Mar 20, 2018

Japanese-Style Soufflé Pancakes

Prep Time: 10 mins
Cook Time: 10 mins
I found that in order to make these sky high pancakes extra fluffy, the trick is to beat the egg whites and gently fold them into the batter.

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You’ve probably seen pictures of stacks of perfectly round, sky-high, fluffy pancakes topped with perfectly square pats of butter and just the right drizzle of syrup. These soufflé (or souffle) pancakes are one of the latest food trends coming from Japan, and frequently featured all over Instagram. I just had to figure out how to recreate these Japanese pancakes at home. In order to make them extra fluffy, the key is to beat the egg whites and gently fold them into the batter. I use a biscuit mold and cover them to slowly cook/ steam the pancakes to help hold their shape and height.

Japanese-Style Soufflé Pancakes

Japanese-style Soufflé Pancakes recipe from cooking with cocktail rings

Key Ingredients in This Recipe

  • Egg whites – While most pancakes are made with whole eggs this recipe relies on beaten egg whites which are folded into the batter to give the pancakes their height.
  • Cream of tartar – This helps to stabilize the egg whites and keep them in their stiff peaks as they are folded into the batter.
  • Milk – When cooking I always use whole milk. The name doesn’t refer to its fat content – it refers to the fact that it’s the way it comes from the cow before processing. It has much more flavor than reduced fat varieties.
Japanese-style Soufflé Pancakes covered in syrup cooking with cocktail rings

How to Make Japanese-Style Soufflé Pancakes

  1. Whisk the dry ingredients. In a large bowl whisk together the flour, confectioners’ sugar, baking powder and salt until combined.
  2. Mix the wet ingredients and combine. In another medium bowl whisk together the milk, melted butter, vanilla and the egg yolk until thoroughly combined. Stir the milk mixture into the flour mixture until just combined.
  3. Beat the egg whites. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on medium-high speed until the whites form stiff peaks, about 2 minutes. Fold the egg whites into the batter until just combined, being careful not to over mix.
  4. Prep ring mold and fill with batter. Spray a 3-inch by 2½-inch high ring mold with vegetable cooking spray. Heat a large nonstick skillet over medium-low heat and spray the pan evenly with cooking spray. Place the ring mold in the pan and fill with ½ cup of the batter, it should fill the ring about halfway up.
  5. Cook the pancake. Cover the skillet and cook until the batter rises and the bottom is golden brown, about 5 minutes.
  6. Flip and continue to cook. Use a spatula under the mold and tongs around the mold to stabilize and carefully flip the pancake in the mold. Cover and continue to cook until the bottom is golden brown, another 5 minutes. Transfer to a plate and carefully remove the mold. Continue with the remaining pancake batter.
  7. Serve. Top with butter and maple syrup and serve hot.
Japanese-style Soufflé Pancakes cut

Other Recipes to Try

If you enjoy this souffle pancake recipe, I recommend checking out some of these:

Japanese-Style Soufflé Pancakes

Print Pin
Prep Time 10 mins
Cook Time 10 mins
Serves 5 pancakes

Ingredients:

  • cups all-purpose flour
  • 3 tablespoons confectioners’ sugar
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 ¼ cups whole milk
  • 4 tablespoons unsalted butter, melted and cooled, plus additional for serving
  • ½ teaspoon vanilla extract
  • 1 egg yolk, plus 3 egg whites, divided
  • ¼ teaspoon cream of tartar
  • Vegetable oil cooking spray, as needed
  • Maple syrup, for serving

Instructions:

  • In a large bowl whisk together the flour, confectioners’ sugar, baking powder and salt until combined.
  • In another medium bowl whisk together the milk, melted butter, vanilla and the egg yolk until thoroughly combined. Stir the milk mixture into the flour mixture until just combined.
  • In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on medium-high speed until the whites form stiff peaks, about 2 minutes. Fold the egg whites into the batter until just combined, being careful not to over mix.
  • Spray a 3-inch by 2½-inch high ring mold with vegetable cooking spray. Heat a large nonstick skillet over medium-low heat and spray the pan evenly with cooking spray. Place the ring mold in the pan and fill with ½ cup of the batter, it should fill the ring about halfway up.
  • Cover the skillet and cook until the batter rises and the bottom is golden brown, about 5 minutes.
  • Use a spatula under the mold and tongs around the mold to stabilize and carefully flip the pancake in the mold. Cover and continue to cook until the bottom is golden brown, another 5 minutes. Transfer to a plate and carefully remove the mold. Continue with the remaining pancake batter.
  • Top with butter and maple syrup and serve hot.

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