Japanese-Style Soufflé Pancakes
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Get ready for the most tender fluffiest pancakes ever! This recipe for Japanese pancakes uses whipped egg whites for an airy, almost soufflé-like texture with a lovely hint of lemon. They take a bit of care, but totally worth it for a special breakfast treat.
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These Japanese soufflé pancakes take fluffy to a whole new level! The texture is so light, and so airy. Just be sure to enjoy them immediately while warm. They do take a bit of extra care and attention, but they’re still ready in just under 25 minutes. I’ll definitely be pulling this recipe out for birthday breakfasts and other special occasions.
Tips for the Best Japanese Pancakes
- Use a large pan. It is best to try and use a large griddle or pan, as you want to cook as many as possible at the same time. The egg whites deflate as the batter sits and subsequent batches will lose some of their volume. The quicker you can use up the batter, the better.
- I don’t have a lid for my electric griddle, what can I use? If using an electric griddle, find a baking dish or roasting pan that fits over top and use it as a lid. This will help the pancake batter to set almost all the way through before they get flipped by trapping in the heat.
- Cook low & slow. It’s important to keep the heat source on low to medium low heat. If the Japanese pancakes are cooked on high heat, the outside will brown before the inside cooks and you’ll lose the fluffy texture.
- Adjust the flavor. These have a sweet, delicate lemon flavor. You can reduce the sugar to 2 tablespoons if desired. Orange zest, cinnamon, or cardamom are great flavors that can be substituted for the lemon zest.
- Whip the egg whites to still peaks. It is important to whip the egg whites to stiff peaks as this is what gives these pancakes their signature height and airy texture. I use cream of tartar to help aid in whipping the whites to their full volume. But don’t over-whip. If they get too stiff they will look like grainy clouds and the liquid will start to separate out. If you pull the whip straight out of the egg whites and flip it over, the peaks ofthe egg whites left on the whip should stand tall. If it droops over more than just at the tip, keep beating.
- Use ring molds. For optimal results use ring molds, which ensures the best possible rise of the pancakes. If you don’t have ring molds and don’t want to buy them, you can form the pancakes by building them up scoop by scoop: use a small cookie scoop, and make 3 pancake batter dollops onto the hot pan, making sure there is plenty of room in between them. Go around again and add a second scoop of batter on top of each dollop, trying to keep the pancakes as high as possible. Proceed with the written directions. NOTE this method does tend to produce thinner pancakes.
Japanese Pancakes
Ingredients
- 2 large eggs, , yolks and whites separated
- 2 additional egg whites
- 3 tablespoons granulated sugar, , divided
- 1/2 cup whole milk
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 3/4 cup pancake mix, , spooned and leveled
- 1/4 teaspoon cream of tartar
- Nonstick spray
- 4 ” ring molds, (optional, but highly recommended for best results)
Instructions
- In a large bowl whisk together 2 egg yolks, 1 tablespoon of the sugar, 1/2 cup whole milk, 1 teaspoon lemon zest, and 1/2 teaspoon vanilla extract until combined.
- Sift the pancake mix over the wet ingredients and whisk to combine.
- Clean and dry a medium metal or glass bowl and using the whip attachment on a handheld mixer, whip the 4 egg whites until they are very foamy, about 30 seconds. Add in the cream of tartar and whip on medium high until soft peaks start to form. Slowly sprinkle in the remaining 2 tablespoons of sugar as you continue to whip the egg whites. Once all of the sugar has been added, turn the mixer to high and beat until stiff peaks form and the mixture becomes glossy about 3-5 minutes total. *See notes.
- Preheat a large nonstick pan over low to medium low heat, or an electric griddle to 225F.
- While the pan preheats, add one-third of the egg whites to the batter.
- Using a whisk, gently whisk to combine. Once that is well incorporated, use a spatula to gently fold in the remaining egg whites, being very careful to trap all of the air from the egg whites. Make sure to scrape all the way up from the bottom of the bowl for even mixing.
- Very lightly spray the pan or griddle with a thin coating of nonstick spray, and the inside of the ring molds if using. Fill the ring molds spray, and the inside of the ring molds if using. Fill the ring molds 3/4 of the way with batter, about 1/4 cup. (See note below if you don’t have ring molds.) Cover pan or griddle with a lid. Cook for 5-6 minutes. Check the pancake to see if you can flip it, the edges should appear dry. It is very delicate, but should come off the pan easily.
- Remove the pancake from the ring mold and flip the pancake when it is slightly set and the bottom is golden brown. Cook the other side covered for another 3-4 minutes, or until the whole pancake is cooked through.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
What If I Don’t Have A Ring Mold?
I think using a ring mold makes this recipe easier and produces the best Japanese pancakes. However, if you don’t have one, you can still make this recipe! Use a small cookie scoop and drop three pancake batter dollops onto the preheated pan. Then add a second scoop directly on top of each dollop. I did find this method creates thinner pancakes, but they’re still much taller and fluffier than traditional pancakes.
Why Are My Soufflé Pancakes Flat?
There are a few things that can cause these pancakes to fall flat. The first thing I would consider is whether the egg whites were under- or over-whipped. If they are over-whipped, they will be grainy and separate, but if they are under-whipped, they won’t add the airy texture. The best way to test this is to pull the mixer straight up from the egg whites. They should form peaks and droop over just a tiny bit at the end.
When folding the egg whites into the batter, be sure to do so gently. Overmixing can cause them to deflate, which will also result in flat pancakes.
Finally, if the pancakes start tall and then deflate…it’s simply because they weren’t eaten fast enough! Souffle deflates as it cools, and these pancakes are no exception.
Topping Ideas
Now let’s talk about the fun part! These Japanese soufflé pancakes work with lots of different toppings. A bit of maple syrup or powdered sugar is a great place to start. I also love these topped with homemade whipped cream and fresh berries. It pairs so nicely with the light lemon flavor in the pancakes!
How To Store Leftovers
These Japanese pancakes are best when eaten immediately. They use a souffle method and will deflate as they cool. If there are any leftovers, they can be cooled, wrapped in plastic wrap and frozen for up to 3 months. Thaw on the counter for 5 minutes, then heat in a toaster or microwave.
More Pancake Recipes To Try
- Banana Oatmeal Pancakes
- Sheet Pan Pancakes
- Zucchini Ricotta Pancakes
- Lemon Ricotta Pancakes
- Pumpkin Pancakes
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
