japanese souffle pancakes

This is a homemade version of the popular Japanese Souffle Pancakes.&nbsp;They are incredibly fluffy and light.

Japanese Souffle Pancakes

tbsp cake flour

tbsp milk

tsp baking powder

tsp vanilla extract

tbsp full fat mayonnaise

tbsp white sugar

eggs

skim milk

unsalted butter (melted)

tsp cream of tartar

In a medium bowl, add milk, baking powder, vanilla, mayonnaise and egg yolks. Sift in cake flour using a flour sifter or fine mesh strainer (make sure you don't skip this!). Mix with a whisk until batter is smooth and the mixture is a pale yellow.

In the bowl of a stand mixer, add chilled egg whites and sugar. Make sure your mixing bowl and whisk attachment are completely clean and dry. If there is any oil, your egg whites won't turn into meringue. Whip on the highest speed your mixer allows, until stiff peaks form. (About 2-3 minutes.) Your meringue should be able to hold its form and if you turn the mixing bowl upside down, the meringue will not slide out.

Using a spatula, scoop out one-third of the meringue and add to your egg yolk batter. Gently fold the meringue into the batter until there are no more white streaks. Make sure you start your folds from the bottom so that the batter at the bottom of the bowl doesn't go unmixed. You need to be gentle when folding. If you mix too hard, the meringue will lose its structure. Once the meringue has been incorporated, add in another third. Fold in. And then the final third. At the end, you batter should be very light and airy, with the meringue only just incorporated to the point where there are not visible white streaks.

If this is your first time making these, you may want to start with just one as a test, to determine the heat setting for your stove and how long to cook the pancakes. But the directions I am sharing is for how I would normally cook these. Add two ring molds to a large skillet. Spray the insides of the ring molds with cooking oil spray. I found that this is the best method to grease, as it completely greases the interior of the molds and also the bottom where the pancakes will be, but doesn't spread grease to the rest of the parts of the pan you won't be using.

Bring your skillet to low heat. It may take a test one to figure out where exactly you want your heat setting. For me, I turned my dial to heat setting 4 (with 10 being the highest) on my gas stove top. Once the oil and pan are hot, fill each ring mold between 1/2 to 2/3 full with batter, allowing some room for them to rise. Add 1/2 tbsp of water to each side of the pan (preferably not touching the pancakes). Close the lid and allow to cook about 3-4 minutes.

Your pancakes are ready to flip when the tops look almost completely cooked and you can move the bottom of the pancakes without batter spilling out. Use a spatula or turner to flip the pancakes (while still in their molds). I prefer to use a cookie spatula because they are thinner and slip under the molds easier.

Cover and cook for another 2-3 minutes until pancakes are completely cooked and golden brown on both top and bottom. Place pancakes onto plate. Gently push out of the molds to remove from molds. Repeat with remaining batter. Serve warm with syrup, powdered sugar, whipped cream, fruit, or other toppings of your choice.

Version 1

In a medium bowl, add milk, melted butter, vanilla, and egg yolks. Sift in cake flour using a flour sifter or fine mesh strainer (make sure you don't skip this!). Mix with a whisk until batter is smooth and mixture is a pale yellow.

In the bowl of a stand mixer, add chilled egg whites, sugar and cream of tartar. I don't recommend skipping the tartar as it really helps to keep the egg whites stable so that the souffles don't collapse. Make sure your mixing bowl and whisk attachment are completely clean and dry. If there is any oil, your egg whites won't turn into meringue. Whip on the highest speed your mixer allows, until stiff peaks form. (About 2-3 minutes.) Your meringue should be able to hold its form and if you turn the mixing bowl upside down, the meringue will not slide out.

Using a spatula, scoop out one third of the meringue and add to your egg yolk batter. Gently fold the meringue into the batter until there are no more white streaks. Make sure you start your folds from the bottom, so that the batter at the bottom of the bowl doesn't go unmixed. You need to be gentle when folding. If you mix too hard, the meringue will lose its structure. Once the meringue has been incorporated, add in another third. Fold in. And then the final third. At the end, you batter should be very light and airy, with the meringue only just incorporated to the point where there are not visible white streaks.

Bring your skillet to low heat. It may take a test one to figure out where exactly you want your heat setting. For me, I turned my dial to heat setting 4 (with 10 being the highest) on my gas stove top. Once the oil and pan are hot, fill each ring mold between 1/2 to 2/3 full with batter, allowing some room for them to rise. Add 1/2 tbsp of water to each side of the pan (preferably not touching the pancakes). Close the lid and allow to cook about 4-5 minutes.

Your pancakes are ready to flip when the surface looks completely cooked. The cakes will rise quite high (possible past the rim of the molds), but they will start to collapse slightly once you remove the lid and let out some of the heat. Be careful not to try to flip these too soon because they will collapse and will stay collapsed. Use a spatula or turner to flip the pancakes (while still in their molds). If you have batter spilling out when you flip these, then they are not ready to be flipped and will likely collapse. I prefer to use a cookie spatula because they are thinner and slip under the molds easier.

Cover and cook for another 3-4 minutes until pancakes are completely cooked and golden brown on both top and bottom. Place pancakes onto plate. Gently push out of the molds to remove from molds. Repeat with remaining batter. Serve warm with syrup, powdered sugar, whipped cream, fruit, or other toppings of your choice.

Version 2

https://content.jwplatform.com/videos/7VwT26KK.mp4

Fluffy Japanese souffle pancakes make a unique brunch or breakfast

Fluffy Japanese Pancakes (aka. Japanese Souffle Pancakes) are an airy pancake dream. Light, fluffy, and an experience you'll long to eat again. Time to spark a little joy...one fluffy souffle pancake at a time! 

Fluffy Japanese Pancakes

tbsp sugar

tsp pure vanilla extract

Whisk the egg yolk with the sugar until pale and frothy. Mix in the milk and vanilla.

Sift flour and baking powder into the mixture and whisk until incorporated.

Bowl 1 - Yolk Mixture

Whisk 1/3 of the meringue into the yolk mixture until completely incorporated. Add half of the remaining meringue and mix delicately. Add the remaining meringue and fold into the mixture using a spatula – be careful not to deflate the batter.

Heat a large non-stick pan (with a lid) over low heat. Add a very small drizzle of oil. Using ¼ cup scoops, scoop the batter into the pan. Cover and cook for 2-3 minutes.

Remove the lid, add another ¼ cup of batter on top of the pancake already cooking. Cover and continue to cook for another 4-5 minutes.

Flip the pancake…EVER. SO. GENTLY! Cover and cook for 4-5 more minutes until done. Repeat with the remaining batter. Serve!

Bowl 2 - Meringue

I love Japanese pancakes. Looking forward to having these on the weekend!

I've often seen these and have been dying to try them. They do sounds a little scary to try and make though. I'm pinning this to try when I am feeling more confident! lol Thanks for sharing :)

OMG. &lt;333333 They turned out SO WELL. YOUR INSTRUCTIONS ARE THE BEST!

I am going to try these tomorrow! After trolling recipes online I am happy to find what looks to be the traditional recipe without using a pre-made pancake mix and form molds! Thank you so much and I look forward to feeding them to my picky husband

I’ve made this recipe twice now. They’re incredibly light &amp; fluffy and they taste amazing! 
Saved the recipe and they’re the only pancakes I’ll ever make from now on. Awesome recipe!

Used pineapple can as ring - took a few tries to figure out how to flip (using two spatulas finally did the trick). Fluffy &amp; delicious!!  Thanks for the recipe!!

Awesome recipe and so easy to follow! Just tried it and shared my experience linking your recipe! :) 

Made these with Trader Joe's gluten free pancake mix instead of flour. Cut the sugar to 1 tbs with the yolk. The mix already has some sugar and baking powder so only added vanilla. The secret is in the meringue. They puffed up perfectly on my pancake griddle. a light coating of butter worked better than oil. the first one stuck when I tried to turn it. Turning them is tricky, takes a couple or more times to get the hang of it. I got 4 pancakes out of the recipe. My sloppy turning wasn't pretty but they tasted yummy. Didn't even need syrup.

They were perfect until I delicately transfered them to my plate : prrrrrrt ! Bye bye air... they became flat under my eyes @$!%€ ! Maybe they weren’t cooked enough ? 

So close, will definitely try again. And even if they became flat, the taste is simply delicious !

This was my 4th try at fluffy pancakes and it was a success!! The first time the pancakes came out wonderfully fluffy, probably more by chance than anything else!  Cream of tartar,? Nope. Steaming? Nope. But I lowered the heat to 3 (1-9 ceramic top) and covered. Bingo!  Can't wait to make these for my grandsons next Christmas! Thank you!!

These pancakes are awesome I made them for my twin granddaughters and the loved them 

Thank You

Unfortunately mine (first attempt) were not as fluffy (maybe 1cm thick). When i poured the second layer it spread till beyond the first layer instead of clumping up on top of it. I didn’t know when to stop beating the egg whites, after 5min, still barely peaks that i just stopped at some point thinking i must be overbeating it already. Also i made my own cake flour mixing all-purpose with cornstarch. Taste-wise though it’s great. I’ll try again next time, will tag you when it’s perfect. Thanks for sharing!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1560302134/npv5acznzgnlcriwhguw.mp4

Fluffy Japanese Pancakes are a soft, airy cotton candy-like pancake dream come true. Dress them up in whipped cream, rain down the maple syrup, or try out the tiramisu topping recipe I provide – they come out delicious every which way!

Fluffy Japanese Pancakes (aka. Souffle Pancakes)

Indulgent Japanese Souffle Pancakes are extra thick and fluffy, made with eggs, sugar, milk and vanilla. 

sugar

milk

vanilla

flour

baking powder

salt

Mix together the egg yolks, sugar, milk, vanilla. In a separate bowl mix the flour, baking powder and salt. Stir into the yolks mixture just until no large lumps remain.

In another large bowl, beat the egg whites with a hand mixer until stiff peaks.

Gently fold the egg whites into the pancake batter, just until incorporated.

Lightly grease a large skillet with butter or cooking spray, over LOW heat. Grease 3.5-inch (9 cm) metal ring molds* well with butter (as many as can fit at a time in your skillet) and set them in the middle of the pan over LOW heat.

Fill the molds 2/3 with batter, then cover the pan with a lid and cook for about 10 minutes, until the center of the pancakes are only slightly jiggly.

Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside. (I like to slide a spatula under the pancake and place  another spatula on the top of the pancake ring mold, flip, then place it back in the pan and slide the spatula out.)

Cover and cook for another 5 minutes, then serve with butter, syrup, and berries!

https://content.jwplatform.com/videos/cFKuCJtE.mp4

Indulgent Japanese Soufflé Pancakes are extra thick and fluffy, made with eggs, sugar, milk and vanilla.

Japanese Souffle Pancakes Delicious, light, fluffy, and thick. Perfect for breakfast or dessert. This recipe only takes 35 minutes and is simple to make if you follow the instructions.

Dairy-Free Japanese Souffle Pancakes

Egg Yolks

oat milk

avocado oil

tsp Vanilla Extract

All purpose Flour

Egg Whites

tsp White Vinegar

white granulated sugar

In a mixing bowl, add eggs, oat milk and oil. Followed by vanilla extract. Whisk until foamy. Sift in all-purpose flour and whisk until well combined but do not over mix. The batter should still be runny.

In another large mixing bow with egg whites. Add vinegar. Whisk at a high speed with hand mixer. Gradually add sugar in three portions. Beat egg whites JUST until you reach stiff peaks. Do not overbeat as this can cause for deflated pancakes. Tip: to test if meringue is stiff enough, dip whisk into the meringue and lift it out of the bowl. If meringue does not drip, it is stiff enough. This is important to creating soft fluffy pancakes.

Gently whisk meringue into the egg yolk mixture. Whisk mixture 5-6 times. Then softly fold with a spatula until combined. Do not over stimulate the batter.

Transfer batter to a piping bag (optional).

In a non-stick griddle set on low heat, lightly grease with avocado oil.

Once griddle is hot, add enough batter into the pan forming a 3-4 inch wide pancake.  Layer with more batter to make the pancake tall.

Spoon 1 teaspoon of water in empty surrounding spaces of griddle. Cover with a lid.

Cook pancakes for 5-6 minutes on each side until golden brown and cooked on the inside. If they&#039;re still mushy inside, cook for another 2-3 minutes. If the pancake is undercooked, it can also cause for deflated pancakes.

Top 4 japanese souffle pancakes recipes from across the web

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Top 4 japanese souffle pancakes recipes from across the web

The most viewed japanese souffle pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Souffle Pancakes

Fluffy Japanese Pancakes

Japanese Souffle Pancakes

Dairy-Free Japanese Souffle Pancake...

The most viewed japanese souffle pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine