Name: Fluffy Japanese Soufflé Pancakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 2 eggs (yolks and whites separated); 2 tablespoons whole milk; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/4 cup all-purpose flour; 3 tablespoons granulated sugar; 2 tablespoons water (divided); Butter; Maple syrup; Whipped cream (optional)

Instructions

Step 1: In a medium-sized mixing bowl, whisk the egg yolks, milk, vanilla extract, and salt until well combined. Mix in the flour until just combined.

Step 2: In a separate bowl, beat the egg whites using an electric hand mixer or whisk until frothy. Gradually add the sugar, one tablespoon at a time, whisking until stiff peaks form.

Step 3: Gently fold the egg whites into the egg yolk mixture in two intervals, stirring until combined but not over-mixed to keep the batter light and airy.

Step 4: Heat a large non-stick pan with a lid over low heat. Grease the surface lightly with butter or cooking spray, then wipe out any excess oil with a paper towel to avoid sogginess.

Step 5: Spoon the batter into a large piping bag or a ziplock bag with the corner cut off. Pipe 4 round pancakes into the skillet or use a large cookie scoop to place the batter evenly.

Step 6: Add about 1 tablespoon of water to the edge of the skillet, avoiding pouring it directly on the pancakes. Cover with the lid and cook for 3 to 4 minutes until the bottoms are golden brown, allowing steam to help the pancakes rise.

Step 7: Carefully flip the pancakes using a spatula. Add another tablespoon of water, cover again, and cook for 3 to 4 more minutes until the second side is golden brown and the pancakes are cooked through.

Step 8: Serve immediately with butter, maple syrup, or whipped cream. These soufflé pancakes are best enjoyed fresh, as they will deflate if left to cool.

Tips & Variations

Use a low heat setting to ensure the pancakes cook evenly without burning the outside or leaving the center raw.

Folding the egg whites gently prevents deflating the batter, maintaining that fluffy texture.

Try adding a sprinkle of cinnamon or a few fresh berries into the batter before cooking for a flavor twist.

If you don’t have a piping bag, a large spoon or cookie scoop works just as well for shaping the pancakes.

Storage

Japanese soufflé pancakes are best eaten immediately as they lose their fluffiness quickly. If you need to store leftovers, keep them in an airtight container in the refrigerator for up to 1 day. Reheat gently in a covered skillet over low heat or briefly in the microwave, but expect some loss of the airy texture.

FAQs

Can I use regular pancake batter for this recipe?

This recipe relies on whipped egg whites folded into the batter to create its signature light and fluffy texture, so regular pancake batter won’t achieve the same soufflé effect.

What if I don’t have a lid for my pan?

A lid is important to trap steam to help the pancakes rise and cook evenly. If you don’t have one, you can try covering the pan with aluminum foil tightly, or cook the pancakes at very low heat for longer to help them cook through.