Fluffy Japanese Souffle Pancakes

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These Fluffy Japanese Souffle Pancakes are a cloud-like dream you can eat. With their signature jiggle, pillowy texture, and subtle sweetness, they transform a simple breakfast into a café-style treat. The pancakes rise tall and proud thanks to whipped egg whites folded into the batter, creating a souffle-style structure that melts in your mouth.

Perfect for a weekend brunch or when you want to impress someone with minimal ingredients, these pancakes only require a few pantry staples but deliver big on wow-factor. Whether topped with fresh berries, whipped cream, or a drizzle of maple syrup, they’re a delicious departure from your usual morning stack.

What Kind of Puff Pastry Should I Use?

Actually, none! Unlike some pancake variations, Fluffy Japanese Souffle Pancakes don’t use puff pastry at all. Their height and airy texture come from meringue-like whipped egg whites folded into a rich, eggy batter. The trick is in the technique, not a store-bought dough.

Ingredients for the Fluffy Japanese Souffle Pancakes

• 2 large eggs (separated)
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 2 tablespoons granulated sugar
• 1 tablespoon neutral oil or butter (for greasing the pan)
• 1 tablespoon water (for steaming)

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How To Make the Fluffy Japanese Souffle Pancakes

Step 1: Prepare the Batter Base

In a medium bowl, mix the egg yolks, milk, and vanilla extract until smooth. Sift in the flour and baking powder, whisking gently to create a thick, lump-free batter.

Step 2: Whip the Egg Whites

In a clean bowl, beat the egg whites until foamy, then gradually add the sugar. Continue whipping until glossy, stiff peaks form. This step is key for creating that souffle lift.

Step 3: Fold Gently

Using a spatula, gently fold one-third of the meringue into the yolk batter to lighten it. Carefully fold in the remaining egg whites in two parts, keeping as much air in the batter as possible.

Step 4: Cook Low and Slow

Preheat a nonstick pan over low heat and lightly grease it. Spoon the batter into tall mounds, stacking it upward with a spoon. Add a tablespoon of water to the pan and cover with a lid. Let the pancakes steam and cook for 4-5 minutes.

Step 5: Flip and Finish

Carefully flip each pancake and add another splash of water. Cover and cook for another 4-5 minutes until golden and set. Serve immediately with your favorite toppings.

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Serving and Storing Your Pancakes

These pancakes are at their absolute best right off the skillet, while they still retain their warm, airy bounce. Serve them with whipped cream, berries, powdered sugar, or a drizzle of maple syrup. If you’re going for indulgence, a scoop of vanilla ice cream does wonders too.

Storing isn’t ideal for souffle pancakes as they tend to deflate quickly. However, if you have leftovers, wrap them gently in parchment and refrigerate for up to 1 day. Reheat them on a low skillet with a lid to help reintroduce moisture.

Frequently Asked Questions

Can I make the batter ahead of time?

It’s best to cook the pancakes immediately after folding in the egg whites. The airy texture depends on the fresh meringue.

What if I don’t have ring molds?

No problem! You can scoop the batter into mounds and shape them gently with a spoon. They may spread a bit, but the height can still be achieved.

Can I freeze souffle pancakes?

Freezing isn’t recommended. The delicate structure collapses and becomes dense after freezing.

Can I use a hand whisk instead of an electric mixer?

Yes, but it will take longer and require more arm strength. The egg whites must reach stiff, glossy peaks for the pancakes to rise.

Why did my pancakes deflate?

Overmixing the meringue or flipping too early are common culprits. Be patient and gentle throughout.

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Want More Pancake Ideas?

If you love these Fluffy Japanese Souffle Pancakes, check out these other breakfast delights:

• Nutella French Toast Casserole for a rich, gooey twist on morning comfort.
• Cinnamon Donut Bread Recipe if you’re after a baked treat that tastes like a donut.
• Lemon Loaf Recipe for a citrusy sweet slice with your morning tea.
• Raspberry Crescent Rolls with their easy, fruity fold-and-bake joy.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest brunch board so you can recreate it whenever you crave a fluffy stack.

And when you do try it, let me know! Did you go traditional with syrup or dress it up with matcha and red bean? I’m always curious to see how others make these dreamy pancakes their own.

For more breakfast and dessert ideas, follow me on Pinterest: Nina Dishes

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