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Mini Japanese Soufflé Pancakes with Strawberries & Sweet Cream
20 Prep Time
minutes
8 Cook Time
minutes
28 Total Time
minutes
8 Serving
size
Light and airy mini soufflé pancakes topped with sweet cream and fresh strawberries, inspired by one of Japan's most beloved café desserts.
Recipe by @DiahannCooks, inspired by traditional Japanese soufflé pancakes.
Print Recipe
Ingredients
Soufflé Pancakes
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup whole milk
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp melted butter
Sweet Cream Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Garnish
- 1 cup fresh strawberries, sliced
- Powdered sugar, for dusting
- Fresh mint leaves (optional)
Preparation
- Preheat oven to 350°F and lightly grease a standard muffin pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, egg, vanilla, and melted butter.
- Add wet ingredients to dry ingredients and stir until just combined.
- Fill muffin cups about 3/4 full.
- Bake for 15–18 minutes, or until lightly golden and set.
- Allow pancakes to cool slightly.
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Top each pancake with a dollop of sweet cream and sliced strawberries.
- Dust with powdered sugar and garnish with mint if desired.
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