Japanese Souffle Pancakes
Experience breakfast bliss with these light, airy Japanese Souffle Pancakes. Each bite is a cloud of sweet, jiggly perfection.
25 min active, minimal dishes
Japanese Souffle Pancakes
Experience breakfast bliss with these light, airy Japanese Souffle Pancakes. Each bite is a cloud of sweet, jiggly perfection.
25 min active, minimal dishes
Key move
Gently fold the meringue into the yolk mixture to maintain airiness.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Mixing Bowls
- Whisk
- Rubber Spatula
- Griddle
- LidFits griddle
The Mise en Place
5 of 9Your prep station before cooking begins
The Dry Mix (0/4)
The Wet Mix (0/5)
Pancakes are not rising.
Make sure the egg whites are beaten to stiff peaks. Gently fold the meringue into the batter without deflating it.
Pancakes are burning on the outside but still raw inside.
Reduce the heat to low and cook for a longer time. Cover the pan to help the pancakes cook through.
Chef's Notes
Whip egg whites to stiff peaks for maximum fluffiness. Fold gently to keep air.
Cook on low heat, covered, for even cooking and to prevent burning the outside before the inside is done.
Serve immediately with fresh berries, whipped cream, and a drizzle of maple syrup for the best texture.
The Method
WHISK
In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder (1 tsp), and salt (¼ tsp).
Uneven rise: Failing to whisk thoroughly leaves pockets of baking powder, causing uneven rising.
Dry ingredients are combined.
ADD
In a separate bowl, add milk (½ cups) and egg yolks (2 large). Whisk until combined.
Incomplete emulsification: Failing to fully incorporate the yolk will result in streaks of cooked egg in the final pancake.
Milk and egg yolks are combined.
POUR
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
Overmixing: Overworking the batter will develop gluten and collapse the structure, resulting in dense, flat pancakes.
Wet and dry ingredients are just combined, with no large dry pockets.
BEAT
Time-sensitiveIn a clean, dry bowl, beat the egg whites (2 large) with the cream of tartar (⅛ tsp) until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff, glossy peaks form.
Overbeating: Beating past stiff peaks makes the meringue grainy and prone to collapsing.
Egg whites are beaten to stiff, glossy peaks.
FOLD
Time-sensitiveGently fold one-third of the meringue into the yolk batter to lighten it. Then, gently fold in the remaining meringue until just combined. Be careful not to deflate the meringue.
Deflation: Over-mixing destroys the air bubbles, resulting in flat, dense pancakes.
Meringue is fully incorporated into the batter, with no large streaks of white.
HEAT
Heat a lightly oiled griddle or non-stick pan over low heat.
Heat too high: High heat burns the exterior before the center sets, leaving the pancake raw inside.
Griddle is heated to low temperature.
SPOON
Spoon about 1/4 cup of batter onto the hot griddle for each pancake. Cover the pan and cook for 4-5 minutes, or until the bottoms are golden brown and the pancakes have risen.
Heat management: High heat will burn the bottom before the center sets; keep the flame low.
Pancakes are golden brown on the bottom and have risen.
FLIP
Gently flip the pancakes and cook for another 3-4 minutes, or until golden brown and cooked through.
Deflation risk: Pressing down on the pancakes with the spatula will collapse the air bubbles and ruin the texture.
Pancakes are golden brown on both sides and cooked through.
SERVE
Serve immediately with your favorite toppings, such as fresh fruit, powdered sugar, or maple syrup.
Rapid deflation: These pancakes lose their height quickly as they cool; serve and eat immediately.
Pancakes are served.
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