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Japanese Souffle Pancake: Amazingly Fluffy 2 Ways

Japanese Souffle Pancake
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Learn how to make authentic Japanese Soufflé Pancakes. These pancakes are incredibly fluffy, jiggly, and melt-in-your-mouth delicious. Made with whipped egg whites for an airy texture, they rise tall and soft right on the stovetop, making them a delightful brunch treat or an Instagram-worthy dessert.

Ingredients

Scale
  • 2 large eggs (separated)
  • 2 tablespoons whole milk
  • 1/4 teaspoon vanilla extract
  • 1/4 cup (30g) all-purpose flour
  • 1/4 teaspoon baking powder
  • 2 tablespoons sugar
  • 1/8 teaspoon cream of tartar (optional, for stabilizing egg whites)
  • Butter or oil, for greasing
  • Water (for steaming)
  • Powdered sugar, fresh berries, whipped cream, maple syrup or honey (for serving)

Instructions

  1. Separate the egg yolks and egg whites into two clean bowls.
  2. In the bowl with the yolks, whisk together the yolks, milk, and vanilla extract until well combined.
  3. Sift in the flour and baking powder, then gently mix until smooth. Do not overmix.
  4. In the egg white bowl, add cream of tartar (if using) and beat with a hand mixer until foamy.
  5. Gradually add sugar while beating and continue until stiff, glossy peaks form.
  6. Gently fold one-third of the egg whites into the yolk mixture to lighten it.
  7. Fold in the remaining whites in two additions, being careful not to deflate the batter.
  8. Preheat a nonstick skillet over low heat and lightly grease it with butter or oil.
  9. Scoop the batter onto the skillet to form 2–3 tall Japanese soufflé pancakes. Stack extra batter on top to build height.
  10. Add 1 tablespoon of water to the pan and cover with a lid to steam.
  11. Cook for 4–5 minutes, then carefully flip each pancake using a wide spatula.
  12. Add another tablespoon of water, cover, and cook for another 4–5 minutes, or until both sides are golden and the Japanese soufflé pancakes are cooked through.
  13. Serve immediately with your favorite toppings.

Notes

  • Use ring molds for more uniform height and shape for your Japanese soufflé pancakes.
  • Cook low and slow to avoid burning or collapsing.
  • These Japanese soufflé pancakes are best served fresh as they lose volume as they cool.
  • Ensure your bowls and beaters are completely grease-free before whipping egg whites for the fluffiest Japanese pancakes.

Nutrition

Find it online: https://bakerslider.com/japanese-souffle-pancake/

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