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Fluffy Japanese Souffle Pancakes Recipe Easy 3 Ingredient Breakfast

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Light, airy Japanese souffle pancakes made with just three simple ingredients—eggs, milk, and flour. Perfect for a quick, fuss-free breakfast with a cloud-like texture and gentle sweetness.

Ingredients

Scale
  • 3 large eggs
  • 1/4 cup (60 ml) milk (whole milk recommended, or almond/oat milk for dairy-free)
  • 1/2 cup (65 g) all-purpose flour (sifted)

Instructions

  1. Separate 3 large eggs, placing yolks in a medium bowl and whites in a large, clean mixing bowl. Ensure no yolk gets into the whites. (5 minutes)
  2. Add 1/4 cup (60 ml) milk to the yolks and whisk until combined and smooth. Set aside. (2 minutes)
  3. Sift 1/2 cup (65 g) all-purpose flour into the yolk mixture. Gently fold the flour into the yolks and milk until smooth. Batter should be thick but pourable. (3 minutes)
  4. Using an electric mixer, whip the egg whites on medium speed until soft peaks form. Then increase speed and whip until stiff peaks form. (7–10 minutes)
  5. Add about one-third of the whipped egg whites to the yolk batter and gently fold to lighten the mixture. Then fold in the remaining whites carefully to keep as much air as possible. Do not overmix. (3–4 minutes)
  6. Heat a non-stick pan over low heat and lightly grease with butter or oil. If using ring molds, grease them well and place on the pan. (2 minutes)
  7. Spoon batter into pan or molds, shaping into thick rounds about 3 inches wide. Cover pan with lid to trap steam. Cook for 4–5 minutes until bottoms are golden and sides start setting. (5 minutes)
  8. Carefully flip each pancake (and mold if using) with a spatula, then cook for another 3–4 minutes covered until fluffy, jiggly, and cooked through. (4 minutes)
  9. Serve immediately with desired toppings such as fresh berries or powdered sugar. (1 minute)

Notes

Use clean, dry bowls and beaters to whip egg whites properly. Fold egg whites gently to retain air and volume. Cook pancakes on low heat covered to trap steam and help rise. If centers are undercooked, finish in a low oven (300°F) for a few minutes. Patience is key to avoid flat pancakes.

Nutrition

Keywords: fluffy pancakes, Japanese souffle pancakes, 3 ingredient pancakes, easy breakfast, souffle pancakes, cloud pancakes

Find it online: https://tastypierecipes.com/fluffy-japanese-souffle-pancakes-recipe-easy-3-ingredient-breakfast/