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Japanese-Style Fluffy Soufflé Pancakes Recipe

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4.1 from 37 reviews

Japanese-Style Fluffy Soufflé Pancakes are light, airy, and incredibly soft pancakes made by folding whipped egg whites into a delicate batter. These soufflé-style pancakes are cooked slowly on the stovetop with steam to achieve their signature height and fluffiness, perfect for a special breakfast or brunch served with butter, maple syrup, and whipped cream.

  • Total Time: 18 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 (divided)

For Serving

  • Butter
  • Maple syrup
  • Whipped cream

Instructions

  1. Prepare the batter: In a medium mixing bowl, whisk together egg yolks, whole milk, vanilla extract, and salt until smooth and combined. Gently stir in the all-purpose flour just until incorporated to avoid overmixing.
  2. Whip egg whites: In a clean bowl, beat the egg whites with an electric mixer or whisk until frothy. Gradually add the granulated sugar, a tablespoon at a time, continuing to beat until stiff peaks form, indicating the egg whites are stiff and glossy.
  3. Fold egg whites into batter: Carefully fold the whipped egg whites into the yolk batter in two portions. Stir gently until combined but don’t overmix to keep the airiness intact which creates the fluffy texture.
  4. Preheat pan and prepare for cooking: Heat a large non-stick skillet over low heat. Lightly grease with butter or cooking spray, then blot off any excess oil with a paper towel to ensure pancakes won’t be soggy.
  5. Shape pancakes: Transfer the batter into a large piping bag or a ziplock bag with the tip cut off and pipe 4 round pancakes onto the skillet. Alternatively, use a large cookie scoop to portion the batter into circles.
  6. Add steam and cover: Pour about 1 tablespoon of water around the edge of the skillet, careful not to wet the pancakes, then cover with a lid. The steam helps the pancakes rise and cook evenly. Cook on low heat for about 3 to 4 minutes until the bottoms are golden brown.
  7. Flip and cook other side: Using a spatula, carefully turn the pancakes over. Add another tablespoon of water around the pan’s edge and cover again. Cook for an additional 3 to 4 minutes until the second side is golden and the pancakes are fully cooked through.
  8. Serve immediately: Remove the pancakes from the skillet and serve right away with butter, maple syrup, and whipped cream. They are best enjoyed fresh as they may deflate upon cooling.

Notes

  • Keep the heat low to ensure pancakes cook through without burning.
  • Do not overmix when folding egg whites to preserve fluffiness.
  • Use a lid on the pan to trap steam which helps pancakes rise.
  • Serve immediately because these soufflé pancakes deflate as they cool.
  • You can substitute whole milk with any milk of your choice, but whole milk gives better texture.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Japanese

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