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Fluffy Japanese Soufflé Pancakes

Fluffy Japanese Soufflé Pancakes
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Fluffy Japanese Soufflé Pancakes are light, airy, and tall pancakes made by folding whipped meringue into a smooth batter, resulting in a pillowy texture and gentle sweetness. This recipe brings the charm of Japan’s café culture into your kitchen with simple ingredients and an impressive presentation perfect for any meal.

Ingredients

Scale

Main Ingredients

  • 3 large eggs (separated into yolks and whites)
  • 60 ml milk
  • 60 g all-purpose flour
  • 15 g sugar
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • Oil or butter for greasing the pan

Instructions

  1. Separate the Eggs: Carefully separate the egg whites from the yolks into two different bowls. This ensures the whites can be whipped into meringue, which gives the pancakes their signature height and lightness.
  2. Prepare the Batter: In the bowl with the yolks, add milk, vanilla extract, sifted flour, and baking powder. Mix gently until smooth, avoiding over-mixing to keep the batter tender.
  3. Whip the Egg Whites: Beat the egg whites gradually adding sugar until stiff peaks form. The meringue should be shiny and hold its shape firmly without collapsing.
  4. Fold Meringue into Batter: Gently fold one-third of the meringue into the batter to lighten it, then carefully fold in the remaining meringue. Mix just enough to combine without deflating the air incorporated.
  5. Cook the Pancakes: Heat a non-stick pan over low heat and grease lightly with oil or butter. Use ring molds if available to maintain the tall shape. Scoop the batter into the pan or molds, cover, and cook slowly for 4–5 minutes per side until golden and grand.
  6. Serve and Enjoy: Slide the pancakes gently onto a plate. Garnish as desired with fruits, powdered sugar, syrups, or whipped cream and enjoy your soft, pillowy breakfast treat.

Notes

  • Use room temperature eggs for more stable meringue.
  • Cook pancakes on low heat to avoid burning before they’re cooked through.
  • Fold the meringue gently to maintain maximum airiness.
  • If available, use ring molds for perfectly round and towering pancakes.
  • Let the batter rest a few minutes before cooking to improve texture.
  • Store leftovers in an airtight container with parchment paper between layers for up to two days in the refrigerator.
  • Freeze cooked pancakes wrapped tightly for up to one month; thaw before reheating.
  • Reheat gently in a microwave for 20–30 seconds or lightly toast in a pan.

Nutrition

Keywords: Fluffy, Japanese, Soufflé, Pancakes, Breakfast, Meringue, Light, Airy, Soft, Pillowy

Find it online: https://gourmetglazing.com/fluffy-japanese-souffl-pancakes/