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–+ servings
A stack of two Japanese souffle pancakes on a plate.

Japanese Soufflé Pancakes

Author: Gail Ng
Soft, fluffy, and jiggly Japanese soufflé pancakes that melt in your mouth, just like the ones served in cafés
5 from 4 votes
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Yield 2 thick pancakes
Category Dessert
Cuisine Japanese

Equipment

Ingredients
  

Pancakes

  • 2 large eggs
  • 2 tablespoons granulated sugar
  • ¼ teaspoon cream of tartar
  • 1 tablespoon milk, whole or 2%
  • ½ teaspoon vanilla extract
  • 3 tablespoons cake flour
  • ¼ teaspoon baking powder

Toppings

  • powdered sugar
  • maple syrup
  • fresh fruits

Instructions
 

  • Separate eggs: Separate the egg whites and egg yolks into two separate medium mixing bowls, being careful not to get any of the egg yolks in the egg whites. Set the egg yolks aside.
  • Beat egg whites: To the egg whites, add cream of tartar. Use an electric hand mixer to beat the egg whites on low-medium speed until they become frothy like cappuccino foam.
    Left to right: beating egg whites in a bowl, beating foamy egg whites with a hand mixer.
  • Beat until stiff peaks: Sprinkle the sugar into the egg whites in two additions, mixing in between each addition. Turn the mixer up to medium-high speed and continue beating until it becomes stiff peaks. The egg white meringue should stand up on its own with the tips curling over slightly. Set aside.
    Left to right: sprinkling sugar into egg whites wile beating with a hand mixer, pulling a hand mixer out of a bowl of meringue to show stiff peaks.
  • Make egg yolk mixture: To the egg yolks, add milk and vanilla extract. Use the same hand mixer to mix until combined. Use a fine mesh sieve to sift the flour in and mix again until just combined and no lumps remain.
    Left to right: egg yolks and wet ingredients in a mixing bowl, mixing ingredients with a hand mixer.
  • Fold meringue into egg yolk mixture: Add half of the egg white meringue to the egg yolk mixture. Use a spatula to fold them together until just combined. Add the rest of the meringue and gently fold together until no streaks remain. Don't overmix otherwise the batter will deflate and become too runny.
    Left to right: dropping dollops of meringue into a bowl of egg yolk mixture, folding souffle pancake batter with a spatula.
  • Heat pan: Preheat a large pan on low-medium heat. Add a small amount of oil to the pan. Use a folded paper towel to spread a thin layer of oil around the pan and wipe away the excess. The pan is ready when a small drop of water sizzles upon contact.
    Left to right: a small amount of oil in a pan, wiping away oil in pan with a paper towel.
  • Scoop batter: Use a large cookie scooper or measuring cup to add about ¼ cup of batter to the pan. Add a second scoop of batter on top of the first scoop. Repeat with the second pancake. Each pancake should now have 2 scoops or ½ cup of batter. Cover the pan with a lid and cook the pancakes for about 1 minute.
    Left to right: adding scoops of pancake batter to a pan, adding more scoops of batter on top of the first scoops of batter.
  • Cook: After 1 minute, uncover the pan and add another scoop of batter on top of each pancake. Each pancake should now have 3 scoops or ¾ cup of batter. Replace the lid and cook for another 4-5 minutes.
    Left to right: adding another scoop of souffle pancake batter on top of a pile of batter, cooking pancakes in a pan with the lid on.
  • Flip pancakes: The pancakes are ready to be flipped when you can slide a spatula underneath them cleanly without any uncooked batter sticking to it. Gently lift the pancakes and flip them over by letting them roll on their side and off the spatula. Cover and cook for another 3-4 minutes.
    Left to right: flipping a souffle pancake in a pan with a spatula, two golden brown pancakes in a pan.
  • Garnish: Transfer the pancakes to a plate and top with powdered sugar, fresh fruits, and maple syrup. Serve immediately as the pancakes will deflate over time.

Notes

Recipe yield: This recipe makes 2 thick pancakes (3 scoops of batter each) or 3 thinner pancakes (2 scoops of batter each). To make more, simply double or triple the recipe.
Steam: For extra moist pancakes, add 1 tablespoon of water to the empty areas on the pan (it should sizzle immediately) before covering with a lid to create steam inside the pan. The steam will cook the pancakes slightly faster but I didn't find this step to be entirely necessary so you can experiment with it if you wish.

Nutrition

Calories: 156kcal | Carbohydrates: 21g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 165mg | Sodium: 119mg | Potassium: 146mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 250IU | Calcium: 65mg | Iron: 1mg
Keywords japanese souffle pancakes, jiggly pancakes, souffle pancakes
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