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The Best Fluffy Japanese Soufflé Pancakes Recipe

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4 from 70 reviews

Experience the delight of fluffy, airy Japanese Soufflé Pancakes with this easy-to-follow recipe. These pancakes are light as a cloud, stacked tall, and layered with whipped cream, fresh berries, and maple syrup, making them a perfect indulgent breakfast or brunch treat.

  • Total Time: 45 minutes
  • Yield: 3 servings

Ingredients

Pancake Batter

  • 2 large eggs (separated)
  • 1½ tablespoons whole milk
  • ¼ teaspoon vanilla extract
  • ¼ cup cake flour
  • ½ teaspoon baking powder
  • 2 tablespoons granulated sugar
  • 1 tablespoon neutral oil (for the pan)
  • 2 tablespoons water (for steaming)

Whipped Cream Topping

  • ½ cup heavy whipping cream
  • 1½ tablespoons granulated sugar
  • 1 tablespoon confectioners’ sugar

Garnish

  • Fresh strawberries or blueberries
  • Maple syrup

Instructions

  1. Separate Eggs and Chill Whites: Separate the eggs, placing the whites in a clean bowl. Place the egg whites in the freezer for about 15 minutes while you prepare the yolk batter.
  2. Prepare Yolk Batter: Whisk the egg yolks, whole milk, and vanilla extract together until smooth and slightly frothy. Sift in the cake flour and baking powder, then gently whisk just until combined without overmixing.
  3. Make Meringue: Beat the chilled egg whites on low speed until foamy. Gradually add granulated sugar and continue beating until the meringue becomes glossy and forms stiff peaks.
  4. Combine Batter and Meringue: Add about one-third of the meringue to the egg yolk batter and gently whisk to combine. Then fold in the remaining meringue in two additions with a gentle bottom-to-top motion to preserve the airiness.
  5. Preheat and Prepare Skillet: Preheat a large nonstick skillet over low heat (~300°F / 150°C). Lightly brush the skillet surface with neutral oil, then wipe away excess to leave a thin coating.
  6. Cook First Pancake Layer: Scoop the batter into three tall mounds in the skillet, leaving space between them. Stack a second scoop of batter on each mound to increase height. Add 1 tablespoon water to empty spaces around the pancakes, cover immediately, and cook for 6–7 minutes over low heat.
  7. Add Second Pancake Layer: Remove the lid, add another small scoop of batter to each pancake, cover again, and cook for 2 additional minutes to build height and stability.
  8. Flip and Finish Cooking: Carefully flip each pancake using a spatula and gentle rolling motion. Add the remaining 1 tablespoon of water to the pan, cover, and cook for another 4–5 minutes until golden and cooked through.
  9. Make Whipped Cream: While pancakes cook, beat heavy whipping cream with granulated sugar until medium-firm peaks form. Keep chilled until serving.
  10. Serve: Transfer pancakes to plates immediately. Dust with confectioners’ sugar, top with whipped cream, fresh berries, and drizzle with maple syrup. Serve warm and enjoy.

Notes

  • Keep egg whites chilled to achieve a stable meringue and fluffier pancakes.
  • Use a gentle folding technique when combining meringue with batter to retain air and lightness.
  • Cook pancakes on low heat with a lid on to steam them, ensuring they cook through without burning.
  • If stacking the batter makes pancakes unstable, work quickly and handle gently when flipping.
  • Serve immediately for the best texture and flavor, as soufflé pancakes can deflate over time.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Vegetarian

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