These Japanese souffle pancakes are made by whipping the egg whites, making them fluffy and light. If you have extra time in the morning, these fluffy, airy pancakes are worth making!
what are Japanese souffle pancakes?
Japanese souffle pancakes are a little different than your usual pancakes. It involves whipping the egg whites and then incorporating the egg yolks. This method creates a fluffy, airy, sponge-cake-like texture to the souffle pancakes.
I tried souffle pancakes for the first time in Japan recently and they were so fluffy and delightful. They were lightly sweetened and maintained a light, airy texture! It felt like I was having dessert for breakfast 🙂
what you’ll need:
- flour
- cornstarch
- egg
- vanilla paste
- milk
- sugar
optional toppings:
- fresh fruit
- whipped cream
all the details
Separate the egg whites and egg yolks into two mixing bowls.
To the bowl with the egg yolks, add the cornstarch, flour, vanilla paste, and milk. Using a whisk or spoon, mix to combine. Set it aside.
In the bowl with the egg whites, add the sugar. Using a hand mixer, whisk the egg whites until stiff peaks are formed.
Add half of the egg yolk mixture to the whipped egg whites. Using a whisk, gently fold it in. (We want to be gentle so we don’t deflate any of the air we just whipped into the egg whites)
Add the remainder of the egg yolk mixture and gently fold it into the whipped egg whites.
Heat a nonstick pan on low heat. Using a cookie scoop, add a scoop of the pancake batter to the heated pan. Pour 1 tablespoon of water onto the pan and cover with a lid, to steam the pancake, for 1-2 minutes. Add another scoop of the pancake batter and cover with a lid, cook for an additional 1 minute. Using a spatula, gently flip the pancake over and add another tablespoon of water. Cover with a lid and cook for 2 minutes. Repeat this step with the remaining pancake batter.
Serve with a dollop of whipped cream and fresh fruit! Enjoy!
more recipes you may like:
- No Churn Sweet Corn Ice Cream
- Berrymisu
- Dalgona Rice Krispie Treats
- Candied Croissants
- Baked Persimmon with Oat Crumble
- Pumpkin Mochi Brownies
Ingredients
For the pancakes:Â
- 4 tablespoons all-purpose flour
- 1/2 cups cornstarch
- 4 eggs
- 1 tablespoon vanilla paste
- 4 tablespoons whole milk
- 5 tablespoons sugar
Optional toppings:Â
- whipped cream
- fresh fruit
Instructions
- Separate the egg whites and egg yolks into two mixing bowls.
- To the bowl with the egg yolks, add the cornstarch, flour, vanilla paste, and milk. Using a whisk or spoon, mix to combine. Set it aside.
- In the bowl with the egg whites, add the sugar. Using a hand mixer, whisk the egg whites until stiff peaks are formed.
- Add half of the egg yolk mixture to the whipped egg whites. Using a whisk, gently fold it in. (We want to be gentle so we don't deflate any of the air we just whipped into the egg whites)
- Add the remainder of the egg yolk mixture and gently fold it into the whipped egg whites.
- Heat a nonstick pan on low heat. Using a cookie scoop, add a scoop of the pancake batter to the heated pan. Pour 1 tablespoon of water onto the pan and cover with a lid, to steam the pancake, for 1-2 minutes. Add another scoop of the pancake batter and cover with a lid, cook for an additional 1 minute. Using a spatula, gently flip the pancake over and add another tablespoon of water. Cover with a lid and cook for 2 minutes. Repeat this step with the remaining pancake batter.
- Serve with a dollop of whipped cream and fresh fruit! Enjoy!
