Japanese Soufflé Pancakes

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Japanese Soufflé Pancakes

Fluffy, tall, and cloud-like, these Japanese soufflé pancakes are a delightful treat for breakfast, brunch, or dessert. Serve with butter, syrup, or even a scoop of rich chocolate gelato for a luxurious twist.

Ingredients (Makes 2–3 pancakes)

For the Pancakes:

  • 2 large eggs, separated (yolks and whites)

  • 1 ½ tablespoons whole milk

  • ¼ teaspoon vanilla extract

  • ¼ cup (30 g) all-purpose flour, sifted

  • 2 tablespoons granulated sugar

  • ½ teaspoon baking powder

  • Optional: 1 teaspoon water (for steaming in the pan)

For Serving (Optional):

  • Butter

  • Maple syrup

  • Chocolate gelato

Instructions

1. Prepare the Yolk Base

  1. In a small bowl, whisk together the egg yolks, milk, and vanilla extract until thick and slightly frothy.

  2. Sift the flour and baking powder over the mixture.

  3. Gently fold with a whisk or spatula until just combined. Do not overmix—overmixing will make the pancakes dense.

2. Make the Meringue

  1. In a clean metal or glass bowl, beat the egg whites on low speed until frothy.

  2. Gradually add the sugar, one tablespoon at a time, while increasing the mixer speed to medium-high.

  3. Beat until stiff peaks form. Peaks should stand straight when you lift the beaters.

Tip: Using cold eggs helps create a more stable meringue.

3. Fold the Batter

  1. Add about one-third of the meringue to the yolk mixture. Fold gently to lighten the batter.

  2. Add the remaining meringue in two additions. Fold carefully using a “cut and turn” motion to keep as much air as possible.

4. Pipe the Batter

  1. Transfer the batter into a piping bag or a large Ziploc bag with the corner cut off.

  2. Pipe tall mounds of batter onto a lightly greased non-stick pan.

  3. For extra height, pipe a small amount on top of each mound after a minute.

5. Cook “Low and Slow”

  1. Set the pan to the lowest possible heat.

  2. Add 1 teaspoon of water in empty spaces of the pan and cover with a lid. The steam will help the pancakes rise.

  3. Cook for 5–6 minutes on the first side until golden brown.

6. Flip Gently

  1. Carefully lift each pancake with a spatula and flip.

  2. Add another teaspoon of water, cover, and cook for another 4–5 minutes.

  3. Pancakes should be fluffy, golden, and fully set inside.

7. Serve Immediately

  • These pancakes are highest and fluffiest right after cooking. They may deflate slightly as they cool.

  • Serve with butter, maple syrup, or a scoop of chocolate gelato for a decadent treat.

Pro Tips for Perfect Soufflé Pancakes

  • Patience is key: Low heat ensures the inside cooks without burning the outside.

  • Cold eggs: Helps stabilize the meringue for taller pancakes.

  • Steaming: Adding a little water to the pan creates gentle steam, aiding the rise.

  • Immediate service: Like soufflés, these are best enjoyed fresh for maximum fluffiness.

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