Japanese Soufflé Pancakes

These Fluffy Japanese Soufflé Pancakes are a true treat—light, airy, and so soft that they practically melt in your mouth! Perfect for breakfast or brunch, these pancakes are as delicious as they are impressive. Serve them with whipped cream, fresh berries, and a drizzle of maple syrup for a divine experience.

Why You’ll Love This Recipe

Japanese soufflé pancakes are a cloud-like variation of traditional pancakes, known for their fluffy texture and delicate sweetness. The secret to their pillowy softness lies in whipping egg whites to stiff peaks and cooking them with steam, which keeps the pancakes tender and moist. Whether you’re serving them for a special occasion or a weekend treat, these pancakes will add a touch of elegance and comfort to any meal.

Ingredients

• 2 large eggs (50g each, without shells)

• 1½ tbsp whole milk

• ¼ tsp pure vanilla extract

• ¼ cup cake flour (or homemade cake flour)

• ½ tsp baking powder

• 2 tbsp sugar

• 1 tbsp neutral oil (for greasing the pan)

• 2 tbsp water (for steaming)

For the Fresh Whipped Cream (Optional):

• ½ cup heavy cream

• 1½ tbsp sugar (adjust for sweetness)

For the Toppings:

• 1 tbsp confectioners’ sugar

• Fresh berries (strawberries, blueberries, etc.)

• Maple syrup

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Whipped Cream (Optional)

1. Prepare an ice bath: Fill a large bowl with ice and water, and place a medium bowl on top of the ice.

2. Add ½ cup heavy cream and 1½ tbsp sugar to the medium bowl. Whisk on high speed until soft peaks form, ensuring the cream is fluffy and firm.

3. Keep the whipped cream chilled until ready to serve.

Make the Pancake Batter

1. Prepare the Eggs: Separate the egg yolks and whites into two bowls. Place the bowl with the egg whites in the freezer for 15 minutes.

2. Mix the Egg Yolks: In a separate bowl, whisk the egg yolks, 1½ tbsp whole milk, and ¼ tsp vanilla extract until frothy.

3. Sift Dry Ingredients: Sift ¼ cup cake flour and ½ tsp baking powder into the yolk mixture. Stir gently to combine.

4. Prepare the Meringue: After 15 minutes, remove the egg whites from the freezer. Using a hand mixer, beat the egg whites until frothy and opaque. Gradually add 2 tbsp sugar in stages and continue beating until stiff peaks form.

Combine the Batter and Meringue

1. Fold in the Meringue: Take one-third of the meringue and gently fold it into the egg yolk mixture. Then, fold in half of the remaining meringue. Finally, fold in the rest of the meringue until the batter is well combined, being careful not to deflate the air bubbles.

Cook the Pancakes

1. Prepare the Pan: Heat a nonstick frying pan to 300°F (150°C) over low heat. Brush with 1 tbsp neutral oil and lightly wipe off any excess.

2. Cook the Pancakes: Using a small ladle, place two scoops of batter on top of each other in the pan to form a mound. Repeat for the remaining pancakes.

3. Steam the Pancakes: Add 1 tbsp water around the pancakes and cover with a lid. Let the pancakes steam for 6–7 minutes. Add more water if necessary.

4. Flip and Cook: After 6–7 minutes, gently flip each pancake and cook for an additional 4–5 minutes, adding water as needed.

Serve the Pancakes

1. Plate and Garnish: Once cooked, transfer the pancakes to serving plates. Dust with powdered sugar and top with fresh berries and whipped cream.

2. Drizzle with Maple Syrup: For the final touch, drizzle your pancakes with maple syrup and serve immediately.

Servings and Timing

• Servings: 3 pancakes (1 serving)

• Prep time: 15 minutes

• Cook time: 15 minutes

• Total time: 45 minutes

Variations

• Toppings: Add fresh fruit like bananas, kiwi, or mangoes for extra flavor. You can also drizzle chocolate syrup for a decadent twist.

• Flavor Boost: Add a touch of cinnamon or nutmeg to the batter for a spiced flavor.

• Dairy-Free Option: Use coconut cream or almond cream for the whipped topping if you prefer a dairy-free version.

Storage/Reheating

• Storage: These pancakes are best enjoyed immediately after cooking. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.

• Reheating: To reheat, steam the pancakes gently in a covered pan with a splash of water to prevent them from drying out.

FAQs

Can I use a different type of milk?

For best results, whole milk is recommended, but you can use other milk types like almond or oat milk. Just note that it may affect the texture.

Can I make the batter ahead of time?

It’s best to make the batter just before cooking to ensure the meringue doesn’t deflate. If you must, you can prepare the meringue in advance and fold it into the egg yolk mixture right before cooking.

How do I know when the pancakes are done?

The pancakes should be golden brown on the outside and fluffy on the inside. If you gently lift them, they should hold their shape without deflating.

Can I double or triple the recipe?

Yes, but it’s recommended to cook them in batches to maintain the delicate texture. If cooking more than one batch, use multiple frying pans or a large griddle.

Can I use a different type of flour?

Cake flour is ideal for the fluffiness of these pancakes. You can substitute it with a mixture of all-purpose flour and cornstarch, but cake flour will give the best results.

What if I don’t have an infrared thermometer?

If you don’t have an infrared thermometer, simply ensure your pan is on the lowest heat setting. You should be able to maintain a gentle, steady heat for the pancakes to rise and cook without burning.

Conclusion

Fluffy Japanese Soufflé Pancakes are a delightful, melt-in-your-mouth treat that will elevate any breakfast or brunch. With a light texture and delicate sweetness, these pancakes are perfect on their own or paired with whipped cream and fresh fruit. Although they require some precision and care, the result is well worth the effort—soft, pillowy pancakes that are truly a cloud in every bite!