souffle pancake

These Fluffy Japanese Souffle Pancakes are like eating cottony clouds, but even better with homemade whipped cream and fresh berries!

Fluffy Japanese Souffle Pancakes

eggs (50 g each w/o shell)

½ Tbsp whole milk ((22 g))

¼ tsp pure vanilla extract

cake flour

½ tsp baking powder ((2 g))

Tbsp sugar ((25 g))

Tbsp neutral-flavored oil (vegetable, canola, etc) ((for greasing the pan))

water ((for steaming))

heavy (whipping) cream ((120 ml))

½ Tbsp sugar ((20 g))

Tbsp confectioners’ sugar/powder sugar

berries

maple syrup

Gather all the ingredients. You will also need a 12-inch non-stick frying pan (large enough to cook 3 pancakes at the same time) with a lid.

Separate egg whites and egg yolks into two different bowls.  Put the bowl with egg whites in the freezer for 15 minutes. Why do we freeze egg whites? Please read 3 Tips to Make Perfect Meringue (Egg Whites) in this post.

In the meantime, add milk and vanilla to the egg yolks and whisk until thick and frothy.

Sift the cake flour and baking powder into the bowl.

Whisk to combine thoroughly (but do not over-mix).  Set aside.

After 15 minutes, take out the bowl with egg whites from the freezer.  The egg whites should be half frozen.  Now start beating egg whites.

When the egg whites turn frothy and pale white, gradually add in sugar (roughly ⅓ at a time).  Continue to whip the egg whites.

The egg whites will become glossier and firmer. Stop beating when you lift up the hand mixer and the egg whites stand right up with stiff peaks slightly bending over.

Heat the large non-stick frying pan to 300 ºF (150 ºC) over the lowest heat. Brush with cooking oil and lightly remove any visible oil (otherwise the pancakes will have a spotty pattern). Keep the heat on while you combine egg whites and egg yolk mixture. 

Take ⅓ of egg whites and add to the egg yolk mixture. Whisk together (don’t worry too much about breaking air bubbles at this step).

Next, take half of the egg whites and add to the egg yolk mixture. Using a whisk, gently fold in without breaking the air bubbles in the egg whites. Why do we use a whisk instead of a silicone spatula? Please read 3 Tips to Make Perfect Meringue (Egg Whites) in this post.

Now transfer the egg yolk mixture into egg whites. Carefully fold in two mixtures together without breaking the air bubbles. Make sure to gently mix the batter thoroughly!

For my stove and frying pan, I kept 300 ºF (150 ºC) all times on low heat. Remember each pancake gets roughly 4 scoops of batter, so that’s a total of 12 scoops for 3 pancakes.  Now, scoop the batter and place on the frying pan. My recommendation is to use a small ladle (or a serving spoon that’s bigger than a regular spoon - probably 2-3 Tbsp) and make a tall pancake. Next, stack one more scoop to the first pancake. Then move on to the next two pancakes giving each 2 small scoops.

By the time all 3 pancakes have 2 scoops, the surface of the batter is slightly dry already, so you can stack one more scoop on top, keeping it up high. In the bowl, you should still have roughly 3 scoops left (if you have slightly more, that’s okay).

Set timer for 6-7 minutes, add 1 Tbsp water in 3 empty spaces inside the pan and cover with the lid.  Water keeps the pancake moist. Please note: the suggested time is just a guideline and it’s based on the stove and frying pan that I&#039;m using.

After 2 minutes passed, open the lid, and add one more scoop for each pancake (or more scoops if you have more batter). Make sure to stack high, not wide. If the water has evaporated, add a little bit more. Cover with lid and cook.

After 6-7 minutes passed, using the offset spatula, lift the pancake VERY GENTLY. If you feel the pancake is stuck, don’t touch until they firm up a little. If you force it, the pancake will crack in the middle. When the pancake is ready, you can easily move the pancake.

Here is another set of images to show the process. Slightly pull the pancake to create an empty space and gently flip over with “rolling over” motion.

Add water in empty spaces and set a timer for 4 to 5 minutes to cook the other side on the lowest heat.

Once they are nicely browned, transfer the pancakes to your serving plates. 

Place fresh cream on the pancakes and top with berries. Dust the pancake with confectioners’ sugar and drizzle with maple syrup. Enjoy!

Prepare an ice bath by putting ice cubes and water in a large bowl and placing a clean and dry mixing bowl over. Add heavy cream and sugar to keep cool.

Whisk on high speed until medium to firm peaks form (should not be runny, but soft and fluffy firm whipped cream). Keep it chilled until you&#039;re ready to serve the pancakes.

Fresh Whipped Cream

Airy fluffy Japanese souffle pancake recipe

Japanese Souffle Pancake

egg(large) (an egg weighed about 55 grams)

sugar

mayonnaise

milk

flour

¼ tsp cream of tartar

Separate the egg yolk and the egg white into two different bowls.

Keep the egg white refrigerated until it’s ready to be whipped.

Set the cooking plate temperature to a very low or keep warm setting.

Place egg yolk into a mixing bowl, add milk and mayonnaise and mix well

Sift the flour into the yolk mixture and mix well.

Make the meringue: Take the egg white out of the fridge and add a cream of tartar.

Whip the egg white until bubbles start to form.

Add 1/3 of sugar (5 g) to the egg white and keep whipping until fine bubbles form.

Add another 1/3 of sugar and continue to whip.

Add the last 1/3 of sugar and whip until the foam becomes shiny and soft peaks start to form.

Take 1/3 of meringue to the egg yolk mixture and fold it in.

Add another 1/3 of meringue, and again carefully fold into the yolk mixture.

Pour the yolk mixture into the meringue bowl and carefully mix it all together with a spatula.

Drop a spatula spoonful of the batter onto a cooking plate, then top with an additional ½ spoonful on top of each pancake to help add height and cook it for 3 minutes.

Flip them over after 3 minutes and then cook for a further 3 minutes or until both sides are browned.

Dust with icing sugar and syrup, and serve immediately.

Are you ready for the dreamiest pancake for your Sunday brunch? This perfectly scented Matcha Souffle Pancake is calling.  It’s super airy and fluffy like you’re eating cottony clouds, only with a special touch of flavor! Enjoy it with homemade whipped cream and an extra sprinkling of matcha powder.

Matcha Souffle Pancake

Tbsp whole milk

tsp matcha (green tea powder) ((2 g))

Tbsp sugar

Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)

heavy (whipping) cream

½ Tbsp sugar

Tbsp confectioners’ sugar/powdered sugar

Prepare ice bath by putting ice cubes and water in a large bowl and placing a clean and dry mixing bowl over.  Add heavy cream and sugar to keep cool.

Whisk on high speed until medium to firm peaks form. The whipped cream should not be runny, but soft and fluffy firm. Keep it chilled until you&#039;re ready to serve the pancakes.

Make Fresh Whipped Cream

Separate egg whites and egg yolks into two different bowls. Put the bowl with egg whites in the freezer for 15 minutes. Here&#039;s why (Read &quot;1. Chill egg whites (What?!)&quot;).

Sift the cake flour and baking powder into the bowl. Because we add matcha powder, make sure to remove 1 tsp (3 g) cake flour after you measure ¼ cup.

Whisk to combine thoroughly (but do not over-mix) and set aside.

After 15 minutes, take out the bowl with egg whites from the freezer. The egg whites should be half frozen.  Now start beating the egg whites.

When the egg whites turn frothy and pale white, gradually add in sugar. Continue to whip the egg whites.

The egg whites will become glossier and firmer. Stop beating when you lift up the hand mixer and the egg whites stand right up with soft peaks slightly bending over.

Heat the large non-stick frying pan to 300ºF (150ºC) over the lowest heat. Brush with cooking oil and lightly remove any visible oil (otherwise the pancakes will have a spotty pattern). Keep the heat on while you combine egg whites and egg yolk mixture.

Take 1/3 of egg whites and add into the egg yolk mixture. Whisk together (don’t worry too much about breaking air bubbles at this step).

Next, take half of the egg whites and add to the egg yolk mixture. Gently fold in without breaking the air bubbles in the egg whites.

Now transfer the egg yolk mixture into egg whites. Carefully fold in two mixtures together without breaking the air bubbles.  Make sure to gently mix the batter thoroughly!

Remember each pancake gets roughly 4 scoops of batter, so that’s a total of 12 scoops for 3 pancakes. Now, scoop the batter and place on the frying pan. My recommendation is to use a small ladle (or a serving spoon that’s bigger than a regular spoon) and make a tall pancake. Next, stack one more scoop to the first pancake. Then move on to the next two pancakes giving each 2 small scoops.

Set timer for 6-7 minutes, add 1 Tbsp water in 3 empty spaces inside the pan, and cover with the lid.  Water keeps the pancake moist. Please note: the suggested time is just a guideline and it’s based on the stove and frying pan that I&#039;m using.

After 6-7 minutes passed, using the offset spatula, lift the pancake VERY GENTLY. If you feel the pancake is stuck, don’t touch it until they firm up a little. If you force it, the pancake will crack in the middle. When the pancake is ready, you can easily move the pancake. Slightly pull the pancake to create an empty space and gently flip over with a “rolling over” motion.

Add water in empty spaces and set the timer for 4 to 5 minutes to cook the other side on the lowest heat.

Once they are nicely browned, transfer the pancakes to your serving plates. Place fresh cream on the pancakes and top with berries. Dust the pancake with confectioners’ sugar, a light sprinkling of matcha powder and drizzle with maple syrup. Enjoy!

Make Pancakes

A soft and fluffy pancake baked in a cast iron skillet ready in less than 30 minutes.  Perfect for breakfast, brunch or afternoon tea. The recipe is designed being baked in a 6.5 inch cast iron skillet, double the recipe if using 8 inch skillet.

Quick and Simple Castella Pancake

eggs

g milk (2 tbsp)

g honey (1 tbsp)

g cake (or all purpose) flour

¼ tsp white vinegar or lemon juice

g fine sugar (2 tbsp)

butter (for greasing the pan and topping)

Grease a 6.5 inch cast iron skillet (see note for other sizes) with a thin layer of butter and set it aside.

Prepare the skillet

Preheat the oven to 350°F (180°C)

Separate egg yolk and egg white into two mixing bowls.  Make sure the bowl for the egg white is dry and clean without any oils on the surface.  If you accidentally drop some yolk in the white, fish it out with egg shell.

Mix egg yolk with milk and honey, whisk until well combined before adding the sifted flour.  Mix until smooth but don&#039;t over mix.  Set it aside.

Add vinegar/lemon juice in egg white, beat with an electric mixer on medium speed until foaming.  Add sugar in two batches while beating and continue until soft peaks form when you remove your mixer.  When the mixture starts to form ribbons in the wake of your mixer, turn the speed to low and continue to beat until egg whites can form soft peaks, that way, the larger air bubbles can be eliminated.

Scoop about half a cup of the egg white into the yolk mixture and mix with a spatula until it&#039;s well combined before pouring this mixture into the bowl with the egg white mixture.

Mix with a spatula from bottom to top in the motion of writing &quot;J&quot; while turning the mixing bowl, so the mixture can be well combined.  Don&#039;t stir in a circular motion or over mix, as it will cause the mixture to deflate,

Pour the mixture into the skillet, and smooth out the surface with a spatula.

Make Pancake Batter

Bake for 8 minutes, remove skillet and cut a big &quot;+&quot;  on the surface of the pancake and return it back to the oven for another 8 to 10 minutes until the top becomes golden brown and the middle part puffs up.   If you double the recipe and make it in an 8 inch skillet, you will need to bake for 5-10 minutes longer until an inserted toothpick can come out clean.

Top the pancake with butter (I prefer to use salted butter) and any other topping of your choice and enjoy right away!

Baking

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Fluffy Japanese Souffle Pancakes

Japanese Souffle Pancake

Matcha Souffle Pancake

Quick and Simple Castella Pancake

Top 4 souffle pancake recipes from across the web

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

Top Tags

Fluffy Japanese Souffle Pancakes

Japanese Souffle Pancake

Matcha Souffle Pancake

Quick and Simple Castella Pancake

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