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Fluffy Japanese Soufflé Pancakes Recipe

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Fluffy Japanese Soufflé Pancakes are light, airy, and thicker than traditional pancakes thanks to the whipped egg whites. This recipe guides you through the steps to achieve soft, souffle-style pancakes served with optional fresh whipped cream, fresh berries, and maple syrup. Perfect for a special breakfast or brunch, these pancakes use simple ingredients and a stovetop cooking method with steam to achieve their signature fluffiness.

Ingredients

Batter Ingredients

  • 2 large eggs (50 g each without shell)
  • 1½ Tbsp whole milk
  • ¼ tsp pure vanilla extract
  • ¼ cup cake flour (weighed or fluffed and leveled)
  • ½ tsp baking powder
  • 2 Tbsp sugar

Cooking and Steaming Ingredients

  • 1 Tbsp neutral oil (for greasing the pan)
  • 2 Tbsp water (for steaming)

Whipped Cream (Optional)

  • ½ cup heavy (whipping) cream
  • 1½ Tbsp sugar

Serving Ingredients

  • 1 Tbsp confectioners’ sugar
  • Fresh berries (strawberries, blueberries, etc.)
  • Maple syrup

Instructions

  1. Prepare Ingredients and Equipment: Gather all ingredients measured ideally with a kitchen scale. Prepare a large 12-inch nonstick frying pan with a lid, capable of accommodating at least 3 pancakes simultaneously. An infrared thermometer can help maintain pan temperature.
  2. Make Fresh Whipped Cream (Optional): Create an ice bath by placing ice cubes and water in a large bowl and setting a clean medium bowl on top. Add ½ cup heavy cream and 1½ Tbsp sugar to the medium bowl and whisk on high speed until medium to firm peaks form. Set aside in the refrigerator until serving.
  3. Separate and Chill Egg Whites: Separate 2 large eggs into whites and yolks in separate bowls. Place the egg whites bowl in the freezer for 15 minutes to partially freeze, improving meringue volume.
  4. Mix Egg Yolks: Combine the egg yolks with 1½ Tbsp whole milk and ¼ tsp vanilla extract. Whisk by hand until mixture is thick, frothy, and well combined.
  5. Sift Dry Ingredients: Sift together ¼ cup cake flour and ½ tsp baking powder. Add the dry mixture to the yolk mixture and whisk until smooth without overmixing.
  6. Whip Egg Whites: Using an electric mixer, beat the chilled egg whites gradually adding 2 Tbsp sugar until stiff peaks form. This meringue is crucial for the soufflé texture.
  7. Combine Mixtures: Gently fold one-third of the whipped egg whites into the yolk batter to lighten it. Then carefully fold in the remaining whites in two additions, maintaining as much air as possible.
  8. Preheat Pan and Prepare for Cooking: Heat the nonstick frying pan on low heat. Lightly grease the pan with 1 Tbsp neutral oil using a paper towel.
  9. Cook Pancakes: Using a large spoon or mold, gently portion the batter into three mounds. Cover the pan with a lid and cook on low heat for about 5 minutes until the bottoms are golden.
  10. Steam Pancakes: Add 2 Tbsp water around the pancakes (not pouring directly on them) and cover the pan immediately to steam. Cook for another 5-7 minutes, checking to ensure pancakes rise and cook through without burning.
  11. Flip and Finish Cooking: Carefully flip each pancake and cook for another 2-3 minutes covered to finish cooking and set the shape.
  12. Serve: Dust with 1 Tbsp confectioners’ sugar, top with fresh berries and whipped cream if desired, and drizzle with maple syrup. Serve immediately for best texture and flavor.

Notes

  • Use whole milk and whole eggs for best texture and richness; reduced-fat or plant-based milks may produce thinner batter.
  • Partial freezing of egg whites significantly improves meringue volume and soufflé fluffiness.
  • Cook only one batch of batter at a time to avoid deflation; for larger servings, use multiple pans or griddles.
  • Keep the pan temperature low and use a lid to ensure gentle cooking and steam retention for fluffy pancakes.
  • Whipped cream is optional but adds a luxurious touch and balances the sweetness.
  • Use a kitchen scale for precise measurements; volume measurements can be inaccurate for flour.

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