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Fluffy Japanese Soufflé Pancakes

Fluffy, cloudy soft Japanese Pancakes are a real treat for all pancake lovers!
Fluffy Japanese Soufflé Pancakes

All pancake lovers should try these extra light and fluffy Japanese Souffle Pancakes. Disclaimer: they are a bit challenging to make, but if you’re feeling adventurous, the work is well worth the effort! Pro tip: make sure the eggs are room temperature, this makes all the difference!

What Are The Ingredients In Japanese Souffle Pancakes?

To make this cloudy-soft pancakes, you need:

  • Eggs
  • Milk
  • Sifted flour
  • Baking powder
  • Sugar
  • Cream of tartar
  • Butter-flavored cooking spray
  • Water

How Can I Make Extra Fluffy Japanese Souffle Pancakes?

Follow these steps to make these delightfully soft pancakes:

  1. First thing you have to do is preheat your non-stick pan on LOW for 10 minutes.
  2. Separate the egg yolks and the whites in two different medium-sized bowls. Make sure no egg yolk gets into the egg whites. Remember eggs have to be room temperature.
  3. Sift the flour with the baking powder and add it to the bowl with the egg yolks. Pour in the milk and whisk everything until well combined.
  4. To the bowl with the egg whites, add the cream of tartar. Using a hand-held or stand mixer, beat the egg whites gradually adding the sugar until stiff peaks form.
  5. Fold the whipped egg whites carefully into the egg yolk/flour mixture in separate additions until just combined. Do not overmix!
  6. Spray the hot pan with butter-flavored cooking spray
  7. Using an ice cream scoop, scoop one scoop on the pan, then stack a second scoop over the first one without flattening or pressing down on the first one.
  8. Pour a tablespoon of water into the pan, place the lid on, and cook the pancake on LOW for 5-6 mins or until it easily separates from the bottom of the skillet.
  9. Very carefully flip the pancake, add a second tablespoon of water to the pan, cover, and cook for an additional 4-5 minutes on the second side.

Why Are My Pancakes Not Perfectly Round?

Store-bought pancakes are made with a round, ring-shaped mold that makes them easier to flip and fill. These free-from pancakes are a bit more challenging to make. If you are a true die-hard pancake fan I recommend you buy a mold.

How To Make Souffle Pancakes With A Mold?

Spray the ring mold with cooking spray. Follow this recipe to make the batter. Once your batter is made and your pan is hot and greased, place the mold on the pan, pour the batter on the mold until ¾ full, add the water, place the lid on, and cook for 5-6 minutes. Flip the pancakes with the mold, add the water, place the lid on, and cook for 4 more minutes. Remove the mold once the pancake is done.

Other Pancake Recipes For You:

  • Pete’s Scratch Pancakes
  • Fluffy Greek Yogurt Pancakes
  • Old-fashioned Pancakes

Fluffy Japanese Soufflé Pancakes

Fluffy Japanese Soufflé Pancakes

Fluffy, cloudy soft Japanese Pancakes are a real treat for all pancake lovers!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 PANCAKES
Calories: 98kcal

Ingredients

  • 2 eggs
  • 1 ½ tbsp milk
  • ¼ cup cake flour, sifted
  • ½ tsp baking powder
  • 2 ½ tbsp sugar
  • tsp cream of tartar
  • Cooking spray
  • Water

Instructions

  • First thing you have to do is preheat your non-stick pan on LOW for 10 minutes.
  • Separate the egg yolks and the whites in two different medium-sized bowls. Make sure no egg yolk gets into the egg whites. Remember eggs have to be room temperature.
  • Sift the flour with the baking powder and add it to the bowl with the egg yolks. Pour in the milk and whisk everything until well combined.
  • To the bowl with the egg whites, add the cream of tartar. Using a hand-held or stand mixer, beat the egg whites gradually adding the sugar until stiff peaks form.
  • Fold the whipped egg whites carefully into the egg yolk/flour mixture in separate additions until just combined. Do not overmix!
  • Spray the hot pan with butter-flavored cooking spray
  • Using an ice cream scoop, scoop one scoop on the pan, then stack a second scoop over the first one without flattening or pressing down on the first one.
  • Pour a tablespoon of water into the pan, place the lid on, and cook the pancake on LOW for 5-6 mins or until it easily separates from the bottom of the skillet
  • Very carefully flip the pancake, add a second tablespoon of water to the pan, cover, and cook for an additional 4-5 minutes on the second side.

Notes

  1. Take the eggs out of the fridge the night before to make sure they are room temperature in the morning.
  2. Do not overmix the beaten egg whites into the batter or they will deflate.
  3. Do not attempt to flip the pancake until you feel it is not stuck to the bottom any more.
  4. It is crucial that you preheat the pan and cook the pancakes on LOW.
  5. Adding water gives the pancakes moisture, don’t forget to add it.
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Nutrition

Calories: 98kcal | Carbohydrates: 15g | Protein: 4g | Fat: 3g

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