Fluffy Japanese pancakes are thick jiggly pancakes also known as soufflè pancakes. It’s popular street food in Japan and most Asian Countries. Made of whipped egg whites or meringue, egg yolks, flour, and milk. It’s wonderful to serve for breakfast, dessert, or snacks.
This fluffy Japanese pancake recipe does not use baking powder. Not like the classic pancakes, this uses a smaller amount of flour and milk. Then the egg whites are whipped into medium-stiff peaks, that make these Japanese pancakes cottony, light, and fluffy. The texture is crossed between a spongy chiffon cake and an airy souffle.
This Soufflè Pancake is not the easiest kind of pancake to make. It’s a bit finicky and you may end up making this a few times to get the perfect texture. But it’s worth it and satisfying to make if you are a fan of a super fluffy and delicious pancake.
How to make Fluffy Japanese (Souffle) Pancakes
Making fluffy Japanese pancakes is all about the technique how to mix the egg whites in the right consistency, precise measurement of the ingredients, cooking temperature, and timing when to flip the pancake.
Step 1. Prepare the equipment and measure the ingredients. I recommend using a kitchen scale for precise measurement.
Step 2. Make the pancake batter. In a medium-sized bowl, add egg yolks, vanilla, lemon zest, and milk. Mix until blended. Sift the cake flour with a pinch of salt over the egg yolk mixture. Mix until the flour is incorporated. Avoid over-mixing the batter.
Step 3. Make the meringue. Make sure the bowl and whisk attachment you are using is grease-free. Wipe the bowl and the whisk attachment with vinegar. Any oil or fat like a drop or small amount of egg yolk will prevent the egg whites from foaming up or whipping into stiff peaks.
Add the egg whites and lemon juice to the grease-free bowl. Beat at high speed while gradually adding sugar. Beat until the egg whites turn glossy and hold shape or until medium-stiff peaks. You don’t want to overbeat the egg whites. It separates and becomes watery. May cause the pancakes to collapse.
The role of the lemon juice here is not only to flavor or hide the eggy taste but it helps to stabilize the meringue. It’s a substitute for the cream of tartar that stabilizes the meringue.
Step 4. Folding the meringue. Using a rubber spatula, fold the meringue gently into the batter until there are no streaks of cake batter.
Step 5. Cooking the Fluffy Japanese Pancakes.
If this is your first time making these fluffy Japanese pancakes. I recommend cooking one pancake at a time or until you master how to cook it perfectly to your liking. You can also cook this without ring mold or cook it like the traditional pancake.
Lightly grease the pan with oil or butter. Turn on the heat at very low. Place the ring molds on the pan.
I used food-safe white paper that I cut into 3 strips of 1.5″×11″ or 3″ to 3.5″ ring molds. You can also use thicker paper like a carton then use tape to secure it.
You may use parchment paper but use a good quality thicker one. Most of the parchment paper is too flimsy to use and you will need a tin ring mold with it.
You can make this as thick as 3″ or 4″ if you like and cook it at the lowest heat. Add a tablespoon of water. It helps to control and lower the temperature to cook the pancake evenly.
The thicker the pancake the longer to cook and you need to learn how to control the heat to achieve the perfect texture and color.
Use a scoop or ladle the cake batter to fill the ring molds to 3/4 full. Cover with the lid and cook for about 5 to 8 minutes. When you see the top of the pancake is no longer wet. It’s time to flip. Then continue cooking with the lid on for another 5 to 8 minutes. Use a toothpick to insert in the middle of the pancake to test. If it comes out clean then it’s done. Remove from the ring mold and serve.
What to serve
Maple syrup, whipped cream, fresh fruit, and fruit compote if desired. I also enjoy it as is with coffee or tea.
It’s also delicious to serve with my homemade blueberry pie filling
Storing
Refrigerate for up to 3 days in a sealed container.
More Recipes to try
Fluffy Japanese Pancakes
Watch How to Make It
Equipment
- 3 strips of 1.5"×11" paper 3" to 3.5" ring molds
- Non-stick frying pan with lid
- mixing bowl
- rubber spatula
- electric mixer with the stand or handheld mixer
Ingredients
- 2 eggs (large) separated
- 30 ml milk or evaporated milk
- 30 g cake flour
- ⅛ tsp salt
- 1 tsp Pure vanilla extract
- 30 g sugar
- 1 tsp lemon juice
- ½ tsp lemon zest
Instructions
- Prepare the equipment and measure the ingredients. I recommend using a kitchen scale for precise measurement.
- Make the pancake batter. In a medium-sized bowl, add egg yolks, vanilla, lemon zest, and milk. Mix until blended. Sift the cake flour with a pinch of salt over the egg yolk mixture. Mix until the flour is incorporated. Avoid over-mixing the batter.
- Make the meringue. Add the egg whites and lemon juice to the grease-free bowl. Beat at high speed while gradually adding sugar. Beat until the egg whites turn glossy and hold shape or until medium-stiff peaks.
- Folding the meringue. Using a rubber spatula, fold the meringue gently into the batter until there are no streaks of cake batter.
- Cooking the Pancakes. Lightly grease the pan with oil or butter. Turn on the heat at very low. Place the ring molds on the pan. Use a scoop or ladle the cake batter to fill the ring molds to 3/4 full. Cover with the lid and cook for about 5 to 8 minutes. When you see the top of the pancake is no longer wet. It’s time to flip. Then continue cooking with the lid on for another 5 to 8 minutes. Use a toothpick to insert in the middle of the pancake to test. If it comes out clean then it’s done.
- Remove from the ring mold and serve it with maple syrup, whipped cream, fresh fruit, and fruit compote if desired.
