Short Description
Japanese Soufflé Pancakes are light, fluffy, and jiggly pancakes with a delicate, airy texture. Made with whipped egg whites, these pancakes rise tall and have a melt-in-your-mouth softness. Perfect for a special breakfast or brunch, they are easy to make at home with just a few ingredients!
Why You’ll Love This Recipe
- Ultra fluffy and soft, like eating a cloud
- Lightly sweet with a delicate vanilla flavor
- Made with simple ingredients—no special tools needed
- Perfect for a fancy brunch or dessert
- Customizable with different toppings like fruit, syrup, or whipped cream
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pancakes:
- Eggs, separated
- All-purpose flour
- Milk
- Baking powder
- Vanilla extract
- Sugar
- Lemon juice (or vinegar, to stabilize egg whites)
- Butter or oil (for cooking)
For Toppings (Optional):
- Maple syrup
- Powdered sugar
- Fresh berries
- Whipped cream
- Honey
- Chocolate sauce
Directions
Step 1: Prepare the Batter
- Separate egg yolks and egg whites into two bowls.
- In the yolk bowl, whisk together milk, vanilla extract, and flour until smooth.
- In the egg white bowl, add lemon juice and beat with a hand mixer until foamy.
- Gradually add sugar while beating until stiff peaks form.
Step 2: Fold the Batter
- Gently fold the whipped egg whites into the yolk mixture in three additions.
- Mix carefully to keep the batter light and airy.
Step 3: Cook the Pancakes
- Heat a non-stick pan over low heat and lightly grease with butter or oil.
- Spoon the batter into tall mounds, using a ring mold if desired.
- Cover with a lid and cook for 4–5 minutes until slightly firm.
- Carefully flip and cook for another 3–4 minutes.
Step 4: Serve and Enjoy
- Stack pancakes and top with syrup, powdered sugar, or fresh fruit.
- Serve immediately and enjoy the fluffy goodness!
Servings and Timing
- Servings: 2–3
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Variations
- Chocolate Pancakes: Add 1 tablespoon cocoa powder to the flour.
- Matcha Pancakes: Mix in 1 teaspoon matcha powder for a green tea flavor.
- Extra Sweet: Increase sugar for a more dessert-like pancake.
- Gluten-Free: Use gluten-free flour blend instead of all-purpose flour.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 2 days.
- Freezing: Freeze pancakes in a sealed bag for up to 1 month.
- Reheating: Warm in a pan over low heat or microwave for 15–20 seconds.
FAQs
Why didn’t my pancakes rise?
Over-mixing the batter or not whipping the egg whites enough can cause flat pancakes.
How do I get the perfect soufflé texture?
Use stiff egg whites and fold gently to keep air in the batter.
Can I cook them without a ring mold?
Yes! Spoon batter into a tall mound and cook on low heat.
How do I prevent pancakes from deflating?
Cook on low heat, flip carefully, and serve immediately.
Can I make this batter ahead of time?
No, the batter should be used immediately before the egg whites deflate.
What’s the best pan to use?
A non-stick pan with a lid helps steam the pancakes for extra fluffiness.
Can I add fruit to the batter?
It’s best to add fruit on top after cooking to avoid deflating the batter.
How do I know when to flip?
The pancakes should be firm on the bottom but still soft on top.
Can I make mini soufflé pancakes?
Yes! Just reduce cooking time to 2–3 minutes per side.
Do I need baking powder?
It helps, but whipped egg whites are the key to the fluffy texture.
Conclusion
Japanese Soufflé Pancakes are fluffy, delicate, and irresistibly soft, making them a show-stopping breakfast or dessert. Whether topped with syrup, fruit, or whipped cream, these pancakes are sure to impress. Try them today and experience the magic of soufflé pancakes at home!
Print
Japanese Soufflé Pancakes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4–6 pancakes 1x
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: Japanese
Description
These Japanese Soufflé Pancakes are light, fluffy, and jiggly, with a melt-in-your-mouth texture! Made with whipped egg whites for extra height, they’re perfect for a fancy breakfast, brunch, or a sweet treat.
Ingredients
For the Pancakes:
- 2 large eggs (separated)
- 2 tablespoons milk (whole milk preferred)
- 1 teaspoon vanilla extract
- 1/4 cup (30g) all-purpose flour
- 1/2 teaspoon baking powder
- 1 tablespoon sugar (for yolk mixture)
For the Meringue:
- 2 tablespoons sugar (for egg whites)
- 1/4 teaspoon cream of tartar (or lemon juice, helps stabilize the meringue)
For Cooking:
- 1 teaspoon vegetable oil or butter
- 1 tablespoon water (for steaming effect in pan)
For Toppings (Optional):
- Maple syrup or honey
- Whipped cream
- Fresh berries
- Powdered sugar
Instructions
1. Prepare the Batter
- In a bowl, whisk together egg yolks, milk, vanilla extract, and 1 tablespoon sugar.
- Sift in flour and baking powder, then gently mix until smooth.
2. Make the Meringue
- In a clean, dry bowl, beat egg whites with cream of tartar using a hand mixer.
- Gradually add 2 tablespoons sugar while beating until stiff peaks form.
3. Combine the Mixtures
- Gently fold 1/3 of the meringue into the egg yolk batter.
- Slowly fold in the rest until the batter is light and airy (don’t overmix).
4. Cook the Pancakes
- Heat a non-stick pan over low heat and lightly grease with oil or butter.
- Scoop tall mounds of batter into the pan, using a spoon or ring molds for height.
- Add 1 tablespoon water to the pan and cover with a lid to steam.
- Cook for 3-4 minutes, then gently flip and cook another 3-4 minutes.
5. Serve & Enjoy!
- Stack the pancakes and dust with powdered sugar.
- Top with whipped cream, syrup, or fresh berries.
- Serve immediately while fluffy!
Notes
- Too flat? Make sure the meringue is stiff before folding.
- Can’t flip them? Cook slightly longer before flipping and use a spatula gently.
- Want an extra airy texture? Add 1 tablespoon cornstarch to the flour mix.