Are you ready to make the most fluffiest and delicious pancakes around? Okay, taste is definitely a matter of opinion, haha. But these Japanese Souffle pancakes are so fluffy, they are like eating a soft little cloud of goodness.
If you like Angel food cake and pancakes you will love these. Souffle pancakes are like a blend between the two. If I can do it, you can do it. Let’s get started!
Step 1: Gather the ingredients
In order to make these delicious Japanese Soufflé pancakes you need just a handful of easy to find ingredients, chances are you may already have them at home:
- Milk – You can use whole milk, 2%, 1%, etc. I always use whole milk though.
- Vegetable oil – Canola or coconut oil will work fine as well.
- Vanilla extract – This is optional but adds flavor.
- Flour – Use all-purpose or cake flour. If you use cake flour they will be even more light and fluffy.
- Baking powder – This is an optional ingredient, and not always used in Japanese Souffle pancakes.
- Cream of tartar – This helps to stabilize the egg whites for the meringue. You can use lemon juice or white vinegar if you don’t have cream of tartar.
- Sugar – Use white granulated sugar or super fine sugar.
- Oil for the skillet
- Water for the skillet
- Hand or Stand mixer: I always use my trusty Hamilton Beach hand mixer.
- Lid or pizza pan
- Paper towel or basting brush
Step 2: How to make Japanese Souffle Pancakes
Begin by making the egg yolk part of the batter. Separate three eggs, but only use 2 of the yolks for the souffle pancakes. You can use that other yolk for something like scrambled eggs or in an omelet. Place the egg whites in a separate bowl.
Add the milk to the egg yolks and whisk. Then add in the vanilla extract and oil and whisk until a little frothy.
Use a sifter or sieve and add the flour and sift it into the bowl, then whisk until well combined. Some people use baking powder and some people don’t, you can if you like, I encourage you to make it both ways and see what way you prefer. If using baking powder, put it in with the flour and sift. Once mixed, you can set this aside.
Step 3: Make the Meringue
Time to make the meringue for the Japanese souffle pancakes.
Add the cream of tartar to the egg whites. Or you can use lemon juice or white vinegar. The acid in those ingredients helps stabilize the egg whites.
Mix on medium speed until frothy/foamy. Then add in a little bit of the sugar, and mix, then 15 to 20 seconds later, add in more of the sugar, etc. Until the sugar is all incorporated.
Keep mixing until you have stiff peaks. It should resemble whipped cream, and the peak won’t fall over when you lift the beater out.
Also if you turn the bowl upside down, it won’t fall out.
Step 4: Finish the souffle pancake batter
Preheat a 12-inch skillet on the burner. Turn the heat in between low and medium-low, on my stovetop, it is number 3. Allow the pan to heat up for at least 10 minutes. Then add a bit of oil to the pan, baste it on with a silicone brush, or wipe it on with a paper towel.
Now add about one-third of the meringue to the bowl with the egg yolk batter and whisk it in. No need to worry about deflating the air in those egg whites. This helps the egg yolk mixture get used to the egg white mixture.
Next, dump in the rest of the egg whites and just fold them in. Take the spatula and go underneath, then turn it over, etc. Folding ensures you keep most of the air you created. Stop folding, once all the egg whites are incorporated.
And just like that, the Japanese Souffle pancakes batter is ready to go.
Step 5: Cook the Japanese Souffle Pancakes
Now use a spoon or ice cream scoop and scoop some batter into piles on the pan. Then scoop some more on top of that pile. Some people will also use a piping bag for this.
Add a little bit of water to the pan, which will create extra steam and help cook the pancakes.
TIP: You can also use a stainless steel ring mold. Spray the inside of it with cooking spray, place it on the pan and fill it up, then cook.
Place a lid, or use something like a pizza pan on top, and cook for about 2 minutes. The goal is to cook these low and slow. If you cook them too fast the bottoms will brown too quickly and the middle won’t be done.
After a couple of minutes remove the lid or pan, and scoop on some more batter. This creates a decently tall pancake, but you can repeat the steps, cover and cook for two minutes, then add another layer of batter, if you want them even taller. Add a little bit of water each time.
Cook for the remaining time, the total time for this first side will be 7 to 8 minutes.
After 7 minutes, check under the pancake with a spatula. I like to use my cake spatula. The Japanese souffle pancake shouldn’t stick at all to the pan. If it is sticking a little bit, allow it to cook for another 30 seconds.
The sides of the pancake should be dull or dry to the touch as well. Now, you can flip them over. If you flip them too soon, the top will splat and the pancake won’t look as nice after. However, it will still taste amazing, even if it doesn’t look pretty.
Add a little bit more water, then cover and cook for 4 to 5 minutes. So the total cooking time will be 11 to 13 minutes. Check the bottoms, and the pancakes should come right up when they are done. Transfer them over to a plate.
Step 6: Serve those Souffle Pancakes
Now you can serve them up. Use fresh fruit, powdered sugar, maple syrup, fruit syrup, however you want to eat them. I really like them with just a little bit of syrup, fresh raspberries, and powdered sugar, mmm yummy.
It should have a really nice soft, pillowy, texture on the inside. Like a cross between an American pancake and an Angel Food cake. Enjoy!
NOTE: The batter needs to be used right away, if you let it sit for more than 10 to 15 minutes, you will lose all the air in the batter, and the pancakes won’t be as fluffy.
This recipe makes 3 nice sized Japanese Souffle pancakes.
How long do Japanese Souffle pancakes last?
The batter should be used right away, and the fresh pancakes should be served within 15 to 20 minutes. After that they will start to deflate a bit. You can store leftovers in the fridge covered for a few days, but they will deflate. They will still taste yummy the next day, just not quite as good as when fresh.
Troubleshooting – Why did my Souffle pancakes collapse and deflate?
Sometimes your Japanese Souffle pancake may deflate or collapse. The most common reason for that is, that the egg whites were not whipped to stiff peaks. Make sure when you pull the beaters out of the egg whites the resulting peak does not fall over. And if you flip the bowl over the egg whites stay stuck to the bowl.
The egg whites should resemble shaving cream in texture. Also, make sure you fold the 2/3rds of the egg whites in, don’t stir!
Another reason they may deflate is that you didn’t cook them low and slow. Make sure to cook them on the low setting, covered with a lid or pan, for at least 5 to 6 minutes maybe longer. The bottoms will be golden brown and the sides won’t be sticky or tacky to the touch, they will be springy and spongy. Then you can “gently” flip them over. I hope those tips help!
Here are some other breakfast recipes you may like:
Japanese Souffle Pancakes
- hand or stand mixer
- Lid or pizza pan
- 2 large egg yolks
- 4 tsp of milk whole, 2%, skim, etc. (20ml)
- 2 tsp of vegetable oil 10ml
- 1/2 tsp of vanilla extract
- 1/4 cup flour all-purpose or cake flour (30g)
- 1/2 tsp baking powder optional
- 3 large egg whites
- 1/4 tsp of cream of tartar lemon juice, or white vinegar
- 3 1/2 Tbsp of white granulated or fine sugar 45g
- Oil for the skillet
- 2 Tbsp Water for the skillet
- Separate three eggs, but only use 2 of the yolks and set those in a medium bowl. Place the egg whites in a separate bowl.
- Add the milk to the egg yolks and whisk. Then add in the vanilla extract and oil and whisk until a little frothy. Sift the flour (and baking powder) into the bowl, then whisk until well combined.
- Add the cream of tartar to the egg whites. Mix on medium speed until frothy/foamy. Then add the sugar a bit at a time, and mix, then 15 to 20 seconds later, add in more of the sugar, etc. Until the sugar is all incorporated. Keep mixing until you have stiff peaks. It should resemble whipped cream, and the peak won't fall over when you lift the beater out.
- Set a skillet on the burner. Turn the heat in between low and medium-low, on my oven, it is number 3. Allow the pan to heat up for at least 10 minutes. Then add a bit of oil to the pan, baste it on with a silicone brush, or wipe it on with a paper towel.
- Add about one-third of the meringue to the bowl with the egg yolk batter. Whisk it in. Next, dump in the rest of the egg whites and just fold them in. Stop folding, once all the egg whites are incorporated.And just like that, the Japanese Souffle pancake batter is ready to go.
- Now use a spoon or ice cream scoop and scoop some batter into piles on the pan. Then scoop some more on top of that pile.Add a little bit of water to the pan, which will create extra steam and help cook the pancakes.Place a lid, or use something like a pizza pan on top, and cook for 2 minutes.
- After a couple of minutes remove the lid, and scoop on some more batter. Repeat as desired to get even taller pancakes. Pile cook, etc. Add a little more water.Cook for the remaining time, the total time for this first side will be 7 to 8 minutes.
- After 7 minutes, check under the pancake with a spatula. It shouldn't stick at all to the pan. If it is sticking a little bit, allow it to cook for another 30 seconds.The sides of the pancake should be dull or dry to the touch as well. Now, you can flip them over.Add a little bit more water, then cover and cook for 4 to 5 minutes.
- Then serve them however you like. I like raspberries and powdered sugar with mine, sometimes a little bit of maple syrup or strawberry syrup/sauce. Enjoy!
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