If you’ve ever marveled at the towering, cloud-like pancakes that grace Instagram feeds, you’re not alone. Japanese soufflé pancakes are the ultimate breakfast indulgence—airy, soft, and melt-in-your-mouth delicious. The good news? You don’t need a trip to Tokyo to enjoy them. With this easy recipe, you can whip up these beauties right in your kitchen!
Why You’ll Love These Pancakes
These pancakes aren’t your typical diner stack. They’re a delightful fusion of dessert and breakfast, thanks to their pillowy texture and slightly sweet flavor. Whether you’re hosting brunch or just treating yourself, these pancakes are guaranteed to impress.
What You’ll Need
To make these soufflé pancakes, you’ll need a few simple ingredients:
- 2 large eggs, separated
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons granulated sugar
- ¼ teaspoon cream of tartar (optional, for extra stability)
- Butter or oil for greasing
- Toppings: Maple syrup, whipped cream, fresh berries, or powdered sugar
The Secret to Fluffiness
The magic lies in the whipped egg whites. By folding them gently into the batter, you’re creating the signature airy structure that makes these pancakes so irresistible. Patience is key—don’t rush this step!
Step-by-Step Instructions
1. Mix the Yolks
In a medium bowl, whisk together egg yolks, milk, and vanilla extract until smooth. Sift in flour and baking powder, and mix until just combined. Set aside.
2. Whip the Egg Whites
In another bowl, beat egg whites until frothy. Gradually add sugar (and cream of tartar, if using), and whip until stiff peaks form. You’ll know it’s ready when the peaks hold their shape when the whisk is lifted.
3. Fold with Care
Using a spatula, fold the egg whites into the yolk mixture in three batches. Be gentle to maintain the fluffiness.
4. Cook to Perfection
Heat a non-stick skillet over low heat and lightly grease with butter or oil. Scoop the batter into small mounds on the skillet. Cover with a lid and cook for 4-5 minutes until the bottom is golden and the top is slightly set. Carefully flip, cover, and cook for another 4-5 minutes.
5. Plate and Serve
Transfer your soufflé pancakes to a plate and pile on your favorite toppings. Whether it’s a drizzle of maple syrup, a dollop of whipped cream, or a handful of fresh berries, the choice is yours!
Japanese Fluffy Soufflé Pancakes Recipe
Description
Ingredients
For the Batter
For the Toppings
Instructions
Step 1
-
Prepare the Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. Sifting ensures that the dry ingredients are well combined and free of lumps, providing a smooth batter for your pancakes.
Step 2
-
Combine the Wet Ingredients
In a separate bowl, whisk together the milk, egg yolks, melted unsalted butter, and vanilla extract until well combined. Ensure the butter is cooled to avoid curdling the mixture.
Step 3
-
Mix the Batter
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. It's important not to overmix; a few lumps are okay to maintain the batter's fluffiness.
Step 4
-
Whip the Egg Whites
In a clean, dry bowl, use an electric mixer to beat the egg whites until stiff peaks form. This step is crucial for achieving the soufflé-like texture of the pancakes.
Step 5
-
Fold the Egg Whites into the Batter
Carefully fold the whipped egg whites into the pancake batter in three additions. Use a gentle folding motion to preserve the airiness of the egg whites, ensuring a light and fluffy pancake.
Step 6
-
Cook the Pancakes
Heat a non-stick skillet or griddle over low to medium heat and lightly grease with butter or oil. Using a ring mold, pour approximately ¼ cup of batter into each mold. Cover the skillet with a lid and cook for about 4-5 minutes until bubbles form on the surface. Carefully flip the pancakes and cook for an additional 3-4 minutes until golden brown and cooked through.
Step 7
-
Serve and Enjoy
Gently remove the pancakes from the molds and stack them on a serving plate. Top with a drizzle of maple syrup, fresh berries, a dusting of powdered sugar, and a dollop of whipped cream if desired. Serve immediately while warm and airy.
Servings 4
- Amount Per Serving
- Calories 379.16kcal
- % Daily Value *
- Total Fat 10.73g17%
- Saturated Fat 5.59g28%
- Cholesterol 114.36mg39%
- Sodium 381.49mg16%
- Potassium 185.38mg6%
- Total Carbohydrate 57.45g20%
- Dietary Fiber 1.68g7%
- Sugars 9.71g
- Protein 11.57g24%
- Vitamin A 116.62 IU
- Calcium 178.96 mg
- Iron 3.49 mg
- Vitamin D 1.29 IU
- Vitamin E 0.61 IU
- Vitamin K 0.94 mcg
- Thiamin 0.52 mg
- Riboflavin 0.53 mg
- Niacin 3.76 mg
- Vitamin B6 0.09 mg
- Folate 33.13 mcg
- Vitamin B12 0.5 mcg
- Phosphorus 284.08 mg
- Magnesium 23.57 mg
- Zinc 0.99 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Egg Separation: Ensure that no yolk gets into the egg whites when separating, as fat can prevent the whites from whipping properly.
- Gentle Folding: When incorporating the whipped egg whites, use a light hand to maintain the batter's airiness.
- Cooking Temperature: Cooking on low to medium heat ensures the pancakes cook evenly without burning, allowing the inside to remain soft and fluffy.
- Serving Suggestions: Experiment with various toppings such as caramelized bananas, chocolate chips, or a dollop of mascarpone for added richness.
- Storage: These pancakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave before serving.
