How to Make Fluffy Japanese Soufflé Pancakes | Tastemade Staff Picks

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber while cake flour keeps it light.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with a subtle flavor.

maple syrup

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness with a distinct taste.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and suitable for lactose intolerance.

Separate egg whites and yolks into two bowls.

Whisk egg yolks with milk and vanilla extract until smooth.

Sift in flour and baking powder; mix until just combined.

In a separate bowl, beat egg whites until soft peaks form.

Gradually add sugar while continuing to beat until stiff peaks form.

Fold one-third of the egg whites into the yolk mixture to lighten it.

Gently fold in the remaining egg whites until no streaks remain.

Heat a non-stick skillet over low heat and grease lightly with butter.

Spoon batter into the skillet, using a ring mold if desired.

Cover the skillet and cook for 3-4 minutes until the bottom is golden.

Flip carefully and cook for another 3-4 minutes until cooked through.

Remove from skillet and serve immediately with powdered sugar and syrup.

Cooking Techniques

Spice Level:

Allergens