Fluffy Japanese Soufflé Pancakes
These Japanese soufflé pancakes are soft, jiggly, and airy with a delicate texture that melts in your mouth. Perfect for a special brunch or a weekend treat, they combine simple ingredients with a gentle cooking technique for a crowd-pleasing breakfast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings (about 8 pancakes) 1x
- Category: Breakfast
- Cuisine: Japanese
Ingredients
- 4 large eggs, separated (room temperature)
- 50 grams (1/4 cup) granulated sugar
- 40 grams (1/3 cup) all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 60 ml (1/4 cup) whole milk
- 1 teaspoon vanilla extract
- Unsalted butter, melted (for greasing the pan)
- Powdered sugar or maple syrup (for serving)
Instructions
- Separate the eggs into two bowls, keeping yolks and whites apart. Ensure no yolk gets into the whites. (5 minutes)
- Sift together the all-purpose flour and baking powder. Set aside.
- In the bowl with the egg yolks, add milk, vanilla extract, and sifted flour mixture. Whisk gently until smooth. (2-3 minutes)
- Using an electric mixer, beat the egg whites on medium speed until foamy. Gradually add granulated sugar in small increments and continue whipping until stiff, glossy peaks form. (5-7 minutes)
- Add one-third of the whipped egg whites to the yolk mixture and stir gently to lighten it. Then fold in the remaining whites carefully in two batches using a spatula, folding gently to keep air bubbles intact. (3-4 minutes)
- Preheat a non-stick pan over low heat and brush lightly with melted butter.
- Spoon the batter into the pan, shaping thick rounds about 3 inches wide and 2 inches tall. Cover the pan with a lid immediately to trap steam. Cook for 4-5 minutes until edges look set and bubbles appear on the surface.
- Carefully flip the pancakes using a wide spatula. Cover and cook for another 4-5 minutes until pancakes wobble slightly but hold their shape.
- Serve warm, dusted with powdered sugar or drizzled with maple syrup.
Notes
Use room temperature eggs for better volume when whipping whites. Fold egg whites gently to keep air bubbles intact. Cook pancakes on low heat with a lid to trap steam and help them rise. Avoid high heat to prevent burning. If pancakes don’t rise tall, check egg whites for stiffness or avoid overfolding. For gluten-free, substitute flour with gluten-free blend. Vegan versions can try aquafaba but results vary. Reheat leftovers gently on stovetop with lid to maintain softness.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 8
- Fat: 8
- Carbohydrates: 30
- Protein: 8
Keywords: Japanese soufflé pancakes, fluffy pancakes, jiggly pancakes, airy pancakes, breakfast, brunch, easy pancake recipe