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Fluffy Japanese Soufflé Pancakes

This one’s for all pancake lovers. If you love pancakes like me and you still didn’t try these Japanese soufflé pancakes, then you’re missing a lot. Pancakes are my favorite for breakfast.

Fluffy Japanese Soufflé Pancakes

This simple Japanese fluffy pancake recipe is a must try. They taste just like clouds on a beautiful sunny day.

Delicious, fluffy,  not too sweet, and different from regular pancakes.You must try this recipe of Soufflé pancakes If you’re a pancake lover.

Japanese Soufflé Pancakes

Looking for more delicious breakfast recipes?

  • Easy Breakfast Ham Casserole
  • Crescent Roll Breakfast
  • Cheesy Breakfast Potato Casserole

Recipe Variations

I added the these ingredients to make it special:

    1. By adding ¼ teaspoon of extracts like vanilla, lemon, or almond, strawberry, you can change the flavor. You can try them with a different one each time.

    2. Add a teaspoon of cocoa and make sure your flour is smooth using a sifter . After that, you add it to the egg yolks to make chocolate-flavored pancakes.

    3. Sift Matcha in with the flour, It’s always a great addition to Japanese pancakes.

Fluffy Japanese Souffle Pancakes

Tips to make the best Soufflé Pancakes

  • Preheat the frying pan. It’s very important.The pancakes will deflate before cooking If your frying pan is not hot enough.
  • Add some water, it’s also important. The steam created inside will help harden the egg whites so the pancakes don’t collapse.
  • The heat mustn’t be too high, so make sure to set your frying pan on low. It’s important as well, otherwisethe bottom will burn and the middle will not cook.
  • Don’t over mix the batter because it will take the air out of the mixture and the pancakes will turn out flat, and you don’t want that to happen. The egg whites must be folded carefully into the egg yolk mix.
  • Make sure the pancakes are no longer stuck to the bottom before attempting to filp them.Leave them a little longer if you can’t move them.

How To Make Fluffy Japanese Pancakes?

This is a quick recipe to make. Just make sure you have all your ingredients measured and ready at hand.

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Fluffy Japanese Soufflé Pancakes

Fluffy Japanese Soufflé Pancakes

Yield: 4-5 Pancakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

This one’s for all pancake lovers. If you love pancakes like me and you still didn't try these Japanese souffle pancakes, then you’re missing a lot. Pancakes are my favorite for breakfast.

Ingredients

  • 2 large eggs
  • 1 ½ tablespoon of milk
  • ¼ cup of cake flour sifted
  • ½ teaspoon baking powder, sifted with the flour
  • 2 ½ tablespoon of sugar
  • ⅛ teaspoon of cream of tartar
  • Cooking spray
  • 2 divided tablespoons of water

Instructions

  1. Preheat the frying pan on low for about 10 mins.
  2. Divide the eggs into two bowls ( medium-sized ).
  3. Add the milk to the egg yolks, sifted flour, and baking powder and mix until they’re combined.
  4. Add the cream of tartar and sugar to your beaten egg whites. Beat until smooth.
  5. Carefully mix the egg whites into the egg yolk/flour mixture until well combined but be careful not to overmix it.
  6. Put cooking spray in your hot frying pan and brush it to make sure it covers the whole frying pan.
  7. Add two scoops of batter per pancake, using an ice cream scoop. Stack the second one on top of the first, making sure you don’t flatten them.
  8. Add one tablespoon of water to the frying pan, cover it and cook for about 6 mins or until the pancakes separate easily from the frying pan.
  9. Flip them over carefully, add another tablespoon of water to the frying pan, cover and cook for an additional 4 to 5 minutes

Notes

  • Preheat the frying pan. It’s very important.The pancakes will deflate before cooking If your frying pan is not hot enough.
  • Add some water, it’s also important. The steam created inside will help harden the egg whites so the pancakes don’t collapse.
  • The heat mustn’t be too high, so make sure to set your frying pan on low. It’s important as well, otherwise the bottom will burn and the middle will not cook.
  • Don’t over mix the batter because it will take the air out of the mixture and the pancakes will turn out flat, and you don’t want that to happen. The egg whites must be folded carefully into the egg yolk mix.
  • Make sure the pancakes are no longer stuck to the bottom before attempting to filp them.Leave them a little longer if you can’t move them..
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 102Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 93mgCarbohydrates: 39gFiber: 1gSugar: 8gProtein: 7g

Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.

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