Japanese Soufflé Pancake Recipe
Japanese soufflé pancake recipe has taken the culinary world by storm with their irresistibly fluffy texture and melt-in-your-mouth goodness. Unlike traditional pancakes, these are light, airy, and almost cloud-like, making them a unique breakfast or dessert option. Originating from Japan, these pancakes combine the comfort of classic breakfast fare with the elegance of a fine dessert. If you’ve ever wanted to recreate these Instagram-worthy pancakes at home, this detailed guide will walk you through the process step by step.
A Brief History Of Japanese Soufflé Pancake Recipe:
Japanese soufflé pancakes are inspired by French soufflés, incorporating the same airy and delicate texture. This culinary creation gained popularity in Japan during the 2010s, largely thanks to cafés in Tokyo offering these whimsical stacks as a part of their menu. They quickly became a global trend, celebrated for their photogenic appearance and delectable taste.

Japanese Soufflé Pancake Recipe
Equipment
- Mixing bowls (2)
- Hand mixer or stand mixer
- Sifter
- Whisk
- Spatula
- Non-stick frying pan with a lid
- Measuring cups and spoons
- Ring molds (optional, for perfect shape)
Ingredients
- 2 large eggs (separated)
- 2 tablespoons whole milk
- ½ teaspoon vanilla extract
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons granulated sugar
- ½ teaspoon cream of tartar (optional, for stabilizing egg whites)
- 1 teaspoon vegetable oil or unsalted butter (for cooking)
- Powdered sugar, fresh fruit, or whipped cream for serving
Instructions
- Separate the EggsCarefully separate the egg whites from the yolks. Place the whites in a clean, grease-free bowl, as any fat can prevent the whites from whipping properly.
- Prepare the Batter BaseIn a bowl, whisk the egg yolks with milk and vanilla extract until smooth.Sift in the all-purpose flour and baking powder, then gently mix until well combined.
- Whip the Egg WhitesUsing a hand or stand mixer, beat the egg whites on medium speed until foamy.Add the cream of tartar if using, then gradually incorporate the sugar, one tablespoon at a time.Continue beating until stiff peaks form (the peaks should stand upright when the whisk is lifted).
- Combine the MixturesGently fold one-third of the whipped egg whites into the yolk mixture to lighten it. Use a spatula and fold carefully to retain the airiness.Repeat with the remaining egg whites in two additions, folding until just combined. Avoid overmixing, as this can deflate the batter.
- Heat the PanHeat a non-stick frying pan over the lowest heat setting and lightly grease with oil or butter.If using ring molds, place them in the pan and grease their interiors.
- Cook the PancakesSpoon the batter into the pan or molds, piling it high to achieve the characteristic height.Cover the pan with a lid and cook for 4-5 minutes on one side. This allows the pancakes to steam and rise.Gently flip the pancakes and cook for another 4-5 minutes until golden brown and fully set.
- Serve and EnjoyCarefully remove the pancakes from the pan and serve warm. Top with powdered sugar, fresh fruit, whipped cream, or syrup for the ultimate treat.
Video
Similar Recipes to Try:
Classic Buttermilk Pancakes: A timeless favorite that’s soft and fluffy.
French Crêpes: Thin and delicate pancakes perfect for sweet or savory fillings.
Dutch Baby Pancake: An oven-baked pancake with a puffy, golden crust.
Korean Hotteok: Sweet pancakes filled with brown sugar and nuts.
Ricotta Pancakes: Extra creamy pancakes with a hint of tanginess.
Frequently Asked Questions (FAQs) About Japanese Soufflé Pancake Recipe:
1. Can I make these pancakes without a hand mixer?
Yes, but whipping egg whites by hand requires significant effort and time. A hand or stand mixer is recommended for best results.
2. Why did my pancakes not rise properly?
Common causes include under-whipped egg whites, overmixing the batter, or cooking over high heat. Ensure stiff peaks form, and cook slowly over low heat.
3. Can I use gluten-free flour?
Yes, substitute with a gluten-free all-purpose flour blend for similar results.
4. What can I use instead of cream of tartar?
A few drops of lemon juice or white vinegar can stabilize egg whites if cream of tartar is unavailable.
5. Can I store leftovers?
These pancakes are best enjoyed fresh. However, they can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently.
6. Do I need ring molds?
Ring molds help achieve a uniform shape but are not essential. You can pile the batter carefully without them.
7. Can I make these dairy-free?
Substitute milk with a plant-based alternative like almond or soy milk.
8. Why is my batter runny?
Ensure the egg whites are properly whipped and avoid overmixing. A runny batter may indicate deflated egg whites.
9. What toppings pair best with soufflé pancakes?
Fresh berries, powdered sugar, whipped cream, maple syrup, or a dollop of yogurt are excellent choices.
10. Can I double the recipe?
Yes, but work in batches when whipping egg whites to maintain their structure.
Conclusion:
Making Japanese soufflé pancakes at home may seem intimidating, but with patience and the right technique, you can achieve their iconic fluffiness. These pancakes are perfect for a special breakfast, brunch, or dessert that will wow your family and friends. Give this recipe a try, and enjoy a taste of Japan right in your kitchen!
YouTube Video credits:
CookingAtHome
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