If you’ve ever craved those fluffy, cloud-like Japanese soufflé pancakes, this recipe will help you create them right at home. These souffle pancakes are light, fluffy, airy, and perfect for a weekend breakfast or special brunch. With simple ingredients and a few key techniques, you’ll have the best Japanese-style pancakes that rival even the best cafés!
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Why I Love These Souffle Pancakes
I first tried Japanese soufflé pancakes at a small café on vacation with my wife, and they were unforgettable. The texture was like a cloud; basically, it was the fluffiest pancakes I had ever eaten. We were thinking about them the other day, and since it was Sunday morning, we thought, why not try making them at home?
After sifting through authentic Japanese souffle pancake recipes and what seemed like never-ending trial and error, this recipe finally came together!
What I love most is that it’s surprisingly simple once you get the hang of the folding technique. Don't be intimidated! These souffle pancakes are easy to make and so worth it.
Ingredients
- 2 large eggs
- 30 ml (2 tbsp) milk
- 24 g (3 tbsp) flour
- 1 g (¼ tsp) baking powder
- ½ teaspoon vanilla extract (optional)
- ½ teaspoon lemon juice
- 26 g (2 tbsp) sugar
- 1-2 teaspoon vegetable oil for frying
How to Make Japanese Soufflé Pancakes
Step 1: Prepare the Batter
Separate the eggs into two bowls, ensuring no yolk gets into the whites. In the yolk bowl, whisk together milk and vanilla extract.
Then, sift the flour and baking powder into a separate bowl. Add the flour mixture to the bowl of yolks and mix until just combined.
Step 2: Beat the Egg Whites
Now, for the egg white bowl, use an electric mixer to beat egg whites until foamy. Add lemon juice, then slowly incorporate sugar while beating to form stiff peaks.
Step 3: Fold the Mixtures Together
Gently mix one-third of the whipped egg whites into the yolk mixture to aerate. Carefully fold in the remaining egg whites, taking care not to deflate the batter. Transfer the mixture to a ziplock bag or piping bag with a round tip.
Step 4: Cook the Pancakes
Lightly oil a nonstick pan and wipe off excess. Heat the pan over medium-low. Pipe tall rounds of batter onto the pan, cover with a lid, and steam for 4-5 minutes until the bottoms are golden. Flip gently and cook for 1 more minute.
Serve the pancakes immediately with butter, powdered sugar, or maple syrup on top. They’re best enjoyed hot off the skillet! Enjoy!
Expert Tips For Making Japanese Pancakes
- Patience is key: Don’t rush the folding process—it’s crucial for keeping the batter light and airy.
- Use a lid: Steaming the pancakes in a covered pan helps them cook evenly and retain their signature fluffiness.
- Room temperature eggs: They whip up better and create more stable peaks.
- Whip to Stiff Peaks: Test by turning the bowl upside down; peaks should hold without moving.
- Fold Gently: Incorporate egg whites with a light folding motion to preserve airiness.
- Cook on Medium-Low Heat: Prevents burning and allows even cooking.
- Steam for Height: Cover the pan with a large, tall lid to trap the steam, helping the pancakes rise tall and fluffy.
- Handle with Care: Flip pancakes gently with a thin, wide spatula to avoid them deflating.
- Work Quickly: Don’t let the batter sit too long; use it immediately after folding together. I usually heat up the pan right before I start mixing.
FAQs About This Souffle Pancake Recipe
What are Japanese souffle pancakes?
Japanese soufflé pancakes are a fluffy, airy twist on traditional pancakes, characterized by their towering height and cloud-like texture. Originating in Japan, they combine elements of soufflé and pancakes, resulting in a delicacy that's soft, jiggly, and melts in your mouth.
How do I store leftovers?
These pancakes are best eaten fresh. However, you can refrigerate them in an airtight container for up to two days. Reheat them over low heat in a pan or microwave for a few seconds till warm.
Can I make the batter ahead of time?
I don't recommend it. It’s best to prepare the batter right before cooking to maintain that fluffiness that makes these Japanese pancakes so good!
Do I need a mold to make Japanese souffle pancakes?
No, you don’t need a mold to make Japanese pancakes, but it can help! Molds are often used to maintain a uniform shape and height, especially if you want super consistent pancakes. However, you can still achieve tall, fluffy Japanese pancakes without a mold by using a piping bag to pipe the batter onto the hot skillet or griddle.
More Breakfast Recipes
Souffle Pancake Recipe (Fluffy Japanese Soufflé Pancakes)
If you’ve ever craved those fluffy, cloud-like Japanese soufflé pancakes, this recipe will help you create them right at home. These souffle pancakes are light, fluffy, airy, and perfect for a weekend breakfast or special brunch. With simple ingredients and a few key techniques, you’ll have the best Japanese-style pancakes that rival even the best cafés!
Ingredients
- 2 large eggs
- 30 ml (2 tbsp) milk
- 24 g (3 tbsp) flour
- 1 g (¼ tsp) baking powder
- ½ teaspoon vanilla extract (optional)
- ½ teaspoon lemon juice
- 26 g (2 tbsp) sugar
- 1-2 teaspoon Vegetable oil for frying
Instructions
- Seperate the eggs into 2 large glass bowls. Make sure you dont get any yolk into the bowl with the whites.
- Add the flour and baking powder to a small bowl and whisk to combine.
- To the bowl with the yolks, add the milk and vanilla extract. Whisk to combine. Sift in the flour mixture and mix until just incorporated, don't overmix.
- Beat the egg whites using an electric hand mixer until foamy. Add the lemon juice then start incorporating the sugar slowly while beating. Beat until you have hard peaks.
- Add a third of the whipped eggs into the bowl with the yolk mixture. Mix to combine. This is just to aerate the mixture.
- Add the remaining whipped egg whites and gently fold until just incorporated. Transfer to a ziplock bag with a round tip.
- Spread a bit of oil on a nonstick pan and wipe off the excess. Place it over medium heat.
- Pipe the mixture into pan, forming high pancakes. Cover the pan with a lig and let the pancakes steam for a few minutes and until the bottoms are golden. Gently flip and cook for just 1 minute until golden.
- Serve with butter and powdered sugar or syrup. enjoy!
Nutrition Information:
Serving Size:
1 pancakeAmount Per Serving: Calories: 158Total Fat: 7gSaturated Fat: 4gCholesterol: 122mgSodium: 145mgCarbohydrates: 16gFiber: 1gSugar: 7gProtein: 6g
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