Japanese soufflé pancakes
Japanese soufflé pancakes are the fluffiest, lightest pancakes you can imagine. They’re super thick and soft, almost like little pillows that melt on your tongue. These pancakes get their magic…
Tip: save now, cook later.Japanese soufflé pancakes are the fluffiest, lightest pancakes you can imagine. They’re super thick and soft, almost like little pillows that melt on your tongue. These pancakes get their magic from whipped egg whites folded into the batter, giving them that airy, soufflé-like texture that’s different from regular pancakes.
I love making these pancakes when I want to treat myself or impress friends with something a bit special but still simple. It can take a little patience because they need to cook slowly so they stay tall and fluffy, but it’s totally worth the wait. I like to use a non-stick pan and keep the heat low to get that perfect golden outside and soft center every time.
My favorite way to serve these is with fresh fruit like strawberries or blueberries, a dusting of powdered sugar, and a drizzle of maple syrup or honey. They’re perfect for a cozy weekend breakfast or a fun brunch with friends. Once you try them, you’ll probably want to make them again and again just like I do!
Key Ingredients & Substitutions
Eggs: The star of this recipe! Separating and whipping the egg whites makes the pancakes super fluffy. Use room temperature eggs for better volume when whipping.
Flour: All-purpose flour works best to give structure. For gluten-free options, try a 1-to-1 gluten-free baking flour.
Milk: Any milk like cow’s, almond, or oat works fine. It helps thin the batter a bit.
Cream of tartar or lemon juice: These stabilize the whipped egg whites. If you don’t have either, just be careful whipping the whites well.
Butter or oil: For greasing the pan. I prefer butter for that rich flavor and nice browning.
How Can I Keep the Pancakes Tall and Fluffy When Cooking?
Cooking these pancakes over low heat is key for even cooking and to avoid burning while the inside cooks through. Covering the pan traps steam, which helps puff them up.
- Use a non-stick pan and keep heat very low.
- Grease the pan lightly but enough to avoid sticking.
- Cook the batter slowly, cover with a lid to steam the pancakes.
- Flip carefully after the edges look set and the bottom is golden.
- You can use metal rings to help keep the shape tall and uniform.
Patience is important here—the slow cooking and steaming make the pancakes soft and lofty, just like the ones in the photo!
Equipment You’ll Need
- Non-stick skillet – essential for cooking the pancakes without sticking and helps get even browning.
- Electric mixer or hand whisk – to whip the egg whites into stiff peaks, which is key for fluffiness.
- Mixing bowls – you’ll need separate ones for egg yolks and egg whites to keep things clean and avoid deflating the batter.
- Spatula – for gently folding the egg whites into the batter and flipping the pancakes carefully.
- Lid for the skillet – traps steam to cook pancakes evenly and helps them stay tall and soft.
- Optional: Metal pancake rings – great if you want perfectly round, tall pancakes.
Flavor Variations & Add-Ins
- Add a teaspoon of matcha powder to the dry ingredients for a subtle green tea flavor and color.
- Mix in a few fresh blueberries or sliced strawberries into the batter before cooking for fruity bursts.
- Swap vanilla extract for almond extract to give the pancakes a nutty aroma.
- Serve with a dollop of whipped cream and a drizzle of honey or caramel instead of maple syrup for a sweet twist.
Japanese Soufflé Pancakes
Ingredients You’ll Need:
- 3 large eggs, separated
- 30 g (1/4 cup) granulated sugar
- 60 g (1/2 cup) all-purpose flour
- 1 tsp baking powder
- 60 ml (1/4 cup) milk
- 1/2 tsp vanilla extract (optional)
- 1/4 tsp cream of tartar or 1 tsp lemon juice (for stabilizing egg whites)
- Butter or oil for cooking
- Powdered sugar, for dusting
- Maple syrup, for serving
- Fresh strawberries and mint leaves, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. The key is cooking the pancakes slowly over low heat, which takes about 8-10 minutes total. It’s a bit slower than regular pancakes, but the fluffy, soft result is worth the extra time!
Step-by-Step Instructions:
1. Prepare the batter base:
In a mixing bowl, whisk together the egg yolks, milk, and vanilla extract until smooth. Sift in the flour and baking powder, and gently fold until well combined. Set this batter aside.
2. Whip the egg whites:
Using a clean, dry bowl and electric mixer, beat the egg whites with cream of tartar (or lemon juice) on medium speed until foamy. Gradually add the granulated sugar while continuing to beat until you get stiff, glossy peaks.
3. Fold the egg whites into the batter:
Start by folding one-third of the whipped egg whites into the batter to lighten it. Then gently fold in the remaining whites in two additions, making sure to keep the mixture light and airy.
4. Heat the pan:
Preheat a non-stick skillet or griddle on very low heat. Lightly grease with butter or oil to prevent sticking.
5. Cook the pancakes:
Use a ladle or large spoon to scoop the batter onto the pan, making thick pancakes about 3 inches wide. Optionally, use metal rings to keep them perfectly round and tall.
6. Cover and cook:
Cover the skillet with a lid and cook the pancakes over low heat for 4-5 minutes. Wait until the bottoms turn golden and the edges are set.
7. Flip carefully:
Gently flip each pancake, cover again, and cook for another 4-5 minutes until the other side is golden and the pancakes are cooked through.
8. Serve:
Stack the pancakes on a plate. Dust with powdered sugar, arrange fresh strawberries and mint leaves around them, and drizzle with maple syrup. Enjoy your fluffy, delightful Japanese soufflé pancakes!
Can I Use Frozen Egg Whites for These Pancakes?
Yes, you can use frozen egg whites, but be sure to thaw them completely in the fridge overnight and bring them to room temperature before whipping. This helps achieve the best volume for fluffy pancakes.
What If I Don’t Have Cream of Tartar or Lemon Juice?
No worries! These ingredients help stabilize the egg whites, but you can skip them. Just whip the egg whites until they form stiff peaks carefully, and make sure your bowl and beaters are clean and dry.
How Should I Store Leftovers?
Store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat gently in a non-stick pan over low heat to keep them fluffy, or warm briefly in the microwave.
Can I Make These Pancakes Without Metal Rings?
Absolutely! Metal rings help keep the pancakes tall and uniform, but you can simply spoon thick batter onto a low-heat pan and cook slowly with a lid on to get fluffy results.