Fluffy Japanese Soufflé Pancakes Recipe
Japanese soufflé pancakes are ultra fluffy, jiggly, and pillowy soft pancakes that are perfect for breakfast, snacks, or dessert. Made with whipped egg whites folded delicately into a batter of egg yolks, flour, and milk, these pancakes rise to reveal a cotton-like texture that delights the palate. This recipe includes detailed step-by-step instructions and tips to help you master the art of these airy, tall pancakes topped with sweetened whipped cream, fresh fruits, powdered sugar, and maple syrup.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Total Time: 20 minutes
- Yield: 1 serving (2 to 3 pancakes) 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
For the pancake batter:
- 2 large eggs
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- ¼ cup all-purpose flour (fluffed, spooned, and leveled)
- ¼ teaspoon baking powder
- ½ teaspoon white vinegar (or lemon juice)
- 2 tablespoons granulated sugar
- Oil (any neutral oil, for cooking)
Optional toppings:
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
Sweetened whipped cream (optional):
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (more or less to your preference)
- ½ teaspoon vanilla extract
Instructions
- Separate eggs: Carefully separate the egg whites and egg yolks into two separate mixing bowls, ensuring no yolk breaks into the whites for a perfect meringue.
- Make yolk batter: To the egg yolks, add milk, vanilla extract, and optional lemon zest. Whisk briefly until combined. Sift in the all-purpose flour and baking powder, then whisk until the batter is smooth and no dry flour remains. Set aside.
- Prepare meringue: Add vinegar or lemon juice to egg whites. Using a hand mixer on medium speed, whip the whites until frothy. Gradually add granulated sugar while continuing to whip.
- Whip to stiff peaks: Increase mixer speed to medium-high and beat the egg whites until stiff peaks form, meaning the peaks hold firm without curling when the whisk is lifted.
- Fold meringue into batter: Gently fold one-third of the stiff meringue into the egg yolk batter using a rubber spatula until evenly combined and free of streaks. This can be mixed slightly more vigorously to lighten the batter.
- Incorporate remaining meringue: Carefully fold in the remaining meringue, folding gently to retain airiness and prevent deflation, until fully combined with no visible streaks. Do not overmix.
- Prepare for cooking: Use a large spoon, large cookie scoop, or transfer the batter into a piping bag fitted with a large round tip (e.g., Wilton 2A) to portion batter for cooking.
- Heat pan: On low heat, warm a large nonstick pan. Lightly grease the pan with oil and wipe off excess to avoid blotches. An electric stovetop is recommended for consistent heat.
- Cook first side: Portion 2 to 3 tall mounds of batter into the pan. Cover the pan with a lid and cook for 7 to 8 minutes until the bottom is golden brown.
- Flip pancakes: Gently flip the pancakes with care to avoid tearing. Cover again and cook for an additional 5 to 6 minutes until the other side is golden brown and pancakes are cooked through.
- Serve immediately: Plate the pancakes and serve with optional sweetened whipped cream, fresh fruits, powdered sugar, and maple syrup.
- Optional whipped cream: In a mixing bowl, combine cold heavy cream, granulated sugar, and vanilla extract. Whisk by hand or with a mixer until firm peaks form. Keep refrigerated until serving.
Notes
- Do not overmix the meringue or batter to prevent deflation and flat pancakes.
- Measure flour accurately using a scale or by fluffing and leveling to ensure correct batter consistency.
- Cook pancakes on low heat between 285°F and 320°F (140°C to 160°C) for even cooking without burning.
- Be gentle when flipping pancakes to avoid tearing fragile soufflé pancakes; slight deflation is okay.
- Use a nonstick pan with tall sides and a lid or a heatproof bowl as a cover for best pancake rise.
- A piping bag fitted with a large round tip produces the tallest pancakes, though practice is needed for uniform results.
- Japanese soufflé pancakes will deflate slightly after removal but should remain fluffy.
- Keep bowls and utensils clean and grease-free to achieve stiff meringue peaks.
- Substitute white vinegar with equal amounts of lemon juice or a small amount of cream of tartar to stabilize egg whites.
- Electric stovetops provide more even heat compared to gas stovetops, which is preferable for cooking.
Keywords: jiggly pancakes, Japanese soufflé pancakes, fluffy pancakes, soufflé method, breakfast pancakes
