Japanese Soufflé Pancakes

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Japanese Soufflé Pancakes: The Ultimate Fluffy Pancake Experience

There’s fluffy pancakes, and then there’s Japanese-style Soufflé Pancakes — tall, cloud-like, and melt-in-your-mouth soft. These dreamy pancakes have taken the world by storm, and it’s easy to see why. Unlike traditional pancakes, Japanese Soufflé Pancakes get their signature height and delicate texture from gently folded meringue, giving them a light, airy bite that feels almost like eating a sweet, warm pillow.

Though they require a bit more patience and care than regular pancakes, the result is absolutely worth it. Once you master the technique, you’ll be making these show-stopping pancakes for brunches, special breakfasts, or as a delightful dessert.

Let’s dive into how to create these iconic pancakes right in your own kitchen.

Why You’ll Love These Soufflé Pancakes

  • Incredibly Fluffy: Thanks to the meringue, they rise tall and soft.
  • Light Texture: Almost like a cross between a pancake and a soufflé.
  • Beautiful Presentation: Perfect for impressing guests or treating yourself.
  • Customizable Toppings: Pair with fresh fruit, whipped cream, or your favorite syrup.

Ingredients

Yields: About 3 tall pancakes

  • 6 tablespoons cake flour (for the most tender texture)
  • 2 ½ tablespoons skim milk
  • 1 teaspoon baking powder
  • ¼ teaspoon vanilla extract
  • ½ tablespoon full-fat mayonnaise (Japanese Kewpie mayonnaise is ideal)
  • 3 tablespoons granulated white sugar
  • 2 large eggs, separated (egg whites chilled for best results)
  • Neutral oil for greasing the pan
  • Water for steaming during cooking

Optional Toppings:

  • Maple syrup
  • Powdered sugar
  • Fresh berries
  • Whipped cream

Equipment Needed

  • Stand mixer or hand mixer (for whipping the meringue)
  • Non-stick skillet with a lid
  • Ring molds (3-inch to 4-inch molds work well)
  • Spatula
  • Fine mesh strainer (for sifting flour)

Instructions

1. Prepare the Batter Base

In a medium mixing bowl, whisk together:

  • The egg yolks
  • Skim milk
  • Baking powder
  • Vanilla extract
  • Mayonnaise

Sift the cake flour into the bowl and whisk until smooth and pale yellow. This ensures no lumps remain and creates a silky batter base.

2. Whip the Meringue

In a separate large bowl (or stand mixer bowl), ensure your bowl and beaters are completely clean and dry—any grease will prevent your egg whites from whipping properly.

Add the chilled egg whites and begin whipping on medium-high speed. Gradually add in the sugar as you whip. Continue until stiff peaks form — this takes about 2–3 minutes. The meringue should be glossy and hold its shape firmly, even when the bowl is inverted.

3. Fold the Meringue into the Batter

Using a spatula, gently fold one-third of the meringue into the yolk batter. Use a light folding motion, scooping from the bottom up to incorporate fully without deflating the meringue.

Repeat this step two more times, folding in the remaining meringue in thirds. The final batter should be light, airy, and uniform, with no visible streaks of egg white.

Tip: Take your time during folding — overmixing will deflate your batter and result in flatter pancakes.

4. Heat the Pan

Place your skillet over low heat. It may take a few tries to find the perfect heat setting for your stove. For reference: on a gas stovetop with settings from 1 to 10, heat setting 4 works well.

Lightly grease the skillet and the insides of the ring molds with oil.

5. Fill the Molds and Start Cooking

Place the ring molds onto the skillet and carefully fill each mold ½ to ⅔ full with batter, leaving room for the pancakes to rise.

Add ½ tablespoon of water to the skillet on each side of the molds (avoid pouring water directly on the batter). Cover with a lid to trap steam, which helps the pancakes rise.

Cook for 3–4 minutes.

6. Flip and Finish Cooking

Once the tops of the pancakes are nearly set and the sides look firm, gently flip the pancakes using a spatula or turner. Cover again and cook for another 2–3 minutes until golden brown and fully cooked.

7. Serve and Enjoy

Carefully remove the pancakes from the molds and plate them while still warm. Serve immediately with your favorite toppings such as syrup, fresh fruit, powdered sugar, or a dollop of whipped cream.

Helpful Tips for Perfect Soufflé Pancakes

  • Cold Egg Whites: Chilling helps create a more stable meringue.
  • Use Cake Flour: It produces a finer, softer crumb.
  • Be Gentle: Always fold the meringue carefully to avoid deflating.
  • Ring Molds: Help the pancakes maintain height and structure.
  • Steam Effect: The water creates gentle steam, making the pancakes extra fluffy.

Frequently Asked Questions

Can I make these without ring molds?
Yes, but the pancakes won’t rise as high or hold their shape as well. You can still dollop the batter directly onto the pan for a slightly flatter version.

Can I prepare the batter ahead of time?
It’s best to cook the batter immediately after folding in the meringue. Letting it sit can cause the meringue to deflate.

What if I don’t have Kewpie mayonnaise?
You can substitute with regular full-fat mayonnaise, but Kewpie provides a slightly richer taste thanks to its unique formulation.

There you have it — the ultimate guide to making Japanese Soufflé Pancakes at home. With a little patience, you’ll have tall, fluffy pancakes that rival any café in Tokyo.

 

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