Among many Japanese pancakes, the Japanese souffle pancake stands out for its unique texture and preparation method. This cloud-like sensation captivates breakfast lovers worldwide,
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Japanese souffle pancake recipe
Japanese souffle pancakes are a delightful twist on the traditional pancake. Compared to my hometown British pancakes, they are not just taller, thicker, and fluffier, but also airier. What sets them apart is the unique cooking method and the key ingredient: meringue.

If you know how to make meringue, this Japanese fluffy pancake recipe is not that difficult to make. The egg whites are whipped into a stiff meringue before being folded into the batter. This method incorporates air into the mixture, resulting in thick, fluffy pancakes. That’s why it’s called a cloud pancake with a “cottony” texture.
This is how to make the Japanese souffle pancakes:

Japanese souffle pancakes – egg white pancake
Ingredients
- 3 large eggs separated
- 1/4 cup granulated sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup cake flour
- 1 ½ teaspoons baking powder
- Pinch of salt
- Butter for cooking
Instructions
- In a bowl, whisk together the egg yolks, milk, and vanilla until well combined.
- Gradually add the sifted cake flour, baking powder, and salt. Mix until you have a smooth batter.
- In a separate clean, dry bowl, whip the egg whites until soft peaks form.
- Gradually add sugar while continuing to whip until stiff, glossy peaks are formed.
- Gently fold a third of the whipped egg whites into the egg yolk mixture to lighten it. Use a whisk to do this. Add another third of the whipped egg whites and gently fold until just combined. Fold in the remaining whipped egg whites until the batter is smooth and airy.
- Heat a non-stick pan over low heat and grease a small amount of butter.
- Spoon 2 portions of the batter onto the pan to form pancakes. It's important not to make them too large to ensure even cooking.
- Cover the pan with a lid to trap steam, helping the pancakes rise. Cook for 3-4 minutes until the bottom is golden brown.
- Carefully flip the pancake using two spatulas, cover the lid, and cook for an additional 2-3 minutes until the other side is golden brown and the pancake is cooked through.
- Repeat the cooking process with the remaining batter, adding more butter to the pan as needed.
Nutrition
How to pair
1. Drinks
- Coffee: A classic match, coffee complements the light flavor of pancakes without overpowering it.
- Tea: Green or black tea offers a refreshing contrast to the pancakes’ sweetness.
- Milkshakes: Creamy milkshakes, especially vanilla or fruit-flavored, create a rich pairing with pancakes.
- Smoothies: A fruit smoothie adds a refreshing element that balances the pancakes’ richness.
- Iced matcha latte
2. Toppings
- Fresh Fruits: Sliced strawberries, blueberries, bananas, or seasonal fruits add color and freshness, perfect as a topping or side.
- Whipped Cream: Light and fluffy whipped cream enhances the pancakes’ texture and can be sweetened or flavored with vanilla.
- Syrups: Maple syrup is classic, but honey, chocolate syrup, or fruit coulis are also delicious drizzle options.
- Ice Cream: A scoop of vanilla or fruit-flavored ice cream turns pancakes into a delightful dessert.
- Nutella or Chocolate Spread: For a richer taste, Nutella or melted chocolate adds a touch of indulgence.
- Jam or Fruit Curd: These provide a sweet and tangy twist to complement the soft pancakes.
Variations
1. Flavored Variations:
- Matcha: Adding matcha powder gives a unique green tea flavor and color.
- Chocolate: Mixing in cocoa powder creates a delicious chocolate version.
- Fruit Infusions: Adding purees or zest from fruits like lemon, orange, or berries boosts the flavor.
2. Dessert Combinations:
- Oreo Crumble: Top with crushed Oreos for a crunchy texture.
- Tiramisu Style: Layer with coffee-flavored mascarpone cream and sprinkle cocoa powder on top.
- Biscoff Spread: Drizzle caramelized cookie spread on top for extra sweetness.
Common issues
1. Egg Whites Not Whipped Properly:
- Under-beating: If egg whites aren’t whipped to stiff peaks, the pancakes will be flat. They should be glossy and hold a peak that bends slightly.
- Over-beating: If whipped too much, egg whites can turn grainy, causing the pancakes to deflate. Aim for a firm but pliable texture.
2. Incorrect Mixing Technique: Gently fold the meringue into the yolk mixture. Over-mixing deflates air bubbles, resulting in dense pancakes. Mix until just combined.
3. Cooking Temperature and Time:
- Too High Heat: Cooking at high temperatures can burn the outside while leaving the inside raw. Keep the temperature between 285°F and 320°F (140°C to 160°C) and use a lid for even cooking.
- Not Using Steam: Adding a little water to the pan before covering helps cook the pancakes evenly and keeps them moist.
3. Deflation After Cooking: Japanese soufflé pancakes can collapse as they cool. Serve them immediately while warm and fluffy to minimize deflation. If they flatten, it might indicate undercooking or improper meringue preparation.