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Fluffy Souffle Pancakes

Featured in Morning Food Worth Waking Up For.

Turn simple pancake ingredients into airy, towering souffle pancakes! A gently folded meringue mixed with milk, flour, and yolks results in the softest texture. They're cooked in two gentle steps using steam, creating that signature height and ultra-light feel. Though it takes patience and technique, the payoff is indulgent and jiggly pancakes that melt on your tongue—far from your average stack of flat ones.
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Updated on Sun, 30 Mar 2025 00:22:04 GMT
Fluffy Souffle Pancakes Pin it
Fluffy Souffle Pancakes | cookwithtaste.com

Whipping up Japanese souffle pancakes feels like balancing kitchen magic with cooking know-how. These fluffy creations turn basic breakfast stuff into soft clouds of happiness, giving you that weightless, bouncy bite that's made them a hit in Japan's coolest breakfast spots.

My first shot at these pancakes turned out awful - they were flat and tough. But after trying again and again and finally learning how to fold in the egg whites just right, I got that dreamy, cloud-like softness that makes everyone go crazy for these pancakes.

Key Ingredients and Smart Picking Tips

  • Egg whites: They can't have any bit of yolk or they won't whip properly
  • Cake flour: It's got less protein so your pancakes stay soft
  • Lemon juice: A squeeze helps your egg whites stay fluffy
  • Granulated sugar: Gives your pancakes body and sweetness
  • Cornstarch: Makes everything extra soft and keeps the fluff intact
  • Milk: Don't use it cold from the fridge
  • Salt: Just a pinch makes everything taste better
  • Oil: Pick one that doesn't have a strong taste

Step-by-Step Cooking Guide

Step 1:
Nail Your Egg Whites: Split eggs when they're cold. Let whites warm up. Make sure your bowl is super clean. Drop in lemon juice before you start mixing. Sprinkle sugar in bit by bit. Keep beating until peaks stay up straight.
Step 2:
Put Your Mix Together: Sift the dry stuff first. Gently fold flour mix into your whites. Add yolks carefully so you don't lose the fluffiness. Stir in milk with just a few moves. Put it all in a piping bag right away. Don't wait around or you'll lose all those air bubbles.
Step 3:
Get The Cooking Right: Warm pan on low. Brush just a tiny bit of oil. Squeeze batter in tall stacks. Add some water to create steam. Keep the lid on while cooking. Only flip when they're set on the bottom.
Easy Souffle Pancakes Pin it
Easy Souffle Pancakes | cookwithtaste.com

When I show folks how to make these in my cooking classes, everyone gets nervous about flipping them. I've found that if you just wait until the sides look totally set, flipping gets so much easier - you really can't rush good souffle pancakes.

Managing Your Heat

Getting your heat right matters a ton. If it's too hot, your pancakes brown before they can rise properly. If it's too cool, they won't get that amazing height. The sweet spot lets them cook slowly and rise evenly.

Tricky Parts

Most people run into trouble in three areas: getting the egg whites just right, handling the batter too much, and messing up the heat. Once you figure these out, you'll be golden.

Watch The Clock

These pancakes need your complete focus: Always keep an eye on them. Look for changes in how they look. Stick to the cooking times in the steps. Eat them right away for the best experience.

yummy Souffle Pancakes Pin it
yummy Souffle Pancakes | cookwithtaste.com

These souffle pancakes show what happens when you combine good technique with a little patience. They need some extra care and attention, but you'll end up with a breakfast that turns simple ingredients into something that'll make everyone at your table smile.

Frequently Asked Questions

→ Why is weighing ingredients important?
Weighing ensures accuracy, crucial for achieving the right texture and rise.
→ Why cook in two steps?
Layering batter in steps gives more height and makes sure it cooks evenly inside.
→ What's the purpose of adding water?
Water creates steam, which helps cook the pancakes gently from the inside out.
→ Can I prep the batter early?
No, it’s best to mix and cook it right away for the fluffiest results.
→ How do I make them tall and airy?
Keep the meringue firm, use low heat, and let the steam do its job while cooking.

Light Souffle Pancakes

Airy and soft Japanese souffle pancakes that jiggle with every touch. Whisked meringue gives them their signature cloud-like fluffiness.

Prep Time
15 Minutes
Cook Time
12 Minutes
Total Time
27 Minutes
By: Milly

Category: Breakfast

Difficulty: Difficult

Cuisine: Japanese

Yield: 2 Servings (4 tall pancakes)

Dietary: Vegetarian

Ingredients

→ Main Components

01 35g egg yolks
02 65g egg whites
03 15g milk
04 35g cake flour

→ Taste Boosters & Thickeners

05 3 small pinches of salt
06 25g white sugar
07 5g lemon juice
08 5g cornstarch

Instructions

Step 01

Measure all your ingredients down to the gram so they’re ready to go. Combine the salt and cake flour while sifting them together. Use a piece of paper towel to lightly coat the inside of your pan with oil, then get it warming on very low heat.

Step 02

Mix lemon juice into the egg whites and whisk until you see bubbles forming. Add half the sugar, then whip until they start holding soft peaks. Toss in the rest of the sugar and continue until the peaks are stiff and the whisk’s tip leaves a straight point when it’s lifted.

Step 03

Add cornstarch, stirring until smooth, then gently stir in egg yolks halfway. Mix the sifted flour and yolk mixture until you can’t see dry flour anymore. Stir in the milk just until everything’s blended, then quickly load the mixture into a piping bag.

Step 04

Pipe half the batter into 4 thick piles on the pan, leaving space between. Splash in half a tablespoon of water, cover with a lid, then cook 3 minutes. Add the rest of the batter on top, sprinkle more drops of water, and cook with the lid on for 4 more minutes. When the bottoms feel dry, carefully flip them over, add another bit of water, and cook covered for 4 minutes more until the sides are firm and springy to the touch.

Notes

  1. It’s best to weigh your ingredients accurately using a scale for perfect results.
  2. Make sure your pan is thoroughly preheated on low to help the pancakes rise tall.
  3. The steam made from the added water keeps the middles from staying raw.
  4. Use the batter right after mixing to get the best height and texture.

Tools You'll Need

  • A kitchen scale to measure everything exactly.
  • A non-stick pan with a matching lid.
  • An electric mixer or a strong hand whisk.
  • You’ll need a piping bag or a scoop like an ice cream spoon.
  • Don’t forget a rubber spatula for mixing!

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs are used in this dish.
  • Milk is included as an ingredient.
  • The recipe calls for flour, which has gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 185
  • Total Fat: 6 g
  • Total Carbohydrate: 25 g
  • Protein: 8 g