There’s something magical about soufflé pancakes. With their cloud-like texture, delicate sweetness, and melt-in-your-mouth softness, they feel like a special treat straight out of a fancy café. Originating from Japan, these pancakes have taken the world by storm with their airy structure and jiggly charm. Unlike traditional pancakes, soufflé pancakes are all about height and fluffiness, achieved by whipping egg whites into a meringue and folding them gently into the batter.
If you’ve ever marveled at these beautiful pancakes and thought they were too difficult to make at home, I have good news for you—this recipe breaks it all down into simple steps, so you can create your own dreamy stack right in your kitchen. Whether you’re making them for a cozy weekend breakfast, a special brunch, or just because you deserve a little treat, these soufflé pancakes will bring joy to your table.
Why You’ll Love This Recipe
- Light and Fluffy: These pancakes are incredibly soft, almost like eating a sweet cloud.
- Impressive Yet Simple: They look fancy, but with the right technique, they’re surprisingly easy to make.
- Perfect for Any Occasion: Whether it’s a weekend breakfast or a fun brunch with friends, soufflé pancakes make any morning special.
- Minimal Ingredients: You likely already have everything you need in your kitchen!
Ingredients You’ll Need
- 2 large eggs (separated)
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons sugar
- ½ teaspoon lemon juice (to stabilize the egg whites)
- 1 teaspoon vegetable oil (for cooking)
- 1 tablespoon water (for steaming in the pan)
How to Make Japanese Soufflé Pancakes
Step 1: Prepare the Batter
Start by separating the egg whites and yolks into two clean bowls. In the bowl with the yolks, add the milk and vanilla extract, then whisk until smooth. Sift in the flour and baking powder, and gently mix until there are no lumps. The mixture will be thick but smooth—set it aside while you prepare the meringue.
Step 2: Whip the Egg Whites
To get that signature soufflé fluffiness, you need to create a stable meringue. Add the lemon juice to the egg whites and begin whisking with a hand mixer on medium speed. As the egg whites start to foam, gradually add the sugar while continuing to beat. You’ll know it’s ready when you see glossy, firm peaks—this means the meringue will hold its shape when folded into the batter.
Step 3: Combine the Mixtures
Now comes the most delicate part—combining the airy meringue with the yolk mixture. Start by adding one-third of the meringue to the yolk batter and gently fold it in to lighten the mixture. Then, add the remaining meringue in two more additions, folding carefully to maintain as much air as possible. The goal is a light, fluffy batter without deflating the meringue.
Step 4: Cook the Pancakes
Heat a non-stick pan over low heat and lightly grease it with vegetable oil. Using a spoon or a piping bag, carefully scoop the batter into tall, round mounds. If you want extra height, stack a little more batter on top of each pancake. Cover the pan with a lid and let them cook for about 4 minutes.
After 4 minutes, add a tablespoon of water to the pan (not directly on the pancakes) to create steam. This helps the pancakes cook through without drying out. Cover and cook for another 4 minutes until the bottoms are golden and the pancakes have puffed up beautifully.
Step 5: Flip and Finish Cooking
Now for the tricky part—flipping the pancakes. Gently slide a spatula underneath and carefully turn them over. If they feel too delicate, use a second spatula to help guide them. Cover again and cook for another 3-4 minutes until both sides are lightly golden and the pancakes are firm to the touch.
Step 6: Serve and Enjoy
Carefully transfer your soufflé pancakes onto a plate and serve immediately. These beauties deflate slightly as they cool, so enjoy them fresh! Dust with powdered sugar, drizzle with maple syrup, or add fresh fruit and whipped cream for the ultimate indulgence.
Helpful Tips
- Use Room Temperature Eggs: They whip up better and create a more stable meringue.
- Be Gentle When Folding: Overmixing will deflate the batter, so fold carefully to keep as much air as possible.
- Cook on Low Heat: Patience is key! Low heat ensures the pancakes cook through without burning.
- Steam for Extra Fluffiness: Adding a bit of water to the pan helps keep the pancakes moist and airy.
- Serve Immediately: Soufflé pancakes are best enjoyed fresh, as they start to deflate over time.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3-4 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Notes
- If you don’t have a lid for your pan, you can use a baking sheet or aluminum foil to trap steam.
- A piping bag or zip-top bag with the corner cut off makes it easier to shape the pancakes neatly.
- If your pancakes deflate too quickly, it may be due to undercooked centers. Cooking at low heat for a bit longer can help.
Nutritional Information (Per Pancake)
- Calories: ~120
- Carbohydrates: 18g
- Protein: 4g
- Fat: 3g
- Sugar: 6g
- Fiber: 0.5g
Frequently Asked Questions
Why did my soufflé pancakes deflate?
Soufflé pancakes naturally deflate a little after cooking, but if they collapse completely, it could be due to under-whipped meringue or overmixing the batter. Make sure your meringue holds stiff peaks, and fold gently to keep the air in.
Can I make these pancakes ahead of time?
These pancakes are best enjoyed fresh, as they lose their fluffiness over time. However, you can prepare the batter and store it in the fridge for up to 30 minutes before cooking.
Do I need a special mold to make soufflé pancakes?
No, but using a ring mold can help maintain a perfect round shape. If you don’t have one, simply spoon the batter into tall mounds and layer more batter on top for extra height.
Can I make this without a hand mixer?
Yes, but it will take more effort. You can whip the egg whites by hand using a whisk, but it may take 5-7 minutes to reach stiff peaks.
Storage Instructions
Since soufflé pancakes are best eaten fresh, storage isn’t ideal. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. To reheat, place them in a pan over low heat with a lid for a few minutes or microwave them for 10-15 seconds.
Related Recipes
If you loved these soufflé pancakes, you might also enjoy:
- Smash Burger Pancakes: A Unique Twist on Classic Comfort Food
- Syrniki (Russian Cottage Cheese Pancakes)
- Fluffy Mango Pancakes
- Espresso Chip Pancakes
Conclusion
Making soufflé pancakes at home might seem intimidating, but with a little patience and the right techniques, you can create a fluffy, dreamy stack that rivals any café. Whether you enjoy them with syrup, fresh fruit, or just a dusting of powdered sugar, these pancakes are a delightful way to start your day. So grab your whisk and give them a try—you won’t regret it!
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Fluffy Japanese Soufflé Pancakes
Description
There’s something magical about soufflé pancakes. With their cloud-like texture, delicate sweetness, and melt-in-your-mouth softness, they feel like a special treat straight out of a fancy café. Originating from Japan, these pancakes have taken the world by storm with their airy structure and jiggly charm. Unlike traditional pancakes, soufflé pancakes are all about height and fluffiness, achieved by whipping egg whites into a meringue and folding them gently into the batter.
If you’ve ever marveled at these beautiful pancakes and thought they were too difficult to make at home, I have good news for you—this recipe breaks it all down into simple steps, so you can create your own dreamy stack right in your kitchen. Whether you’re making them for a cozy weekend breakfast, a special brunch, or just because you deserve a little treat, these soufflé pancakes will bring joy to your table.
Ingredients
- 2 large eggs (separated)
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons sugar
- ½ teaspoon lemon juice (to stabilize the egg whites)
- 1 teaspoon vegetable oil (for cooking)
- 1 tablespoon water (for steaming in the pan)
Instructions
Start by separating the egg whites and yolks into two clean bowls. In the bowl with the yolks, add the milk and vanilla extract, then whisk until smooth. Sift in the flour and baking powder, and gently mix until there are no lumps. The mixture will be thick but smooth—set it aside while you prepare the meringue.
To get that signature soufflé fluffiness, you need to create a stable meringue. Add the lemon juice to the egg whites and begin whisking with a hand mixer on medium speed. As the egg whites start to foam, gradually add the sugar while continuing to beat. You’ll know it’s ready when you see glossy, firm peaks—this means the meringue will hold its shape when folded into the batter.
Now comes the most delicate part—combining the airy meringue with the yolk mixture. Start by adding one-third of the meringue to the yolk batter and gently fold it in to lighten the mixture. Then, add the remaining meringue in two more additions, folding carefully to maintain as much air as possible. The goal is a light, fluffy batter without deflating the meringue.
Heat a non-stick pan over low heat and lightly grease it with vegetable oil. Using a spoon or a piping bag, carefully scoop the batter into tall, round mounds. If you want extra height, stack a little more batter on top of each pancake. Cover the pan with a lid and let them cook for about 4 minutes.
After 4 minutes, add a tablespoon of water to the pan (not directly on the pancakes) to create steam. This helps the pancakes cook through without drying out. Cover and cook for another 4 minutes until the bottoms are golden and the pancakes have puffed up beautifully.
Now for the tricky part—flipping the pancakes. Gently slide a spatula underneath and carefully turn them over. If they feel too delicate, use a second spatula to help guide them. Cover again and cook for another 3-4 minutes until both sides are lightly golden and the pancakes are firm to the touch.
Carefully transfer your soufflé pancakes onto a plate and serve immediately. These beauties deflate slightly as they cool, so enjoy them fresh! Dust with powdered sugar, drizzle with maple syrup, or add fresh fruit and whipped cream for the ultimate indulgence.
Notes
- If you don’t have a lid for your pan, you can use a baking sheet or aluminum foil to trap steam.
- A piping bag or zip-top bag with the corner cut off makes it easier to shape the pancakes neatly.
- If your pancakes deflate too quickly, it may be due to undercooked centers. Cooking at low heat for a bit longer can help.
