Fluffy Souffle Pancakes

Featured in Sweet Treats Everyone Will Love.

Transform simple pancake ingredients into tall, bouncy Japanese souffle pancakes with fluffy, cloud-like texture. Achieving their iconic rise and meltaway texture depends on folding whipped meringue into a batter of egg yolks, milk, and flour. What makes them stand out is their steam-cooking method in low heat stages, which gives them their distinctive height and softness. Precision in timing, temperature, and handling the batter leads to stunningly light pancakes with a unique jiggly charm.
Emily Watson
Updated on Mon, 10 Mar 2025 03:23:36 GMT
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Japanese souffle pancakes represent the pinnacle of breakfast sophistication. These ethereal, cloud-like creations transform basic pantry ingredients into something extraordinary, delivering the impossibly light and airy texture that made them a sensation in Japan's modern cafes.

Mastering these delicate pancakes requires practice and precision. The key lies in properly incorporating air into the meringue and maintaining that structure throughout the cooking process.

Key Ingredients Guide

  • Egg whites: Must be pristinely separated for optimal whipping
  • Cake flour: Essential for delicate texture
  • Fresh lemon juice: Stabilizes meringue structure
  • Fine sugar: Provides stability and sweetness
  • Cornstarch: Helps achieve tender results
  • Whole milk: Use at room temperature
  • Fine salt: Balances sweetness
  • Neutral oil: For cooking surface

Step-by-Step Method

Step 1:
Begin with the meringue: Start with room temperature whites, add acid, incorporate sugar slowly, whip to firm peaks.
Step 2:
Prepare the batter: Sift dry ingredients, fold gently into meringue, incorporate yolks and milk minimally, transfer to piping bag promptly.
Step 3:
Execute the cooking: Heat pan gently, apply light oil coating, pipe tall mounds, add steam, cover while cooking, flip once set.
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Heat Control Guide

Precise temperature regulation determines success. The ideal heat allows gradual cooking while promoting proper rise and even browning. Adjust as needed based on visual cues.

Troubleshooting Guide

Success depends on proper meringue preparation, gentle batter handling, and consistent temperature. Master these fundamentals for reliable results.

Critical Timing Notes

Monitor each stage carefully. Watch for proper browning, maintain consistent heat, and serve promptly for optimal texture and presentation.

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Japanese souffle pancakes exemplify precision baking. While demanding careful attention, they reward patience with an exceptionally elegant breakfast creation.

Frequently Asked Questions

→ Why is exact measuring important?
Getting the exact ingredient amounts is key to making pancakes that rise properly and stay soft.
→ What’s the reason for two-step cooking?
Layering the batter lets the pancakes grow taller and makes sure they’re cooked nicely all the way through.
→ Why do you add water during cooking?
The water creates steam, which helps the batter cook gently and evenly, kind of like a water bath.
→ Can I keep the batter for later?
Nope. You should use it right after mixing to keep the batter airy and bouncy.
→ How do I get fluffy, tall pancakes?
The key is whipping the meringue just right, cooking on low heat, and using steam to give them their height and softness.

Japanese Pancakes

Delicate and cloud-soft Japanese souffle pancakes that jiggle and melt in your mouth. Made with airy whipped meringue for height and texture.

Prep Time
15 Minutes
Cook Time
12 Minutes
Total Time
27 Minutes

Category: Desserts

Difficulty: Difficult

Cuisine: Japanese

Yield: 2 Servings (4 pancakes)

Dietary: Vegetarian

Ingredients

→ Base Ingredients

01 35g egg yolks
02 65g egg whites
03 15g milk
04 35g cake flour

→ Flavorings & Stabilizers

05 5g lemon juice
06 3 pinches of salt
07 25g sugar (granulated)
08 5g cornstarch

Instructions

Step 01

Get all your ingredients ready by weighing them. Mix the salt and cake flour by sifting them together. Use a piece of paper towel to lightly oil the pan and start preheating it over low heat.

Step 02

Pour the egg whites into a bowl, mix in some lemon juice, and whip until foamy. Add half of the sugar and whip until soft peaks form. Add the rest of the sugar and keep whipping until firm peaks hold their shape—when you lift the whisk, the tip stays upright.

Step 03

Blend the cornstarch into the mixture until it’s smooth. Then, partially mix in the egg yolks—about halfway. Gently incorporate the sifted flour combo until no dry bits are seen. Stir in the milk just enough to blend it all, then put the mix into a piping bag right away.

Step 04

Squeeze out about half the batter into 4 tall piles on your pre-heated pan. Sprinkle in half a tablespoon of water, cover the pan, and let it cook for 3 minutes. Add the leftover batter on top of the mounds, sprinkle a few more drops of water, cover again, and cook for 4 more minutes. Once the sides feel dry at the base, carefully flip them over, add more water if needed, cover, and cook another 4 minutes. The pancakes are ready when the sides feel soft, dry, and springy.

Notes

  1. For the best pancake results, weigh all your ingredients with a scale.
  2. Preheating your pan on a low flame is important to make them rise higher.
  3. The steam created by adding water helps cook the insides evenly.
  4. Use the batter right after you prepare it. Don’t let it sit around!

Tools You'll Need

  • A kitchen scale to measure everything accurately
  • A non-stick pan with a lid
  • Use a whisk or an electric mixer
  • A piping bag—or an ice cream scoop if you don’t have one
  • A rubber spatula for folding

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has eggs in it
  • Includes milk (dairy)
  • Contains gluten (from flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 185
  • Total Fat: 6 g
  • Total Carbohydrate: 25 g
  • Protein: 8 g