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Classic Japanese Soufflé Pancakes

Light, airy, and incredibly fluffy, these Japanese soufflé pancakes are a delightful breakfast or brunch treat. The secret lies in a perfectly whipped meringue gently folded into a rich batter, creating a cloud-like texture.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 people
Calories 300 kcal

Equipment

  • large bowl
  • medium bowl
  • whisk
  • rubber spatula
  • electric mixer
  • non-stick griddle or large pan
  • pancake rings (optional)
  • lid
  • spatula

Ingredients
  

Pancake Wet Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Pancake Dry Ingredients

  • 1 cup buttermilk (or homemade substitute: 1 tbsp lemon juice/vinegar + milk to make 1 cup)
  • large egg separated
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon cream of tartar (or lemon juice/vinegar)
  • Oil or butter for greasing the pan/rings

Instructions
 

Pancakes

  • Whisk together flour, granulated sugar, baking powder, baking soda, and salt in a large bowl to create the dry ingredients mixture.
  • In a separate bowl, whisk together the egg yolk, buttermilk, melted butter, and vanilla extract for the wet ingredients.
  • Gently combine the wet and dry ingredients with a whisk or spatula, mixing until just combined and a few lumps remain.
  • In a clean, dry bowl, beat the egg white with an electric mixer until foamy. Add cream of tartar (or lemon juice/vinegar) and continue beating until stiff, glossy peaks form.
  • Fold one-third of the meringue into the pancake batter to lighten it, then gently fold in the remaining meringue in two additions until no white streaks remain.
  • Heat a non-stick griddle or pan over low heat, lightly grease it and any pancake rings, then place the rings on the griddle.
  • Spoon batter into the rings, filling them three-quarters full. Add a tablespoon of water around the rings and cover the pan to steam the pancakes for 5-7 minutes.
  • Carefully remove the rings, flip the pancakes, replace the lid, and cook for another 3-5 minutes until golden brown and cooked through.
  • Transfer the cooked pancakes to a plate and serve immediately with your desired toppings.

Notes

For extra fluffy pancakes, ensure your egg whites are at room temperature before beating them. Do not overmix the batter; a few lumps are perfectly fine. Serve with fresh fruit, maple syrup, or whipped cream.