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Japanese Soufflé Pancakes Recipe

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★★★★★

4.5 from 117 reviews

Experience the light and airy delight of Japanese Soufflé Pancakes, known for their pancake-like texture with a cloud-like fluffiness. These pancakes are made by folding meringue into a yolk-based batter, then gently cooking them on low heat to achieve a soft, soufflé effect. Perfect for a special breakfast or brunch treat served with powdered sugar, butter, whipped cream, and maple syrup.

Ingredients

Scale

Batter

  • 1 egg yolk (18g)
  • 1 tbsp sugar (12g)
  • 2 tbsp milk (30g)
  • 3 tbsp flour (30g)
  • 1/4 tsp baking powder (1g)

Meringue

  • 2 large egg whites (60g)
  • 1/8 tsp cream of tartar (0.4g)
  • 1.5 tbsp sugar (18g)
  • Light oil for pan brushing

Instructions

  1. Prepare the yolk mixture: Whisk the egg yolk with 1 tablespoon of sugar until pale and frothy. Gradually add milk in batches, mixing thoroughly. Sift flour and baking powder over the mixture, whisking to combine without lumps.
  2. Make the meringue: In a separate bowl, whip egg whites with cream of tartar until frothy and pale. Gradually add sugar while continuing to whip until glossy, thick meringue forms stiff peaks. Avoid overwhipping to prevent dryness.
  3. Fold meringue into batter: Gently fold one-third of the meringue into the yolk mixture to lighten it. Add half of the remaining meringue and whisk carefully. Transfer this blend into the remaining meringue and gently fold until smooth, airy, and homogeneous.
  4. Heat the pan: Warm a large non-stick frying pan over low heat. Lightly brush with oil and spread thinly using a paper towel to prevent sticking.
  5. Cook the pancakes – first rise: Scoop batter onto the pan using an ice cream scoop, making one or two pancakes per batch. Cover with a lid and cook for 4-5 minutes on low heat, allowing pancakes to rise slowly.
  6. Increase thickness: Remove lid and carefully add batter on top of each pancake to thicken. Cover and cook another 4-5 minutes. Check with spatula; pancakes should be golden and release easily.
  7. Final cooking and stacking: If batter remains, stack atop pancakes and gently flip the stack. Cover and cook for 5-6 minutes more to achieve extra height and fluffiness.
  8. Serve: Transfer pancakes gently to a plate. Serve immediately topped with powdered sugar, butter, whipped cream, and maple syrup for the best indulgence.

Notes

  • You can double the recipe for larger batches if space and meringue whipping capacity allow.
  • Cooking on low heat with a lid is key to achieving the soufflé texture without burning.
  • Use only a very light film of oil to avoid frying; the cooking should be gentle.
  • Careful folding of meringue helps retain airiness, ensuring fluffy pancakes.

Keywords: Japanese Soufflé Pancakes, fluffy pancakes, Japanese pancakes, soufflé pancakes, breakfast recipe, airy pancakes, meringue pancakes

Find it online: https://mjrecipe.com/japanese-souffle-pancakes-recipe/