Description
Fluffy Japanese Soufflé Pancakes are tall, cloud-like treats that jiggle with every forkful. Light, airy, and slightly sweet, these pancakes are perfect for brunch, special mornings, or anytime you want a café-style indulgence at home. Made with whipped egg whites folded into a simple batter, they’re soft, pillowy, and melt in your mouth.
Ingredients
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120 g (1 cup) cake flour
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1 tsp (4 g) baking powder
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¼ tsp (1.5 g) salt
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3 large eggs, separated
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60 ml (¼ cup) milk
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50 g (¼ cup) granulated sugar, divided
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¼ tsp (1 g) cream of tartar (optional)
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Butter or oil, for greasing the pan
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Powdered sugar, for dusting (optional)
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Maple syrup, for serving (optional)
Instructions
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In a medium bowl, whisk together flour, baking powder, and salt.
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In another bowl, whisk egg yolks with milk until smooth, then gently combine with the dry mix.
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In a clean bowl, beat egg whites until foamy. Add cream of tartar (if using), then slowly add sugar and beat until stiff peaks form.
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Stir one-third of whipped whites into yolk mixture, then gently fold in remaining whites until no streaks remain.
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Preheat a nonstick skillet over low heat and lightly grease. Scoop about ¼ cup batter per pancake, using a ring mold if desired.
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Add 1–2 tbsp water to the pan, cover with a lid, and cook 5–7 minutes until golden. Flip carefully and cook another 5–7 minutes.
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Serve immediately with powdered sugar, maple syrup, or fruit.
Notes
Whip egg whites until stiff and glossy for maximum fluff.
Fold batter gently to avoid deflating air.
Cook on low heat for even rising—don’t rush.
Ring molds help with height but aren’t required.
Pancakes are best served fresh; they lose height when stored.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Brunch
- Method: Stovetop (covered steam-cooking)
- Cuisine: Japanese