Here’s a recipe for Japanese Pancakes (a.k.a. Soufflé Pancakes) — ultra-fluffy, jiggly, and lightly sweet pancakes made famous by cafes in Japan. They’re taller and softer than regular pancakes thanks to whipped egg whites folded into the batter.
🍰 Japanese Soufflé Pancakes
Ingredients (Makes 4 small pancakes / 2 servings):
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2 large eggs (separated)
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2 tbsp milk
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1/2 tsp vanilla extract
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1/4 cup (30g) all-purpose flour
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1/4 tsp baking powder
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2 tbsp (25g) sugar
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1/8 tsp cream of tartar or lemon juice (helps stabilize the egg whites)
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Oil or butter for greasing the pan
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Water for steaming
👩🍳 Instructions
1. Prep the Batter Base
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In a bowl, whisk egg yolks, milk, and vanilla until smooth.
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Sift in the flour and baking powder, and whisk to combine. Set aside.
2. Whip the Egg Whites
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In a clean bowl, beat egg whites with cream of tartar or lemon juice.
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Gradually add sugar (1 tbsp at a time), and beat to stiff peaks — glossy and holds its shape.
3. Combine Gently
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Fold about ⅓ of the whipped egg whites into the yolk batter to loosen it.
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Then gently fold in the rest in two batches, being careful not to deflate the mixture.
4. Cook (with Steam)
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Heat a nonstick skillet with a lid over low heat. Lightly grease with oil or butter.
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Scoop batter into the pan in mounds (use rings if available for height).
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Add 1–2 tbsp of water to the pan (outside the pancakes), then cover with lid.
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Cook covered for 4–5 minutes, flip gently, add another splash of water, and cover again for 4–5 more minutes, until golden and set.
5. Serve Immediately
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Serve warm with:
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Powdered sugar
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Maple syrup or honey
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Fresh berries
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Whipped cream or butter
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📝 Tips:
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Keep heat low and steady to prevent burning.
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Don’t overmix when folding the whites — air is the secret to their height.
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You can use metal pancake molds or DIY parchment collars for perfect shape.