Name: Japanese Soufflé Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 2 large eggs (separated into yolks and whites); 1/2 cup all-purpose flour; 2 tablespoons milk; 1/4 teaspoon vanilla extract; 1 tablespoon sugar (for the egg yolk mixture); 2 tablespoons sugar (for the egg whites); 1/2 teaspoon baking powder; A pinch of salt; Butter (for greasing the pan); Powdered sugar (for dusting, optional); Maple syrup, whipped cream, or fresh fruit (for serving)

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Japanese Soufflé Pancakes are light, fluffy, and incredibly airy pancakes that are a popular treat in Japan. These pancakes are different from traditional ones due to their super soft texture, achieved by incorporating whipped egg whites into the batter. They rise high and have a delicate, cloud-like consistency that melts in your mouth. Served with syrup, whipped cream, or fresh fruit, these pancakes are a fun and indulgent breakfast or dessert. They’re sure to impress with their height and texture, making them perfect for a special occasion or just a delicious weekend breakfast.

Why You’ll Love This Recipe

What sets Japanese Soufflé Pancakes apart from regular pancakes is their texture. Thanks to the whipped egg whites, they’re light as air and incredibly fluffy. They have a lovely sweetness and a slightly savory undertone, which balances perfectly with toppings like maple syrup or fresh fruit. Plus, they’re fun to make and create a beautiful, Instagram-worthy presentation. Whether you’re making them for a special brunch or a cozy breakfast, these pancakes are sure to be a hit.

Japanese Soufflé Pancakes

Ingredients

2 large eggs (separated into yolks and whites)
1/2 cup all-purpose flour
2 tablespoons milk
1/4 teaspoon vanilla extract
1 tablespoon sugar (for the egg yolk mixture)
2 tablespoons sugar (for the egg whites)
1/2 teaspoon baking powder
A pinch of salt
Butter (for greasing the pan)
Powdered sugar (for dusting, optional)
Maple syrup, whipped cream, or fresh fruit (for serving)

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

Directions

Prepare the egg yolk mixture: In a mixing bowl, whisk the egg yolks, sugar (1 tablespoon), milk, and vanilla extract until smooth. Sift the flour and baking powder into the mixture and whisk to combine. The batter will be thick at this point.
Whisk the egg whites: In a separate clean bowl, beat the egg whites with a pinch of salt using a hand mixer or stand mixer until soft peaks form. Gradually add the remaining sugar (2 tablespoons) and continue beating until stiff peaks form. The egg whites should be glossy and hold their shape when the beaters are lifted.
Combine the mixtures: Gently fold the whipped egg whites into the egg yolk mixture. Use a spatula and fold carefully to maintain the airiness of the egg whites. Do not overmix, as you want to preserve the fluffy texture.
Cook the pancakes: Heat a non-stick skillet over low heat and add a little butter. Place a ring mold (or make a makeshift ring using a tuna can with both ends removed) in the skillet and grease it lightly. Spoon the pancake batter into the mold, filling it about halfway. Cover the skillet with a lid and cook for about 4-5 minutes. Flip the pancakes gently and cook for another 4-5 minutes on the other side. The pancakes should be golden brown on the outside but still soft and fluffy inside.
Serve: Once cooked, carefully remove the pancakes from the ring mold and place them on a plate. Dust with powdered sugar, and serve with maple syrup, whipped cream, or fresh fruit.

Servings and Timing

Servings: 2-3
Total time: 25 minutes
Prep time: 10 minutes
Cook time: 15 minutes

Variations

Matcha Soufflé Pancakes: Add 1 teaspoon of matcha powder to the egg yolk mixture for a green tea flavor and color.
Chocolate Soufflé Pancakes: Stir in small chocolate chips or cocoa powder to the batter for a chocolatey twist.
Fruit-filled Soufflé Pancakes: Add berries, bananas, or other fruits to the batter before cooking for a fruity pancake.
Vegan Soufflé Pancakes: Replace the eggs with aquafaba (the liquid from a can of chickpeas) and use plant-based milk. You’ll need to adjust the proportions, but this is a great egg-free option.

Storage/Reheating

Storage: Japanese Soufflé Pancakes are best served fresh, but you can store them in the refrigerator for up to 1 day. To reheat, warm them in a toaster oven or on a skillet on low heat.
Freezing: You can freeze the pancakes for up to 1 month. Wrap them tightly in plastic wrap and place them in a freezer bag. To reheat, warm them in the oven at 350°F (175°C) for 10 minutes.

FAQs

1. Can I make these pancakes without a ring mold?

Yes, you can make these pancakes without a mold, but they may not be as tall or round. Simply spoon the batter directly into the skillet, but be gentle when flipping.

2. How do I get the pancakes to be so fluffy?

The key to fluffy Japanese Soufflé Pancakes is whipping the egg whites to stiff peaks and gently folding them into the egg yolk mixture. This allows the batter to trap air, creating that light, soufflé-like texture.

3. Can I use all-purpose flour instead of cake flour?

Yes, you can use all-purpose flour, but cake flour will give the pancakes a lighter texture. If using all-purpose flour, you can sift it twice to ensure a finer consistency.

4. How do I know when the pancakes are done?

The pancakes are done when they are golden brown on both sides and the center feels firm to the touch. If you have a kitchen thermometer, the internal temperature should be around 200°F (93°C).

5. Can I make the batter ahead of time?

It’s best to make the batter right before cooking the pancakes to preserve the lightness. However, you can prepare the egg yolk mixture and keep it in the fridge until you’re ready to fold in the egg whites and cook.

6. Can I make these pancakes in the oven instead of on the stove?

Yes, you can bake the pancakes in a preheated oven at 350°F (175°C) for 10-15 minutes. Just make sure to grease the molds well, and they will rise beautifully in the oven.

7. How can I make the pancakes more flavorful?

You can add vanilla extract, cinnamon, or nutmeg to the batter for more flavor. You can also top the pancakes with honey, jam, or chocolate sauce for extra sweetness.

8. Why do I need to cover the skillet while cooking the pancakes?

Covering the skillet allows the pancakes to steam, which helps them rise and cook through without burning the outside.

9. Can I use a different kind of sugar?

Yes, you can use other sweeteners like honey, maple syrup, or coconut sugar. Just be aware that they may slightly change the texture or flavor of the pancakes.

10. How do I prevent the pancakes from deflating?

Be gentle when folding the whipped egg whites into the egg yolk mixture. Overmixing can cause the air bubbles to collapse, resulting in flatter pancakes.

Conclusion

Japanese Soufflé Pancakes are a fun and delicious twist on traditional pancakes, offering a light, fluffy texture and a delicate flavor. These pancakes are easy to make but look and taste like a special treat, making them perfect for breakfast, brunch, or dessert. With a few simple ingredients and careful attention to technique, you can create these cloud-like pancakes right in your own kitchen. Whether you enjoy them with syrup, whipped cream, or fresh fruit, Japanese Soufflé Pancakes are sure to impress every time!