. Let eggs come to room temperature for about 20 minutes.
  2. Add cream of tartar to the egg whites. Using an electric mixer, beat on medium speed until foamy. Gradually add granulated sugar and continue beating until stiff peaks form, about 5-7 minutes.
  3. In the bowl with yolks, whisk in milk and vanilla extract. Sift flour and salt over the yolk mixture and gently fold until smooth, avoiding overmixing.
  4. Gently fold one-third of the whipped egg whites into the yolk batter to lighten it, then fold in the remaining whites in two additions using a folding motion to keep air in the batter.
  5. Preheat a non-stick pan over very low heat and lightly grease with butter or oil. Grease ring molds if using.
  6. Spoon or scoop batter into the pan or molds, forming 3-4 inch tall pancakes. Cover pan with lid and cook for 4-5 minutes until bottoms are golden and tops start to set.
  7. Carefully flip pancakes and cook covered for another 4-5 minutes until puffed and cooked through but still moist inside.
  8. While pancakes cook, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Chill until serving.
  9. Toss fresh berries with lemon juice and maple syrup (if using). Let macerate for 10 minutes.
  10. Stack pancakes on plates, dollop with whipped cream, and spoon berries over the top. Serve immediately.

Notes

Use very low heat and cover the pan with a lid to help pancakes rise tall and stay moist. Be gentle when folding meringue into batter to keep air in. Chilling mixing bowl and beaters helps whip cream faster. If batter is too loose, add an extra tablespoon of flour. Pancakes are best served immediately but can be stored in the refrigerator for up to 2 days and reheated gently.

Nutrition

Keywords: soufflé pancakes, fluffy pancakes, Japanese pancakes, whipped cream, berry topping, brunch recipe, easy breakfast

Find it online: https://sparklechew.com/fluffy-japanese-souffl-e-pancakes-easy-recipe-with-whipped-cream-and-berries/