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Fluffy Japanese-Style Souffle Pancakes Recipe Easy with Strawberry Compote

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Light, airy Japanese-style souffle pancakes served with a fresh strawberry compote. This recipe offers a playful and indulgent breakfast experience perfect for cozy mornings.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • 3 tablespoons granulated sugar (for batter)
  • 3 large eggs, separated
  • ½ cup (120ml) whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegetable oil or melted unsalted butter
  • Pinch of salt
  • 2 cups (300g) fresh or frozen strawberries, hulled and halved
  • 2 tablespoons granulated sugar (for compote)
  • 1 tablespoon lemon juice
  • Optional: 2 tablespoons water (if berries are too dry)
  • Powdered sugar for dusting
  • Optional: whipped cream or vanilla ice cream for serving

Instructions

  1. In a medium bowl, sift together 1 cup (120g) all-purpose flour and 1 teaspoon baking powder. Set aside.
  2. In a large mixing bowl, whisk together 3 large egg yolks, ½ cup (120ml) whole milk, 2 tablespoons vegetable oil (or melted butter), and 1 teaspoon vanilla extract until smooth.
  3. Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing—the batter should be thick but smooth.
  4. In a clean, dry bowl, beat 3 large egg whites with a pinch of salt until soft peaks form. Gradually add 3 tablespoons granulated sugar and continue whipping until stiff, glossy peaks develop.
  5. Gently fold a third of the whipped egg whites into the batter to lighten it. Then carefully fold in the remaining whites, preserving as much air as possible to keep the batter fluffy.
  6. Preheat a non-stick frying pan over low heat. Grease lightly with oil or butter. If using ring molds, grease them as well.
  7. Spoon batter into the pan or into ring molds to form thick rounds about 3 inches (7-8cm) in diameter. Cover the pan with a lid and cook for about 4-5 minutes on low heat until the bottoms are golden and the top starts to set but remains jiggly.
  8. Carefully flip pancakes (and molds if using) and cook for another 4-5 minutes covered. The pancakes should feel springy and cooked through but still soft.
  9. While pancakes cook, combine 2 cups (300g) halved strawberries, 2 tablespoons sugar, and 1 tablespoon lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries break down and the mixture thickens slightly (about 8-10 minutes). Remove from heat and let cool slightly.
  10. Stack pancakes on plates, spoon generous strawberry compote over the top, dust with powdered sugar, and add whipped cream or ice cream if desired.

Notes

Use low heat and cover the pan to cook pancakes gently and avoid burning. Whip egg whites to stiff peaks for the signature souffle texture. If batter is too thick after folding in egg whites, add a splash of milk to loosen. Ring molds help pancakes keep their tall shape but are optional. Batter can rest 10-15 minutes before cooking for better texture. Strawberry compote can be made ahead and stored up to a week in the fridge.

Nutrition

Keywords: souffle pancakes, Japanese pancakes, fluffy pancakes, strawberry compote, breakfast recipe, easy pancakes, souffle, brunch

Find it online: https://cookluma.com/fluffy-japanese-style-souffle-pancakes-recipe-easy-with-strawberry-compote/