Fluffy Japanese Soufflé Pancakes

I love making fluffy Japanese soufflé pancakes because they’re like eating a cloud—light, jiggly, and so satisfying. With just a few simple ingredients like eggs, milk, and cake flour, I whip up a batter that transforms into these airy delights. Cooking them low and slow guarantees they stay soft and fluffy. Top them with fresh berries or a drizzle of maple syrup, and you’ve got a treat that’s as fun to make as it is to eat. Stick around to discover how easy it is to create these at home!

What You’ll Love About This Recipe

These fluffy Japanese soufflé pancakes are a delightful treat that combines airy texture with a rich, custard-like flavor. Perfect for breakfast or dessert, they’re sure to impress with their unique rise and melt-in-your-mouth consistency.

• Light and Airy Texture: Achieve a cloud-like fluffiness that’s soft and jiggly.
• Simple Ingredients: Made with pantry staples like eggs, milk, and flour for an easy yet impressive dish.
• Versatile Toppings: Customize with fresh fruit, whipped cream, or syrup for a personalized touch.

Recipe

Japanese soufflé pancakes are a delightful and airy twist on traditional pancakes, known for their fluffy texture and jiggly appearance. These pancakes are a popular treat in Japan and have gained international fame for their unique consistency and light, melt-in-your-mouth feel.

Ingredients:

• 2 large eggs (separated into yolks and whites)
• 1/4 cup whole milk
• 1/2 teaspoon vanilla extract
• 1/4 cup cake flour
• 1/2 teaspoon baking powder
• 2 tablespoons granulated sugar
• 1/8 teaspoon cream of tartar (optional)
• Butter or oil for greasing

Instructions:

1. In a bowl, whisk together egg yolks, milk, and vanilla extract until smooth.
2. Sift cake flour and baking powder into the yolk mixture and whisk until combined.
3. In a separate bowl, beat egg whites with cream of tartar (if using) until foamy. Gradually add sugar and continue beating until stiff peaks form.
4. Gently fold the egg white mixture into the yolk mixture in three additions, being careful not to deflate the batter.
5. Heat a non-stick skillet over low heat and lightly grease with butter or oil.
6. Spoon the batter into the skillet, forming tall, round pancakes. Cover with a lid and cook for 4-5 minutes.
7. Carefully flip the pancakes and cook for another 3-4 minutes, covered, until golden and set.
8. Serve immediately with toppings like fresh fruit, whipped cream, or maple syrup.

Notes:

• Use a ring mold or a lid to help the pancakes maintain their shape while cooking.
• Keep the heat low to prevent burning and guarantee even cooking.

Time:

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serving:

Makes 4-6 pancakes

Calories:

Approximately 120 calories per pancake

Cuisine:

Japanese

Nutrition

Japanese Soufflé Pancakes are not only light and fluffy but also packed with nutrients. Here’s a breakdown of their nutritional content per serving:

What To Serve With It

While Japanese soufflé pancakes are pretty fantastic on their own, I’ve found that pairing them with the right sides can make the whole meal feel extra special.

For topping suggestions, I love fresh berries, whipped cream, or a drizzle of maple syrup for a classic touch. If you’re feeling adventurous, try matcha powder, red bean paste, or even a scoop of ice cream.

As for serving styles, I like to keep it simple—stack them high on a plate or serve them individually with a side of crispy bacon or a light salad.

The options are endless, so have fun experimenting!

Frequently Asked Questions

Can I Make These Pancakes Without a Mixer?

I can make these pancakes without a mixer by mastering hand whisking techniques. I’ll whisk vigorously to incorporate air for lightness and follow pancake consistency tips, like folding gently to keep the batter fluffy and airy.

How Do I Prevent the Pancakes From Deflating?

I’ll prevent my pancakes from deflating by keeping the cooking temperature low and steady, avoiding sudden changes. I won’t rush flipping them, and I’ll skip pancake stacking while they’re hot—letting them breathe keeps them fluffy and free.

Can I Use Regular Flour Instead of Cake Flour?

I’ve wondered if flour substitutes work, and regular flour does the job—it’s just denser. Cake flour’s finer, so for a lighter pancake texture, I’d stick with it, but hey, you do you—it’s all about freedom!

What’S the Best Pan for Making Soufflé Pancakes?

I know cast iron’s tempting, but I’d avoid it—soufflé pancakes need precision, and cast iron’s uneven heat can make them collapse. I’d grab a non-stick pan; it’s my go-to for perfect, airy pancakes every time.

How Long Do These Pancakes Stay Fluffy After Cooking?

I’ve found they stay fluffy for about 15-20 minutes if kept warm. Pancake freshness matters—eat them ASAP for the best texture retention. Once they cool, they lose that airy magic, so I dig in fast!