Homemade Japanese fluffy soufflé pancakes 🥞 these Japanese pancakes are similar to American pancakes, but are a bit fluffier and have a little more sweetness they cooked in a skillet just like regular pancakes but the batter involves a meringue, which is what makes these so much lighter. 

1 1/2 cups all-purpose flour
3 tablespoons confectioners' sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/4 cups milk
4 tablespoons unsalted butter, melted and cooled, plus more for serving
1/2 teaspoon pure vanilla extract
1 large egg yolk plus 3 large egg whites
1/4 teaspoon cream of tartar
Nonstick cooking spray
Maple syrup, for serving
I used these English Muffin Rings to make these uniform. 
whisk together the flour, sugar, baking powder and salt and in a medium bowl, add milk, vanilla, egg yolks. Mix until batter is smooth and mixture is a pale yellow.
In the bowl of a stand mixer. Beat the egg whites and cream of tartar until stiff peaks form about 2-3 minutes.
Stir the milk mixture into the flour mixture until just combined . Stir one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined. 
Add 2 ring molds to a large skillet. Spray the insides of the ring molds with cooking oil spray. Fill each with 1/2 cup of batter. 
Cover and cook for 3 minutes until pancakes are completely cooked and golden brown on both top and bottom. Place pancakes onto plate. Gently push out of the molds to remove from molds. Repeat with remaining batter. Serve warm with syrup, powdered sugar, whipped cream, fruit, or other toppings of your choice.