You have to try this FLUFFY PANCAKE recipe! Super fluffy Japanese soufflé pancakes recipe is delicious, light, and airy, like little clouds.
Japanese Soufflé Pancakes are the perfect fit for a brunch party menu, Sunday morning breakfast, or even breakfast for dinner!
What is a Japanese pancake?
Japanese Pancakes, also known as Japanese soufflé pancakes, are a deliciously light and fluffy version of traditional American pancakes.
They are made with the same ingredients as the pancakes you’re familiar with. This souffle pancake recipe only requires folding whipped egg whites into the pancake batter to make them extra fluffy.
Pastry rings to mold the pancakes while cooking are what create the fluffy, towering look of a fluffy pancake recipe like this one.
What ingredients do I need for Japanese Pancake Recipe?
To make pancakes souffle recipe, you will basically need the same ingredients as for traditional American pancakes:
- Eggs – egg yolks and egg whites separated
- Powdered Sugar
- Whole Milk
- Plain Flour / All-Purpose Flour
- Baking Powder
- Salt
How to Make Fluffy Pancakes
There are two steps in preparing the batter for these fluffy Japanese pancakes.
First preparing the main pancake batter with the egg yolks, sugar, milk, flour, and baking powder.
Second, whipping the egg whites with the salt and folding them into the first batter.
Let’s look at the steps in detail:
- Separate the egg yolks and egg whites. Place the egg yolks in a large mixing bowl and the egg whites in the bowl of your stand mixer (you can also use an electric hand mixer).
- Set aside the egg whites for now.
- Add the powdered sugar to the egg yolks and whisk until pale and airy.
- Whisk in the whole milk (and vanilla extract if desired), then the flour and baking powder. Set aside.
- Start whipping the egg whites with the salt on a low speed, gradually increasing the speed until you reach stiff peaks.
Now that both parts of the pancake batter are ready, it is time to start heating up your non-stick skillet (or non-stick pan) on the lowest heat. While the pan is heating up, incorporate the egg whites into the batter:
- Place your non-stick skillet (you will need a skillet or pan with a lid) on the lowest heat of your stove and leave to warm up.
- In the meantime, gently fold in about a third of the whipped egg whites into the first batter. Gradually add the rest of the egg whites in two more times until fully incorporated, while making sure not to over-beat the batter.
At this point, your skillet should be warm and your Soufflé Pancake Batter should be ready.
The last step before cooking the pancakes is to grease your pastry rings.
Make sure they are well greased with cooking oil (or butter if you prefer) so the pancakes can come out of the rings easily.
Recipe Tip: if you do not have pastry rings, you can make some by saving your cans and using a can opener on both sides.
- Grease the inside of your pastry rings and the warm skillet.
- Place the pastry rings in the pan and carefully fill them with the Japanese pancakes batter. Only fill about half of the height of the rings, as the pancakes will rise.
- Directly place the lid over the skillet and leave to cook for 4 minutes. Remove the lid and carefully flip the pancakes in the rings with a spatula. Place the lid back on and cook for another 3 minutes.
- Remove the pancakes from the skillet (be careful, the rings will be hot) and transfer the pancakes on your plates. If the pancakes do not come out easily, simply run a small, sharp knife around the edges of the ring.
- Repeat the process if needed, then serve warm with your favorite toppings.
Do I need molds to make Japanese Souffle Pancakes?
While the result may not be as tall as one using molds, you can make Japanese soufflé pancakes without using molds!
How to Cook Fluffy Pancakes Without Molds
To do this, you will need to cook them a bit differently:
- Use a spoon or cup, add some batter to the pan. We recommend not cooking more than two pancakes in the same pan. Cover with a lid and cook for 4 minutes on the lowest heat possible.
- Remove the lid and add another scoop of pancake batter to the top of each pancake. Cover again, and cook another 4 minutes.
- Any remaining batter should be carefully added to the top of the pancakes. Then, gently flip them. Cover and cook another 5 minutes or so until the pancakes are cooked through.
What makes pancakes fluffy?
It is the egg whites beaten into stiff peaks that make the pancakes rise and become extremely fluffy.
Making the whipped egg whites is the most important part of a fluffy pancake recipe, and will make or break it.
Here are a few tips to get the right meringue consistency:
- Start whipping the egg whites slowly, and gradually increase the speed of your mixer.
- Add a little bit of salt to the egg whites to help them stabilize. You can also use the cream of tartare instead if you prefer.
- Be careful not to over-beat the egg whites. You should see stiff peaks on the whip, but it should not be breaking apart.
- Once whipped, keep the egg whites (and then the batter it is incorporated into) away from the heat; you do not want them to melt again.
What should I serve with this Souffle Pancake Recipe?
They will be delicious with any of your favorite pancake toppings – sweet or savory! Other than the classic maple syrup, here are a few ideas for toppings:
- Strawberry Vanilla Jam
- Mixed Berry Compote
- Strawberry Rhubarb Jam
- Strawberry Sauce
- Sauteed Apples
- Chia Raspberry Jam
If you love these Japanese pancakes for breakfast, try our Dutch Baby Pancake, Sausage Gravy and Biscuits, Eggs Benedict, or Starbucks Egg Bites!
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Did you try this fluffy pancake recipe? Let us know in the comments below and with a rating! We love to hear from you.
Fluffy Pancake Recipe (Japanese Soufflé Pancakes)
🍳 Equipment
- Stand Mixer (or electric hand mixer)
- Mixing Bowl
- Non-Stick Skillet
- Round Pastry Rings (2 inches high by 2 and 2.5 inches wide)
🥘 Ingredients
- 2 Egg Yolks
- 2 Tbsp. Powdered Sugar
- 1/4 cup Whole Milk
- 1/2 cup All-Purpose Flour
- 1/2 tsp. Baking Powder
- 4 Egg Whites
- 1 pinch Salt
🔪 Instructions
- Separate the egg yolks and egg whites. Place the egg yolks in a large mixing bowl and the egg whites in the bowl of your mixer. Set aside the egg whites.
- Add the powdered sugar to the egg yolks and whisk until creamy. Stir in the whole milk, then the flour and baking powder.
- Start whipping the egg whites with the salt, starting on a medium speed and gradually increasing to high speed until you get stiff peaks.
- Place a non-stick skillet with a lid on your stove and turn on low heat (as low as possible).
- While the skillet is warming up, fold about 1/3 of the whipped egg whites into the rest of the pancake batter. When smooth, add the rest of the egg whites in two times. Try not to overwork the batter to avoid deflating the egg whites.
- Generously grease your pastry rings (see note 1 for sizes) and skillet with cooking oil (see note 2). Place the rings in the pan and fill about half of the rings with the pancake batter. They will rise while cooking so be careful not to overfill them.
- Directly place the lid back on the skillet and leave to cook for 4 minutes. Carefully remove the lid (there will be some steam), gently flip each pastry ring with a flat spatula then place the lid back on for another 3 minutes.
- If the Soufflé Pancakes do not come out easily of the pastry rings, run a small sharp knife around the edges of the ring.
- Repeat the process if required, making sure to re-grease the rings between each rounds.
- Serve directly, warm.
Video
Notes
– 2,5 inches wide / 2 inches high
– 3 inches wide / 2 inches high Cooking Spray: I have tried using both butter and cooking oil in a spray form. The pancakes came out much easily when using the cooking oil spray than with butter, so this is what I recommend using. Pastry Rings: If you do not have pastry rings, you can make your own by saving your cans and using a can opener on both ends. No Mold Souffle Pancakes: Yes, you can make Japanese soufflé pancakes without using molds! To do this, you will need to cook them a bit differently:
- Use a spoon or cup, add some batter to the pan. We recommend not cooking more than two pancakes in the same pan. Cover with a lid and cook for 4 minutes on the lowest heat possible.
- Remove the lid and add another scoop of pancake batter to the top of each pancake. Cover again, and cook another 4 minutes.
- Any remaining batter should be carefully added to the top of the pancakes. Then, gently flip them. Cover and cook another 5 minutes or so until the pancakes are cooked through.
Nutrition
This post was updated on 11/11/2019.
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