Fluffy Japanese Soufflé Pancakes
Total Time: 45 minutes minutes
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These Fluffy Japanese Soufflé Pancakes are like eating cottony clouds, but even better with homemade whipped cream and fresh berries!
Read my best tips in this recipe and learn how to make them perfectly.The Japanese take pancakes to new heights. Think cottony clouds of heaven that melt in your mouth! Have you seen Fluffy Japanese Soufflé Pancakes (スフレパンケーキ) on social media? Or maybe you have even tasted them when you visited Japan?
MY OTHER RECIPES Cozy up with this bowl of piping hot miso soup with yuzu kosho. Yuzu kosho is a Japanese citrus pepper paste that gives a kick to Japanese dishes like this hearty pork belly miso soup with loads of vegetables.
After drinking this delicious miso soup, you will be hooked on this combination of miso soup and yuzu kosho!They are fluffy, airy, delicate pancakes that probably look too fancy for a weekday breakfast, but are impossible to resist making on the weekend.
These pillowy, soft pancakes are a must-try. You can’t miss the fizzy, bubbly sound from the soufflé pancakes when you cut them open to enjoy!
What are Fluffy Japanese Soufflé Pancakes?
The ingredients for soufflé pancakes are similar to regular pancakes, so what makes them different?
What makes soufflé pancakes so pillowy soft and delicious?
Soufflé pancakes are all about eggs. Egg yolks and egg whites are separated, and the whites are beaten to make the meringue.
Just like you would with savory and sweet soufflé or chiffon cakes.The egg whites are beaten until stiff peaks form and then folded gently and carefully into the rest of the batter.
The soufflé pancakes are extra fluffy because the air bubbles hold their shape inside the pancake batter.As a result, the pancakes are super airy, like soufflé. When you cut the pancakes, you can even hear the sound of air bubbles escaping!
Enjoy these soufflé pancakes the same way you do with standard flapjacks, with fresh whipped cream, some fruits, syrups, and toppings like chocolate chips and nuts.
Recent Pancake Craze in JapanPancakes are comfort food. The happiest comfort food. I’m sure you have many joyful memories of waking up on a Saturday, looking up at a stack of pancakes on your plate.
And now as an adult, you are probably like me, always searching and trying different pancake recipes, happily eating your way on a journey to find the perfect pancake.
Kiln-baked Green Tea Soufflé Pancakes at Hoshino CoffeeIn Japan, even the simplest of comfort foods like pancakes are taken very seriously.
In recent years, Japan’s pastry shops and cafes have been in a race to make the fluffiest, softest pancakes. And by 2016, the pancake craze in Japan was in full swing with pancake shops opening all over the country competing for the best soufflé pancakes.
Here are some of the most famous:Kiln-baked Soufflé Pancakes (窯焼きスフレパンケーキ) at Hoshino Coffee (picture above)Miracle Pancakes (奇跡のパンケーキ) at FlippersHappy Pancake (幸せのパンケーキ) at A Happy Pancake.
5 Important Tips to Make Fluffy Japanese Soufflé Pancakes
Here are some of my personal tips that helped me achieve the perfect soufflé pancakes.
1. Beat the egg whites (meringue) correctly.To be honest, making meringue requires a lot of practice. Some trials and errors are just part of the process, but I promise it does get easy once you have more experience and understand what it takes to reach the right consistency.We’re looking for a stiff peak with a tip that folds over. When you lift up your whisk, the egg whites go straight up firmly, but the very tip of the egg whites fold over, like taking a bow. If you overbeat egg whites, they will break into pieces. If you under-beat, egg whites don’t have enough air bubbles and the pancakes won’t be fluffy.
2. Preheat the nonstick frying pan on the lowest setting for a longer time.Even heating is crucial for the pancakes to cook through all at once. You want to preheat your nonstick frying pan at the lowest heat to help prevent hot spots (meaning some part of the pan is lower in heat, and the other part is too hot). This way you have full control over the cooking time and the final result.
3. Pile the batter vertically (high). The key to making lofty pancakes is to add a new pile over the batter on the pan after it starts to form.
4. Cook slowly, covered with a lid, on low heat.Unlike regular pancakes, you will need to cook these thick & fluffy Japanese pancakes for a much longer time. If you use higher heat, the pancakes may look done, but the inside will be too raw. Therefore, steady slow cooking over low heat is necessary. To lock in the heat and moisture inside the pan, cover with a lid.
5. Add water to create a little bit of steam.I’ve tried without adding water before and the difference can be subtle. But since it doesn’t take much to add water, I include this step in my recipe. Just drop 1 tablespoon of water to empty spaces in the frying pan to add moisture to the pan.Why Does My Soufflé Pancake Deflate? Trouble ShootingWhen making soufflé pancakes, one of the common situations people run into is that the pancakes tend to deflate after cooking. Now, is that normal? No, a souffle, including souffle pancakes, should still stand tall after you place them on the plate.
What goes wrong?
What can you do to stop your soufflé from collapsing?
1)You have probably under or overbeaten the egg whites. The goal is to create air bubbles in the batter that will give structure to the pancake. Without them, the pancake will deflate.2) Stove heat was too strong. Just because the pancake is nicely brown, it doesn’t mean it’s done. The inside of the pancakes may still not be cooked through and if you move them out of the pan earlier, the air deflates. Properly cooked soufflé pancakes will have a solid structure and height. They will hold for 10-15 minutes as long as they are warm (just like hot air balloons).
How to Make More than 3 Pancakes at A Time?
To make two or more servings, you will need multiple non-stick frying pans on the stove. Alternatively, you can purchase an electric griddle with a lid like this.At the soufflé pancake restaurants in Japan, they use multiple electric griddles with a lid to make pancakes.
The staff would usually tell you the souffle pancakes will take at least 20 minutes to make.These souffle pancakes definitely require extra time and effort, but I promise after that first bite, you will know it was all worth it. Give this unforgettable soufflé pancake recipe a try on the next special occasion!
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Chilling Time: 15 minutes mins
Total Time: 45 minutes mins
Servings: 3 pancakes (1 serving)
Ingredients
▢ 2 large eggs (50 g each w/o shell)
▢ 1½ Tbsp whole milk (I haven't tried reduced-fat, low-fat, nonfat, or plant-based milk for this recipe as I believe the batter will be too thin to make souffle pancakes)
▢ ¼ tsp pure vanilla extract
▢ ¼ cup cake flour (weigh your flour or use the “fluff and sprinkle“ method and level it off; you can make homemade cake flour)
▢ ½ tsp baking powder
▢ 2 Tbsp sugar
▢ 1 Tbsp neutral oil (for greasing the pan)
▢ 2 Tbsp water (for steaming)For the Fresh Whipped Cream (optional)
▢ ½ cup heavy (whipping) cream▢ 1½ Tbsp sugar (add more if you like it sweeter)For the Toppings
▢ 1 Tbsp confectioners’ sugar▢ fresh berries (strawberries, blueberries, etc.)
▢ maple syrupJapanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.
instructions
Gather all the ingredients. I highly encourage you to use metric measurements using a kitchen scale for this recipe. Click on the “Metric“ button at the top of the recipe to convert the ingredient measurements to metric.
You will also need a 12-inch nonstick frying pan (large enough to cook 3 pancakes at the same time) with a lid. It‘s also nice to have an infrared thermometer gun to check the temperature of the frying pan.
To Make the Fresh Whipped Cream (optional)If you‘d like to serve the Fluffy Japanese Soufflé Pancakes with optional fresh whipped cream, make it now.
First, prepare an ice bath: Put ice cubes and water in a large bowl and place a clean and dry medium bowl on top of the ice water.
Add ½ cup heavy (whipping) cream and 1½ Tbsp sugar to the medium bowl to keep them cold.
Whisk on high speed until medium to firm peaks form. The cream should not be runny but soft, fluffy, and firm instead.
Keep the whipped cream chilled until you‘re ready to serve the pancakes.
To Mix the BatterSeparate 2 large eggs (50 g each w/o shell) into whites and yolks in two different bowls.
Put the bowl with the egg whites in the freezer for 15 minutes.
Why do we partially freeze the egg whites?
Please read 2 Tips to Make Perfect Meringue (Egg Whites) in this post.In the meantime,
add 1½ Tbsp whole milk and ¼ tsp pure vanilla extract to the egg yolks and whisk using a hand whisk until thick and frothy.
Sift ¼ cup cake flour and ½ tsp baking powder into the bowl.Whisk to combine thoroughly; do not overmix.
Set aside while you make the meringue.To Make the MeringueAfter 15 minutes, take out the bowl with the egg whites from the freezer.
The egg whites should be half frozen. Now, start beating the egg whites with a hand mixer (you can also use a stand mixer or balloon whisk).
When the egg whites turn frothy and opaque, gradually add in 2 Tbsp sugar, roughly one-third of it at a time.
Then, increase the mixer speed to high (Speed 10) and beat vigorously until stiff peaks form (see the next step for how to check). It takes about 2 minutes of beating at high speed to reach stiff peaks.
Tip: When using a stand mixer, I usually
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