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Fluffy Japanese Souffle Pancakes

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Light, airy, and jiggly Japanese souffle pancakes that transform breakfast into a gentle celebration with a soft, melt-in-your-mouth texture.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons (30g) granulated sugar
  • 1/2 cup (120ml) milk (whole milk or almond milk for dairy-free)
  • 3 large egg yolks, room temperature
  • 4 large egg whites, room temperature
  • A pinch of cream of tartar
  • 1 tablespoon (20g) granulated sugar (for meringue)
  • Optional toppings: maple syrup or honey, fresh berries (strawberries, blueberries), whipped cream, powdered sugar

Instructions

  1. Prepare the Dry Ingredients: In a medium bowl, sift together 1 cup (120g) all-purpose flour and 1 teaspoon baking powder. Set aside.
  2. Mix the Wet Ingredients: In a separate large bowl, whisk 3 large egg yolks with 1/2 cup (120ml) milk and 2 tablespoons (30g) granulated sugar until smooth and pale, about 2 minutes.
  3. Combine Dry and Wet: Gradually fold the sifted flour mixture into the egg yolk and milk mixture using a spatula until just combined. The batter should be thick but pourable.
  4. Make the Meringue: In a clean, dry bowl, beat 4 large egg whites with a pinch of cream of tartar using an electric mixer on medium speed. When foamy, slowly add 1 tablespoon (20g) sugar and continue beating until stiff, glossy peaks form, about 4-5 minutes.
  5. Fold Meringue into Batter: Gently fold one-third of the meringue into the batter to lighten it, then fold in the remaining meringue in two additions. Stop folding when no white streaks remain.
  6. Heat the Pan: Place a non-stick pan over low heat and lightly grease with butter or oil. If using ring molds, grease inside as well.
  7. Cook the Pancakes: Spoon about 1/4 cup (60ml) batter into the pan or molds. Cover with a lid and cook for 4-5 minutes on low heat until bottoms are golden and tops start to set but still jiggle.
  8. Flip with Care: Carefully flip the pancakes using a spatula. Remove molds if used. Cover and cook for another 3-4 minutes until golden and fully set inside.
  9. Serve Immediately: Transfer pancakes to a plate and serve warm with optional toppings like maple syrup, whipped cream, or fresh berries.

Notes

Use room temperature egg whites for better volume. Fold meringue gently to keep air in the batter. Cook on low heat with a lid to trap steam and prevent burning. Ring molds help achieve tall, uniform pancakes but are optional. Rest pancakes for 10 minutes after cooking for best texture. Avoid microwave reheating to prevent rubbery texture.

Nutrition

Keywords: Japanese souffle pancakes, fluffy pancakes, jiggly pancakes, breakfast recipe, airy pancakes, souffle pancakes, easy pancakes

Find it online: https://elvafood.com/fluffy-japanese-souffle-pancakes-recipe-easy-airy-jiggly-breakfast/