Japanese pancake recipe
Introduction
Japanese pancake recipe are unlike any other! They are soft, fluffy, and incredibly jiggly—a delightful experience for both the eyes and the taste buds. Unlike traditional pancakes, these delicate beauties require a precise technique to achieve their signature cloud-like texture. But don’t worry! With my step-by-step guide and expert baking tips, you’ll master them in no time.
Whether you’re making them for a weekend brunch or to impress your loved ones, these pancakes will become your new favorite. Let’s dive into the magic of soufflé pancakes!
Ingredients
Here’s what you’ll need to make these heavenly soufflé pancakes:
For 1x (Single Batch)
- 2 large eggs (separated into yolks and whites)
- 2 tbsp whole milk (adds richness and softness)
- ¼ tsp baking powder (helps with fluffiness)
- 3 tbsp all-purpose flour (use cake flour for an extra delicate texture)
- ½ tsp vanilla extract (optional, for extra flavor)
- 2 tbsp granulated sugar (for stabilizing the meringue)
- 1 pinch cream of tartar OR ½ tsp lemon juice (to help stiffen the meringue)
- 1 tbsp vegetable oil (for cooking, avoid butter as it burns quickly)
For 2x (Double Batch)
- 4 large eggs
- 4 tbsp whole milk
- ½ tsp baking powder
- 6 tbsp all-purpose flour
- 1 tsp vanilla extract (optional)
- 4 tbsp granulated sugar
- 2 pinches cream of tartar OR 1 tsp lemon juice
- 2 tbsp vegetable oil
For 4x (Family-Sized Batch)
- 8 large eggs
- 8 tbsp whole milk
- 1 tsp baking powder
- 12 tbsp all-purpose flour
- 2 tsp vanilla extract (optional)
- 8 tbsp granulated sugar
- 4 pinches cream of tartar OR 2 tsp lemon juice
- 4 tbsp vegetable oil
How to Make Fluffy Soufflé Pancakes (Step-by-Step Guide)
Step 1: Prepare the Ingredients (5 minutes)
- Separate egg yolks and egg whites into two bowls.
- Chill the egg whites in the fridge to make a stronger meringue later.
Step 2: Make the Batter (5 minutes)
- In the egg yolk bowl, add milk and mix until combined.
- Sift baking powder and flour into the yolk mixture and gently mix.
- Add vanilla extract (optional) for extra flavor.
Step 3: Whip the Meringue (7 minutes)
- Start beating the chilled egg whites on medium speed.
- Gradually add sugar in three parts, continuing to beat.
- Add a pinch of cream of tartar OR lemon juice to stabilize the meringue.
- Whip until you achieve stiff peaks (it won’t fall when the bowl is flipped).
Step 4: Fold the Meringue (3 minutes)
- Mix ⅓ of the meringue into the yolk batter first.
- Gently fold in the remaining meringue using an upward motion to avoid deflating the air bubbles.
Step 5: Cook the Pancakes (10 minutes)
- Heat a non-stick pan over low heat (around 150°C/300°F).
- Lightly coat the pan with vegetable oil, removing excess with paper towels.
- Pipe or scoop the batter onto the pan, stacking layers for height.
- Cover the pan and cook for 3-5 minutes until golden brown.
- Carefully flip the pancakes and cook for another 3-5 minutes.
Step 6: Serve & Enjoy!
- Sprinkle with powdered sugar and drizzle with maple syrup.
- Serve with fresh fruits, whipped cream, or chocolate sauce.
How to Make Soufflé Pancakes Extra Moist & Fluffy
The secret to the perfect soufflé pancake lies in:
Cold egg whites → Stronger meringue for maximum fluffiness. Gentle folding → Avoid deflating air bubbles. Low & slow cooking → Prevents burning while ensuring even rise. Adding a bit of water in the pan → Creates steam, making pancakes softer.
10 Test Kitchen Tips for Success
- Use fresh eggs – Older eggs won’t whip up properly.
- Keep egg whites cold – The colder, the better the meringue.
- Add sugar gradually – Helps create stable stiff peaks.
- Use a non-stick pan – Prevents sticking and ensures smooth flipping.
- Avoid high heat – Low temperature gives even browning.
- Don’t overmix the batter – Keeps pancakes airy.
- Cook immediately – Meringue deflates if left too long.
- Cover the pan – Helps create a gentle steaming effect.
- Pipe for taller pancakes – A piping bag helps maintain structure.
- Eat immediately – They start shrinking fast!
How to Store Soufflé Pancakes
- Best when fresh! They start deflating after cooling.
- If needed, store in an airtight container for up to 1 day.
- Reheat in the microwave for 10-15 seconds to regain softness.
Can You Freeze Soufflé Pancakes?
Yes, but not recommended. The pancakes lose their signature fluffy texture when frozen and reheated. However, if needed: Wrap pancakes individually in plastic wrap. Store in an airtight container in the freezer for up to 1 month. Reheat in the microwave for 30 seconds or steam briefly to restore some fluffiness.
NonVegKahani Community Tips & Praise (By Rahul K.)
“Absolutely loved this recipe! My pancakes turned out SO fluffy, just like the ones in Japan! My only tip—use a griddle if you have one. It makes it easier to control the heat.” – Rahul K.
Nutritional Information (Per Pancake)
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 90 kcal | 3g | 12g | 3g |
Best YouTube Video Tutorial
Watch this step-by-step guide: Click Here
5 Frequently Asked Questions (FAQs)
Q1: Why did my pancakes deflate after cooking?
A: They deflate naturally, but overmixing, not cooking immediately, or folding too hard can cause extra shrinking.
Q2: Can I make the batter ahead of time?
A: No, the meringue will lose its structure over time. Always cook immediately.
Q3: Can I use baking soda instead of baking powder?
A: Not recommended. Baking powder provides a more stable rise.
Q4: Why did my pancakes turn out flat?
A: Common causes include weak meringue, overmixing, or high heat.
Q5: What is the best way to serve soufflé pancakes?
A: Serve hot with powdered sugar, maple syrup, fresh berries, or whipped cream!
Now you’re ready to make perfect fluffy soufflé pancakes! 
Let me know how they turn out! 
7wi64u