Fluffy Japanese Soufflé Pancakes
These cloud-like, jiggly Japanese Soufflé Pancakes will transport you to pancake heaven! Soft, airy, and melt-in-your-mouth delicious—perfect for an indulgent brunch or an Instagram-worthy treat.
Equipment
- Mixing bowls
Ingredients
For the Pancake Batter:
- 2 large eggs separated
- 1/4 cup whole milk or plant-based alternative
- 1/4 teaspoon vanilla extract
- 1/4 cup all-purpose flour or 1:1 gluten-free blend
- 1 1/2 tablespoons granulated sugar for egg whites
- 1 tablespoon granulated sugar for egg yolk mixture
- 1/4 teaspoon cream of tartar or lemon juice/vinegar
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
For Cooking & Serving:
- Neutral oil or cooking spray
- 2 tablespoons water for steaming
- Maple syrup fresh berries, powdered sugar, whipped cream (optional)
Instructions
Step 1: Preparation
- Chill egg whites in the fridge for 10 minutes.
- Whisk egg yolks, milk, vanilla, and 1 tablespoon sugar until smooth.
- Sift in flour, baking powder, and salt. Gently fold until just combined.
- Grease ring molds and a non-stick skillet with oil.
Step 2: Making the Meringue
- Beat cold egg whites with cream of tartar until foamy.
- Gradually add 1 1/2 tablespoons sugar, beating until stiff peaks form.
- Test: Meringue should be glossy and not slide when the bowl is inverted.
Step 3: Folding the Batter
- Gently fold 1/3 of the meringue into the yolk mixture.
- Fold in the remaining meringue in two batches—do not overmix.
Step 4: Cooking the Pancakes
- Heat a greased skillet on low heat and place the greased ring molds.
- Fill each mold halfway with batter. Cover with a lid.
- Cook for 4-5 minutes until bubbles form.
- Flip carefully, add 1 tablespoon of water to the pan (not on pancakes), and cook for another 4-5 minutes.
- Remove molds and serve immediately.
Step 5: Serving
- Stack 2-3 pancakes per serving.
- Dust with powdered sugar, drizzle with syrup, and add fresh berries.
- Enjoy your light, jiggly, fluffy soufflé pancakes!
Notes
📌 Tips for Success:
✔️ Use cold egg whites for a stable meringue.
✔️ Cook on low heat—patience is key!
✔️ Don’t overmix to maintain the airy texture. 🌱 Variations:
✔️ Use cold egg whites for a stable meringue.
✔️ Cook on low heat—patience is key!
✔️ Don’t overmix to maintain the airy texture. 🌱 Variations:
- Matcha: Add 1 tbsp matcha powder for a Japanese twist.
- Chocolate: Mix in 1 tbsp cocoa powder + mini chocolate chips.
- Citrus: Add lemon or orange zest for a fresh flavor.
- Savory: Reduce sugar, add Parmesan & serve with smoked salmon.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 22gProtein: 6gFat: 6gSugar: 8g
Tried this recipe?Let us know how it was!