Fluffy Japanese Souffle Pancakes Recipe That Actually Works
Tall, fluffy, and impossibly jiggly Japanese souffle pancakes that melt in your mouth. These cloud-like pancakes are easier to make at home than you think—no special equipment needed, just patience and gentle technique.
Ingredients
- 2 large eggs separated (room temperature)
- 3 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons granulated sugar
- Pinch of salt
- 1/4 teaspoon cream of tartar optional
- Butter or oil for cooking
- Powdered sugar for dusting
- Maple syrup for serving
- Fresh berries optional
Instructions
- Separate eggs into two clean bowls. Whisk egg yolks with milk and vanilla. Sift in flour, baking powder, and salt. Mix until just combined and set aside.
- Beat egg whites with cream of tartar on medium speed until foamy. Gradually add sugar while beating. Increase speed to medium-high and beat until stiff, glossy peaks form, about 3-4 minutes total.
- Fold one-third of meringue into yolk mixture gently. Add remaining meringue in two additions, folding with a rubber spatula until no white streaks remain. Batter should be thick and fluffy.
- Heat non-stick pan over lowest heat. Lightly grease and wipe excess. Spoon batter into tall mounds. Cook 4-5 minutes per side until golden and springy. Cover with lid if needed for thicker centers.
Notes
Substitutions:
- Use 2% milk instead of whole milk
- Substitute cake flour for even fluffier texture
- Use gluten-free all-purpose flour for gluten-free version
- Replace cream of tartar with 3-4 drops lemon juice or white vinegar