Japanese Soufflé Pancakes

Delicious Japanese Soufflé Pancakes are extra light, fluffy, and thick. They’re fun to make and sure to steal the show at breakfast. Breakfast is my favorite meal of the day! Make sure to try Quiche Lorraine, Homemade Scones, Breakfast Skillet, or Crab Cake Benedict! How to make Japanese Soufflé Pancakes: Before you being, you need…

breakfast Oct 30, 2024 0 27 Add to Reading List

Two Japanese souffle pancakes stacked on top of each other topped with butter, maple syrup, and some fresh berries.

Delicious Japanese Soufflé Pancakes are extra light, fluffy, and thick. They’re fun to make and sure to steal the show at breakfast.

Breakfast is my favorite meal of the day! Make sure to try Quiche Lorraine, Homemade Scones, Breakfast Skillet, or Crab Cake Benedict!

Bigger, better Japanese Soufflé Pancakes

Take everything you love about normal pancakes, and maximize it into tall, light and fluffy Japanese Soufflé Pancakes. The trick is all in the eggs. The whipped egg whites provides the light texture, while the egg yolks create a yummy custard-like flavor.

They’re easy to make, but they do require patience. The pancakes need to cook low and slow, so they cook all the way through. You will need ring molds to make these pancakes. If you don’t have them, follow my instructions below to make your own with aluminum foil! Serve with jam, whipped cream, mint leaves, and some berries. We love to serve them for birthdays and special occasions.

How to make Japanese Soufflé Pancakes:

Before you being, you need ring molds to make these pancakes. If you don’t have them, follow my instructions below to make your own, using aluminum foil!

Make Batter: Mix egg yolks, sugar, milk, and vanilla. In a separate bowl, mix the flour, baking powder and salt then stir dry ingredients into the yolk mixture just until no large lumps remain. Beat Egg Whites: In another large bowl, beat egg whites with a hand mixer until stiff peaks. Gently fold the egg whites into the pancake batter, just until incorporated.

Two images of a pancake batter before and after whipped egg whites are added to provide a fluffy texture for a soufflé pancakes recipe.

Cook: Grease a large skillet with butter or cooking spray, over LOW heat. Grease 3.5-inch (9 cm) metal ring molds, or make your own with tinfoil (see below). Place mold in hot, greased skillet and fill 2/3 with batter. Cover pan with a lid and cook for about 10 minutes, until the center of the pancakes are only slightly jiggly.

Flip: Using a metal spatula, gently slide it under the bottom of the pancake and pancake mold to release the bottom, and place a seconds spatula over the top of the mold. Carefully flip the pancake over, place back in the pan and slide the spatula out.) Cover and cook for another 5 minutes.

Two images showing how to make soufflé pancakes by cooking the batter on a hot pan inside tinfoil rings, then when they are served on a plate with berries and maple syrup.

Serve these fluffy Japanese soufflé pancakes topped with powdered sugar, butter, syrup, homemade jam, or berries.

How to make your own Japanese Pancake Mold:

Fold a piece of aluminum foil into a strip that is 2.5 to 3 inches deep, then wrap it to make a circle about 3.5 inches in diameter. Place a small piece of tape on the outside middle of the strip or use a couple staples to hold it into a ring shape.

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Japanese Souffle Pancakes

Our delicious Japanese Soufflé Pancakes recipe yields extra tall, light and fluffy pancakes that steal the show at breakfast.

Course Breakfast, brunch

Cuisine Japanese

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 243kcal

Author Lauren Allen

Cost 2

Equipment

Hand mixer

Ingredients

4 egg yolks
1/3 cup granulated sugar
1 cup milk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
8 egg whites

US Customary – Metric

Instructions

Batter: Mix together the egg yolks, sugar, milk, and vanilla. In a separate bowl, mix the flour, baking powder and salt. Stir the dry ingredients into the yolks mixture just until no large lumps remain.
Beat Egg Whites: In another large bowl, beat the egg whites with a hand mixer until stiff peaks. Gently fold the egg whites into the pancake batter, just until incorporated.
Cook: Lightly grease a large skillet with butter or cooking spray, over LOW heat. Grease 3.5-inch (9 cm) metal ring molds* well with butter (as many as can fit at a time in your skillet) and set them in the middle of the pan over LOW heat. Fill the molds 2/3 with batter, then cover the pan with a lid and cook for about 10 minutes, until the center of the pancakes are only slightly jiggly.
Flip: Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside. (I like to slide a spatula under the pancake and place another spatula on the top of the pancake ring mold, flip, then place it back in the pan and slide the spatula out.) Cover and cook for another 5 minutes or so, until cooked through, but soft.
Serve with butter, syrup, and berries.

Video

Notes

To Make your own Pancake Mold: Fold a piece of aluminum foil into a long strip 2.5-3 inches deep and wrap to make a circle about 3.5 inches in diameter. Secure with a small piece of tape on the outside middle of the strip or a couple staples.

Pro Tips:

Whip the egg whites on medium speed — it takes longer, but makes for better bubbles.
Be patient. Cook on low, slow heat so that pancakes have time to cook all the way through.
Don’t overfill the molds with batter.
Serve hot and right away.