Go Back

Classic Japanese Soufflé Pancakes

Light, fluffy, and incredibly airy, these classic Japanese soufflé pancakes are a delightful treat. Made with a cloud-like meringue folded into a delicate batter, they are perfect for a special breakfast or brunch.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 pancakes
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
  

Dry Ingredients

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

Wet 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

Meringue

  • 1 tablespoon cream of tartar or lemon juice/vinegar

For Cooking

  • Oil or butter for greasing the pan/rings

Instructions
 

Preparation

  • In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk the egg yolk, buttermilk, melted butter, and vanilla extract until well combined.

Making the Batter

  • Pour the wet ingredients into the dry ingredients and mix gently until just combined; avoid overmixing.
  • In a clean bowl, beat the egg white with an electric mixer until foamy, then add cream of tartar and continue beating until stiff, glossy peaks form.

Cooking the Pancakes

  • Gently fold one-third of the meringue into the pancake batter, then carefully fold in the remaining meringue in two additions to maintain airiness.
  • 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 (about three-quarters full), add a tablespoon of water around the rings on the griddle, and immediately cover to steam 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.

Serving

  • 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. Do not overmix the batter once the wet and dry ingredients are combined; lumps are perfectly fine. Serve these delicious soufflé pancakes with fresh fruit, maple syrup, whipped cream, or a dusting of powdered sugar.