Japanese Soufflé Pancakes

An expert recipe for authentic Japanese soufflé pancakes, focusing on stable meringue creation and low-heat steaming techniques.

Level Hard Prep 20 min Cook 15 min Servings 2 Score 4.9/10

Ready in

35 min

Makes 2 servings

Prep 20m

Cook 15m

Level Hard

About this recipe

An expert recipe for authentic Japanese soufflé pancakes, focusing on stable meringue creation and low-heat steaming techniques.

Cloud-like, jiggly Japanese soufflé pancakes that deliver an unmatched fluffy texture.

In a bowl, whisk egg yolks, milk, and vanilla extract together until smooth. Gently whisk in sifted flour and baking powder.
In a separate clean, dry bowl, whip egg whites until foamy, then gradually add sugar while beating until stiff peaks form to create a meringue.
Gently fold one-third of the meringue into the yolk mixture to lighten it, then fold in the remaining meringue carefully to avoid deflating the batter.
Heat a non-stick skillet or griddle over low heat and lightly grease with oil. Wipe away excess oil with a paper towel.
Dollop tall mounds of batter onto the skillet, cover with a lid, and cook for 5-6 minutes until the bottom is golden brown.
6 min
Add a few drops of water around the pancakes, cover again, and let steam for 2 minutes to help them rise.
Carefully flip the pancakes, add another tiny drop of water, cover, and cook for another 3-4 minutes.
4 min
Serve immediately topped with butter, powdered sugar, and your favorite syrup or fresh fruit.

Calories 210

Protein 8g

Carbs 26g

Fat 8g

Fiber 1g

Sugar 12g

Sodium 180mg

Serving Size 1 serving

Prep 20 min

Cook 15 min

Total 35 min

Overall 9.3 /10

Expert 4.9 95% conf.

Reviewed by FindEdition Kitchen

An absolute masterpiece of texture—light as air, melt-in-your-mouth delicious, and visually stunning.

Cloud-like, jiggly Japanese soufflé pancakes that deliver an unmatched fluffy texture.

Summary

An expert recipe for authentic Japanese soufflé pancakes, focusing on stable meringue creation and low-heat steaming techniques.

Ensure your egg white bowl is completely free of oil or grease so the meringue whips properly
Keep the burner on low heat to prevent the bottoms from burning before the centers cook through
Stack the pancakes immediately upon plating as they naturally settle over time