Description
These Fluffy Japanese Souffle Pancakes are incredibly light, airy, and cloud-like with a delicate texture that melts in your mouth. Made with whipped egg whites and steam-cooked to perfection, they’re the ultimate breakfast indulgence that rivals any café.
Ingredients
2 large eggs, separated (yolks and whites divided)
2 tablespoons granulated sugar (divided: 1 tablespoon for yolks, 1 tablespoon for whites)
3 tablespoons whole milk, room temperature
¼ cup cake flour, sifted
¼ teaspoon baking powder
½ teaspoon vanilla extract
Neutral oil (vegetable or canola) for greasing
Powdered sugar for dusting
Optional toppings: maple syrup, fresh berries, whipped cream, butter
Instructions
1. Separate eggs carefully, ensuring no yolk gets into the whites. Bring eggs to room temperature.
2. Whisk egg yolks with 1 tablespoon sugar until pale and slightly thick, about 1 minute.
3. Add milk and vanilla extract to yolks, whisking until completely combined.
4. Sift cake flour and baking powder together directly into the yolk mixture. Whisk gently until smooth and set aside.
5. In a clean bowl, beat egg whites with an electric mixer on medium speed until foamy.
6. Gradually add remaining 1 tablespoon sugar to whites, a little at a time. Increase to high speed and beat until stiff, glossy peaks form (3-4 minutes).
7. Add one-third of the meringue to the yolk batter and fold gently using a rubber spatula with a cutting and sweeping motion.
8. Add remaining meringue in two additions, folding just until no white streaks remain. Work quickly but gently.
9. Heat a nonstick pan over the lowest heat possible. Very lightly grease with oil using a paper towel.
10. Spoon tall mounds of batter onto the pan (3-4 inches diameter, as tall as possible). Fit 2-3 pancakes with space between.
11. Add 1 tablespoon water to the empty spaces in the pan (not on pancakes) and immediately cover with a lid.
12. Cook for 4-5 minutes without lifting the lid.
13. Carefully flip each pancake using two spatulas. Add another splash of water, cover, and cook for another 4-5 minutes.
14. Check doneness: pancakes should spring back lightly when touched and be cooked through the center.
15. Transfer to plates and let rest for 1 minute before serving.
16. Dust with powdered sugar and serve immediately with your favorite toppings.
Notes
Room temperature eggs are crucial for achieving stiff peaks and smooth batter texture.
The steam-cooking method is essential – don’t skip the water and lid step.
Keep heat on the lowest setting to prevent over-browning before the insides cook through.
These pancakes are best served fresh and warm – they deflate slightly as they cool.
For taller pancakes, use 3-4 inch metal ring molds lightly greased on the inside.
Don’t overfold the batter – a few white streaks are better than deflated batter.
If you don’t have cake flour, substitute by replacing 2 tablespoons of all-purpose flour per cup with cornstarch.
Work quickly once the meringue is folded in – the batter starts deflating within minutes.
A glass lid helps you monitor cooking progress without releasing steam.
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast
- Method: Steam-Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes
- Calories: 145
- Sugar: 8g
- Sodium: 85mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 165mg
Keywords: fluffy japanese souffle pancakes, souffle pancakes, japanese pancakes, jiggly pancakes, fluffy pancakes, cloud pancakes, steamed pancakes