These fluffy Japanese soufflé pancakes are made with just three simple ingredients and a special whipping technique to create a light, airy texture perfect for a special breakfast or brunch.
Use fresh eggs for best volume. Whip egg whites to soft peaks and fold gently to keep air in the batter. Cook pancakes low and slow with a lid to trap steam for best rise. If pancakes brown too quickly, lower the heat. Practice flipping carefully to avoid breaking the delicate pancakes. Serve immediately for best texture.
Keywords: fluffy pancakes, Japanese soufflé pancakes, souffle pancakes, easy pancake recipe, 3 ingredient pancakes, breakfast, brunch