This fluffy, jiggly Japanese Pancake or Souffle Pancake is your comfort food taken to another level. With its soft, fluffy texture and a sweet flavor that melts in your mouth, it’s surely worth your while to make.
What are Japanese Souffle Pancakes?
Basically, souffle pancakes share the same foundation of normal pancakes but prepared similarly to a souffle. While it takes a little more effort, it’s definitely worth it when you bite into the soft and fluffy goodness that is the Japanese Souffle Pancakes.
There are restaurants in Japan literally dedicating themselves to serving the best possible variations of the Japanese Souffle Pancake. But of course, there is no reason that you can't make this in the safety and comfort of your home.
What makes Japanese Souffle Pancakes different?
While regular pancakes and Japanese pancakes share the same basic composition – eggs, flour, and milk, the measurements per ingredient have big differences. Japanese Souffle Pancakes has more eggs and very little flour.
Additionally, the egg whites are whipped until it becomes a meringue, giving it an airy, fluffy texture just like a souffle.
How does it taste like? Like heaven! Or clouds in this case as it literally melts in your mouth. V light and airy with just the right sweetness to it so no need for any syrup. It tastes much better with fruits or not-so-sweet jams. It should be just a tad eggy which is mostly and deliciously masked by the vanilla extract.
How to make Fluffy Japanese Souffle Pancakes?
The fluffiness of Japanese Souffle Pancakes is a result of your egg whites being successfully beaten until very stiff. I tried different levels of stiffness and this worked best. The batter will start to become runny faster if the egg whites were not beaten long enough.
While the egg is the most crucial part of this recipe, that is no reason to neglect the basics. As always, sifting your flour is important or else it would make your batter lumpy.
Here are some important pointers that I gathered while I try different recipes and techniques:
- Avoid using very high speed when beating the egg whites to avoid pancakes that deflate too much after cooking. Beat until super stiff.
- Slow and steady is the name of the game. Use very low-heat all the way. The tall fluffy pancake will need time to cook and stabilize before you can flip them. Using low heat will prevent the bottom part from burning.
- The pan has to be covered to trap the heat to cook the top at the same time. But adding a little amount of water in the pan and letting it steam makes a whole lot of difference. It will ensure that the souffle pancakes are cook faster and more evenly from top to bottom so it will be easy to flip.
- The cooking times given in every step may vary depending on the heat. You know it is time to flip when the surface is no longer tacky and turns more matte from glossy.
- You can use rings to make the shape of your pancakes uniform. If you're not using them, keep it small so it won't spread out too much.
Printable Recipe
Fluffy Japanese Souffle Pancakes
Ingredients
- 2 large eggs - yolk and whites separated
- 2 tablespoon milk
- 1 tablespoon oil - or melted butter
- ¼ teaspoon vanilla extract
- 4 tablespoons cake flour
- ½ teaspoon vinegar
- 3 tablespoons white sugar
Instructions
- Prepare a large non-stick pan with cover.
- In a large bowl, mix together the egg yolks, milk, oil and vanilla extract. Add sifted cake flour and whisk until light and smooth.
- In a separate bowl, beat egg whites with an electric mixer at low speed until frothy. Add the vinegar and continue to beat until it becomes foamy.
- Add sugar to the egg whites 1 tablespoon at a time while beating continuously. Beat until it becomes a very stiff meringue.
- Scoop ¼ of the meringue and add it to the egg yolk mixture. Whisk them together until well combined. Add the half of the meringue and this time fold it in gently into the mixture. Do the same to the remaining meringue. Make sure there is no more white visible but avoid over folding/mixing or it will deflate the mixture. It should be still enough to hold its form.
- Heat the pan over very low heat. Add some drops of oil. Take a paper towel and spread the oil all over the pan in a very thin coat.
- You can use a piping bag with a wide tip to make it easier to form. Pipe 2-3 mounds of the mixture about 3 inches high. Do this by holding the bag straight on top of the pan then squeeze it while pulling the bag up slowly. It does not matter that the top is not so even, it will settle down as it cooks. Remember to leave some space in between as they will expand.
- Cover the pan and wait 2 minutes. Remove cover. ( If you want it taller you can add some more of the batter on top). Add 1-2 tablespoons of water in the spaces between the pancake batter and cover again. Steam for 3 minutes.
- Remove the cover and check if the top and sides are no longer tacky. It should also look more matte than glossy. Using a spatula carefully flip them. Add 1-2 tablespoon water again and cover for another 2-3 minutes.
- Remove the pancakes from the pan and transfer to a plate. Serve with fruits or jam or just as it is. Souffle pancakes should be served and eaten immediately.
Notes
- Avoid using very high speed when beating the egg whites to avoid pancakes that deflate too much after cooking. Beat until super stiff.
- Slow and steady is the name of the game. Use very low-heat all the way. The tall fluffy pancake will need time to cook and stabilize before you can flip them. Using low heat will prevent the bottom part from burning.
- The pan has to be covered to trap the heat to cook the top at the same time. But adding a little amount of water in the pan and letting it steam makes a whole lot of difference. It will ensure that the souffle pancakes are cook faster and more evenly from top to bottom so it will be easy to flip.
- The cooking times given in every step may vary depending on the heat. You know it is time to flip when the surface is no longer tacky and turns more matte from glossy.
- You can use rings to make the shape of your pancakes uniform. If you're not using them, keep it small so it won't spread out too much.
Grace says
Hi. Can I use top flour instead of cake flour? If not, what other alternative can I use in place of cake flour?? Thank you
Bebs says
If you have cornstarch then just replace 2 tablespoons per cup of all-purpose flour to make cake flour.
Lily says
This was so good but not that fluffy on the inside! 🙂
Bebs says
Hi Lily, if it was fluffy outside then it should be the same inside. What happened? Remember that it will deflate after a while so it is better to serve and eat immediately after cooking.
Lily says
Hi! It was not fluffy like the photo but they were delicious! Made them again this morning!
Tere says
I'm looking forward to trying this recipe out!
Thanks to you, I have learned how to make nilaga, adobo, and monggo---all comfort food, which I thought was a bit intimidating to make. Thanks for sharing wonderful recipes 🙂
Bebs says
Glad to be of help in your cooking juorney, Tere.
aiphee says
I did this and it was a success!! soft and fluffy. I wiah I could post a pic but you dont have it as an option to add an attachment!.
Anyway, thanks! waitimg for some more baked goods!
Bebs says
Send it via email if you like. Thanks for the great review Aiphee...
Vien says
How many white eggs? Is it the one came from the egg yolk that u used? It is not stated on the recipe. Thanks
Bebs says
Hi Vien, it is stated in the recipe to use 2 eggs, with egg yolks and whites separated. That is all you need.
Charles says
Can I use lactose free milk and stevia in place of regular milk and white sugar?
Bebs says
Hi Charles, maybe the lactose-free milk is ok, but I am sure about the stevia for meringue. I know some make meringue cookies using stevia so maybe it can hold its form, you just have to try it.
Aisha says
Can i use all purpose flour instead if i dont have bread flour?
Bebs says
No bread flour in this Aisha, APF should work but not may not be as fluffy and soft.