Light, airy, and irresistibly fluffy, these Japanese Soufflé Pancakes are like biting into a soft cloud. Unlike traditional pancakes, these beauties rise high with a delicate texture that melts in your mouth. Perfect for a special breakfast or brunch, they may look fancy, but with the right tips, you can make them easily at home. Whether topped with powdered sugar, fruit, or syrup, these soufflé pancakes will wow your family and friends!
Why You’ll Love These Fluffy Japanese Soufflé Pancakes
- Incredibly Light and Airy: The whipped egg whites give these pancakes their signature fluffiness.
- Beautiful Presentation: These tall pancakes look like they came straight from a café.
- Customizable: Pair with fruit, syrup, or whipped cream for endless options.
- Fun to Make: Master the technique, and you’ll have a show-stopping breakfast treat.
- Perfect for Special Occasions: Ideal for birthdays, holidays, or weekend brunches.
Ingredients
- 2 large eggs, separated
- 2 tbsp (25g) sugar
- ¼ cup (60ml) milk
- ½ tsp vanilla extract
- ½ cup (60g / 0.13 lb) all-purpose flour
- ½ tsp baking powder
- ¼ tsp cream of tartar or lemon juice (to stabilize egg whites)
- Butter or oil for greasing the pan
- Powdered sugar, fruit, or syrup for serving
Directions
Step 1: Prepare the Batter
- Separate the Eggs:
Carefully separate the egg whites from the yolks, placing the whites in a clean, dry bowl. - Make the Yolk Mixture:
In a medium bowl, whisk together the egg yolks, milk, and vanilla extract until smooth. Sift in the flour and baking powder, and stir until just combined. Set aside.
Step 2: Whip the Egg Whites
- Beat the Egg Whites:
Using a hand mixer or stand mixer, beat the egg whites on medium speed until foamy. Add the cream of tartar (or lemon juice) and gradually add the sugar while continuing to beat. - Whip to Stiff Peaks:
Increase the speed to high and whip the egg whites until stiff peaks form. The meringue should be glossy and hold its shape when you lift the beaters.
Step 3: Combine the Mixtures
- Fold in the Egg Whites:
Add one-third of the whipped egg whites to the yolk mixture and gently fold to lighten the batter. Carefully fold in the remaining egg whites, being careful not to deflate the mixture.
Step 4: Cook the Pancakes
- Preheat the Pan:
Heat a non-stick skillet over low heat and lightly grease with butter or oil. For best results, use ring molds to help the pancakes hold their shape. - Add the Batter:
Spoon the batter into the ring molds, filling them about halfway. Cover the pan with a lid to trap steam and help the pancakes rise. - Cook Low and Slow:
Cook the pancakes over low heat for 5-6 minutes, until bubbles start to form on the surface. Carefully flip the pancakes (keeping them in the molds) and cook for another 3-4 minutes until fully set. - Remove from Molds:
Gently remove the ring molds and transfer the pancakes to a plate.
Step 5: Serve
Dust the pancakes with powdered sugar, top with fruit, or drizzle with maple syrup. Enjoy warm!
Notes
- Use Low Heat: Cooking the pancakes over low heat ensures they cook evenly without burning.
- Stabilize the Meringue: Adding cream of tartar or lemon juice helps the egg whites hold their shape.
- Ring Molds: If you don’t have ring molds, use greased aluminum foil rings or cut parchment paper into strips to shape the pancakes.
- Don’t Overmix: Fold the egg whites into the batter gently to keep the pancakes light and fluffy.
- Reheat Tips: If making in advance, warm the pancakes in the microwave for 10-15 seconds before serving.
Frequently Asked Questions
Can I make these pancakes without ring molds?
Yes! You can spoon the batter directly onto the skillet, but the pancakes may spread more. For tall pancakes, molds work best.
How do I know when the pancakes are done?
Gently press the top of a pancake—it should spring back lightly when done. If it feels too soft, cook for another minute or two.
Can I make these pancakes dairy-free?
Absolutely! Use almond milk or oat milk instead of regular milk.
What toppings work best?
Fresh berries, whipped cream, powdered sugar, or a drizzle of honey or syrup make great toppings.
Can I freeze these pancakes?
It’s best to enjoy them fresh, but you can freeze leftovers. Reheat in the microwave for 20-30 seconds.
Tips and Notes
- My Tip: For an extra-tall pancake stack, make multiple small pancakes and layer them!
- Pro Trick: Warm the ring molds before adding the batter to help the pancakes rise evenly.
- Serving Suggestion: Pair with a hot cup of coffee or matcha latte for a café-style breakfast at home.
Variations
- Chocolate Soufflé Pancakes: Add a tablespoon of cocoa powder to the batter for a rich chocolate twist.
- Matcha Pancakes: Mix in a teaspoon of matcha powder for a vibrant green tea flavor.
- Lemon-Blueberry Pancakes: Add lemon zest to the batter and top with fresh blueberries.
- Savory Pancakes: Skip the sugar and vanilla, and add cooked bacon and cheese to the batter for a savory twist.
- Peanut Butter Pancakes: Drizzle peanut butter over the pancakes for a deliciously indulgent breakfast.
Fluffy Japanese Soufflé Pancakes
These Fluffy Japanese Soufflé Pancakes are soft, airy, and melt-in-your-mouth delicious. With their signature height and jiggly texture, they make breakfast feel like a luxury. Lightly sweetened and perfectly golden, these pancakes are best enjoyed with powdered sugar, whipped cream, or fresh fruit.Ingredients
- 2 large eggs separated
- ¼ cup 0.06 lb sugar (divided)
- ½ cup 0.12 lb all-purpose flour
- ¼ teaspoon baking powder
- 2 tablespoons 0.1 lb milk
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar or lemon juice for the meringue
- 1 tablespoon unsalted butter for cooking
Optional Toppings:
- Powdered sugar
- Whipped cream
- Fresh fruit strawberries, blueberries, or bananas
- Maple syrup
Instructions
Step 1: Prepare the Pancake Batter
- In a bowl, whisk the egg yolks with 1 tablespoon of sugar until smooth.
- Add the milk and vanilla extract to the egg yolks and mix well.
- Sift the flour and baking powder into the egg yolk mixture. Stir until just combined.
Step 2: Make the Meringue
- In a separate clean bowl, beat the egg whites and cream of tartar (or lemon juice) until foamy.
- Gradually add the remaining 3 tablespoons of sugar while beating until stiff peaks form.
Step 3: Combine the Mixtures
- Gently fold the meringue into the pancake batter in three batches. Use a spatula to fold carefully, maintaining as much air as possible for fluffiness.
Step 4: Cook the Pancakes
- Heat a non-stick skillet over low heat and lightly grease with butter.
- Spoon the batter into the skillet, creating tall pancakes. Add more batter on top to build height. Cover the skillet with a lid and cook for 5–6 minutes.
- Flip the pancakes gently and cook for an additional 4–5 minutes until golden and cooked through.
Step 5: Serve and Enjoy
- Dust the pancakes with powdered sugar and top with whipped cream or fruit. Serve immediately with syrup on the side.
Notes
- Make-Ahead Tip: Separate the eggs and prepare the dry ingredients the night before to save time in the morning.
- Storage: These pancakes are best enjoyed fresh but can be refrigerated for up to 1 day and reheated in a steamer.
- Pro Tip: For extra height, use metal ring molds to shape the pancakes while cooking.
- Serving Idea: Pair with a hot cup of matcha or coffee for the ultimate brunch experience.
Tried this recipe?Let us know how it was!
