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Fluffy Japanese Soufflé Pancakes: 5-Star Recipe

Fluffy Japanese Soufflé Pancakes at Home
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Learn how to make incredibly fluffy and jiggly Japanese soufflé pancakes right in your own kitchen. These tall, airy pancakes are a delightful treat for breakfast or brunch.

Ingredients

Scale
  • 3 large eggs, separated
  • 1/4 cup granulated sugar, divided
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar (optional, for meringue stability)
  • Butter, for greasing the pan
  • Optional toppings: powdered sugar, whipped cream, fresh fruit, syrup

Instructions

  1. In a medium bowl, whisk together the egg yolks, half of the granulated sugar (2 tablespoons), milk, and vanilla extract until well combined.
  2. In a separate small bowl, whisk together the flour, baking powder, and salt.
  3. Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Do not overmix; a few small lumps are okay.
  4. In a clean, dry bowl, beat the egg whites with an electric mixer on medium-high speed until foamy. Add the cream of tartar (if using) and the remaining granulated sugar (2 tablespoons) gradually. Continue beating until stiff, glossy peaks form.
  5. Gently fold about one-third of the beaten egg whites into the batter to lighten it.
  6. Carefully fold the remaining egg whites into the batter until just incorporated. Be careful not to deflate the egg whites.
  7. Heat a non-stick skillet or griddle over low heat. Lightly grease with butter.
  8. Pour or spoon about 1/4 cup of batter per pancake into the skillet. You can use ring molds or create tall mounds with the batter.
  9. Cover the skillet with a lid or large pot lid to create steam. Cook for 5-7 minutes, or until the bottoms are golden brown and bubbles appear on the surface.
  10. Gently flip the pancakes using a spatula. If you used molds, you might need to carefully remove them before flipping.
  11. Cover and cook for another 5-7 minutes, or until the pancakes are cooked through and fluffy.
  12. Serve immediately with your favorite toppings.

Notes

  • Ensure your egg whites are at room temperature for the best volume when whipping.
  • Cook the pancakes on very low heat to prevent burning before the inside is cooked.
  • Using ring molds can help achieve the signature tall shape, but they are not essential.

Nutrition

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