Description
Japanese soufflé pancakes are a dreamy breakfast or dessert treat that is light, fluffy, and irresistible. These pancakes are unlike the typical flat varieties — they are thick, soft, and airy, often stacked high and topped with whipped cream, fresh fruits, or syrup. With a few simple ingredients and some patience, you can recreate this cloud-like delight at home. Whether you’re looking to impress guests or treat yourself, these soufflé pancakes are the perfect choice. Follow this step-by-step guide to learn how to make the fluffiest pancakes with a delicate texture that melts in your mouth.
Ingredients
For the Pancakes:
- 3 large eggs (separate the yolks from the whites)
- 1/4 cup (60ml) milk (whole milk or any dairy-free alternative like almond or oat milk)
- 1/4 cup (30g) all-purpose flour (sifted)
- 1/2 tablespoon (7g) granulated sugar (for the yolk mixture)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar (helps stabilize egg whites)
- 2 tablespoons unsalted butter (for cooking)
- Powdered sugar (for dusting)
- Maple syrup (for serving, optional)
- Fresh fruit (such as strawberries, blueberries, or bananas, optional)
Instructions
Step 1: Prepare the Egg Yolks
- In a medium bowl, separate the egg yolks from the whites and place them in different bowls.
- In the bowl with the yolks, add the granulated sugar, vanilla extract, and milk. Whisk the mixture until smooth and combined.
- Gradually sift in the flour and mix gently until the batter is smooth and lump-free. Set the yolk mixture aside.
Step 2: Whisk the Egg Whites
- In a clean bowl, add the egg whites and cream of tartar.
- Using a hand mixer or stand mixer, beat the egg whites on medium speed until soft peaks form.
- Gradually add sugar (about 1 tablespoon at a time) and continue to beat until stiff peaks form. This step is critical for achieving the airy, soufflé-like texture.
Step 3: Combine the Mixtures
- Take a small portion of the whipped egg whites and gently fold it into the yolk mixture to lighten it up.
- Then, add the rest of the egg whites to the yolk mixture and fold gently with a spatula, ensuring not to deflate the batter.
Step 4: Heat the Skillet
- Preheat a non-stick skillet over low heat. If you’re using pancake molds, grease them lightly with butter and place them in the skillet. If you don’t have molds, you can use metal rings or cook them directly in the skillet.
- Add a little butter to the skillet to prevent sticking.
Step 5: Cook the Pancakes
- Spoon the pancake batter into the molds, filling them about halfway.
- Cover the skillet with a lid to trap steam and allow the pancakes to cook evenly. Let them cook for 3-4 minutes until the tops start to firm up.
- Carefully flip the pancakes and cook for another 2-3 minutes. Lower the heat if necessary to prevent burning while ensuring the pancakes cook all the way through.
Step 6: Serve and Garnish
- Once the pancakes are cooked, gently remove them from the molds and place them on a plate.
- Stack the pancakes high and dust them with powdered sugar.
- Top with fresh fruit and a drizzle of maple syrup for added sweetness. Serve immediately and enjoy!
Notes
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Whisking the egg whites: The key to achieving fluffy soufflé pancakes is properly whipping the egg whites to stiff peaks. Make sure your mixing bowl is clean and free from any oil or moisture, as this can affect the ability of the whites to whip up properly.
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Low and slow cooking: Cooking the pancakes on low heat with a lid is crucial. It helps the pancakes rise without burning the outside. Don’t rush this step!
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Using molds: To achieve the characteristic height and shape of soufflé pancakes, it’s best to use round pancake molds or even simple metal rings. You can find these online or at kitchenware stores. If you don’t have molds, you can also use cookie cutters or make do with a carefully measured portion of batter.
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Flavor variations: You can infuse the batter with flavors like matcha powder, lemon zest, or cinnamon for a fun twist. For a richer taste, try adding a tablespoon of cream cheese or mascarpone to the yolk mixture.
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Serving tips: Japanese soufflé pancakes are typically served with minimal toppings, letting the fluffy texture shine. However, you can serve them with a dollop of whipped cream, a drizzle of maple syrup, or fresh fruits like strawberries, raspberries, or bananas for a delightful experience.
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Make them ahead: While soufflé pancakes are best served fresh, you can prepare the batter ahead of time and store it in the refrigerator for up to a few hours. When ready to cook, simply whip the egg whites and combine them with the yolk mixture.
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Vegan option: For a vegan version, substitute the eggs with aquafaba (the liquid from canned chickpeas) or a combination of flaxseed meal and water to mimic the egg whites. Use plant-based milk such as almond or oat milk.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Pan-frying
- Cuisine: Japanese, Asian Fusion
Nutrition
- Calories: 250-300 kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg