Japanese Pancake Recipe (Soufflé Pancake Recipe)
Pancakes are a popular treat all over the world! In Japan, they have these fluffy soufflé pancakes which are thicker, fluffier, and lighter than the pancakes you’re used to. Try your hand at our recipe for these Japanese pancakes and treat yourself to an irresistible take on pancakes you haven’t tried before.
Click Here to See Our Step-by-Step Japanese Pancake Recipe
- 2 large mixing bowls
- Large non-stick pan
Ingredients for Japanese (Souffle) Pancakes
- 1 egg yolk
- 1 ½ cups of milk
- ¼ tsp baking powder
- 1 tbsp granulated sugar
- 3 tbsp all-purpose flour or cake flour
- ¼ tsp vanilla extract
- 2 large egg whites
- 1 ½ tbsp granulated sugar
- 1/8 tsp cream of tartar
Instructions: How to Make Japanese Pancakes
- Start by whisking together 1 tbsp of sugar and your egg yolk. Stir until your batter is light yellow and frothy then add in your vanilla extract and add milk 1 tablespoon at a time. Sift in your flour and baking powder over your egg yolk mixture then whisk them all together until you are sure the ingredients are all well combined.
- In another bowl, whip your egg whites and cream of tartar together using an electric hand mixer or kitchen mixer until it’s foamy. Then, add sugar a little bit at a time until your egg whites have become a thick meringue that holds a peak. Once you achieve this, stop whipping or you risk overwhipping your egg whites.
- Next, combine your egg yolk and egg white mixture. Add ¼ of your whipped egg whites to your other bowl and mix until well combined. Continue adding bits of your egg white mixture into our yolk mixture and keep whisking, being careful not to deflate them as they combine. Use your spatula to fold the mixture together evenly.
- Heat up a large nonstick pan over low heat. You’ll want a pan that has a lid that goes with it for the best results! When your pan is warm, very lightly grease it and use a paper towel to create a light coating. These pancakes need a lot of space, so aim to only make one or two at a time using a measuring cup or an ice cream scoop to get the batter onto the pan. Cover your batter and cook it for 4-5 minutes.
- After 4-5 minutes, add slightly less than one scoop of batter on top of each pancake and cover immediately. Let them continue to cook for another 4-5 minutes before carefully removing the lid to use a spatula to gently lift the pancake to see how cooked it is. It should be ready to flip when the pancake is easily released.
- Gently flip each souffle pancake over and cover for another 5-6 minutes. As they cook, they’ll expand and become taller and fluffier. You’ll know your pancakes are done when they’re golden brown on each side and cooked through.
- Gently remove from the pan and serve immediately with your favorite toppings.
Check Out the Full Version of this Japanese Pancake Recipe Here
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