Fluffy Japanese Soufflé Pancakes Recipe
If you’ve been on food blogs or Instagram recently, you’ve probably come across the irresistible sight of fluffy Japanese soufflé pancakes. Known for their height, pillowy texture, and delicate softness, these pancakes have taken the world by storm.
Equipment
- Mixing bowls (at least two)
- A hand mixer or stand mixer (essential for whipping egg whites)
- A whisk and spatula.
- A round cookie cutter or pancake molds (to achieve the iconic height and shape)
- A non-stick skillet with a lid
- Measuring cups and spoons
Ingredients
For the Pancakes:
- 2 large egg yolks
- 4 large egg whites
- 40 g roughly 3 tablespoons granulated sugar
- 70 g ½ cup all-purpose flour, sifted
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon cream of tartar optional – helps stabilize the egg whites
For Cooking:
- Neutral oil e.g., vegetable or canola oil
- Water for steaming
Optional Toppings:
- Butter
- Maple syrup
- Whipped cream
- Fresh berries such as strawberries or blueberries
Instructions
Step 1: Make the Batter
- Separate the egg yolks and egg whites into two bowls. Mix the egg yolks with sugar until smooth and light in color. Add milk and vanilla, stirring well. Slowly add flour and baking powder, mixing gently to avoid lumps. This will make a smooth batter.
Step 2: Beat the Egg Whites
- Using a hand mixer or stand mixer, whip the egg whites until they become foamy. Add sugar a little at a time and keep whipping until the mixture is shiny and forms soft peaks. This step makes the pancakes light and fluffy.
Step 3: Combine the Mixtures
- Carefully fold the whipped egg whites into the yolk batter in three parts. Use a spatula and mix gently to keep the batter airy. Don’t over-mix—just stir until the white streaks disappear.
Step 4: Heat the Pan and Shape the Pancakes
- Heat a non-stick pan on low and lightly grease it with butter or oil. Place round molds or cookie cutters on the pan and fill them with batter, about three-quarters full. Cover the pan with a lid to trap steam, which helps the pancakes rise.
Step 5: Cook and Flip
- Cook the pancakes on low heat for 4-5 minutes until the bottom is golden. Gently flip the pancakes inside the molds and cook for another 4-5 minutes with the lid on. Be patient to avoid flattening them.
Step 6: Serve and Enjoy
- When the pancakes are golden and fluffy, take them out of the molds. Serve them warm with whipped cream, fresh fruit, or syrup. These soufflé pancakes are soft and airy, perfect for enjoying right away!
Notes
When making these soufflé pancakes, precise attention to detail is key. Be sure to whip the egg whites to stiff peaks for maximum fluffiness, and cook the pancakes over low heat to ensure an even, golden finish. Patience truly pays off in delivering the perfect cloud-like texture. Enjoy the process and have fun experimenting with various toppings!