Japanese Soufflé Pancakes

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🥞 Japanese Soufflé Pancakes — The Fluffiest Pancakes in the World

⏱ Total Time: 25–30 minutes

⭐ Difficulty: Medium

👥 Servings: 6–8 pancakes (2–3 people)

🌟 Ingredients

Base Batter

  • 2 egg yolks
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • ½ cup (60 g) all-purpose flour
  • ½ tsp baking powder
  • A pinch of salt

Meringue

  • 3 egg whites
  • 3 tbsp (40 g) sugar

For Cooking

  • 1 tbsp oil (or butter) for greasing
  • 2–3 tbsp water for steam cooking

For Serving (optional)

  • Maple syrup
  • Butter
  • Fresh fruit
  • Powdered sugar

🥣 Instructions

1. Make the Batter

  1. In a bowl, whisk egg yolks, milk, and vanilla together.
  2. Sift flour, baking powder, and salt into the mixture.
  3. Mix until smooth (do not overmix).

2. Make the Meringue

  1. In a clean bowl, beat the egg whites until foamy.
  2. Add the sugar in three additions while whisking.
  3. Beat until you get a glossy meringue with soft-to-firm peaks.

3. Fold the Meringue into the Batter

  1. Add 1/3 of the meringue to the batter and mix gently to lighten it.
  2. Fold in the remaining 2/3 very gently, lifting the mixture to keep the air inside.
    • The texture should be thick, fluffy, and airy.

🔥 4. Cooking (The Key Step!)

  1. Heat a nonstick pan over low heat and lightly grease it.
  2. Drop the batter in large spoonfuls, stacking a second spoonful on top to make them taller.
  3. Add 1–2 tbsp water around the pancakes and cover immediately to create steam.
  4. Cook for 2–3 minutes, then add a little more batter on top if desired.
  5. Cook another 3–4 minutes until lightly golden underneath.
  6. Flip very gently using two spatulas.
  7. Add another splash of water to the pan, cover, and cook for 3–4 more minutes.

👉 They should be puffy, jiggly, super soft, but cooked through.

🍽 5. Serve

Serve immediately (they deflate quickly!) with:

  • Maple syrup
  • Powdered sugar
  • Fresh berries
  • Whipped cream
  • A pat of butter

⭐ Tips for Perfect Soufflé Pancakes

  • Low heat + steam cooking gives maximum height.
  • Make sure the meringue is firm but not dry.
  • Fold gently so you don’t deflate the batter.
  • Don’t flip too early — the bottom must be set.
  • Serve right away for best fluffiness.

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