Fluffy Japanese Soufflé Pancakes Breakfast

Imagine sinking your teeth into a cloud-like breakfast treat that’s both familiar and exotic. Fluffy Japanese Soufflé Pancakes Breakfast is an experience that will tantalize your taste buds and leave you craving for more. The moment you take a bite, the sweetness of the pancake mingles with the savory flavors of the toppings, creating a delightful harmony of flavors. The aroma of freshly cooked pancakes wafts through the air, making your mouth water in anticipation.

So, why do you need to try this Fluffy Japanese Soufflé Pancakes Breakfast recipe? Unlike traditional pancakes, these Japanese-inspired treats are made with a unique blend of ingredients that creates a light and airy texture. Plus, the combination of flavors and textures will add a delightful twist to your usual breakfast routine. If you’re looking for a recipe that’s sure to impress, this is it! If you’re looking for a hearty breakfast option, be sure to check out our Easy Sausage Hash Brown Breakfast Casserole Recipe as well.

Why This Recipe Works

The combination of all-purpose flour, cornstarch, and egg whites creates a delicate and airy texture that’s characteristic of Japanese soufflé pancakes.
The use of a water bath while cooking the pancakes ensures that they cook evenly and prevents them from becoming too dense.
The addition of granulated sugar and melted butter gives the pancakes a rich and sweet flavor.

Key Ingredients

To make the fluffiest Japanese Soufflé Pancakes Breakfast, you’ll need to use the right combination of ingredients. For example, using room temperature egg whites is crucial in creating a light and airy texture. You can find more tips on how to make the perfect soufflé pancakes in our article on How to make Fluffy Japanese Soufflé Pancakes Breakfast. When it comes to the type of flour to use, all-purpose flour is the best option as it provides the right balance of texture and flavor.

Another important ingredient is granulated sugar, which adds a touch of sweetness to the pancakes. However, be careful not to overdo it, as too much sugar can make the pancakes overly sweet.

Recipe Courtesy of Our Kitchen

Fluffy Japanese Soufflé Pancakes Breakfast

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 cup all-purpose flour

2 tablespoons cornstarch

1/2 cup granulated sugar

2 large egg whites

1/2 cup milk

2 tablespoons melted butter

1 teaspoon vanilla extract

Pinch of salt

Fresh fruit and whipped cream (optional)

Directions

Preheat your oven to 375°F (190°C). In a large bowl, whisk together the flour, cornstarch, and granulated sugar. In a separate bowl, whisk together the egg whites, milk, melted butter, and vanilla extract until stiff peaks form. Gradually pour the dry ingredients into the egg mixture and gently fold until no lumps remain.

Pour the batter into a greased 9×13-inch baking dish and smooth the top. Place the dish in a larger baking pan and add hot water to come halfway up the sides of the dish. Bake for 25-30 minutes or until the pancakes are puffed and lightly golden.

Remove the pancakes from the oven and let them cool in the dish for 5 minutes. Then, transfer them to a wire rack to cool completely. Serve warm with fresh fruit and whipped cream, if desired.

To make the pancakes ahead of time, prepare the batter and refrigerate it overnight. Then, bake the pancakes in the morning and serve warm.

To freeze the pancakes, let them cool completely and then wrap them individually in plastic wrap. Store them in a freezer-safe bag for up to 2 months. To reheat, simply thaw the pancakes overnight in the refrigerator and then microwave them for a few seconds until warm.

Storage & Reheating

To store leftovers, let the pancakes cool completely and then wrap them individually in plastic wrap. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the pancakes for a few seconds until warm. You can also freeze the pancakes for up to 2 months and then reheat them in the microwave or oven.