Fluffy Japanese Soufflé Pancakes
These pillowy, cloud-like Japanese Soufflé Pancakes are light, airy, and melt-in-your-mouth soft. Made by gently folding whipped meringue into a rich yolk batter, they’re cooked slowly over low heat for perfect height and texture. Serve them with whipped cream, fresh berries, and a drizzle of maple syrup for a café-style treat at home.
Equipment
- Nonstick frying pan with lid
- Electric hand mixer
- Whisk
- Mixing bowls
- Offset spatula
- Kitchen scale
- Ladle or scoop
Ingredients
Soufflé Pancakes
- 2 large eggs separated
- 1½ Tbsp whole milk
- ¼ tsp pure vanilla extract
- ¼ cup cake flour sifted
- ½ tsp baking powder
- 2 Tbsp sugar
- 1 Tbsp neutral oil for greasing pan
- 2 Tbsp water for steaming
Whipped Cream (optional)
- ½ cup heavy whipping cream cold
- 1½ Tbsp sugar adjust to taste
Toppings
- 1 Tbsp confectioners’ sugar for dusting
- fresh berries strawberries, blueberries, etc.
- maple syrup for drizzling
Instructions
- Separate the egg whites and yolks into two bowls. Freeze the egg whites for 15 minutes.
- In the yolk bowl, whisk milk and vanilla until frothy. Sift in flour and baking powder, whisking until smooth without overmixing.
- Beat the chilled egg whites until foamy, then gradually add sugar and whip until stiff, glossy peaks form.
- Preheat a large nonstick pan over low heat (300°F / 150°C). Lightly oil the surface and wipe off excess.
- Gently fold one-third of the meringue into the yolk batter, then the remaining meringue in two additions, keeping as much air as possible.
- Scoop batter onto the pan in tall mounds (about 3 pancakes), stacking additional scoops on top to build height.
- Add 1 Tbsp water to the pan for steam, cover with a lid, and cook for 6–7 minutes. After 2 minutes, add more batter on top of each pancake.
- Gently flip each pancake with an offset spatula, add another Tbsp of water, cover, and cook for 4–5 minutes until golden and set.
- Serve immediately with whipped cream, berries, powdered sugar, and maple syrup.
Notes
For best results, beat egg whites to proper stiff peaks and cook slowly over low heat to avoid collapse. Soufflé pancakes deflate easily, so serve immediately after cooking. Leftovers can be stored in an airtight container for up to 2 days.