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Strawberry Soufflé Pancake Donuts Recipe

Strawberry Soufflé Pancake Donuts Recipe

4.8 from 13 reviews

Light and Fluffy Japanese-Style Donut Pancakes Dusted with Powdered Sugar, Garnished with Fresh Strawberries and Mint, Served with Maple Syrup on the Side

Ingredients

Scale

Main Pancake Batter:

  • 3 large eggs, yolks and whites separated
  • 2 tbsp milk
  • 1/4 cup all-purpose flour
  • 1/4 tsp baking powder
  • 2 tbsp granulated sugar
  • 1/4 tsp cream of tartar (optional, helps stabilize egg whites)
  • Butter or oil, for greasing the pan

Toppings:

  • Powdered sugar, for dusting
  • Fresh strawberries, sliced
  • Fresh mint leaves
  • Maple syrup or whipped cream (optional)

Instructions

  1. Main Pancake Batter: In a mixing bowl, whisk egg yolks, milk, flour, and baking powder until smooth.
  2. Prepare Meringue: In another bowl, beat egg whites (with cream of tartar if using) until frothy. Gradually add sugar and beat to stiff peaks.
  3. Combine Batter: Gently fold the meringue into the yolk mixture in three parts, being careful not to deflate.
  4. Cook Pancakes: Heat a non-stick skillet over low heat and lightly grease with butter. Spoon batter into thick donut-like rounds. Cover and cook slowly for about 4–5 minutes on each side until golden and puffy.
  5. Serve: Remove carefully, dust with powdered sugar, and top with fresh strawberry slices and mint leaves. Serve immediately with maple syrup or cream on the side.

Nutrition

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