Light, airy, and irresistibly soft—these Japanese Soufflé Pancakes are like eating cottony clouds. 🍰 Perfect for a special brunch, they’re topped with powdered sugar, homemade whipped cream, and fresh berries. Learn all the tips and tricks to master these tall, delicate pancakes at home.
Why You’ll Love This Recipe:
- Dreamy Texture: Extra fluffy thanks to whipped meringue.
- Customizable Toppings: Add fresh fruit, syrups, or sauces to make them your own.
- Perfect for Special Occasions: Ideal for birthdays, anniversaries, or weekend brunches.
Ingredients:
- Cake flour
- Eggs (separated)
- Whole milk
- Sugar
- Vanilla extract
- Baking powder
- Neutral oil for greasing
- Optional toppings: whipped cream, fresh berries, maple syrup, or confectioners’ sugar
Key Tips:
- Whip Egg Whites to Stiff Peaks: The foundation for fluffy pancakes.
- Cook Low and Slow: Gentle heat ensures the pancakes cook through without deflating.
- Stack the Batter High: Helps achieve that signature height.
- Add Steam: A splash of water in the pan locks in moisture for perfect texture.
Ready to elevate your pancake game? Try these iconic soufflé pancakes this weekend! 🥞
Fluffy Japanese Soufflé Pancakes
4
servings15
minutes15
minutesThese soft, cloud-like soufflé pancakes are the ultimate breakfast indulgence! Made with airy meringue and cooked low and slow, they’re as light as they are delicious. Serve with fresh whipped cream, berries, and a dusting of powdered sugar for a perfect treat.
Ingredients
For the Pancakes
2 large eggs (50 g each without shell)
1½ Tbsp whole milk
¼ tsp pure vanilla extract
¼ cup cake flour (use the fluff-and-sprinkle method to measure accurately)
½ tsp baking powder
2 Tbsp sugar
1 Tbsp neutral oil (for greasing the pan)
2 Tbsp water (for steaming)
For Fresh Whipped Cream (optional)
½ cup heavy cream
1½ Tbsp sugar
Toppings
1 Tbsp confectioners’ sugar
Fresh berries (e.g., strawberries, blueberries)
Maple syrup
Directions
- Prepare the Ingredients
- Gather all your ingredients and tools, including a large 12-inch nonstick frying pan with a lid.
- If making whipped cream, set up an ice bath. Place ice cubes and water in a large bowl, then place a smaller bowl on top. Add cream and sugar to the smaller bowl and whip to medium-firm peaks. Chill until serving.
- Make the Pancake Batter
- Separate the eggs: Place whites in one bowl and yolks in another. Freeze the egg whites for 15 minutes for easier meringue preparation.
- Mix the yolks: Add milk and vanilla extract to the yolks and whisk until thick and frothy. Sift in the flour and baking powder, then mix gently to combine. Set aside.
- Prepare the Meringue
- Beat the egg whites: Remove the whites from the freezer and beat with a mixer on low until frothy. Gradually add the sugar, a third at a time, while increasing the speed to high. Beat until stiff peaks form (glossy with tips that stand or fold slightly).
- Combine the Batter
- Fold one-third of the meringue into the yolk mixture using a whisk. Add another third and fold gently. Finally, transfer the yolk mixture into the remaining meringue and fold carefully to preserve the air bubbles.
- Cook the Pancakes
- Preheat a nonstick frying pan on the lowest heat (300°F/150°C). Grease lightly with oil and wipe away excess with a paper towel.
- For each pancake, scoop batter into a tall mound in the pan. Stack additional scoops on top to create height.
- Add 1 Tbsp water to empty spaces in the pan, cover with a lid, and steam for 6–7 minutes.
- Flip and Finish Cooking
- Carefully flip the pancakes using an offset spatula, rolling them gently to avoid deflation. Add another 1 Tbsp water, cover, and cook for 4–5 minutes until golden brown on the other side.
- Serve
- Plate the pancakes and top with whipped cream, fresh berries, and a dusting of powdered sugar. Drizzle with maple syrup and enjoy your fluffy soufflé pancakes!