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Easy Fluffy Japanese Soufflé Pancakes Recipe

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3.8 from 86 reviews

These Easy Fluffy Japanese Soufflé Pancakes are a delightful twist on the classic pancake, known for their light, airy texture and towering height. Made by gently folding whipped egg whites into a delicate batter, these pancakes are perfect for a special breakfast or brunch treat. Served with butter, maple syrup, and whipped cream, they promise a melt-in-your-mouth experience that’s both visually impressive and delicious.

  • Total Time: 25 minutes
  • Yield: 4 pancakes

Ingredients

For the Pancakes

  • 2 eggs, separated
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 tablespoons water

For Serving

  • Butter
  • Maple syrup
  • Whipped cream

Instructions

  1. Separate the Eggs: Carefully separate the egg yolks from the whites, placing the whites into a clean mixing bowl and the yolks into a separate bowl.
  2. Prepare the Batter: In the bowl with the yolks, add the whole milk and vanilla extract. Whisk together gently until combined. Sift in the all-purpose flour and salt, then mix until a smooth batter forms.
  3. Make Sugar Syrup: In a small pan, combine the granulated sugar and water over low heat and stir until the sugar dissolves completely. Remove from heat and let it cool slightly.
  4. Whip Egg Whites: Using an electric mixer, beat the egg whites until soft peaks form. Gradually add the sugar syrup while continuing to beat until stiff, glossy peaks develop.
  5. Combine Batter and Meringue: Gently fold a third of the whipped egg whites into the yolk batter to lighten it, then carefully fold in the remaining whites, ensuring to keep as much air in the mixture as possible for fluffiness.
  6. Cook the Pancakes: Heat a non-stick skillet over very low heat and lightly grease with butter. Using a spoon or mold, scoop spoonfuls of the batter onto the skillet to form thick rounds. Cover the skillet with a lid and cook for 4-5 minutes until the bottom is golden and the pancake is set.
  7. Flip and Cook the Other Side: Carefully flip the pancakes using a spatula, cover again, and cook for another 3-4 minutes on low heat until golden and fully cooked through.
  8. Serve: Transfer the pancakes to plates and serve immediately with butter, maple syrup, and whipped cream for a classic Japanese soufflé pancake experience.

Notes

  • Use very fresh eggs for the best meringue stability.
  • Cooking on very low heat is critical to prevent burning and allow the pancakes to cook through.
  • Do not overstir the batter once the egg whites are folded in; maintain the air for fluffiness.
  • Covering the pan while cooking helps the pancakes rise and cook evenly.
  • For extra height, use metal rings or molds to shape the pancakes during cooking.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/easy-fluffy-japanese-souffle-pancakes-recipe/