Fluffy Japanese Pancakes: Heavenly Homemade Soufflé Pancakes

Cloud-like, golden, and melt-in-your-mouth, these Fluffy Japanese Soufflé Pancakes turn any breakfast into a dreamy café escape.

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Course: Breakfast

Cuisine: Japanese

Diet: Vegetarian

Keyword: fluffy Japanese pancakes, homemade souffle pancakes, soufflé pancake recipe, viral tiktok pankcake

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: servings

Calories: 181kcal

Author: Parent Circle

Cost: $6.00

Equipment

1 Mixing Bowl large and medium size
1 Hand mixer or stand mixer with whisk attachment
1 Fine mesh strainer for sifting flour
1 Silicone spatula for folding meringue into batter
1 Nonstick crepe pan or griddle with low heat control
1 Wok lid or any large domed lid for steaming
1 measuring cups and spoons for accurate measurements

Ingredients

2 large eggs room temperature
3 tbsp granulated sugar
1.5 tbsp whole milk
3 tbsp all-purpose flour sifted
0.5 tsp baking powder
0.25 tsp cream of tartar
2 tbsp water for steaming
neutral oil for greasing the pan

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Instructions

Separate the egg yolks and whites. In a mixing bowl, whisk the yolks with 1 tablespoon sugar until pale. Add milk, then sift in flour and baking powder, whisking until smooth.
2 large eggs, 3 tbsp granulated sugar, 1.5 tbsp whole milk, 3 tbsp all-purpose flour, 0.5 tsp baking powder
In a clean bowl, beat egg whites and cream of tartar until frothy. Gradually add remaining sugar and whip until stiff glossy peaks form.
2 large eggs, 3 tbsp granulated sugar, 0.25 tsp cream of tartar
Add one-third of the meringue into the yolk batter and fold gently. Fold in the remaining meringue in two additions, keeping the mixture airy.
Lightly oil a nonstick crepe pan. Preheat over lowest heat setting. Cover with a wok lid to pre-steam.
neutral oil
Scoop tall dollops of batter onto pan. Cover and cook 4 minutes. Add another scoop on top, add a splash of water, and steam under cover.
2 tbsp water
Flip pancakes carefully. Add another splash of water, cover, and cook another 4 minutes until golden and fluffy.
2 tbsp water
Remove pancakes carefully. Serve hot with whipped butter, powdered sugar, and maple syrup.

Notes

Handle the meringue gently to avoid deflating the batter. Cook low and slow for the best rise.

Meringue is made by whipping egg whites with sugar until they become thick, glossy, and hold stiff peaks. It's what gives these pancakes their iconic airiness!

Disclaimer: Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. Dietary labels are based on ingredient information and should not be considered a guarantee.

Nutrition