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Fluffy Crème Brûlée Soufflé Pancakes

Ultra-light Japanese-style soufflé pancakes topped with a caramelized crème brûlée sugar crust for a dramatic breakfast or dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 plates
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Pancake Batter
  • 3 eggs separated
  • 3 tbsp whole milk
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract or vanilla bean seeds
  • 3 tbsp granulated sugar divided
  • 0.5 cup all-purpose flour sifted
  • 0.5 tsp baking powder
  • 1 pinch salt
Brûlée Topping
  • 2-3 tbsp granulated sugar for caramelizing

Equipment

  • Mixing bowls
  • Nonstick skillet
  • Wire rack
  • Hand mixer or stand mixer
  • Kitchen torch

Method
 

  1. In a bowl, whisk egg yolks, milk, cream, vanilla, and 1 tablespoon sugar until smooth. Sift in flour, baking powder, and salt and mix until combined.
  2. In a separate bowl, beat egg whites until foamy. Gradually add remaining sugar and beat to glossy soft-medium peaks.
  3. Fold one-third of the meringue into the yolk mixture to lighten, then gently fold in the rest until just combined.
  4. Heat a lightly greased nonstick skillet over low heat. Spoon batter into the pan or molds, cover, and cook 4–5 minutes until set on the bottom.
  5. Carefully flip, cover again, and cook another 4–5 minutes until puffed and cooked through.
  6. Transfer to a heatproof surface, sprinkle sugar evenly on top, and caramelize with a kitchen torch until golden.
  7. Serve immediately with optional garnish.

Notes

For best results, keep heat low and handle gently to maintain height. Brûlée topping should be added just before serving.