Fluffy Japanese Soufflé Pancakes Recipe Easy 3 Ingredient Breakfast
These fluffy Japanese soufflé pancakes are light, tall, and airy, made with just three simple ingredients: eggs, sugar, and flour. Perfect for a special breakfast treat that feels fancy yet is easy to make.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings (about 8 pancakes) 1x
- Category: Breakfast
- Cuisine: Japanese
Ingredients
Scale
- 3 large eggs (room temperature, separated)
- 2 tablespoons granulated sugar (plus 1 tablespoon for whipping egg whites)
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract (optional)
- Butter or oil for cooking
Instructions
- Separate 3 large eggs into two bowls: one for yolks and one for whites, ensuring no yolk gets into the whites.
- Add 2 tablespoons granulated sugar and 3 tablespoons all-purpose flour to the egg yolks. Whisk until smooth and pale. Add 1 teaspoon vanilla extract if using.
- Using an electric mixer, beat the egg whites until stiff peaks form, gradually adding 1 tablespoon sugar halfway through.
- Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it, then carefully fold in the remaining whites, preserving airiness.
- Preheat a non-stick pan over low heat and lightly grease with butter or oil.
- Spoon batter into the pan forming mounds about 3 inches wide and 1.5 inches tall. Cover with a lid and cook for 4-5 minutes until bottoms are golden and tops start to set.
- Carefully flip pancakes with a thin spatula, cover, and cook for another 3-4 minutes until cooked through and golden. Avoid pressing down.
- Serve immediately with desired toppings such as powdered sugar, syrup, or fresh berries.
Notes
Use room temperature eggs for better whipping. Whip egg whites to stiff peaks and fold gently to keep airiness. Cook on low heat with a lid to trap steam and ensure even cooking. Avoid pressing pancakes when flipping to maintain fluffiness. If no non-stick pan, use a well-seasoned cast iron skillet lightly greased. Reheat leftovers gently in a low oven to preserve texture.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Fat: 5
- Carbohydrates: 22
- Protein: 8
Keywords: fluffy pancakes, Japanese soufflé pancakes, 3 ingredient pancakes, easy breakfast, soufflé pancakes, light pancakes, airy pancakes