Soufflé Pancakes
Imagine a pancake so fluffy it wobbles when you poke it. A pancake so light it feels like eating a cloud.
That, my friends, is the magic of soufflé pancakes—Japan’s take on the classic breakfast staple, but with an airy, melt-in-your-mouth twist. These pancakes are taller, softer, and jigglier than your usual stack, thanks to the magic of whipped egg whites.
I love soufflé pancakes because they turn an ordinary breakfast into something special. They’re perfect for weekend brunch, a cute date breakfast, or just when you want to impress someone with your cooking skills.
If you love Japanese desserts, fluffy textures, or just enjoy trying new things, this is the pancake for you. Plus, who doesn’t love a pancake that literally bounces?
A Little History: Where Did Soufflé Pancakes Come From?
Soufflé pancakes originated in Japan, a country that takes fluffy desserts very seriously (looking at you, Japanese cheesecake). Inspired by the French soufflé technique, these pancakes became popular in trendy Tokyo cafés before taking over Instagram feeds worldwide.
The secret? Meringue—whipped egg whites folded into the batter to create that signature airy texture. They’re cooked low and slow to achieve a golden, slightly crisp exterior while keeping the inside soft and airy.
Fun fact: Japan’s obsession with fluffy foods extends beyond pancakes. They have ultra-light cheesecakes, airy bread, and even super fluffy omelets.
So if you love anything with a jiggly, soft texture, you’re in the right place.
Ingredients You’ll Need
For the Pancakes
- 2 large eggs – Separated (we’ll be making meringue with the whites)
- 2 tbsp milk – Whole milk is best for richness
- ½ tsp vanilla extract – For a hint of sweetness
- ¼ cup all-purpose flour – Just enough to give structure without making them dense
- ½ tsp baking powder – Helps with extra lift
- 2 tbsp sugar – For sweetness and stabilizing the meringue
- ½ tsp lemon juice or vinegar – Helps the meringue hold its shape
- 1 tbsp vegetable oil or melted butter – To grease the pan
For Topping (Optional but Highly Recommended!)
- Maple syrup, honey, or powdered sugar
- Fresh fruit (strawberries, blueberries, bananas)
- Whipped cream
Ingredient Breakdown
- Eggs: These are the heart of the recipe. The yolks add richness, while the whipped whites create the soufflé effect.
- Milk: Adds moisture and makes the batter smooth.
- Vanilla Extract: Adds a subtle sweetness and depth of flavor.
- Flour & Baking Powder: These provide just enough structure to hold the pancakes together.
- Sugar: Stabilizes the egg whites and adds sweetness.
- Lemon Juice/Vinegar: A small but crucial ingredient to help stabilize the meringue and keep your pancakes extra fluffy.
Step-By-Step: How to Make Soufflé Pancakes
Making soufflé pancakes isn’t hard, but it does require patience and a gentle touch. Follow these steps for the best results.
Step 1: Separate and Prep the Eggs
Carefully separate the egg yolks from the whites. Make sure there’s no yolk in the whites! Even a tiny drop of fat can prevent the meringue from whipping properly.
Put the egg whites in a clean, dry mixing bowl and refrigerate them while you prepare the batter. Cold egg whites whip up better.
Step 2: Make the Batter
In a medium bowl, whisk together the egg yolks, milk, and vanilla extract until smooth. Sift in the flour and baking powder and gently mix until just combined. Don’t overmix—you want a smooth but airy batter.
Step 3: Whip the Meringue
Now, let’s make some magic. Take out the chilled egg whites and add the lemon juice or vinegar. Using a hand mixer (or a stand mixer if you’re fancy), beat on medium speed until frothy. Gradually add the sugar and continue beating until you reach stiff peaks—this means the meringue holds its shape when you lift the beaters.
Step 4: Fold Like a Pro
Time to combine the batter with the meringue. Add one-third of the meringue to the yolk mixture and gently fold using a spatula. This lightens the batter so the rest of the meringue folds in easily.
Add the remaining meringue in two parts, folding gently each time. The goal? Keep as much air in as possible! Overmixing will deflate the batter and ruin that dreamy fluffiness.
Step 5: Cook Low and Slow
Heat a non-stick pan over low heat and lightly grease it with butter or oil. You don’t want a hot pan—these pancakes need to cook gently to stay soft.
Scoop the batter onto the pan in tall, round mounds (use a spoon or piping bag for precision). Cover the pan with a lid and cook for 4-5 minutes. When the bottom is golden, carefully flip using a spatula and cook for another 4-5 minutes on the other side.
Step 6: Serve and Enjoy!
Stack them up, top with powdered sugar, syrup, and fresh fruit, and enjoy the fluffiest pancakes of your life. Bonus points if you record them jiggling before eating!
Tips for the Best Soufflé Pancakes
- Whip the meringue properly: Stiff peaks are key. If it’s too soft, your pancakes will collapse.
- Fold gently: Keep that air in the batter! A heavy hand will make dense pancakes.
- Cook on low heat: Too hot, and the outside burns before the inside is cooked.
- Cover the pan: This traps steam, helping the pancakes rise.
- Don’t rush the flip: If they’re too soft, they might break. Let them firm up before flipping.
Soufflé Pancakes Recipe
Soufflé Pancakes
Ingredients
For the Pancakes:
- 2 large eggs separated
- 2 tbsp milk
- ½ tsp vanilla extract
- ¼ cup all-purpose flour
- ½ tsp baking powder
- 2 tbsp sugar
- ½ tsp lemon juice or vinegar
- 1 tbsp vegetable oil or melted butter for greasing the pan
Optional toppings:
- Maple syrup honey, or powdered sugar
- Fresh fruit strawberries, blueberries, bananas
- Whipped cream
Instructions
- Separate the egg yolks from the egg whites, ensuring no yolk gets into the whites.
- Place the whites in the fridge while prepping the batter (cold whites whip up better).
- In a medium bowl, whisk together the egg yolks, milk, and vanilla extract.
- Sift in the flour and baking powder, then gently mix until smooth. Do not overmix.
- Remove the egg whites from the fridge. Add lemon juice or vinegar.
- Using a hand mixer, beat the egg whites on medium speed until foamy.
- Gradually add sugar and continue beating until stiff peaks form (the meringue should hold its shape when lifted).
- Add one-third of the meringue to the yolk mixture and gently fold with a spatula.
- Repeat in two more batches, folding gently each time to avoid deflating the mixture.
- Heat a non-stick pan over low heat and lightly grease it with oil or butter.
- Spoon the batter into the pan, forming tall, round mounds. Use a spoon to shape them neatly.
- Cover the pan with a lid and cook for 4-5 minutes.
- Carefully flip the pancakes using a spatula and cook for another 4-5 minutes.
- Transfer pancakes to a plate and top with syrup, powdered sugar, or fruit.
- Serve immediately while they’re fluffy and warm!
Notes
Tips for Success:
✅ Whip the meringue properly – Stiff peaks are key for fluffiness. ✅ Fold gently – Overmixing will deflate the batter. ✅ Cook on low heat – High heat will burn the outside before the inside cooks. ✅ Cover while cooking – This traps steam, helping the pancakes rise.Pin this post for later!
