Japanese Soufflé Pancakes
Impossibly fluffy, jiggly Japanese-style pancakes that tower 3 inches tall. Made with a meringue-folding technique that creates an airy, cloud-like texture.
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Ingredients
- 3 large egg yolks
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 3 tablespoons granulated sugar
- Butter for greasing the pan
- Powdered sugar for dusting
- Fresh berries and whipped cream for serving
- Maple syrup for serving
Instructions
- 1
Separate the eggs, placing yolks in a large bowl and whites in a separate clean, dry bowl. The whites must be completely free of yolk or they won't whip properly.
Tip: Cold eggs separate more easily. Use three bowls — crack each egg white into a small bowl first, then transfer to the main bowl. One speck of yolk ruins the batch.
- 2
Whisk egg yolks with milk and vanilla until smooth. Sift in flour and baking powder, then whisk until you have a thick, lump-free batter.
- 3
Using an electric mixer, beat egg whites on medium speed until foamy. Add cream of tartar, then gradually add sugar while beating. Continue until you reach stiff, glossy peaks — the meringue should hold its shape when you lift the beaters.
Tip: Stiff peaks mean the meringue stands straight up. If it flops over, keep beating. Under-whipped meringue is the #1 reason soufflé pancakes deflate.
- 4
Fold one-third of the meringue into the yolk batter to lighten it — stir vigorously here. Then gently fold in the remaining meringue in two additions using a spatula. Scoop under, fold over. Stop when just combined — some white streaks are fine.
- 5
Heat a non-stick skillet over the lowest heat setting. Brush lightly with butter. Place ring molds (3-inch diameter) in the pan if you have them, or carefully pipe tall mounds of batter directly onto the pan.
- 6
Add 1 tablespoon of water to the pan and cover with a lid. Cook for 8-10 minutes until the bottoms are golden and the pancakes have set enough to hold shape.
Tip: Lowest heat possible. These cook by steaming, not direct heat. Too hot and the bottom burns before the inside sets.
- 7
Carefully flip using a thin spatula. Add another tablespoon of water, cover, and cook 6-8 minutes more until golden on both sides and cooked through.
- 8
Gently remove from pan (and ring molds if used). Stack and dust with powdered sugar. Serve immediately with berries, whipped cream, and maple syrup.
Why This Recipe Works
- Meringue-based batter traps millions of tiny air bubbles that expand with steam, creating the signature 3-inch height.
- Cream of tartar stabilizes the egg white foam so it holds its structure during the long, gentle cook.
- Steam cooking (water + lid) cooks the interior evenly without burning the bottom — the defining technique.
- Low heat prevents the Maillard reaction from happening too fast, giving the interior time to set before the exterior burns.
- Folding in thirds preserves maximum air — the first addition lightens the base, the second and third keep the volume.
The Science Behind the Jiggle
Japanese soufflé pancakes are essentially a meringue that's been stabilized with just enough flour to hold its shape. The key difference between these and regular pancakes: regular pancakes rely on chemical leavening (baking powder) and a wet batter. Soufflé pancakes rely on mechanical leavening — air whipped into egg whites.
This is why the meringue is non-negotiable. Stiff peaks that hold their shape when the beaters are lifted. Anything less and the pancakes will puff during cooking, then collapse the moment you take the lid off.
Step-by-Step Guide
Start by separating your eggs cleanly. This is genuinely the most important step. Even a tiny drop of yolk in the whites will prevent them from whipping. Use the three-bowl method: crack each egg over a small bowl, transfer the clean white to the mixing bowl, and put the yolk aside.
The yolk batter comes together fast — whisk until smooth, sift in the dry ingredients, done. The meringue takes more attention. Start on medium speed, add cream of tartar once foamy, then add sugar gradually. You're looking for stiff, glossy peaks that stand straight up.
Folding is where most people go wrong. The first third of meringue gets stirred in vigorously — this is intentional, it loosens the thick yolk batter. The remaining two-thirds get folded gently. Big scooping motions from the bottom of the bowl, folding over the top. Stop the moment you don't see large streaks of white. Small streaks are fine.
Tips & Tricks
- ✓Use the lowest heat possible. Japanese soufflé pancakes cook primarily by steam, not direct heat. If your stovetop's lowest setting is still too hot, use a heat diffuser.
- ✓Room temperature egg whites whip faster and hold more air than cold ones. Separate while cold, then let the whites sit 10 minutes.
- ✓Don't open the lid during cooking — the steam is what cooks the interior. Every peek releases heat and steam.
- ✓Serve immediately. Soufflé pancakes deflate within 5-10 minutes. Have your toppings ready before you start cooking.
- ✓A non-stick pan is essential. Stainless steel will stick and tear these delicate pancakes.
- ✓Ring molds help but aren't required. Without molds, pipe the batter in tall mounds — they'll spread slightly but still get good height.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| All-purpose flour | Cake flour | Even lighter texture, slightly less structure |
| Cream of tartar | Lemon juice (1/2 tsp) | Same acidic stabilizer for meringue |
| Whole milk | Oat milk | Dairy-free option, similar consistency |
| Granulated sugar | Honey (2 tbsp) | Adds flavor but meringue won't be as stable |
Storage & Reheating
- Refrigerator: Not recommended. These are best served immediately and will deflate within minutes.
- Freezer: Not recommended. The soufflé texture cannot be restored after freezing.
- Reheating: If you must, reheat in a 300°F oven for 5 minutes. They will not regain full height but the flavor will be fine.
Nutrition Information
Per serving (serves 4)
| Calories | 310 |
| Total Fat | 10g |
| Saturated Fat | 4g |
| Cholesterol | 195mg |
| Sodium | 160mg |
| Carbohydrates | 42g |
| Fiber | 1g |
| Sugar | 24g |
| Protein | 12g |