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Extra Fluffy Soufflé Pancakes

Experience the magical textures of Japanese soufflé pancakes, which are airy, jiggly, and incredibly light. With the right techniques, you can achieve towering, fluffy pancakes at home!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Japanese
Calories: 200
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 2 large large eggs, separated and at room temperature Room temperature eggs whip better.
  • 40 g cake flour or low-protein flour
  • 30 g milk
  • 40 g sugar, divided
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon juice or a pinch of cream of tartar
  • 1/4 tsp baking powder (optional for extra lift)
  • 1 tbsp water for steaming in the pan A splash in the pan adds steam.
  • Neutral oil or butter for the pan
  • Powdered sugar, fruit, whipped cream, or maple syrup for serving

Method
 

Preparation
  1. Lightly oil the skillet and any ring molds. Heat the pan on the lowest setting. Keep a lid nearby.
  2. Whisk yolks, milk, vanilla, and 1 tablespoon of the sugar until smooth. Sift in flour and baking powder. Whisk until just combined. Do not overmix.
Meringue
  1. In a clean, dry bowl, beat the egg whites with lemon juice. When foamy, stream in the remaining sugar. Beat to stiff, glossy peaks that hold their shape.
Folding and Cooking
  1. Add one-third of the meringue to the yolk base and stir to lighten. Fold in the rest in two more additions using a soft, slow scoop-and-turn motion.
  2. If using molds, fill each about three-quarters full. Without molds, spoon tall scoops and stack a little more batter on top for height.
  3. Add 1 tbsp water to an empty spot in the pan. Cover. Cook on low heat for 5 to 6 minutes until the sides look set and the bottoms are golden.
  4. If using molds, loosen the edges, remove molds, and flip with two spatulas. If freeform, slide a spatula under and flip quickly but gently.
  5. Cover and cook 4 to 5 more minutes until cooked through but still jiggly. They should spring back when lightly pressed.
  6. Dust with sugar, add fruit, and drizzle syrup. Enjoy the softness right away.

Notes

Room temperature eggs whip better. Use low heat and keep the lid on during cooking to help the pancakes rise. If pancakes deflate, ensure meringue is whipped to stiff peaks and be gentle folding the batter.