Japanese soufflé pancakes
Japanese soufflé pancakes are fluffy, cloud-like treats that seem to float on your fork. These pancakes are thicker and lighter than the usual breakfast stack, thanks to whipped egg whites…
Tip: save now, cook later.Japanese soufflé pancakes are fluffy, cloud-like treats that seem to float on your fork. These pancakes are thicker and lighter than the usual breakfast stack, thanks to whipped egg whites folded into the batter, which gives them a soft, bouncy texture. They’re often served stacked up high with a pat of butter and a drizzle of syrup, making them as pretty as they are tasty.
I love making these pancakes when I want something a little special. The process takes a bit of patience since you have to carefully fold the eggs and cook them slowly, but the end result is totally worth it. I find it fun to experiment with toppings—sometimes I go for fresh berries and whipped cream, and other times I keep it simple with just honey and butter. It’s a great way to start a weekend morning feeling cozy and a bit fancy without much fuss.
What’s cool about these pancakes is how they bring a smile to anyone’s face. They look delicate but are surprisingly sturdy, and the texture just melts in your mouth. If you’ve never tried making Japanese soufflé pancakes before, I’d say go for it—they turn breakfast into a little celebration with every bite. Plus, they make great photos for sharing with friends who’ll be super impressed by your cooking skills!
Key Ingredients & Substitutions
Eggs: Separating eggs and whipping the whites is the magic here. Use fresh eggs for the best fluff. If you’re vegan, aquafaba (chickpea water) can mimic egg whites but expect slight texture changes.
Flour & Baking Powder: All-purpose flour gives structure while baking powder adds lightness. For a gluten-free option, try a blend that includes xanthan gum to keep the fluffiness.
Sugar: Sugar stabilizes the whipped egg whites and adds sweetness. You can swap granulated sugar with caster sugar if you want it to dissolve faster.
Milk & Vanilla: Milk adds moisture and vanilla gives gentle flavor. For dairy-free diets, almond or oat milk works well without changing the taste much.
Butter or Oil: Use a neutral oil or butter to prevent sticking. Butter gives a richer flavor, but oil is easier for a lighter finish.
How Can I Get My Soufflé Pancakes Extra Fluffy and Tall?
The key is gentle folding and slow cooking. Here’s how to nail it:
- Whip Egg Whites Properly: Beat until stiff peaks form but avoid overwhipping (which dries out your whites).
- Fold Carefully: Use a spatula to fold the whites in gently—think folding, not stirring, to keep as much air as possible.
- Low and Slow Cooking: Cook pancakes on very low heat with a lid on to let the pancakes rise fully without burning the bottoms.
- Use Ring Molds (Optional): These help keep your pancakes tall and shapely. If you don’t have molds, carefully spoon thick batter and avoid spreading it out.
- Patience: Resist flipping too soon. Wait until the bottoms are golden and the batter on top looks set before flipping gently.
Following these tips really helps keep the pancakes fluffy and tall, giving you that classic Japanese soufflé texture.
Equipment You’ll Need
- Non-stick skillet – cooks pancakes evenly without sticking, perfect for gentle heat.
- Electric mixer or hand whisk – whips egg whites to stiff peaks for that fluffy texture.
- Spatula – essential for folding in egg whites gently and for flipping pancakes carefully.
- Lid for skillet – traps steam to help pancakes rise and cook through slowly.
- Ring molds (optional) – keep pancakes tall and perfectly round if you want a neat shape.
Flavor Variations & Add-Ins
- Add a pinch of matcha powder to the batter for a mild green tea flavor and pretty color.
- Mix in a teaspoon of lemon zest to brighten the taste and add a fresh twist.
- Serve with whipped cream and fresh strawberries or mango for a fruity contrast.
- Try swapping vanilla extract with almond extract for a subtle nutty note that pairs well with syrup.
How to Make Japanese Soufflé Pancakes?
Ingredients You’ll Need:
For the Pancakes:
- 3 large eggs, separated
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
- ⅓ cup (40g) all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons granulated sugar
- Pinch of salt
- Butter or oil, for cooking
For Serving:
- Powdered sugar, for dusting
- Maple syrup
- Fresh blueberries and mint leaves (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep and cooking time. You’ll spend time carefully separating eggs, whipping the whites, folding the batter, and cooking pancakes slowly to get that fluffy, tall texture. It’s a bit of a gentle process but worth every minute!
Step-by-Step Instructions:
1. Prepare the Batter:
Separate the egg yolks and whites into two clean bowls. In the yolk bowl, add milk and vanilla extract, then whisk together. Sift the flour and baking powder into the yolk mixture and stir until smooth.
2. Whip the Egg Whites:
Add a pinch of salt to the egg whites. Using an electric mixer, beat on medium speed until foamy. Gradually add in the sugar while continuing to beat until stiff peaks form—this is what makes the pancakes so fluffy!
3. Combine Batter and Meringue:
Gently fold about 1/3 of the whipped egg whites into the yolk batter to lighten it. Carefully fold in the remaining egg whites, taking care not to deflate the mixture.
4. Cook the Pancakes:
Heat a non-stick skillet over very low heat and grease lightly with butter or oil. Spoon or ladle thick rounds of batter onto the pan—using ring molds can help keep the shape but isn’t essential. Cover with a lid and cook for 4-5 minutes until bottoms are golden.
5. Flip and Finish Cooking:
Carefully flip each pancake, cover again, and cook another 4-5 minutes until golden and cooked through. Be gentle as these fluffy pancakes can be delicate!
6. Serve and Enjoy:
Stack the pancakes on a plate, dust with powdered sugar, and drizzle with maple syrup. Add fresh blueberries and mint leaves if you like for a beautiful finishing touch. Enjoy your fluffy, cloud-like Japanese soufflé pancakes!
Can I Use Frozen Egg Whites for These Pancakes?
Yes, you can use frozen egg whites, but make sure to thaw them completely in the fridge overnight. Whisk them well before using to achieve the proper volume and stiffness.
Can I Make These Pancakes Ahead of Time?
It’s best to serve soufflé pancakes fresh for maximum fluffiness. However, you can keep cooked pancakes in an airtight container in the fridge for up to 1 day and gently reheat in a low oven or covered skillet over low heat.
What Can I Use Instead of Ring Molds?
If you don’t have ring molds, use a thick spoon or spatula to carefully shape the batter into tall rounds. Cooking on very low heat with a lid helps them hold their shape and rise nicely.
How Should I Store Leftovers?
Store any leftover pancakes in an airtight container in the fridge for up to 24 hours. Reheat gently to keep them soft, avoiding the microwave if possible to prevent them from becoming rubbery.
