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Stack of Fluffy Japanese Souffle Pancakes topped with whipped cream, powdered sugar, and fresh strawberries, with mint garnish.

Japanese Souffle Pancakes

These light, airy pancakes melt in your mouth for a dreamy, cloud-like breakfast experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 15 minutes
Total Time 45 minutes
Servings: 3 pancakes
Course: Breakfast, Dessert
Cuisine: Asian, Japanese
Calories: 168
Ingredients Method Nutrition Notes

Ingredients
  

For the Pancakes:
  • 2 large eggs about 50g each without shells
  • 1½ tablespoon whole milk Do not use low-fat nonfat or plant-based milk for this recipe as it may affect texture
  • ¼ teaspoon pure vanilla extract
  • ¼ cup cake flour Sifted or use the fluff and sprinkle method to measure
  • ½ teaspoon baking powder
  • 2 tablespoon sugar
  • 1 tablespoon neutral oil for greasing the pan
  • 2 tablespoon water for steaming the pancakes
For the Fresh Whipped Cream (Optional):
  • ½ cup heavy whipping cream
  • 1½ tablespoon sugar Add more if you prefer sweeter whipped cream
For the Toppings:
  • 1 tablespoon confectioners’ sugar
  • Fresh berries strawberries blueberries etc.
  • Maple syrup for drizzling

Method
 

  1. Separate the eggs into yolks and whites in two different bowls. Place the bowl with egg whites in the freezer for 15 minutes to help create a stable meringue.
  2. In the meantime, whisk together the egg yolks, milk, and vanilla extract in a medium bowl until thick and frothy.
  3. Sift the cake flour and baking powder into the egg yolk mixture. Whisk to combine, being careful not to overmix. Set aside while making the meringue.
  4. After 15 minutes, remove the egg whites from the freezer. Beat the egg whites using an electric mixer until frothy and opaque. When frothy, gradually add the sugar, one-third at a time. Continue to beat until stiff peaks form, about 2 minutes.
  5. Carefully fold one-third of the meringue into the egg yolk mixture. Use a whisk to combine gently without deflating the mixture. Then, fold in half of the remaining meringue and repeat. Finally, fold in the rest of the meringue until fully combined.
  6. Heat a nonstick frying pan over low heat to 300°F (150°C). Lightly grease the pan with oil, then wipe off any excess with a paper towel.
  7. Using a ladle, scoop about 2–3 tablespoons of batter for each pancake. Place the first scoop in the pan to form a mound, then add a second scoop on top. Repeat for the other two pancakes.
  8. After placing all pancakes in the pan, add a tablespoon of water to each empty spot around the pancakes to create steam. Cover the pan with a lid and cook for 6–7 minutes. The pancakes should have slightly dry tops.
  9. Open the lid and add one more scoop of batter to each pancake, stacking them higher if needed. If the water has evaporated, add more. Cover and cook for another 6–7 minutes.
  10. Carefully flip each pancake using a spatula. Add another tablespoon of water to the pan, cover, and cook the other side for 4–5 minutes until golden brown.
  11. Once the pancakes are fully cooked, transfer them to a plate. Finish by adding whipped cream, fresh berries, and a dusting of powdered sugar. Drizzle with maple syrup.

Nutrition

Serving: 1gCalories: 168kcalCarbohydrates: 18gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 125mgSodium: 122mgPotassium: 67mgFiber: 1gSugar: 10gVitamin A: 192IUCalcium: 69mgIron: 1mg

Notes

For a light and fluffy texture, make sure to cook the pancakes on low heat and beat the egg whites to stiff peaks.

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