Name: Fluffy Japanese Soufflé Pancakes Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 2 large eggs (50 g each without shell); 1½ Tbsp whole milk; ¼ tsp pure vanilla extract; ¼ cup cake flour; ½ tsp baking powder; 2 Tbsp sugar; 1 Tbsp neutral oil (for greasing the pan); 2 Tbsp water (for steaming); ½ cup heavy (whipping) cream; 1½ Tbsp sugar; 1 Tbsp confectioners’ sugar (for dusting); Fresh berries (strawberries, blueberries, etc.); Maple syrup

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Introduction

Fluffy Japanese Soufflé Pancakes are light, airy, and delightfully soft, making them a perfect treat for breakfast or brunch. These pancakes rise tall and have a souffle-like texture that sets them apart from regular pancakes. With just a few ingredients and a little patience, you can create an impressive dish that tastes as good as it looks.

Two fluffy, thick golden-brown pancakes are stacked slightly offset on a white plate with a textured rim. On top and around the pancakes are fresh, halved strawberries with bright red color and green tops, a few whole dark blackberries, and blueberries. A dollop of white whipped cream is placed on the left side of the pancakes, accented with a small green mint leaf. Light powdered sugar is sprinkled over the pancakes. A gold fork and knife rest on the right edge of the plate. The plate is set on a white marbled surface with a blue and white checkered cloth nearby, and a small glass jar of syrup is visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs (50 g each, without shell)
1½ Tbsp whole milk
¼ tsp pure vanilla extract
¼ cup cake flour
½ tsp baking powder
2 Tbsp sugar
1 Tbsp neutral oil (for greasing the pan)
2 Tbsp water (for steaming)
½ cup heavy (whipping) cream
1½ Tbsp sugar (for whipped cream, optional)
1 Tbsp confectioners’ sugar
Fresh berries (strawberries, blueberries, etc.)
Maple syrup

Instructions

Step 1: Separate the eggs into two bowls, placing the egg whites in the freezer for 15 minutes while you prepare the rest.
Step 2: Whisk the egg yolks with milk and vanilla extract until thick and frothy.
Step 3: Sift the cake flour and baking powder into the egg yolk mixture. Whisk to combine without overmixing and set aside.
Step 4: Beat the chilled egg whites until frothy. Gradually add sugar in thirds, then beat at high speed until stiff peaks form. The meringue should be glossy and hold a firm peak.
Step 5: Gently fold one-third of the meringue into the yolk mixture to lighten it. Then fold in half of the remaining meringue using a whisk, followed by folding in the rest of the meringue very gently to avoid deflating the batter.
Step 6: Heat a large nonstick pan to 300ºF (150ºC) over low heat. Brush the pan with neutral oil and wipe off excess.
Step 7: Using a small ladle or large spoon, place three mounds of batter into the pan, stacking two scoops for each pancake. Once the surface is slightly dry, add a third scoop on top of each to create tall stacks.
Step 8: Add 1 Tbsp water into three empty spots in the pan and cover with a lid to steam. Cook for 6–7 minutes, then add another scoop of batter on top of each pancake. If the water evaporates, add a bit more before covering again.
Step 9: After cooking, gently lift each pancake with a spatula and flip with a rolling motion. Add 1 Tbsp water to the pan, cover, and cook the other side for 4–5 minutes until golden brown.
Step 10: Transfer pancakes to serving plates. Optionally, prepare whipped cream by whipping heavy cream with sugar until medium to firm peaks form.
Step 11: Serve pancakes topped with whipped cream, fresh berries, a dusting of confectioners’ sugar, and maple syrup. Enjoy!

Tips & Variations

Use a kitchen scale for precise measurements to ensure the perfect texture.
Partially freezing the egg whites helps achieve stiffer meringue and fluffier pancakes.
Use whole milk for the batter for best results; low-fat or non-dairy milk may make the batter too thin.
If you don’t have cake flour, you can make your own by replacing 2 tablespoons of all-purpose flour in each cup with cornstarch.
Try adding matcha powder to the batter for a lovely green tea flavor twist.
For easier flipping, use an offset spatula and be very gentle to avoid breaking the pancakes.

Storage

These soufflé pancakes are best enjoyed fresh for their fluffy texture. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. To reheat, warm them gently in a low oven or a toaster oven to avoid drying out. Avoid microwaving as it can make the pancakes rubbery and dense.

How to Serve

The image shows a white plate with two fluffy light yellow pancakes stacked in the center. Fresh red strawberry halves and whole dark blue blueberries and blackberries surround the pancakes on the plate. A small dollop of white whipped cream is on top of the pancakes, with another bit of whipped cream visible on a golden fork holding a piece of pancake in the front. A small green mint leaf is placed on the side near the strawberries. The setting includes a blue and white checkered cloth under the plate and a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk in the batter?

Whole milk is recommended because it provides the right consistency and richness for the batter. Using reduced-fat, low-fat, nonfat, or plant-based milk may make the batter too thin to hold the soufflé structure properly.

How can I tell if my meringue has reached stiff peaks?

Stop whisking and lift your beaters or whisk out of the meringue. If the peaks stand straight up without folding over, and the texture is glossy and firm, you have stiff peaks. Be careful not to overbeat, or the meringue may become grainy and difficult to fold into the batter.