1. Home
  2. Recipes
  3. Souffle Pancakes

Fluffy Souffle Pancakes

Featured in Sweet bites of pure joy.

Transform simple pancake ingredients into fluffy, jiggly Japanese-inspired treats. Whipped meringue is blended with egg yolks, flour, and milk to craft their height and airy texture. They're gently steam-cooked in two phases over low heat, giving them their signature tall, cloud-like look. Detailed attention to the steps, like temperature and timing, ensures melt-in-your-mouth pancakes that are nothing like regular flat versions.
Pin it Share it Send it Print it Jump To Recipe
alicia in the kitchen
Updated on Wed, 23 Apr 2025 07:48:22 GMT
Fluffy Souffle Pancakes Pin it
Fluffy Souffle Pancakes | tasteofsavor.com

Whipping up fluffy Japanese souffle pancakes feels like balancing culinary chemistry with pure kitchen magic. These cloud-soft treats turn basic breakfast stuff into airy puffs of happiness, each mouthful delivering that weightless, pillowy texture that's made them all the rage in Japan's coolest breakfast spots.

My first shot at these pancakes was a total flop - they came out flat and tough. After trying again and again and finally getting the hang of folding meringue correctly, I managed to nail that heavenly texture that makes these pancakes so sought-after.

Key Components and Shopping Guidance

  • Egg whites: Need to be totally yolk-free for proper volume
  • Cake flour: Has less protein, making softer pancakes
  • Lemon juice: Just squeezed helps your meringue stay firm
  • Granulated sugar: Gives both firmness and sweetness
  • Cornstarch: Makes everything softer and keeps meringue stable
  • Milk: Shouldn't be cold for better mixing
  • Salt: Brings out all the tastes
  • Oil: Something mild and tasteless for cooking

Step-by-Step Cooking Guide

Step 1:
Nail Your Meringue: Split eggs when they're cold. Let whites warm up. Check your bowl is spotless and dry. Drop in lemon juice before whipping. Sprinkle sugar bit by bit. Whip until you see stiff peaks.
Step 2:
Mix Your Batter: Sift your flour with salt. Gently fold flour mix into meringue. Put yolks in carefully to keep the fluffiness. Stir milk in with just a few strokes. Put straight into piping bag. Don't dawdle or you'll lose air bubbles.
Step 3:
Get Cooking Right: Warm pan on low flame. Brush with tiny bit of oil. Squeeze batter in tall mounds. Pour water around edges for steam. Put lid on while cooking. Only flip once the bottom looks set.
Easy Souffle Pancakes Pin it
Easy Souffle Pancakes | tasteofsavor.com

When I run cooking workshops on this recipe, everyone stresses about flipping these delicate pancakes. I've figured out that just waiting until the sides look completely firm makes turning them so much easier - being patient truly makes all the difference with souffle pancakes.

Managing Your Heat

Getting the temperature just right matters a ton. Too high, and your pancakes brown before they rise; too low, and they won't get tall enough. The sweet spot lets them cook slowly for that impressive height.

Tricky Parts

Most fails happen because of three things: your meringue wasn't right, you handled the batter too much, or your pan was the wrong temperature. Once you get these basics down, you'll nail it every time.

Watch The Clock

These pancakes need your complete focus: Don't walk away. Look for visual hints. Stick to the cooking times. Eat them right away for the best experience.

yummy Souffle Pancakes Pin it
yummy Souffle Pancakes | tasteofsavor.com

These souffle pancakes show what happens when skill meets patience. Though they ask for your careful attention, what you get is a breakfast that turns everyday ingredients into something truly magical.

Frequently Asked Questions

→ Why is using weights for ingredients important?
Using exact amounts ensures the proper rise and texture of the pancakes.
→ What’s the reason for cooking pancakes in two parts?
It allows the layers to rise higher and cook evenly inside.
→ What’s the role of water in the pan?
The steam helps cook the pancakes thoroughly, much like a water-based technique.
→ Can I prepare the batter in advance?
No, it’s best to use it right after preparing for the ideal results.
→ How do I get the tallest, fluffiest pancakes?
Be sure to whip the meringue properly, cook them slowly, and don’t skip steam cooking.

Souffle Pancakes

Airy Japanese souffle pancakes with a delicate jiggle. Made using whipped meringue for a cloud-soft texture.

Prep Time
15 Minutes
Cook Time
12 Minutes
Total Time
27 Minutes
By: Alicia

Category: Desserts

Difficulty: Difficult

Cuisine: Japanese

Yield: 2 Servings (4 pancakes)

Dietary: Vegetarian

Ingredients

→ Base Ingredients

01 Milk, 15g
02 Egg yolks, 35g
03 Egg whites, 65g
04 Cake flour, 35g

→ Flavorings & Stabilizers

05 Salt, a few pinches
06 Cornstarch, 5g
07 Lemon juice, 5g
08 Sugar, 25g

Instructions

Step 01

Measure everything carefully beforehand. Mix salt and cake flour by sifting them together. Use a little oil on your pan with a paper towel and put it on really low heat to preheat.

Step 02

Pour the lemon juice into your egg whites and start whisking until there are bubbles. Mix in half the sugar and whip to soft peaks. Then add the last bit of sugar and whisk until peaks hold their shape and don't droop when lifting the whisk.

Step 03

Add cornstarch, stirring until smooth. Mix in the yolks halfway. Gently combine the sifted flour mixture with no dry patches left. Mix in milk at the end just until it's blended, then move the mixture to your piping bag right away.

Step 04

Pipe half the batter into four tall mounds on the heated pan. Drop a tiny bit of water in, cover with the lid, and let them cook for 3 minutes. Add the rest of the batter on top, a few more drops of water, cover again, and wait another 4 minutes. Flip the pancakes when the edges near the bottom feel dry. Add a little water again, cover, and cook for 4 more minutes. They should be springy and dry to the touch on the sides.

Notes

  1. It's best to use a scale and measure by weight for accuracy.
  2. Keeping the pan on low heat ensures they rise well.
  3. The added water produces steam that makes the insides cook evenly.
  4. To get the best rise, don't let the batter sit—use it right away.

Tools You'll Need

  • Digital scale for accurate measuring
  • Lid-covered non-stick pan
  • Whisk or electric mixer for whipping
  • Piping bag or scoop for portioning batter
  • Silicone spatula for folding ingredients

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes eggs
  • Has dairy (milk)
  • Contains gluten from flour

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 185
  • Total Fat: 6 g
  • Total Carbohydrate: 25 g
  • Protein: 8 g