Fluffy Japanese Soufflé Pancakes Recipe (& Cooking Tips)

Introduction

Japanese soufflé pancakes are light and fluffy pancakes that are distinct from traditional American-style pancakes. The key characteristics that set Japanese soufflé pancakes apart are their jiggly, soft, pillowy texture and their tall, puffy shape that rises high off the plate.

These soufflé-style pancakes achieve their signature fluffiness through careful separation and whipping of eggs whites to stiff peaks before gently folding them into the batter. The end result is a cloud-like pancake that is sweet and moist, with an airy, cotton-soft texture reminiscent of soufflés.

While regular pancakes use baking powder or baking soda to rise, Japanese soufflé pancakes attain their lofty height purely through the airy incorporation of whipped egg whites. This gives them an ethereal, melt-in-your-mouth quality that has made them a social media sensation.

Originating in Japan, soufflé pancakes have recently exploded in popularity at specialty cafes around the world. Their photogenic, cute aesthetic and blissful eating experience have captured the fascination of foodies internationally.

Ingredients & Equipment

To make fluffy Japanese soufflé pancakes, you will need:

Ingredients:

• Eggs (separated into yolks and whites)
• All-purpose flour
• Granulated sugar
• Milk (whole milk recommended for best flavor and texture)
• Butter (melted)
• Vanilla extract
• Pinch of salt
• Powdered sugar for dusting

Equipment:

• Hand or stand mixer
• Whisk attachment
• Rubber spatula
• Piping bag (optional but useful)
• Nonstick pan or griddle

Properly separating the eggs and whipping the whites is vital, so having the right tools helps create optimal fluffiness.

Separating and Whipping the Eggs

To separate eggs:

• Crack egg and gently transfer yolk back and forth between shell halves, letting the white drip into a bowl below. Take care not to break the yolk.
• Place yolks in one bowl, whites in another. Make sure no yolk mixes into the whites.

To whip egg whites to stiff peaks:

• Use a hand mixer or stand mixer with whisk attachment to beat the egg whites on high speed.
• Whip until bubbles start to form, then gradually add sugar as you whip. The sugar stabilizes the foam.
• Continue whipping until glossy, fluffy peaks form. Lift whisk out – peaks should stand straight up and not droop over. Do not overbeat.

Tips:

• Ensure mixing bowl and whisk are clean and free of grease for best volume.
• Whip whites just before using so they don’t deflate.
• Add cream of tartar to help stabilize whipped whites.
• Whip on medium-high speed to avoid overbeating.

Making the Pancake Batter

To make the batter:

• In a large bowl, whisk together egg yolks, milk, melted butter, sugar and vanilla until smooth.
• Sift in flour and salt. Whisk until just combined and few lumps remain. Do not overmix.
• Gently fold 1/3 of whipped egg whites into batter to lighten it.
• Fold in remaining egg whites in two batches just until combined. The batter should be light, airy and fluffy.

Tips:

• Fold gently using a rubber spatula to preserve air bubbles.
• Mix just until no streaks remain. Do not overmix or batter will deflate.
• The batter should slowly flow off a spoon. Add flour if too thin.

Cooking the Soufflé Pancakes

To cook soufflé pancakes:

• Heat a lightly oiled griddle or nonstick pan over medium-low heat.
• Use a piping bag or spoon to pipe or scoop batter onto pan in evenly sized rounds, spaced apart.
• Cook until bubbles appear on top and edges look dry, about 2-3 minutes.
• Carefully flip and cook another 1-2 minutes until puffed and cooked through.

Tips:

• Do not overcrowd pan or pancakes won’t puff properly. Work in batches.
• Use a thin, flexible spatula to gently lift and flip pancakes.
• Adjust heat if browning too quickly or slowly.cook until puffed and cooked through.

Serving and Enjoying

Japanese soufflé pancakes are delicious on their own but can be enhanced with sweet or fruit toppings.

• Whipped cream and fresh berries make a classic pairing.
• Drizzle with maple syrup, honey, chocolate sauce, or fruit jam.
• Top with sliced fruit like banana or strawberries.
• Dust with powdered sugar or cinnamon sugar for added sweetness.
• Serve immediately before pancakes deflate. Slice through centers to show off fluffy layers. Enjoy the melt-in-your-mouth texture!

Cooking Tips for Perfect Soufflé Pancakes

Avoid these common mistakes:

• Overmixing batter, which deflates it
• Underwhipping or overwhipping egg whites
• Cooking over high heat, causing browning before puffing
• Flipping pancakes too early or late

To master fluffy soufflé pancakes:

• Separate eggs properly and whip whites to stiff, glossy peaks.
• Fold egg whites delicately into batter.
• Use a thin spatula to gently flip pancakes when edges look dry.
• Adjust heat as needed to promote even rising and cooking.

For beginners, be patient, watch the visual cues carefully, and enjoy the process. You’ll get lighter, fluffier pancakes with practice.

Frequently Asked Questions

Are these gluten-free?

No, since they contain wheat flour. For gluten-free, substitute flour with gluten-free flour blend.

What are other popular Japanese breakfast foods?

Tamagoyaki (rolled omelette), natto (fermented soybeans), rice, miso soup, grilled fish, and nori are traditional breakfast items in Japan.

How do soufflé pancakes compare to American or European pancakes?

Soufflé pancakes are lighter and fluffier with a soft, cloud-like texture. American pancakes use baking powder or soda to rise, giving them a more sturdy, cakey texture.

Conclusion

Mastering soufflé pancakes takes patience but the fluffy, pillowy payoff is well worth it. Properly whipping egg whites and gently folding into batter is key. Adjusting heat while cooking helps pancakes puff up perfectly. Top these instagram-worthy treats with fruit and syrup to delight family or friends!