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In recent years, Japanese soufflé pancakes have taken social media by storm, captivating taste buds and hearts alike. These fluffy, cloud-like delicacies have quickly become a must-try item for food lovers and brunch enthusiasts around the world. Their unique texture—light, airy, and almost ethereal—sets them apart from traditional pancakes, making them a delightful treat that feels more like a dessert than breakfast. The rise in their popularity can be attributed to their visually stunning appearance and the satisfying experience of watching them rise and fluff up while cooking.

Viral Japanese Soufflé Pancakes – Incredibly Fluffy!

Dive into the delightful world of Japanese soufflé pancakes, where lightness and flavor collide to create a breakfast experience unlike any other. Known for their fluffy, cloud-like texture, these pancakes are a treat that feels more like dessert than a morning meal. With the right techniques, you can easily make them at home. Impress family and friends with layers of deliciousness topped with whipped cream and fresh fruit. Elevate your brunch game today!
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Ingredients
  

2 large eggs (separated)

½ cup (60g) all-purpose flour

2 tablespoons granulated sugar

2 tablespoons milk (or any non-dairy alternative)

1 teaspoon vanilla extract

½ teaspoon baking powder

A pinch of salt

Butter (for greasing the pan)

Powdered sugar (for dusting)

Maple syrup, fresh fruits, or whipped cream (for serving)

Instructions
 

Prepare the Batter:

    In a mixing bowl, whisk the egg yolks along with granulated sugar, milk, and vanilla extract until smooth. Sift in the flour, baking powder, and salt, then mix until just combined. Set aside.

      Whip the Egg Whites:

        In a separate, clean bowl, use an electric mixer to beat the egg whites on medium speed. Once frothy, add a pinch of salt and gradually incorporate half of the granulated sugar. Continue whipping until you reach stiff peaks. (This is what gives the pancakes their fluffiness.)

          Combine Mixtures:

            Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it. Then, fold in the remaining egg whites in two additions, being careful not to deflate the mixture. The batter should be airy and fluffy.

              Preheat the Pan:

                Heat a non-stick skillet or griddle over low heat. Lightly grease the surface with butter. It's essential to keep the temperature low to ensure the pancakes cook through without burning.

                  Cook the Pancakes:

                    Using a ½ cup measuring cup or ring mold, spoon the batter onto the skillet. Cover with a lid and cook for about 4-5 minutes on the first side until they puff up and become golden brown.

                      Flip and Finish:

                        Carefully flip the pancakes using a spatula, add a tiny bit more butter, and cover again. Cook for an additional 4-5 minutes, until the second side is golden and the pancakes are fully set.

                          Serve:

                            Stack the pancakes high and dust with powdered sugar. Serve immediately with maple syrup, fresh fruits, or a dollop of whipped cream for an extra touch of indulgence.

                              Prep Time, Total Time, Servings: 15 minutes | 20 minutes | 2-3 servings