Japanese Fluffy Soufflé Pancakes (Sugar-Free) Recipe

These Japanese Fluffy Soufflé Pancakes are a dreamy, cloud-like breakfast made completely sugar-free. Light and airy thanks to whipped egg whites and a gentle cooking process, they’re high in protein and low in carbs—perfect for clean eaters or anyone cutting sugar. Enjoy an indulgent stack without the crash.

Instructions

1. Step 1: Separate the eggs. Place yolks in one bowl and whites in another clean, dry bowl.
2. Step 2: To the yolks, add milk, vanilla, almond flour, and baking powder; mix until smooth.
3. Step 3: Add lemon juice to egg whites and beat until foamy. Gradually add erythritol (if using) and beat to stiff peaks.
4. Step 4: Gently fold egg whites into yolk batter in three parts, keeping the mixture airy.
5. Step 5: Heat a nonstick skillet on low and lightly grease. Scoop about ¼ cup batter per pancake onto the pan.
6. Step 6: Cover and cook 4-5 minutes. Flip carefully and cook another 3-4 minutes until golden and set.
7. Step 7: Serve immediately with sugar-free syrup, berries, or whipped cream.

Notes

• Stiff egg whites and gentle folding create signature fluffiness.
• Almond flour keeps carbs low and the recipe gluten-free.
• Cook slowly on low heat with a lid so pancakes rise without burning.
• For extra height, pipe batter and stack slight mounds before covering.
• Best served fresh—soufflé pancakes deflate a bit as they cool.

Frequently Asked Questions

Can I use coconut flour instead of almond flour?

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Yes—use just 1 tablespoon since coconut flour is more absorbent.

How do I make them extra fluffy?

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Beat egg whites to firm, glossy peaks and fold gently. Overmixing knocks out air.

Can I make these dairy-free?

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Absolutely—use almond milk and cook in coconut oil or plant-based butter.

Are these freezer-friendly?

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Not ideal—soufflé pancakes lose fluffiness after freezing. Enjoy them fresh.

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