Japanese Fluffy Pancakes

Tall and fluffy Japanese soufflé pancakes, golden brown and dusted with powdered sugar

Japanese Fluffy Pancakes, also known as Soufflé Pancakes, are tall, soft, and cloud-like. Make them at home with whipped egg whites and slow cooking in a covered pan for the classic jiggly café effect.

Print Recipe

Prep Time: 15

Cook Time: 10

Total Time: 25

4 large pancakes

Baked Desserts

Equipment

Ingredients

3 Large eggs
3 tablespoons Whole milk
60 g Cake flour ((low-protein))
40 g Granulated sugar
3/4 teaspoon Baking powder
1/2 tablespoon Vanilla extract
Few drops of lemon juice ((to stabilize egg whites))
Sunflower oil ((for greasing the pan))

Instructions

In a large bowl, whisk the egg yolks with the milk and vanilla. Sift the flour and baking powder directly into the bowl and mix until smooth.
In another clean, grease-free bowl, whip the egg whites with a hand mixer or stand mixer. Add a few drops of lemon juice, then gradually beat in the sugar until stiff peaks form.
Using a silicone spatula, fold one-third of the meringue into the yolk mixture to lighten it. Then gently fold in the remaining meringue in two additions, making sure not to deflate the egg whites.
Heat a non-stick pan over very low heat and lightly grease it with a pastry brush or paper towel dipped in oil.
Grease the inside of the ring molds and place them in the pan. Fill each mold up to two-thirds with batter. Cover with a lid and cook for 4–5 minutes.
When the base is golden, carefully flip the pancakes with a wide spatula, keeping the molds around them. Cover again and cook for another 3–4 minutes.
Remove the molds carefully and serve the pancakes immediately, dusted with powdered sugar and topped with fresh fruit, whipped cream, or maple syrup.

Nutrition