Fluffy Japanese Soufflé Pancakes

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Fluffy Japanese Soufflé Pancakes

These pancakes get their incredible height and airy texture from stiffly beaten egg whites (meringue), making them incredibly light and jiggly.

⏰ Quick Glance

  • Prep Time: 15 minutes

  • Cook Time: 15–20 minutes

  • Yields: 3 pancakes

🛒 Ingredients

Category Ingredient Quantity Notes
Meringue Large Egg Whites 2 large Cold is best for whipping.
Granulated Sugar 2 tbsp Gradually added to the meringue.
Pancake Base Large Egg Yolks 2 large
Milk 2 tbsp
Vanilla Extract ¼ tsp
Cake Flour, sifted 4 tbsp Or all-purpose flour.
Baking Powder ½ tsp
Cooking Vegetable Oil or Butter As needed For greasing the pan/molds.

👩‍🍳 Instructions

Part 1: Prepare the Meringue

  1. Whip Whites: In a very clean, grease-free bowl, beat the egg whites until foamy.

  2. Add Sugar: Gradually add the granulated sugar while beating on medium-high speed. Beat until the meringue forms stiff, glossy peaks. The peaks should stand straight up when the whisk is lifted.

Part 2: Prepare the Yolk Batter

  1. Mix Wet Ingredients: In a separate bowl, whisk the egg yolks, milk, and vanilla extract until combined.

  2. Add Dry Ingredients: Sift the cake flour and baking powder directly into the yolk mixture. Whisk until just combined and smooth.

Part 3: Combine and Cook

  1. Fold Batter: Gently fold about one-third of the meringue into the yolk batter to lighten it. Then, gently fold in the remaining meringue in two additions, using a large spatula and a cutting and folding motion. Be extremely gentle—do not overmix or deflate the air.

  2. Preheat Pan: Heat a non-stick pan or griddle over very low heat. Lightly grease the pan. If using tall molds (like metal rings or parchment paper collars), place them in the pan and lightly grease the insides.

  3. Spoon Batter: Spoon a generous amount of batter into the pan or inside each mold. The batter should reach about two-thirds of the way up (if using molds).

  4. Cook Slowly: Cover the pan with a lid and cook for 5–7 minutes. The moisture trapped by the lid helps the pancakes rise evenly.

  5. Flip and Finish: Add a tablespoon of water to the pan (away from the pancakes) and quickly cover again to create steam. Carefully flip the pancakes using a spatula. Cook covered for another 5–7 minutes, or until fully cooked through and golden brown on both sides.

  6. Serve: Serve immediately, typically dusted with powdered sugar and topped with butter and maple syrup.

Enjoy these incredibly fluffy and jiggly pancakes!

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