Japanese Fluffy Souffle Pancakes - Easy Recipe - Have you been to Fluffy Fluffy or any Japanese Souffle pancake place? Aren’t fluffy japanese pancakes the best? If you want to recreate those perfectly cloudy, melt in the mouth, fluffy delicious tall pancakes at home, then read on!
Japanese Souffle Pancakes are fluffy pancakes that are tall and almost creamy in flavour. They are often served with a variety of toppings and I have now made them countless times because my kids love them.
Jump to:
- Japanese Pancakes
- How are fluffy japanese souffle pancakes made?
- Ingredients
- How to make Japanese pancakes
- What to serve with Japanese Souffle Pancakes
- Tips for Making Japanese Pancakes
- Storage
- Top tip
- Related
- Japanese Fluffy Souffle Pancakes - Easy Recipe
- What to serve with Japanese Souffle Pancakes
- Tips for Making Japanese Pancakes
- Storage
Japanese Pancakes
This Souffle Pancake recipe uses a couple of additional Egg Yolks. This isn’t the case with many recipes out there but I have tested and retested this recipes several times and I feel like the additional Yolks are needed when making this recipe at home.
I also don’t use rings or molds to keep the shape round. I have tried but it didn’t work for me and makes the flipping without damaging the edges (therefore deflating the pancake) process a lot harder.
I have never been a lover of pancakes aside from Besan Chilla or these American style Pancake and they are not a typical breakfast item for me but these are different.
I used to enjoy crepes when I was little. Mum would make them with Lemon and Sugar and we enjoyed them very much (the kids don’t understand the Lemon and Sugar thing..so I told them that Nutella and Biscoff didn’t always exist and sometimes simple flavours are better. It was a real jaw on floor moment for them).
How are fluffy japanese souffle pancakes made?
Japanese pancakes are made with basic ingredients. You start by combining Egg yolks with Milk and then sieving in Flour and Baking Powder.
You then whip egg whites into stiff thick glossy meringue peaks and folding them very gently into the batter. Resulting in the most delcious cloud like pancakes.
We use an Ice Cream Scoop to scoop the Pancakes up high but you can also use a piping bag.
Ingredients
You need very few ingredients to make soufflé pancakes.These are:
- Eggs - Eggs are what these pancakes are all about. The Egg whites make up the bulk of the pancakes. While the pancakes are cooking, the air trapped in the egg whites expand, causing them to rise.
- Sugar - Sugar adds sweetness but it also has an important role in stabilising the meringue.
- Milk - Milk binds the ingredients together.
- Flour and Baking Powder - We use very little Flour in this recipe. Just enough so that the pancakes hold together. The Baking Powder is used to help the Pancakes to rise.
- Butter - this is used to grease the pan.
How to make Japanese pancakes
The full recipe with quantities can be found in the recipe card at the bottom of the page:
- Mix the Egg Yolks and milk until frothy.
- Sieve in the flour and baking powder, making a smooth batter. Set aside.
- Make the meringue - Beat Sugar and Egg Whites at medium speed until they form stiff peaks and look glossy. About 5 minutes.
- Add the egg whites into the egg yolks bit by bit. Fold gently!
5. Heat up a nonstick frying pan on low heat.
Add butter or Oil. You need very little so don’t be tempted to add more. Add a large dollop of pancake batter to the pan using a large cookie scoop, cover and cook for 4-5 minutes. Remove the lid then pile some more batter on and add a couple drops of water. Cover and cook again.
6. Carefully flip the Pancakes, then cover and cook for 3 more minutes.
Note - The pancakes will deflate as they cool down so do try to serve them pretty much immediately.
Remove from the pan, add your toppings and enjoy!
What to serve with Japanese Souffle Pancakes
I love Japanese pancakes with golden syrup or maple syrup, fresh fruit like strawberries and cream but you can add your favorite pancake toppings.
Here are some suggestions:
- Sweetened whipped Cream: Whip ½ cup Double or Heavy cream with 2 tablespoon Caster or Icing Sugar.
- Tiramisu: Whip Marscapone with Sugar, Espresso powder and dust with Cocoa powder
- Nutella - Bananas, Sweetened whipped Cream and Nutella.
- Biscoff - Crushed Biscoff Biscuits, Biscoff and sweetened whipped Cream.
Tips for Making Japanese Pancakes
Egg Whites - Make sure your utensils are clean and that you don’t get any Yolks into the Whites.
Add Cream of Tartar - This acts as a stabiliser. You can use ½ teaspoon Lemon Juice instead. I haven't ever added either of these and the Pancakes have been fine.
Prep Ahead - Get everything ready before you start (toppings included), as the Pancakes do begin to deflate if you start hunting for ingredients. All soufflés deflate at some point especially once they cool down so enjoy them straight away.
Add a splash of Water - This is optional but it helps to create steam. It is absolutely ok to forget because I often do.
Cook over Low Heat - When you are making multiple Pancakes, it is really tempting to crank the heat up. Please don’t!
This will result in the bottom of the pancake being burnt and an undercooked inside. Cook over low heat, and make sure the pancakes are cooked on the inside so there is a bit of structure or they will collapse quickly.
Storage
For the fluffiest texture, I recommend making these soufflé pancakes just before serving.
Top tip
The pancakes will deflate as they cool down so do try to serve them pretty much immediately.
Remove from the pan, add your toppings and enjoy!
Related
Looking for other recipes like this? Try these:
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Japanese Fluffy Souffle Pancakes - Easy Recipe
Ingredients
- 4 Eggs Seperated
- 2 Egg Yolks
- 30 g Milk
- 40 g Plain Flour
- ½ teaspoon Baking Powder
- 45 g Sugar Caster or Granulated
- 2-4 tablespoon Butter
Instructions
- Mix the Egg Yolks and Milk until frothy.
- Sieve in the Flour and Baking Powder, making a smooth batter. Set aside.
- Make the meringue - Beat Sugar and Egg Whites at medium speed until they form stiff peaks and look glossy. I do this for 5 minutes.
- Add the egg whites into the egg yolks bit by bit. Fold gently!
- Heat up a nonstick frying pan on low heat. Add butter or Oil.
- Add a large dollop of pancake batter to the pan using a large cookie scoop , cover and cook for 4-5 minutes.
- Remove the lid then pile some more batter on and add a couple drops of water. Cover and cook again.
- Carefully flip the Pancakes, then cover and cook for 3 more minutes. Remove from the pan, add your toppings and enjoy!
Notes
What to serve with Japanese Souffle Pancakes
I love Japanese pancakes with golden syrup or maple syrup, fresh fruit like strawberries and cream but you can add your favorite pancake toppings. Here are some suggestions:-
- Sweetened whipped Cream: Whip ½ cup Double or Heavy cream with 2 tablespoon Caster or Icing Sugar.
-
- Tiramisu: Whip Marscapone with Sugar, Espresso powder and dust with Cocoa powder
-
- Nutella - Bananas, Sweetened whipped Cream and Nutella.
-
- Biscoff - Crushed Biscoff Biscuits, Biscoff and sweetened whipped Cream.
Tips for Making Japanese Pancakes
Egg Whites - Make sure your utensils are clean and that you don’t get any Yolks into the Whites. Add Cream of Tartar - This acts as a stabiliser. You can use ½ teaspoon Lemon Juice instead. This is an optional addition. I have never needed to add it. Prep Ahead - Get everything ready before you start (toppings included), as the Pancakes do begin to deflate if you start hunting for ingredients. All soufflés deflate at some point especially once they cool down so enjoy them straight away. Add a splash of Water - This is optional but it helps to create steam. It is absolutely ok to forget because I often do. Cook over Low Heat - When you are making multiple Pancakes, it is really tempting to crank the heat up. Please don’t!This will result in the bottom of the pancake being burnt and an undercooked inside. Cook over low heat, and make sure the pancakes are cooked on the inside so there is a bit of structure or they will collapse quickly.
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