Classic Japanese Soufflé Pancakes

Light and airy, these classic Japanese soufflé pancakes are a delightful treat. The secret to their incredible height and fluffiness lies in the carefully prepared meringue, making them a perfect breakfast or brunch.

Print Recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings 4 pancakes

Calories 280 kcal

Equipment

Large bowl
Medium bowl
Whisk
Rubber spatula
Electric mixer
Non-stick griddle or large pan
Pancake rings (optional)
Lid
Spatula

Ingredients

Pancake Batter

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

Meringue

1 tablespoon cream of tartar (or lemon juice/vinegar)

For Cooking

Oil or butter for greasing the pan/rings

Instructions

Pancake Preparation

In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk the egg yolk, buttermilk, melted butter, and vanilla extract until well combined.
Gently pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
In a clean, dry bowl, beat the egg white with an electric mixer until foamy. Add the cream of tartar and continue beating until stiff, glossy peaks form.

Folding and Cooking

Gently fold one-third of the meringue into the pancake batter to lighten it, then carefully fold in the remaining meringue in two additions, preserving air.
Heat and lightly grease a non-stick griddle or pan over low heat, placing pancake rings if using.
Spoon batter into the rings, filling them three-quarters full. Add a tablespoon of water around the rings, cover, and cook for 5-7 minutes.
Carefully remove rings, gently flip pancakes, replace the lid, and cook for another 3-5 minutes until golden and cooked through.
Transfer 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. Do not overmix the batter after adding wet ingredients, as this can lead to tough pancakes. Serve these delicate pancakes immediately to enjoy their light and airy texture to the fullest.