Fluffy Japanese Soufflé Pancakes Recipe
If you’ve ever craved a pancake that is light, airy, and melts in your mouth, look no further than Fluffy Japanese Soufflé Pancakes. These delightful pancakes have taken the world by storm with their sky-high rise and delicate texture. Perfect for a special breakfast or brunch, these pancakes are ideal for anyone who loves a unique twist on the classic pancake. With a few simple ingredients and some helpful tips, you’ll be able to recreate these fluffy delights right in your kitchen.
Ingredients for Fluffy Soufflé Pancakes
To achieve the signature lightness of Japanese Soufflé Pancakes, you need the right ingredients. Here’s everything you need:
- 2 large eggs – Separated into yolks and whites
- 1 ½ tablespoons milk – Adds moisture to the batter
- ¼ cup cake flour – Sifted to ensure a smooth, lump-free batter
- ½ teaspoon baking powder – Also sifted with the flour to help the pancakes rise
- 2 ½ tablespoons sugar – Adds a subtle sweetness
- ⅛ teaspoon cream of tartar – Stabilizes the egg whites for maximum fluffiness
- Cooking spray – Keeps the pancakes from sticking to the skillet
- 2 tablespoons of water, divided – Helps create steam while cooking for extra fluffiness
Kitchen Equipment Needed
To make the perfect Japanese Soufflé Pancakes, you will need the following kitchen tools:
- A non-stick skillet or griddle with a lid
- Two medium-sized mixing bowls
- A hand mixer or stand mixer with a whisk attachment
- A spatula for folding
- An ice cream scoop for portioning batter
- A sifter for the flour and baking powder
- A brush for applying cooking spray evenly
Step-by-Step Preparation
Let’s dive into the step-by-step process of making these amazing pancakes:
- Preheat the Skillet: Begin by preheating your skillet or griddle on low heat for about 10 minutes. This ensures an even cooking temperature and prevents the pancakes from browning too quickly.
- Separate the Eggs: Carefully separate the eggs into two medium-sized bowls, one for the yolks and one for the whites. Make sure there is no yolk in the whites, as even a small amount of fat can prevent the egg whites from whipping up properly.
- Prepare the Batter: In the bowl with the egg yolks, add the milk, sifted cake flour, and baking powder. Whisk until the mixture is smooth and well combined. Set aside.
- Beat the Egg Whites: Using a hand mixer or stand mixer, beat the egg whites on medium speed until they become foamy. Add the cream of tartar and gradually add the sugar, one tablespoon at a time, while continuing to beat until stiff peaks form. The egg whites should be glossy and hold a peak when the whisk is lifted.
- Combine and Cook the Pancakes: Gently fold the beaten egg whites into the egg yolk mixture in three batches, using a spatula. Be careful not to overmix, as this can deflate the batter. You want a light, airy batter for maximum fluffiness.Lightly spray the preheated skillet with cooking spray and use a brush to ensure the entire surface is coated. Using an ice cream scoop, add two scoops of batter per pancake onto the skillet. Do not flatten the scoops; simply pile the second scoop on top of the first.
- Steam and Flip: Add one tablespoon of water to the skillet around the pancakes, cover with a lid, and cook for 6 minutes or until the pancakes can be easily lifted. The water will create steam, helping the pancakes to rise even higher.Carefully flip each pancake, add another tablespoon of water, cover, and cook for an additional 4-5 minutes until the pancakes are cooked through and golden on both sides.

Tips for Making the Fluffiest Soufflé Pancakes
- Use Fresh Eggs: Fresh eggs whip up better and hold their shape longer, which is crucial for creating fluffy pancakes.
- Whip Egg Whites to Stiff Peaks: Make sure to whip the egg whites to stiff peaks to achieve the best rise.
- Fold Gently: When combining the egg whites with the yolk mixture, fold gently to keep the batter airy.
- Cook on Low Heat: Patience is key. Cooking on low heat prevents the outside from burning while allowing the inside to cook through properly.
Common Mistakes to Avoid
- Overmixing the Batter: Overmixing can cause the egg whites to deflate, resulting in flat pancakes.
- Cooking at High Heat: High heat can cause the pancakes to brown too quickly, leaving the inside undercooked.
- Skipping the Lid: The lid is essential for trapping steam, which helps the pancakes rise.
Serving Suggestions and Presentation Ideas
Serve your fluffy Japanese Soufflé Pancakes stacked high on a plate with a dusting of powdered sugar. Add a dollop of fresh whipped cream, a drizzle of maple syrup, or a spoonful of fresh berries to make them look irresistible. You can also try topping them with a bit of honey, chocolate sauce, or a scoop of ice cream for a more decadent treat.
Variations and Flavor Twists
- Matcha Soufflé Pancakes: Add 1 teaspoon of matcha powder to the batter for a subtle green tea flavor.
- Chocolate Soufflé Pancakes: Mix in 1 tablespoon of cocoa powder with the dry ingredients for a chocolatey twist.
- Lemon Soufflé Pancakes: Add 1 teaspoon of lemon zest and a few drops of lemon juice for a fresh citrus flavor.
Storage and Reheating Tips
If you have leftovers, let the pancakes cool completely before storing them in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over low heat for a few minutes until warmed through, or microwave them for 20-30 seconds.
Pairing Ideas
Pair these fluffy pancakes with a refreshing glass of freshly squeezed orange juice, a warm cup of green tea, or a creamy latte to complement their light and airy texture.
FAQs
1. Can I use all-purpose flour instead of cake flour?
Yes, you can, but the texture might be slightly denser. Cake flour gives a softer and fluffier texture.
2. Why are my pancakes not fluffy?
If your pancakes are not fluffy, it could be due to overmixing the batter or not beating the egg whites to stiff peaks.
3. Can I make the batter ahead of time?
It is best to make the batter fresh and cook immediately to achieve maximum fluffiness, as the batter can deflate if left to sit.
Conclusion
There you have it—your guide to making the perfect Fluffy Japanese Soufflé Pancakes at home! Whether you’re hosting a brunch or simply treating yourself to a special breakfast, these pancakes are sure to impress. Don’t forget to share this recipe with your friends and family and subscribe to our blog for more delicious recipes!
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Fluffy Japanese Soufflé Pancakes Recipe
Learn how to make the fluffiest Japanese soufflé pancakes with our easy step-by-step guide. Perfect for breakfast or brunch!
- Total Time: 30 minutes
- Yield: 2–3 pancakes 1x
Ingredients
To achieve the signature lightness of Japanese Soufflé Pancakes, you need the right ingredients. Here’s everything you need:
- 2 large eggs – Separated into yolks and whites
- 1 ½ tablespoons milk – Adds moisture to the batter
- ¼ cup cake flour – Sifted to ensure a smooth, lump-free batter
- ½ teaspoon baking powder – Also sifted with the flour to help the pancakes rise
- 2 ½ tablespoons sugar – Adds a subtle sweetness
- ⅛ teaspoon cream of tartar – Stabilizes the egg whites for maximum fluffiness
- Cooking spray – Keeps the pancakes from sticking to the skillet
- 2 tablespoons of water, divided – Helps create steam while cooking for extra fluffiness
Instructions
Preheat the Skillet: Begin by preheating your skillet or griddle on low heat for about 10 minutes. This ensures an even cooking temperature and prevents the pancakes from browning too quickly.
Separate the Eggs: Carefully separate the eggs into two medium-sized bowls, one for the yolks and one for the whites. Make sure there is no yolk in the whites, as even a small amount of fat can prevent the egg whites from whipping up properly.
Prepare the Batter: In the bowl with the egg yolks, add the milk, sifted cake flour, and baking powder. Whisk until the mixture is smooth and well combined. Set aside.
Beat the Egg Whites: Using a hand mixer or stand mixer, beat the egg whites on medium speed until they become foamy. Add the cream of tartar and gradually add the sugar, one tablespoon at a time, while continuing to beat until stiff peaks form. The egg whites should be glossy and hold a peak when the whisk is lifted.
Combine and Cook the Pancakes: Gently fold the beaten egg whites into the egg yolk mixture in three batches, using a spatula. Be careful not to overmix, as this can deflate the batter. You want a light, airy batter for maximum fluffiness.
Lightly spray the preheated skillet with cooking spray and use a brush to ensure the entire surface is coated. Using an ice cream scoop, add two scoops of batter per pancake onto the skillet. Do not flatten the scoops; simply pile the second scoop on top of the first.
Steam and Flip: Add one tablespoon of water to the skillet around the pancakes, cover with a lid, and cook for 6 minutes or until the pancakes can be easily lifted. The water will create steam, helping the pancakes to rise even higher.
Carefully flip each pancake, add another tablespoon of water, cover, and cook for an additional 4-5 minutes until the pancakes are cooked through and golden on both sides.
Notes
- Overmixing the Batter: Overmixing can cause the egg whites to deflate, resulting in flat pancakes.
- Cooking at High Heat: High heat can cause the pancakes to brown too quickly, leaving the inside undercooked.
- Skipping the Lid: The lid is essential for trapping steam, which helps the pancakes rise.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast