There’s something magical about Japanese soufflé pancakes. Light as air, incredibly soft, and irresistibly jiggly, these pancakes feel more like a dessert than a breakfast dish. Unlike traditional pancakes, which are dense and hearty, soufflé pancakes rise tall with a delicate, cloud-like texture. They’re the kind of breakfast that makes any morning feel extra special.
These pancakes have taken the internet by storm, often seen wobbling on plates in videos that make them look almost too perfect to eat. But trust me, they’re just as delicious as they are beautiful. Whether you’re making them for a weekend brunch, a special occasion, or just because you want to treat yourself, this recipe will help you recreate that dreamy soufflé pancake experience at home.
Why You’ll Love This Recipe
- Fluffy and airy: These pancakes are incredibly light and jiggly, thanks to the whipped egg whites.
- Fun to make: Watching them puff up as they cook is so satisfying!
- Minimal ingredients: You probably already have everything you need in your kitchen.
- Impress your family and friends: They look and taste like something from a fancy café.
Fluffy Japanese Soufflé Pancakes
Description
There’s something magical about Japanese soufflé pancakes. Light as air, incredibly soft, and irresistibly jiggly, these pancakes feel more like a dessert than a breakfast dish. Unlike traditional pancakes, which are dense and hearty, soufflé pancakes rise tall with a delicate, cloud-like texture. They’re the kind of breakfast that makes any morning feel extra special.
These pancakes have taken the internet by storm, often seen wobbling on plates in videos that make them look almost too perfect to eat. But trust me, they’re just as delicious as they are beautiful. Whether you’re making them for a weekend brunch, a special occasion, or just because you want to treat yourself, this recipe will help you recreate that dreamy soufflé pancake experience at home.
Ingredients
- 2 large eggs (separated)
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- 1 ½ tablespoons sugar
- 1 teaspoon lemon juice
- ½ teaspoon vegetable oil (for cooking)
- Powdered sugar (for dusting, optional)
- Maple syrup or fresh fruit (for serving)
Instructions
Start by separating the egg whites from the yolks. Place the egg whites in a clean, dry bowl—this is important because any grease or moisture can prevent them from whipping properly.
In another bowl, whisk together the egg yolks, milk, and vanilla extract until smooth. Sift in the flour and baking powder, then gently mix until fully combined. The batter will be thick at this stage, but that’s okay!
Using an electric mixer, beat the egg whites on medium speed until they become foamy. Add the lemon juice, then gradually add the sugar while continuing to beat. Increase the speed and whip until the egg whites reach stiff peaks. This means that when you lift the beaters, the peaks should stand up firmly without drooping.
Take one-third of the whipped egg whites and gently fold them into the batter. This helps loosen the mixture so that it’s easier to combine without deflating the rest of the egg whites. Then, carefully fold in the remaining egg whites in two batches. Use a spatula and fold gently, keeping as much air in the batter as possible.
Heat a non-stick pan over low heat and lightly grease it with vegetable oil. Using a spoon or ice cream scoop, carefully drop dollops of batter onto the pan, stacking them high for that signature thick soufflé shape. If the batter spreads too much, you can add more on top to create height.
Cover the pan with a lid and let the pancakes cook for about 4-5 minutes. Then, gently flip them using a spatula. If they are still too soft to flip, let them cook a little longer. Once flipped, cover again and cook for another 4-5 minutes until golden brown and fully cooked through.
Carefully transfer the pancakes to a plate. Dust with powdered sugar, drizzle with maple syrup, and top with fresh fruit for the perfect finishing touch. Enjoy them while they’re warm and fluffy!
Notes
- If you don’t have lemon juice, a small pinch of cream of tartar can also help stabilize the egg whites.
- These pancakes are best enjoyed fresh. They tend to deflate if left sitting for too long.
- For an extra indulgent touch, serve with whipped cream or a dusting of cocoa powder.
Ingredients You’ll Need
- 2 large eggs (separated)
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- 1 ½ tablespoons sugar
- 1 teaspoon lemon juice
- ½ teaspoon vegetable oil (for cooking)
- Powdered sugar (for dusting, optional)
- Maple syrup or fresh fruit (for serving)
How to Make Fluffy Japanese Soufflé Pancakes
Making these soufflé pancakes does take a little patience, but the results are so worth it! The key is to whip the egg whites until they form stiff peaks, which gives the pancakes their signature height and texture.
Step 1: Prepare the Batter
Start by separating the egg whites from the yolks. Place the egg whites in a clean, dry bowl—this is important because any grease or moisture can prevent them from whipping properly.
In another bowl, whisk together the egg yolks, milk, and vanilla extract until smooth. Sift in the flour and baking powder, then gently mix until fully combined. The batter will be thick at this stage, but that’s okay!
Step 2: Whip the Egg Whites
Using an electric mixer, beat the egg whites on medium speed until they become foamy. Add the lemon juice, then gradually add the sugar while continuing to beat. Increase the speed and whip until the egg whites reach stiff peaks. This means that when you lift the beaters, the peaks should stand up firmly without drooping.
Step 3: Fold the Egg Whites into the Batter
Take one-third of the whipped egg whites and gently fold them into the batter. This helps loosen the mixture so that it’s easier to combine without deflating the rest of the egg whites. Then, carefully fold in the remaining egg whites in two batches. Use a spatula and fold gently, keeping as much air in the batter as possible.
Step 4: Cook the Pancakes
Heat a non-stick pan over low heat and lightly grease it with vegetable oil. Using a spoon or ice cream scoop, carefully drop dollops of batter onto the pan, stacking them high for that signature thick soufflé shape. If the batter spreads too much, you can add more on top to create height.
Cover the pan with a lid and let the pancakes cook for about 4-5 minutes. Then, gently flip them using a spatula. If they are still too soft to flip, let them cook a little longer. Once flipped, cover again and cook for another 4-5 minutes until golden brown and fully cooked through.
Step 5: Serve and Enjoy
Carefully transfer the pancakes to a plate. Dust with powdered sugar, drizzle with maple syrup, and top with fresh fruit for the perfect finishing touch. Enjoy them while they’re warm and fluffy!
Helpful Tips
- Whip the egg whites properly: This is the most crucial step! Stiff peaks ensure your pancakes rise beautifully.
- Use low heat: Cooking on high heat can cause the outside to brown too quickly while the inside remains undercooked.
- Keep the batter airy: When folding in the egg whites, do it gently to maintain the fluffiness.
- Cover the pan: This traps steam and helps the pancakes rise evenly.
- If flipping is tricky: You can pipe or spoon a little extra batter on top before flipping to help keep their height.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2-3 servings
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Notes
- If you don’t have lemon juice, a small pinch of cream of tartar can also help stabilize the egg whites.
- These pancakes are best enjoyed fresh. They tend to deflate if left sitting for too long.
- For an extra indulgent touch, serve with whipped cream or a dusting of cocoa powder.
Nutritional Information (Per Serving)
- Calories: ~180
- Protein: 6g
- Carbohydrates: 25g
- Fat: 5g
- Sugar: 8g
Frequently Asked Questions
Can I make soufflé pancakes without an electric mixer?
Yes, but it will take some effort! You’ll need a whisk and a lot of arm strength to whip the egg whites to stiff peaks. If you can, using an electric hand mixer or stand mixer makes this step much easier.
Why did my pancakes deflate?
Soufflé pancakes naturally settle a bit after cooking, but if they collapse completely, it’s usually because the egg whites weren’t whipped enough or were deflated when folding into the batter. Be gentle and patient when mixing!
Can I make these pancakes ahead of time?
These pancakes are best eaten fresh, as they lose their fluffiness over time. However, you can prepare the batter in advance and store it in the refrigerator for up to an hour before cooking.
What should I serve with soufflé pancakes?
Classic toppings like maple syrup, fresh berries, and whipped cream work beautifully. You can also add a dollop of chocolate sauce, a sprinkle of matcha powder, or even a scoop of ice cream for a dessert-style twist.
Storage Instructions
Since soufflé pancakes are delicate, they don’t store well. If you do have leftovers, keep them in an airtight container in the fridge for up to 1 day. Reheat them gently in the microwave for about 10-15 seconds before serving, though they won’t be as fluffy as when freshly made.
Related Recipes
If you loved these fluffy Japanese soufflé pancakes, you might also enjoy:
Conclusion
Japanese soufflé pancakes may seem intimidating at first, but once you get the hang of whipping and folding the egg whites, they’re surprisingly easy to make. The result is a plate of irresistibly fluffy, soft, and jiggly pancakes that will make any breakfast feel like a special occasion. Give them a try and experience the joy of biting into these cloud-like treats!