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Fluffy Japanese Pancakes

Experience the magic of these incredibly Fluffy Japanese Pancakes, also known as Souffle Pancakes. These light and airy pancakes are a delightful twist on the classic breakfast staple, featuring a soft and pillowy texture that melts in your mouth. The secret to their height and fluffiness lies in the whipped egg whites that are gently folded into the batter. Serve these pancakes with your favorite toppings for a truly indulgent breakfast treat.

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Prepare the dry ingredients

In a large bowl, whisk together 1 1/2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/4 cup of sugar, and 1/4 teaspoon of salt.

Prepare the wet ingredients

In a separate bowl, whisk together 1 1/4 cups of milk, 1 teaspoon of vanilla extract, and 4 egg yolks until well combined.

Combine wet and dry ingredients

Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.

Whip the egg whites

In a clean bowl, beat 4 egg whites with 1/4 teaspoon of cream of tartar until stiff peaks form.

Fold in the egg whites

Gently fold one-third of the whipped egg whites into the batter until just combined. Repeat with the remaining egg whites, being careful not to overmix and deflate the batter.

Preheat the pan

Heat a non-stick pan over low heat and melt a small amount of unsalted butter.

Cook the pancakes

Scoop about 1/2 cup of batter into the pan for each pancake. Cover the pan with a lid and cook for 5-6 minutes, or until the bottom is golden brown and the top is set.

Flip and finish cooking

Carefully flip the pancakes and cook for an additional 4-5 minutes, or until golden brown on both sides.

Serve and enjoy

Serve the Fluffy Japanese Pancakes warm with your favorite toppings, such as butter, maple syrup, fresh berries, or whipped cream. Enjoy your delightful and indulgent breakfast creation!


Average Rating:



48 g


192 g


36 g


Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation methods.

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