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    Home » Breakfast & Brunch » Fluffy Japanese Souffle Pancakes

    Fluffy Japanese Souffle Pancakes

    by Lainey · Posted: Mar 25, 2021 · This post may contain affiliate links ·

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    These fluffy Japanese Souffle Pancakes sound complicated but are actually easier to make than you think! It’s like eating cottony clouds, but even better with fresh berries and even a dollop of homemade whipped cream!

    Looking for more pancakes? Try my Cereal Pancakes or these delicious Butter Pecan Pancakes!

    fluffy Japanese pancakes with a sweet berry sauce

    What are Japanese Pancakes?

    Regular pancakes and Japanese pancakes are very similar in ingredients, but the key ingredient that makes Japanese pancakes unique is the egg method. The egg method is when you separate the egg whites and the yolks, then beat the egg whites into a stiff peak, then gently fold them into the batter. Which results, in the pancakes into super airy, like souffle. 

    Tips & Variations:

    • Make sure to beat the egg whites (meringue) correctly. You’re looking for stiff peaks and how to check is when the beaters are lifted the egg whites (meringue) should stand straight.
    • No ring mold? Use a small ladle or a large spoon (between 2-3 tablespoons) and do not flatten the pancake.
    • Do not skip the step of adding water. It helps cook the pancakes evenly and not flatten them.
    • It’s important to cook on slow heat and with a lid. Why? Since the pancakes are tall and thick, they may look done, but they will be raw inside the pancakes.
    • It’s important to delicately flip the pancakes gently. You don’t want to squish the air bubbles in the pancakes.
    slices of Japanese pancakes on a black plate with a fork and berry sauce

    How to Make Fluffy Japanese Pancakes:

    Listed below are all the ingredients you will need:

    • egg yolks 
    • whole milk 
    • vanilla extract 
    • cake flour 
    • salt 
    • baking powder 
    • egg whites 
    • cream of tartar 
    • powdered sugar 
    • vegetable oil 
    • water (for steaming) 

    Toppings to choose from:  

    • Strawberry Sauce 
    • Maple Syrup 
    • Honey 
    • Butter
    • Whipped Cream

    Whisk together egg yolks, milk, and vanilla extract in a bowl. Add sifted cake flour, salt, and baking powder:

    a mixture of egg yolks, milk, vanilla extract, sifted cake flour, salt, and baking powder in a bowl with a handheld mixer

    Using a handheld mixer, combine the flour and egg mixture for 2 minutes; Set aside. In a clean bowl, combine egg whites and cream of tartar until foamy: 

    egg white and cream of tartar mixture in a white bowl

    Slowly add the powdered sugar to the meringue, then beat until the mixture forms into medium peaks.

    Then whisk together a quarter of the meringue to the butter mixture, using a spatula, slowly fold the remaining meringue over the batter:

    whisking together a quarter of the meringue to the butter mixture, using a spatula, and slowly folding the remaining meringue over the batter

    In a nonstick pan over low heat, add a tablespoon of oil:

    a non-stick pan with cooking oil and 3 ring molds

    Brush the ring molds with oil and place them on the pan for a couple of minutes. Slowly add the batter to fill three-quarters of each mold.

    Place a lid on the pan and cook for 3 minutes:

    filled the three-quarters of each mold with the Japanese pancake batter , covered with lid and cooked on a pan over a low heat

    Add a tablespoon of water into the pan to create steam and put back the lid. 

    Cook for another minute, turn the pancake over and pour another tablespoon of water and cook for another minute with the lid. Repeat the process with the remaining batter:

    a tablespoon of water added into the pan; pancakes turned over, covered and cooked for more minutes

    Serve with your favorite choice of sweet sauce.

    Frequently Asked Questions:

    What makes these Japanese Pancakes so fluffy?

    It’s a combination of stiff egg whites, cream of tartar, and air bubbles when cooking the pancakes.

    What do fluffy Japanese pancakes taste like?

    Jiggly, sweet, soft, and so, so delicious. They taste like you are eating a sweet pancake cloud, with butter and syrup!

    Why does the fluffy Japanese pancake deflate?

    Due to the egg whites in the meringue being over-beaten or not beaten enough.

    fluffy Japanese pancakes topped with butter
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    Fluffy Japanese Pancakes

    Fluffy, delicious, quick and easy to make pancakes for a yummy breakfast! Serve with your favorite toppings and enjoy!
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Breakfast
    Cuisine: Japanese
    Servings: 2 servings
    Calories: 457kcal

    Ingredients

    • 4 egg yolks
    • 3 tablespoons whole milk
    • ½ teaspoon vanilla extract
    • ½ cup cake flour
    • ¼ teaspoon salt
    • 1 teaspoon baking powder
    • 4 egg whites
    • ¼ teaspoon cream of tartar
    • ¼ cup powdered sugar sifted
    • 2 tablespoons vegetable oil
    • 4 tablespoons water for steaming

    Toppings for Pancakes

    • strawberry sauce
    • maple syrup
    • honey
    • butter
    • whipped cream

    Instructions

    • Whisk together egg yolks, milk, and vanilla extract in a bowl.
    • Add sifted cake flour, salt, and baking powder.
    • Using a handheld mixer, combine the flour and egg mixture for 2 minutes; Set aside.
    • In a clean bowl, combine egg whites and cream of tartar until foamy.
    • Slowly add the powdered sugar to the meringue.
    • Beat until the mixture forms into medium peaks.
    • Whisk together a quarter of the meringue to the butter mixture.
    • Using a spatula, slowly fold the remaining meringue over the batter.
    • In a nonstick pan over low heat, add a tablespoon of oil.
    • Brush the ring molds with oil and place it on the pan for a couple of minutes. Slowly add the batter to fill three-quarters of each mold.
    • Place a lid on the pan and cook for 3 minutes.
    • Add a tablespoon of water into the pan to create steam and put back the lid.
    • Cook for another minute, turn the pancake over and pour another tablespoon of water and cook for another minute with the lid. Repeat the process with the remaining batter.
    • Serve with your favorite choice of sweet sauce.

    Nutrition

    Serving: 1g | Calories: 457kcal | Carbohydrates: 41g | Protein: 17g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 393mg | Sodium: 632mg | Potassium: 262mg | Fiber: 1g | Sugar: 17g | Vitamin A: 556IU | Calcium: 199mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!
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    Hi, I’m Lainey! Here you’ll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page!

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