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Japanese Soufflé Pancakes Recipe

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4.2 from 162 reviews

These Japanese Soufflé Pancakes are incredibly fluffy and airy, created by folding stiff egg white meringue into a rich egg yolk batter. Cooked gently on the stovetop in multiple layers, these delicate pancakes rise tall and soft, perfect served with powdered sugar, fresh fruits, and maple syrup for a delightful breakfast or brunch treat.

  • Total Time: 40 minutes
  • Yield: 2 servings (2 pancakes each)

Ingredients

Egg Mixture

  • 2 large eggs
  • 1 tablespoon milk (whole or 2%)
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons cake flour
  • 1/4 teaspoon baking powder

Meringue

  • 2 tablespoons granulated sugar
  • 1/4 teaspoon cream of tartar

Toppings

  • Powdered sugar, for dusting
  • Maple syrup, for serving
  • Fresh fruits, for garnish

Instructions

  1. Separate eggs: Carefully separate the egg whites and yolks into two medium mixing bowls, ensuring no yolk mixes with the whites. Set egg yolks aside.
  2. Beat egg whites: Add cream of tartar to the egg whites. Using an electric hand mixer at low-medium speed, beat until the whites become frothy like cappuccino foam.
  3. Beat until stiff peaks: Gradually add sugar to the whites in two additions, mixing between each. Increase mixer speed to medium-high and beat until stiff peaks form, meaning the meringue stands upright and tips curl slightly.
  4. Prepare egg yolk mixture: To the yolks, add milk and vanilla extract and mix to combine. Sift cake flour and baking powder into the yolk mixture and stir until smooth with no lumps.
  5. Fold meringue into yolk batter: Gently fold half of the meringue into the yolk mixture using a spatula until just combined. Fold in the remaining meringue carefully, avoiding overmixing to keep the batter airy.
  6. Heat pan: Preheat a large pan over low-medium heat. Lightly oil the pan using a folded paper towel to spread and remove excess oil. The pan is ready when a drop of water sizzles on contact.
  7. Scoop batter: Using a 1/4 cup scooper, add a scoop of batter to the pan and then another scoop directly on top to create thickness. Repeat for a second pancake. Cover pan and cook for about 1 minute.
  8. Build and cook: Remove lid and add a third scoop of batter on top of each pancake, increasing their height. Cover and cook for 4–5 minutes more to set the batter.
  9. Flip pancakes: When a spatula can slide underneath cleanly without sticking, gently flip each pancake by rolling them off the spatula. Cover and cook 3–4 minutes more until fully cooked through and golden.
  10. Garnish and serve: Transfer pancakes to plates. Dust with powdered sugar and top with fresh fruits and maple syrup. Serve immediately to enjoy their fluffy texture before they deflate.

Notes

  • Be careful to not overmix when folding the meringue, as it will deflate the batter reducing fluffiness.
  • Use low-medium heat to prevent the pancakes from burning before cooking through.
  • Covering the pan traps steam that helps the pancakes rise and cook evenly.
  • Serve immediately after cooking, as these pancakes lose their soufflé texture over time.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Vegetarian

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