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Japanese Soufflé Pancakes

Japanese Soufflé Pancakes are the ultimate treat for breakfast or brunch, offering a melt-in-your-mouth texture that’s both light and fluffy. Made with whipped egg whites folded into a delicate batter, these pancakes rise tall and golden, creating an impressive, cloud-like dish. Whether topped with powdered sugar, whipped cream, or fresh berries, they’re sure to impress your family and friends. Follow this simple recipe for perfect soufflé pancakes every time!

Clare Greco
Updated on Monday 02 December 2024
Japanese Soufflé Pancakes
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Indulge in the delicate and airy perfection of Japanese Soufflé Pancakes! These fluffy, cloud-like pancakes are a showstopper for breakfast, brunch, or even dessert. Made by folding whipped egg whites into a silky batter, they rise tall and golden, delivering a melt-in-your-mouth texture that’s as beautiful as it is delicious.

INGREDIENTS

  • Eggs: 2 large, separated for yolks and whites
  • Milk: 2 tbsp, to create a smooth batter
  • All-Purpose Flour: 1/4 cup, sifted for lightness
  • Baking Powder: 1/2 tsp, for a gentle rise
  • Cream of Tartar: 1/4 tsp, optional, to stabilize the egg whites
  • Granulated Sugar: 3 tbsp, added to egg whites for sweetness
  • Vanilla Extract: 1/2 tsp, optional, for flavor
  • Butter or Oil: For greasing the pan and molds

INSTRUCTIONS

Step 1:
In a bowl, whisk the egg yolks, milk, and vanilla extract until smooth and well combined.
Step 2:
Sift in the flour and baking powder, mixing gently until the batter is just combined. Do not overmix.
Step 3:
In a separate bowl, beat the egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form.
Step 4:
Gently fold the whipped egg whites into the yolk mixture in three parts, ensuring the batter stays airy and light.
Step 5:
Grease a non-stick pan and place it over low heat. Position greased ring molds in the pan for tall, round pancakes.
Step 6:
Spoon the batter into the molds, filling each 2/3 full. Cover the pan with a lid and cook for 4-5 minutes, until the bottom is golden brown.
Step 7:
Flip the pancakes gently within the molds and cook for another 3-4 minutes, covered, until cooked through.
Step 8:
Remove the pancakes from the molds and serve warm with your favorite toppings, such as powdered sugar, whipped cream, fresh berries, or syrup.

Serving and Storage Tips

  • Serve the pancakes immediately for the fluffiest texture.
  • If making in advance, store in an airtight container in the refrigerator for up to 1 day. Reheat in a non-stick pan over low heat before serving.

Helpful Notes

  • Ensure the pan stays on low heat to prevent the pancakes from browning too quickly before cooking through.
  • If you don’t have ring molds, you can carefully spoon the batter into tall mounds and shape them gently.

Tips from Well-Known Chefs

  • Chef Hiro suggests adding a teaspoon of matcha powder to the batter for a unique Japanese twist.
  • Chef Marie recommends serving these pancakes with a drizzle of honey butter for an extra indulgent treat.
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Soufflé Pancakes

Fluffy, cloud-like Japanese Soufflé Pancakes with a melt-in-your-mouth texture. Perfect for breakfast or brunch!

Prep Time
10 Minutes
Cook Time
12 Minutes
Total Time
22 Minutes

Category: Morning Favorite

Difficulty: Intermediate

Cuisine: Japanese

Yield: 2 Servings (2-3 Soufflé Pancakes)

Dietary: Vegetarian

Ingredients

01 2 Large Eggs (separated).
02 2 tbsp Milk.
03 1/4 cup All-Purpose Flour.
04 1/2 tsp Baking Powder.
05 1/4 tsp Cream of Tartar (optional).
06 3 tbsp Granulated Sugar.
07 1/2 tsp Vanilla Extract (optional).
08 Butter or Oil (for greasing).

Instructions

Step 01

In a bowl, whisk the egg yolks, milk, and vanilla extract until smooth.

Step 02

Sift in the flour and baking powder, mixing until just combined.

Step 03

In a separate bowl, beat the egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form.

Step 04

Gently fold the whipped egg whites into the yolk mixture in three parts, ensuring the batter remains airy.

Step 05

Grease a non-stick pan and place it over low heat. Use greased ring molds for tall, round pancakes.

Step 06

Spoon the batter into the molds, filling them 2/3 full. Cover the pan with a lid and cook for 4-5 minutes until golden on the bottom.

Step 07

Flip the pancakes gently and cook for another 3-4 minutes, covered, until cooked through.

Step 08

Remove the pancakes from the molds and serve warm with powdered sugar, whipped cream, fresh berries, or syrup.

Notes

  1. Japanese Soufflé Pancakes are ultra-fluffy and have a cloud-like texture.
  2. Perfect for special breakfasts, brunches, or dessert, these pancakes pair well with whipped cream, syrup, or fresh fruits.
  3. The key to their light texture is whipping the egg whites to stiff peaks and gently folding them into the batter.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~