Description
These ultra-fluffy Japanese soufflé pancakes are airy, jiggly, and impossibly soft, rising like clouds in the pan. This reliable recipe uses a meringue technique and steam to create a tender, restaurant-quality brunch experience.
Ingredients
Scale
- 3 large egg yolks
- 3 large egg whites
- 2 tablespoons milk (whole milk recommended)
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 3 tablespoons cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon cream of tartar
- 3 tablespoons granulated sugar (divided)
- 1 tablespoon butter (for greasing)
- 1–2 tablespoons water (for steam)
Instructions
- Separate eggs, ensuring no yolk gets into the whites. Place whites in a clean, dry bowl and add cream of tartar.
- Beat egg whites on medium speed until foamy. Gradually add half the sugar (1.5 tbsp) and beat until stiff, glossy peaks form. Set aside.
- In a separate bowl, whisk egg yolks, remaining sugar (1.5 tbsp), milk, oil, and vanilla until smooth and pale.
- Sift in cake flour and baking powder. Whisk gently until just combined; a few lumps are okay.
- Fold one-third of the meringue into the yolk mixture to lighten it. Then, gently fold in the rest of the meringue until just combined, leaving a few white streaks.
- Heat a non-stick skillet over the lowest possible heat. Grease with butter.
- Spoon batter into the pan (using a ring mold if desired), filling rings 3/4 full. Cover with a lid and cook for 5-6 minutes without touching.
- Add 1-2 tablespoons of water to the pan (away from pancakes) and cover immediately to create steam. Cook for another 5-6 minutes until puffed and set.
- Carefully flip pancakes using two spatulas. Cook for 1-2 minutes on the second side until golden brown.
- Serve immediately with toppings like whipped cream, berries, or maple syrup.
Notes
Key to success is low heat and stiff meringue peaks. Do not overmix the batter or flip too early. If your stove runs hot, use a heat diffuser. These are best eaten fresh but can be stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 16
- Sodium: 150
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 24
- Fiber: 1
- Protein: 8
Keywords: Japanese pancakes, soufflé pancakes, fluffy pancakes, brunch recipe, breakfast, cloud pancakes, homemade pancakes