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Fluffy Japanese-Style Soufflé Pancakes Recipe With Fresh Strawberry Sauce

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Light, airy Japanese-style soufflé pancakes topped with a fresh strawberry sauce, perfect for a special breakfast or brunch treat. This recipe is easy to follow and yields fluffy pancakes with a cloud-like texture.

Ingredients

Scale
  • 2 large eggs, separated (room temperature is best)
  • 2 tablespoons granulated sugar (divided)
  • 1/4 cup milk (60 ml, whole milk preferred for richness)
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour (90 g, sifted)
  • 1/2 teaspoon baking powder
  • A pinch of salt
  • Butter or oil for greasing the pan
  • 1 cup fresh strawberries, hulled and chopped (about 150 g)
  • 2 tablespoons granulated sugar (adjust to taste)
  • 1 tablespoon lemon juice (freshly squeezed)
  • Optional: 1 teaspoon cornstarch mixed with 1 tablespoon water (for thicker sauce)

Instructions

  1. Separate the eggs carefully into two clean bowls, ensuring no yolk gets into the whites. Set yolks aside.
  2. In the yolk bowl, whisk together egg yolks, 1 tablespoon sugar, milk, and vanilla extract until smooth. Sift in flour, baking powder, and salt. Gently mix until just combined.
  3. Using an electric mixer, beat egg whites until frothy. Gradually add remaining 1 tablespoon sugar and whip to stiff peaks.
  4. Fold about one-third of whipped egg whites into yolk batter to loosen it. Then fold in remaining whites in two additions, maintaining airiness.
  5. Heat a non-stick pan over low heat and lightly grease with butter or oil. Grease ring molds if using.
  6. Spoon batter into pan or molds, filling halfway. Cover with lid and cook 4-5 minutes. Flip carefully, cover again, and cook another 4-5 minutes until golden and springy.
  7. For strawberry sauce, combine chopped strawberries, sugar, and lemon juice in a small saucepan over medium heat. Stir until juice releases and mixture simmers. Add cornstarch slurry if thicker sauce desired and cook 1-2 more minutes. Remove from heat and cool slightly.
  8. Stack pancakes, spoon over strawberry sauce, and serve immediately. Optionally dust with powdered sugar or add whipped cream.

Notes

Use room temperature eggs for better volume when whipping whites. Whip egg whites to stiff peaks for best rise. Fold whites gently to keep airiness. Cook pancakes on low heat with lid to trap steam and help rise. Ring molds help shape pancakes but are optional. Store leftovers in airtight container in fridge up to 2 days; reheat gently in toaster oven or pan to maintain fluffiness. Strawberry sauce flavors deepen after a day.

Nutrition

Keywords: soufflé pancakes, Japanese pancakes, fluffy pancakes, strawberry sauce, breakfast recipe, brunch, easy pancakes

Find it online: https://bitesienna.com/fluffy-japanese-style-souffl-e-pancakes-recipe-with-fresh-strawberry-sauce-easy/