Delicately fluffy and cloud-like, Japanese Soufflé Pancakes are the perfect indulgent breakfast or dessert. Made with whipped egg whites and a hint of vanilla, these pancakes are light, airy, and melt-in-your-mouth delicious. Serve them with fresh berries, whipped cream, and a dusting of powdered sugar for an irresistible treat that will elevate any morning or special occasion.
Why You’ll Love This Recipe
- Fluffy and light: These pancakes are so soft, they practically melt in your mouth
- No floury heaviness: Whipped egg whites create a lighter, fluffier texture than traditional pancakes
- Perfect for brunch or dessert: Versatile enough to enjoy any time of day
- Customizable toppings: Serve with fresh fruit, whipped cream, or syrup for a personalized touch
- Unique and impressive: These pancakes have a beautiful, tall, soufflé-like structure that’s sure to impress
- Easy to make: With a few simple ingredients and techniques, you’ll be enjoying these dream pancakes in just 25 minutes
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 large eggs, separated
- 2 tbsp milk
- 1/4 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 2 tbsp granulated sugar
- 1/8 tsp cream of tartar (optional)
- Butter or oil for greasing
- Powdered sugar, whipped cream, and fresh berries for serving
Servings and timing
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Servings: 2 servings (2 pancakes each)
- Calories: 190 kcal per serving
Variations
- Flavored pancakes: Add a drop of almond or lemon extract to the batter for a flavor twist.
- Chocolate chip soufflé pancakes: Gently fold in mini chocolate chips for a sweet, melty surprise.
- Vegan option: Use a dairy-free milk alternative and substitute the egg whites with aquafaba (chickpea water) to make this recipe vegan.
- Berry compote: Serve with a warm berry compote or syrup for a fruity topping.
- Matcha pancakes: Add a teaspoon of matcha powder for a unique green tea twist and vibrant color.
- Nuts and caramel: Top with toasted nuts and a drizzle of caramel for a more decadent version.
Storage/Reheating
While soufflé pancakes are best served fresh and warm, you can store leftovers in the refrigerator for up to 2 days. To reheat, simply warm them in a nonstick skillet over low heat, covered, for a few minutes until heated through. The texture won’t be as fluffy as when freshly made but still delicious.
FAQs
What makes these pancakes different from regular pancakes?
The key to their cloud-like texture is whipping the egg whites to stiff peaks and gently folding them into the batter. This gives the pancakes a light, airy, soufflé-like structure compared to the denser texture of regular pancakes.
Can I make these pancakes without cream of tartar?
Yes, cream of tartar helps stabilize the egg whites, but it’s optional. You can substitute it with a few drops of lemon juice or just whip the egg whites without it, though they may not hold their shape as well.
How do I get my soufflé pancakes to rise like the ones in the pictures?
The key is using a low and steady heat. Keep your skillet covered while cooking to help the pancakes rise. If you have pancake molds, they can help maintain the tall shape while they cook.
Can I use a regular pancake pan instead of a nonstick skillet?
A nonstick skillet is ideal for making soufflé pancakes because it allows them to release easily without sticking. If you don’t have one, you can still use a regular pan, but make sure it’s well-greased.
Can I make these pancakes ahead of time?
While soufflé pancakes are best enjoyed immediately after cooking, you can prepare the batter in advance and store it in the refrigerator for a few hours. Whip the egg whites just before cooking for the best fluffiness.
Can I freeze soufflé pancakes?
Freezing is not recommended, as the texture of the pancakes may change. They are best served fresh for that light, airy consistency.
How do I make sure they don’t deflate while cooking?
Be sure to fold the whipped egg whites into the batter gently. Don’t over-mix the batter, as this could deflate the air bubbles in the egg whites and affect the texture of the pancakes.
Can I use pancake molds for this recipe?
Yes! Using pancake molds can help you maintain the tall, soufflé-like shape of the pancakes. Simply spoon the batter into the molds and cook as directed.
Conclusion
These Japanese Soufflé Pancakes are a light, fluffy, and deliciously indulgent treat that will impress everyone at your breakfast or brunch table. With their melt-in-your-mouth texture and simple ingredients, they’re a unique twist on traditional pancakes that are sure to delight. Whether you’re serving them for a special occasion or just because, these dreamy pancakes are a perfect way to start your day or end a meal.
Print
Japanese Soufflé Pancakes
- Total Time: 25 minutes
- Yield: : 2 servings (2 pancakes each)
- Diet: Vegetarian
Description
Delicately fluffy and cloud-like, these Japanese Soufflé Pancakes are a dreamy breakfast or dessert made with whipped egg whites and a hint of vanilla. Light, airy, and melt-in-your-mouth, they’re served with fresh berries, powdered sugar, and whipped cream for a truly irresistible treat.
Ingredients
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2 large eggs, separated
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2 tbsp milk
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1/4 tsp vanilla extract
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1/4 cup all-purpose flour
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1/2 tsp baking powder
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2 tbsp granulated sugar
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1/8 tsp cream of tartar (optional)
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Butter or oil for greasing
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Powdered sugar, whipped cream, and fresh berries for serving
Instructions
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In a bowl, whisk together egg yolks, milk, and vanilla until smooth. Sift in flour and baking powder, and mix until just combined.
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In a separate clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat to stiff peaks.
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Gently fold the whipped egg whites into the yolk mixture in three parts, being careful not to deflate the batter.
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Heat a nonstick skillet over low heat and lightly grease it. Use round molds or stack the batter tall to maintain height.
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Spoon the batter into the skillet and cover with a lid. Cook for 4–5 minutes.
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Carefully flip the pancakes and cook for an additional 4–5 minutes, until golden and set.
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Transfer the pancakes to a plate, dust with powdered sugar, and serve with whipped cream and fresh berries.
Notes
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If you want a thicker pancake, you can stack the batter higher in the molds to get the iconic tall soufflé look.
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Be patient with the heat—cook on low to avoid burning the pancakes while achieving that fluffy texture.
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For extra sweetness, drizzle with syrup or add a dollop of extra whipped cream.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Breakfast
- Method: Pan-Fried
- Cuisine: Japanese
