Fluffy Japanese Soufflé Pancakes Recipe

Introduction

Fluffy Japanese Soufflé Pancakes are delightfully airy and tall, offering a cloud-like texture that melts in your mouth. These pancakes are perfect for a special breakfast or brunch treat, served with whipped cream, fresh berries, and maple syrup.

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 (for whipped cream, optional)
• 1 Tbsp confectioners’ sugar
• Fresh berries (strawberries, blueberries, etc.)
• Maple syrup

Instructions

1. Step 1: If you want to serve whipped cream, prepare an ice bath by placing ice cubes and water in a large bowl. Set a clean medium bowl on top and add ½ cup heavy cream and 1½ Tbsp sugar. Whisk on high speed until medium to firm peaks form, then keep chilled.
2. Step 2: Separate eggs into yolks and whites in two bowls. Place the bowl with egg whites in the freezer for 15 minutes to partially freeze.
3. Step 3: Meanwhile, add milk and vanilla extract to the yolks and whisk until thick and frothy. Sift in cake flour and baking powder, then whisk to combine without overmixing. Set aside.
4. Step 4: Remove egg whites from freezer and beat with a mixer until frothy. Gradually add 2 Tbsp sugar in thirds and beat on high until stiff peaks form, glossy and firm but not grainy.
5. Step 5: Heat a large nonstick frying pan to 300ºF (150ºC) on low heat. Brush with neutral oil and wipe away excess with a paper towel. Keep pan on low heat throughout cooking.
6. Step 6: Fold one-third of the meringue into the yolk mixture by whisking gently, then fold in half of the remaining meringue carefully with a whisk to keep air bubbles. Finally, fold in the remaining meringue gently until the batter is uniform but airy.
7. Step 7: Using a ladle or large spoon, place one scoop of batter in the pan and stack another scoop on top to make a tall mound. Repeat for three pancakes, each with two scoops. When all pancakes are formed, add one more scoop on top of each to keep them tall.
8. Step 8: Add 1 Tbsp water spread evenly in empty spaces in the pan and cover with a lid. Steam cook for 6 to 7 minutes on low heat. After 2 minutes, lift the lid and add a final scoop of batter on top of each pancake. Add water if it has evaporated, cover, and continue cooking.
9. Step 9: Carefully lift each pancake with an offset spatula once the edges firm up. Flip pancakes gently and add another 1 Tbsp water to the pan. Cover and cook the other side for 4 to 5 minutes until golden and cooked through.
10. Step 10: Transfer pancakes to serving plates. Serve topped with whipped cream, fresh berries, dusted with confectioners’ sugar and drizzled with maple syrup. Enjoy immediately for the best texture.

Tips & Variations

• Use whole milk for the batter as reduced-fat or plant-based milks may make it too thin to hold the soufflé structure.
• Partially freezing egg whites before whipping improves meringue stability and volume.
• You can make homemade cake flour by substituting a portion of all-purpose flour with cornstarch (see detailed methods online).
• For multiple servings, cook one batch at a time or use multiple pans to prevent batter deflation.
• Gently folding with a whisk rather than a spatula helps keep air bubbles intact for fluffy pancakes.

Storage

For the fluffiest results, serve the pancakes fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven or steamer to maintain softness, but note they may lose some of their airy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat or plant-based milk instead of whole milk?

Whole milk is recommended because it provides the right consistency for the batter. Using low-fat or plant-based milks may result in a batter too thin to create the souffle effect.

How do I know when the meringue has stiff peaks?

Stop whisking and lift your beaters or whisk. The meringue should hold a firm peak that stands straight up or slightly folds at the tip, with a glossy texture. Overbeating can make it grainy and difficult to incorporate.

Fluffy Japanese Soufflé Pancakes Recipe

Print Recipe

★★★★★

4.5 from 87 reviews

Fluffy Japanese Soufflé Pancakes are a delightful twist on traditional pancakes featuring a light and airy texture achieved by folding meringue into a delicate batter. These soufflé-style pancakes are cooked gently on the stovetop with steam, resulting in tall, soft, and pillowy stacks perfect for a special breakfast or brunch. Served with optional fresh whipped cream, fresh berries, powdered sugar, and maple syrup, they offer a sweet and elegant treat.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 3 pancakes (serves 2 people) 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pancake Batter

• 2 large eggs (50 g each, separated)
• 1½ Tbsp whole milk
• ¼ tsp pure vanilla extract
• ¼ cup cake flour
• ½ tsp baking powder
• 2 Tbsp sugar (for meringue)
• 1 Tbsp neutral oil (for greasing the pan)
• 2 Tbsp water (for steaming)

Whipped Cream (Optional)

• ½ cup heavy (whipping) cream
• 1½ Tbsp sugar

Toppings

• 1 Tbsp confectioners’ sugar
• Fresh berries (strawberries, blueberries, etc.)
• Maple syrup

Instructions

1. Prepare Ingredients and Equipment: Gather all ingredients and use metric measurements for best accuracy. Prepare a 12-inch nonstick frying pan with a lid, large enough to cook 3 pancakes simultaneously. Optionally use an infrared thermometer to check pan temperature.
2. Make Whipped Cream (Optional): Prepare an ice bath by filling a large bowl with ice and water, then place a clean medium bowl on top. Add ½ cup heavy cream and 1½ Tbsp sugar to keep them cold. Whisk on high speed until medium to firm peaks form. Keep chilled until serving.
3. Prepare Egg Yolks Mixture: Separate 2 large eggs into whites and yolks. Put the egg whites in the freezer for 15 minutes. Add 1½ Tbsp whole milk and ¼ tsp vanilla extract to the yolks and whisk until thick and frothy. Sift ¼ cup cake flour and ½ tsp baking powder into the yolk mixture. Whisk gently to combine and set aside.
4. Make Meringue: Remove egg whites from freezer—they should be half frozen. Beat whites with a hand or stand mixer until frothy. Gradually add 2 Tbsp sugar in thirds while beating. Increase speed to high and beat until stiff glossy peaks form (about 2 minutes). Avoid overbeating to prevent graininess.
5. Preheat Pan and Grease: Heat a large nonstick pan to 300ºF (150ºC) on the lowest heat. Brush with 1 Tbsp neutral oil, then wipe excess with paper towel. Keep pan on low heat.
6. Fold Batter and Meringue: Add one-third of meringue to yolk mixture and whisk by hand. Add half of remaining meringue and gently fold with a whisk, maintaining airiness. Transfer mixture back to the bowl with remaining meringue and gently fold to combine thoroughly but without deflating.
7. Shape Pancakes in Pan: Maintain pan at 300ºF (150ºC). Using a ladle (2–3 Tbsp), place one scoop of batter into the pan for the first pancake forming a tall mound. Add one more scoop onto the first. Repeat for the other two pancakes. Once each pancake has two scoops, mound one more scoop on top to make them tall and fluffy.
8. Steam Cook the Pancakes: Add 1 Tbsp of water to three empty spots in the pan to create steam, cover with lid. Cook for 6–7 minutes. After 2 minutes, open lid and add one more scoop on each pancake, stacking tall, then cover and continue cooking. Adjust water if evaporated.
9. Flip Pancakes Gently: After 6–7 minutes, gently lift pancakes with an offset spatula. If stuck, wait until firm. Flip the pancakes carefully using a rolling motion.
10. Finish Cooking Second Side: Add 1 Tbsp water to the empty pan spots, cover, and cook the other side for 4–5 minutes on lowest heat until nicely browned.
11. Serve: Transfer pancakes to plates. Top with optional fresh whipped cream, fresh berries, dust with confectioners’ sugar, and drizzle maple syrup. Enjoy immediately.
12. Store: For best texture, serve fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Notes

• Use metric measurements and a kitchen scale for best accuracy in this recipe.
• Cook only one batch of batter at a time to preserve meringue airiness; use multiple pans if needed for larger servings.
• Partially freezing the egg whites before whipping helps achieve stiff peaks faster.
• Maintain pan temperature around 300ºF (150ºC) on very low heat to avoid burning or undercooking.
• Add water to the pan for steaming to keep pancakes moist and fluffy during cooking.
• Use a large ladle or serving spoon to stack batter for thick, tall pancakes.
• Handle pancakes gently to prevent cracking; flipping technique is important to keep shape intact.
• Whipped cream is optional but adds a delicious creamy complement to the soufflé pancakes.
• Store leftovers refrigerated up to 2 days, but texture is best when freshly made.

Keywords: Japanese souffle pancakes, fluffy pancakes, breakfast recipe, soufflé pancakes, steamed pancakes, whipped cream topping, Japanese cuisine