Get ready to meet your new favorite breakfast- soufflé pancakes! A classic Japanese sweet treat, these pancakes are super soft and pillowy thanks to the fluffy egg mixture added to the batter! Trust me, you won’t want them any other way.
I swear, the best desserts come from Asia. Not only is the presentation adorable, but they always taste amazing! I also love that they blend classic dessert flavors with things like matcha, taro, and red bean. If you’re looking for another viral Japanese recipe to make, try kohakutou, also known as ‘crystal candy!’
Japanese Soufflé Pancake Recipe
Let me tell you about Japanese soufflé pancakes! These fluffy and jiggly clouds of deliciousness are unlike any other American pancakes you’ve ever tasted. They’re so light and airy, you’ll feel like you’re biting into a fluffy cloud. Seriously, they’re that amazing! The texture is so soft and delicate, it practically melts in your mouth. And the best part? They’re incredibly easy to make at home with just a few simple ingredients.
So, what makes these pancakes so special? It’s all about the ingredients. The key to their fluffiness and jiggliness is in the egg whites. Japanese souffle pancakes are made with a meringue, which is a mixture of egg whites and sugar that’s whipped into a stiff foam. When you fold the meringue into the pancake batter, it creates all these wonderful air pockets that make the pancakes so light and airy. Trust me, you’ll never want to go back to regular pancakes after you’ve tried these heavenly delights! Top them with some fresh berries, whipped cream, or maple syrup for the sweet breakfast of your dreams.
Soufflé Pancake Ingredients
The great thing about Japanese soufflé pancakes is that they use simple ingredients that you’ll have at home. Together, they create light, fluffy goodness. Check out the recipe card below for a list of measurements!
- Eggs: Eggs are the main ingredient in Japanese souffle pancakes and are responsible for their fluffy texture. The yolks add richness and flavor, while the egg whites are whipped into a meringue to create all those lovely air pockets.
- Milk: Milk is added to the pancake batter to give it a creamy texture and a bit of moisture. It also thins out the batter, making it easier to cook the pancakes evenly. I used whole milk here; the high fat content helps to make the pancakes nice and tender.
- Vanilla Extract: Adds extra flavor to the batter.
- Flour: Regular all-purpose flour works great! Too much flour can make the pancakes dry and heavy, so it’s important to measure it out.
- Baking Powder: Added to the batter to give it a lift and help the pancakes rise. It works together with the meringue to create an airy texture.
- Salt: Just a pinch to boost the overall flavor.
- Vinegar: A little bit of white vinegar is added to the egg whites when making the meringue. It helps to stabilize the foam and create a firm texture.
- Sugar: Added to the egg whites when making the meringue to help it whip up to perfection.
- Cooking Oil: For greasing your pan or griddle. I used vegetable oil! You can also use butter. This is a great option because it adds extra richness and flavor to the soufflé pancakes.
How to Make Fluffy Japanese Pancakes
Ready to make the fluffiest pancakes of your life? Let’s get started! It only takes a few steps of whipping up your meringue, mixing your batter ingredients, and then piping it into a hot pan.
- Separate Eggs: Separate your egg whites and yolks into separate bowls. Place your egg whites in the fridge until you are ready to use them. Then add your milk and vanilla into the bowl with the egg yolks, and whisk to combine.
- Prepare Batter: In a small bowl, sift together your flour, baking powder, and salt. Add your flour to your egg yolks and mix until all the flour is absorbed. Set aside.
- Whip Egg Whites: Take your bowl of egg whites out of the fridge and add in your vinegar. Using a hand mixer or stand mixer with a whisk attachment, beat the egg whites until they become frothy but not yet stiff.
- Add Sugar to Egg White Mixture: Add your sugar to the egg whites 1 tablespoon at a time, whisking continually as you do. Whisk until stiff peaks form. Do not overmix your egg whites or your pancakes won’t be fluffy.
- Combine: Gently fold your egg white mixture into your egg yolk mixture, being careful not to deflate the egg whites.
- Heat Skillet: Heat a large skillet over medium low heat, be sure to use a skillet that has a lid, lightly oil your heated skillet.
- Add Batter to Pan: Using a piping bag with a round tip, or a scoop, place some batter into your skillet to make 3 pancakes. Keep the batter piled as high as you can, cover your pancakes and cook for 6-8 minutes, until the bottom becomes a light golden brown.
- Flip: Carefully flip your pancakes with a spatula, then cover and cook for an additional 3-6 minutes.
- Serve Fresh: Remove souffle pancakes from the skillet onto a serving plate and enjoy fresh with your favorite pancake toppings!
Tips and Tricks
Soufflé pancakes need a little more TLC than regular pancakes, but if you keep these tips in mind they’ll turn out perfectly.
- Cook Longer on Low Heat: Cook low and slow, these pancakes take a little more patience than normal ones, if you try to flip them too early they will deflate.
- Fold Gently: When folding the meringue into the pancake batter, do it gently! You don’t want to deflate all those lovely air pockets you just created.
- Flip Gently: Souffle pancakes are delicate, so be gentle when flipping them. Use a wide spatula and flip them carefully to avoid deflating them.
- Keep it Clean: Make sure your mixing bowl and beaters are completely clean and dry when making the meringue. Any grease or moisture can ruin your meringue and your pancakes.
- Add Toppings: Experiment with different flavors and toppings to make your souffle pancakes even more delicious. From fruit to Nutella to caramel sauce, the possibilities are endless!
How Long Do Soufflé Pancakes Last?
Because of their light and fluffy texture, these pancakes are best served straight off the griddle and don’t keep very well. Similarly, be sure to use the batter as quick as you can, as it tends to deflate the longer you let it sit.
Separate your egg whites and yolks into separate bowls. Place your egg whites in the fridge until you are ready to use them. Add your milk and vanilla into the bowl with the egg yolks, whisk to combine.
In a small bowl, sift together your flour, baking powder, and salt. Add your flour to your egg yolks and mix until all the flour is absorbed. Set aside.
Take your bowl of egg whites out of the fridge and add in your vinegar, using a hand mixer, beat the egg whites until they become frothy but not yet stiff.
Add your sugar to the egg whites 1 tablespoon at a time, whisking continually as you do. Continue to whisk your egg whites and sugar until stiff peaks form. Do not overmix your egg whites or your pancakes won’t be fluffy.
Gently fold your egg white mixture into your egg yolk mixture, being careful not to deflate the egg whites.
Heat a large skillet over medium low heat, be sure to use a skillet that has a lid, lightly oil your heated skillet.
Using a piping bag with a round tip, or a scoop, place some batter into your skillet to make 3 pancakes. Keep the batter piled as high as you can, cover your pancakes and cook for 6-8 minutes, until the bottom becomes a light golden brown.
Carefully flip your pancakes, cover and cook for an additional 3-6 minutes.
Remove the pancakes from the skillet and enjoy fresh with your favorite pancake toppings!
Calories120kcal (6%)Carbohydrates17g (6%)Protein5g (10%)Fat3g (5%)Saturated Fat1g (5%)Polyunsaturated Fat1gMonounsaturated Fat1gTrans Fat0.01gCholesterol110mg (37%)Sodium240mg (10%)Potassium200mg (6%)Fiber0.3g (1%)Sugar9g (10%)Vitamin A171IU (3%)Calcium85mg (9%)Iron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.