Japanese Souffle Pancakes [30 Minutes] (2024)

Delight in the light, airy goodness of Japanese Souffle Pancakes. These fluffy pancakes are a delightful twist on the traditional breakfast favorite, boasting a melt-in-your-mouth texture and a slightly sweet flavor. Perfect for a special breakfast or brunch, these pancakes are sure to impress with their towering, souffle-like appearance and delicate taste.

Why You’ll Love This Recipe

You’ll love Japanese Souffle Pancakes for their unique, cloud-like texture and gentle sweetness. The airy, jiggly pancakes are not only visually stunning but also incredibly satisfying. They are simple to make with just a few ingredients and offer a luxurious twist to your usual pancake routine. Whether topped with fresh fruit, syrup, or a dusting of powdered sugar, these pancakes are a true breakfast treat.

Expert Tips and Tricks

• Use Room Temperature Ingredients: Ensure all ingredients, especially the eggs, are at room temperature for the best results.
• Whip Egg Whites Properly: Beat the egg whites until they form stiff peaks to give the pancakes their signature fluffiness.
• Fold Gently: When incorporating the egg whites into the batter, fold gently to avoid deflating the mixture.
• Cook on Low Heat: Cook the pancakes on low heat to ensure they cook through without burning on the outside.
• Cover the Pan: Cover the pan while cooking to help the pancakes rise evenly and cook through completely.

Recipe Variations and Possible Substitutions

• Gluten-Free Option: Use a gluten-free flour blend to make these pancakes suitable for those with gluten sensitivities.
• Vegan Option: Substitute eggs with aquafaba (chickpea water) and use a plant-based milk alternative.
• Flavor Variations: Add a splash of vanilla extract, a teaspoon of matcha powder, or some lemon zest to the batter for different flavors.
• Toppings: Top with fresh berries, whipped cream, honey, or a drizzle of chocolate sauce for added indulgence.

Serving and Pairing Suggestions

Serve Japanese Souffle Pancakes warm, straight from the pan, with a dusting of powdered sugar and a dollop of whipped cream. They pair wonderfully with fresh fruits like strawberries, blueberries, or bananas. For a more decadent treat, add a scoop of ice cream or a drizzle of maple syrup. A hot cup of coffee or a refreshing glass of orange juice complements these fluffy delights perfectly.

Storage and Reheating Tips

• Refrigeration: These pancakes are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat gently in a microwave for 20-30 seconds or in a warm oven at 300°F (150°C) for a few minutes.

Recipe FAQs

Can I make the batter ahead of time? It’s best to prepare and cook the batter immediately after whipping the egg whites to maintain the fluffiness.

What if I don’t have ring molds? You can make ring molds using aluminum foil or cook the pancakes free-form, though they may not be as tall and structured.

Can I use a hand mixer instead of a stand mixer? Yes, a hand mixer works well for whipping the egg whites to stiff peaks.

How do I prevent the pancakes from sticking to the pan? Use a non-stick pan and lightly grease it with oil or butter before cooking the pancakes.

What can I do if my pancakes deflate? Ensure the egg whites are whipped to stiff peaks and folded gently into the batter. Cook on low heat and cover the pan to help the pancakes rise and cook through evenly.

Japanese Souffle Pancakes

Yield: 4 pancakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Indulge in fluffy Japanese Souffle Pancakes, light and airy with a delicate sweetness. Perfect for breakfast or brunch, these pancakes are easy to make and absolutely delightful.

Ingredients

• 2 large eggs, separated
• 2 tablespoons milk
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon cream of tartar (optional)
• 3 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract (optional)
• Butter or oil for greasing

Instructions

1. Prepare the Batter: In a bowl, whisk together egg yolks, milk, and vanilla extract until smooth. Sift in flour and baking powder, mixing until just combined.
2. Whip Egg Whites: In a separate bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
3. Combine Mixtures: Gently fold the whipped egg whites into the yolk mixture in three additions, being careful not to deflate the batter.
4. Preheat Pan: Lightly grease a non-stick pan and heat over low heat. If using ring molds, grease them and place them in the pan.
5. Cook Pancakes: Spoon batter into the pan or ring molds, filling them about 2/3 full. Cover the pan with a lid and cook for 4-5 minutes until the bottoms are golden and the tops are slightly set. Carefully flip the pancakes and cook for another 3-4 minutes, covered.
6. Serve: Once cooked through and golden brown, gently remove the pancakes from the pan. Serve immediately with your favorite toppings.

Notes

Ensure your egg whites are whipped to stiff peaks for the best lift.

Cook the pancakes slowly over low heat to ensure they cook through without burning.

Use a ring mold for perfectly round and tall pancakes.

Nutrition Information:

Yield: 4Serving Size: 1
Amount Per Serving:Calories: 163Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 101mgSodium: 123mgCarbohydrates: 16gFiber: 0gSugar: 10gProtein: 4g

See Also

English Muffin Breakfast Pizza -