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Japanese Soufflé Pancakes Recipe

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4.5 from 93 reviews

Fluffy and airy Japanese Soufflé Pancakes that melt in your mouth, perfect for a delicate breakfast or dessert. These pancakes are made by folding meringue into egg yolks, resulting in a light, cloud-like texture topped with powdered sugar, fresh fruits, and maple syrup for a sweet finish.

Ingredients

Pancakes

  • 2 large eggs
  • 2 tablespoons granulated sugar
  • ¼ teaspoon cream of tartar
  • 1 tablespoon milk, whole or 2%
  • ½ teaspoon vanilla extract
  • 3 tablespoons cake flour
  • ¼ teaspoon baking powder

Toppings

  • Powdered sugar
  • Maple syrup
  • Fresh fruits (such as berries, sliced bananas, or kiwi)

Instructions

  1. Separate eggs: Separate the egg whites and egg yolks into two medium mixing bowls, taking care not to mix any yolks into the whites. Set the yolks aside.
  2. Beat egg whites: Add cream of tartar to the egg whites and use an electric mixer on low-medium speed to beat until frothy like cappuccino foam.
  3. Beat until stiff peaks: Gradually sprinkle the sugar into the egg whites in two additions, beating in between. Increase speed to medium-high and continue beating until stiff peaks form; the meringue should stand with the tips curling slightly. Set aside.
  4. Make egg yolk mixture: Add milk and vanilla extract to the egg yolks and mix until combined with the hand mixer. Sift cake flour and baking powder into the yolk mixture and gently mix until smooth and lump-free.
  5. Fold meringue into egg yolks: Gently fold half the meringue into the yolk mixture until just combined, then fold in the remaining meringue carefully to avoid deflating the batter.
  6. Heat pan: Preheat a large pan on low-medium heat and lightly oil it. Use a folded paper towel to spread and remove excess oil. Test by sprinkling a bit of water; it should sizzle.
  7. Scoop batter: Using a large cookie scooper or ¼ cup measuring cup, add one scoop of batter to the pan, then add a second scoop on top of it for thickness. Repeat for the second pancake. Cover with lid and cook for 1 minute.
  8. Cook: Remove lid and add a third scoop of batter on top of each pancake. Cover again and cook for 4-5 minutes longer.
  9. Flip pancakes: When the bottom is golden and a spatula slides cleanly underneath, gently flip each pancake by rolling it off the spatula. Cover and cook for another 3-4 minutes until cooked through.
  10. Garnish: Transfer pancakes to a plate and top immediately with powdered sugar, fresh fruits, and maple syrup. Serve right away to enjoy their airy texture before they deflate.

Notes

  • Be careful not to overmix the batter when folding the meringue to keep the pancakes fluffy.
  • Cooking on low-medium heat ensures the pancakes cook through without burning.
  • Cooking with a lid helps trap steam, making the pancakes rise and cook evenly.
  • Serve immediately as soufflé pancakes tend to deflate if left standing.
  • You can customize toppings with your favorite fruits or syrups.

Find it online: https://mealoria.com/japanese-souffle-pancakes-recipe/