Name: Fluffy Japanese Soufflé Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 2 large eggs (50 g each without shell); 1½ Tbsp whole milk; ¼ tsp pure vanilla extract; ¼ cup cake flour; ½ tsp baking powder; 2 Tbsp sugar; 1 Tbsp neutral oil (for greasing the pan); 2 Tbsp water (for steaming); ½ cup heavy (whipping) cream; 1½ Tbsp sugar (adjust to taste); 1 Tbsp confectioners’ sugar; Fresh berries (strawberries, blueberries, etc.); Maple syrup

Fluffy Japanese Soufflé Pancakes are a delightful treat that feels like you’re eating clouds! With their delicate texture and melt-in-your-mouth softness, these pancakes are perfect for a cozy breakfast or an indulgent brunch. Topped with fresh whipped cream, berries, and a dusting of powdered sugar, they’re a visually stunning and absolutely delicious dish.

Fluffy Japanese Soufflé Pancakes

Why You’ll Love This Recipe

These pancakes are the epitome of comfort and indulgence. They’re light, airy, and pillowy soft, making them a unique twist on the classic pancake. The batter is made by folding in perfectly whipped meringue, which creates a delicate, soufflé-like texture that will have you coming back for more. Paired with fresh whipped cream and berries, these pancakes offer an extraordinary breakfast experience you won’t want to miss. Whether you’re looking to impress guests or treat yourself, these fluffy Japanese pancakes are sure to wow everyone!

Ingredients

For the Pancakes

2 large eggs (50 g each without shell)
1½ Tbsp whole milk
¼ tsp pure vanilla extract
¼ cup 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 (whipping) cream
1½ Tbsp sugar (adjust to taste)

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):
Prepare an ice bath by filling a large bowl with ice and water. Place a medium bowl on top of the ice and add ½ cup heavy cream and 1½ Tbsp sugar. Using a hand mixer, whisk on high speed until medium to firm peaks form. Keep chilled until serving.
Prepare the Pancake Batter:
Separate the eggs into two bowls, placing the egg whites in one and the yolks in another. Place the bowl with egg whites in the freezer for 15 minutes. This helps them whip up better into a meringue.
While the egg whites chill, whisk 1½ Tbsp milk and ¼ tsp vanilla extract into the egg yolks until thick and frothy. Sift ¼ cup cake flour and ½ tsp baking powder into the yolk mixture, then gently mix until combined.
Make the Meringue:
After 15 minutes, remove the egg whites from the freezer and beat them with a hand mixer until frothy and opaque. Gradually add 2 Tbsp sugar in three parts, beating until stiff peaks form (about 2 minutes). Be careful not to overbeat.
Fold the Meringue into the Egg Yolks:
Gently fold one-third of the meringue into the yolk mixture to loosen it up. Then, gradually fold in the rest of the meringue, ensuring the mixture remains airy and light.
Cook the Pancakes:
Heat a nonstick frying pan over low heat to 300ºF (150ºC) and lightly grease with neutral oil. Using a ladle or serving spoon, scoop two spoonfuls of the batter for each pancake, forming a tall mound in the pan. Repeat with the other two pancakes. Cover the pan with a lid and add 1 Tbsp of water in three empty spaces inside the pan for steaming. Cook for 6-7 minutes, checking that the tops are slightly dry.
Flip the Pancakes:
After 6-7 minutes, gently lift the pancakes with a spatula. If they easily move, flip them over with a “rolling” motion. Add another 1 Tbsp of water and cover the pan. Cook the other side for another 4-5 minutes until golden.
Serve:
Transfer the pancakes to a serving plate. Top with whipped cream, fresh berries, and a dusting of powdered sugar. Drizzle with maple syrup before serving.

Servings and Timing

Servings: 3 pancakes (1 serving)
Prep Time: 15 minutes
Cook Time: 15 minutes
Chilling Time: 15 minutes
Total Time: 45 minutes

Variations

Add Flavors: Experiment with adding flavored extracts such as almond or citrus zest to the batter for a fun twist.
Fruit Toppings: Top with seasonal fruit such as sliced bananas, kiwi, or mango for a tropical variation.
Chocolate Chips: Add chocolate chips to the batter for a richer, indulgent option.
Vegan Option: Use non-dairy milk and an egg replacer to create a vegan version of these soufflé pancakes.

Storage/Reheating

Storage: These pancakes are best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
Reheating: Reheat gently in a nonstick pan over low heat, covering with a lid to maintain moisture, or in the microwave for 20-30 seconds.

FAQs

Why do I need to freeze the egg whites before whipping them?

Freezing the egg whites helps stabilize the meringue, making it easier to achieve stiff peaks without overbeating.

Can I make these pancakes without a nonstick frying pan?

A nonstick frying pan is ideal for making soufflé pancakes since it prevents sticking. However, you can use any frying pan with a tight-fitting lid.

Can I make these pancakes without a hand mixer?

Yes, you can use a balloon whisk to beat the egg whites by hand, but it will take a bit more effort and time.

How can I prevent my soufflé pancakes from collapsing?

Ensure that the meringue is beaten to stiff peaks and the pancakes are cooked over low heat. This helps maintain their structure and prevents them from deflating.

Can I double or triple the recipe?

Yes, but it’s recommended to make one batch at a time to avoid deflation of the batter. If doubling or tripling, you’ll need multiple pans or a large griddle.

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

Cake flour is recommended for a finer, lighter texture, but if you don’t have it, you can substitute all-purpose flour. Just sift it well and measure carefully.

What if I don’t have a lid for my pan?

If you don’t have a lid, you can use aluminum foil to cover the pan while cooking to trap steam and ensure the pancakes stay moist.

Can I freeze the pancakes for later?

Soufflé pancakes are best fresh but can be frozen for up to 1 month. Reheat carefully to preserve their fluffy texture.

How can I make the pancakes fluffier?

To make the pancakes even fluffier, ensure the meringue is properly whipped to stiff peaks, and cook them over the lowest possible heat to allow them to rise without burning.

Can I use a griddle to cook these pancakes?

Yes, a griddle can be used if it’s large enough to fit multiple pancakes and can maintain a low temperature for even cooking.

Conclusion

Fluffy Japanese Soufflé Pancakes are the ultimate breakfast indulgence. Their airy, cloud-like texture and sweet toppings make them a unique and unforgettable dish. With a little patience and the right techniques, you can recreate this Japanese treat at home and enjoy a delicious, melt-in-your-mouth experience. Perfect for special occasions or whenever you want to treat yourself!