Easy Fluffy Japanese Souffle Pancake Recipe
These are the best fluffiest Japanese Souffle pancakes you’ll ever eat and they are super addictive. Try this easy fluffy Japanese souffle pancake recipe for your next breakfast binge and I guarantee you that you’re going to love them.
Traditional pancakes are a family favorite in my house and I’m sure that’s the case with many of you. What makes this Japanese souffle pancake so special is its fluffy pillowy soft texture that pretty much melts in your mouth. Ah…just thinking about makes me wanna whip up a batch.
What do Japanese Souffle Pancakes Taste Like?
Japanese souffle pancakes contain less sugar than traditional pancakes making them a bit healthier unless you’re like me and go crazy topping them loads of Chantilly Cream and Dulce De Leche, anyway, let’s get back to how this tastes. These delectable jiggly souffle pancakes are simply the best, they are light and airy with a wonderful essence of vanilla and light egg flavor, some might compare their flavor to a custard.
What’s The Difference Between Regular Pancakes And Japanese Souffle Pancakes?
The difference between regular pancakes and Japanese souffle pancakes is that traditional pancakes are sweet, flat, and soft dense texture, whereas Japanese souffle pancakes are less sweet with a light, airy, and fluffy jiggly texture. Souffle pancakes are made using less flour and require separating the eggs and whipping the egg whites into a meringue then combining them with the yolk mixture and flour.
Can You Bake Japanese Souffle Pancakes?
In short, the answer is yes you can bake Japanese souffle pancake in the oven. Preheat the oven to 150 ºC (300 ºF). Grease a baking pan with pan release or light oil then add dollops of souffle pancake batter with a ladle or tablespoon, I used 3 full tablespoon fulls. Bake each side for about 5-6 minutes. They will be firm but jiggly.
You know me by now, I like to keep things simple on my blog, so let’s get with these pillowy cloudly fluffy pancakes. Oh before I forget, try our awesome Japanese Souffle Cheesecake, it is easy and simple to make.
Are you ready to Make these Japanese Souffle Pancakes? Let’s do it!
Ingredients For Japanese Souffle Pancakes
- 2 large eggs (100 grams room temperature)
- 1 1/2 tablespoons milk (15 grams)
- 1/4 cup of all purpose flour (35 grams)
- 2 tablespoons granulated sugar (30 grams)
- 1/2 teaspoon baking powder (3 grams)
- 1 teaspoon vanilla extract (5 grams)
How To Make Japanese Souffle Pancakes?
- Separate the egg yolks and egg white into two separte bowl.
- Combine the flour and baking powder into a bowl and mix together then sift the mixture two or three times to ensure there are no flour lumps.
- Using a planetary mixer with a whisk attachment or handmixer, beat the eggs white they become frothy slowly add the sugar and continue beating until stiff peaks are formed. The egg white mixture should stand stiff while you hold up the whisk. Set aside.
- Combine the egg yolks, milk and vanilla extract into another bowl and mix togther using a hand whisk.
- Sifted flour into the egg yolk mixture and mix until the batter is smooth.
- Add 1/3 of the whipped egg whites to the egg yolk batter and fold in carefully until well combined.
- Next add 1/2 of the remaining whipped ehh white to the egg yolk batter and mix to combine still using a hand whisk.
- Lastly transfer the egg yol mixture into the egg whites and combine carefully mixing it in until combined. Set aside.
- Preheat a large skillet on low heat, once it began to heat up spray with pan release.
- Drop 3 tablespoon of pancake batter on top of each other for one souffle pancake, it will spread by itself. You can make 3 pancakes with a 12 inch pan, that means you need to drop 9 tablespoon of batter.
- Cook each side for about 5-7 minutes or until each side is firm and golden on the top.
- Serve with whipped cream and fresh fruit.
Fluffiest Japanese Souffle Pancakes
Ingredients
- 2 large eggs 100 grams room temperature
- 1 1/2 tablespoons milk 15 grams
- 1/4 cup of all purpose flour 35 grams
- 2 tablespoons granulated sugar 30 grams
- 1/2 teaspoon baking powder 3 grams
- 1 teaspoon vanilla extract 5 grams
Instructions
- Separate the egg yolks and egg white into two separte bowl.
- Combine the flour and baking powder into a bowl and mix together then sift the mixture two or three times to ensure there are no flour lumps.
- Using a planetary mixer with a whisk attachment or handmixer, beat the eggs white they become frothy slowly add the sugar and continue beating until stiff peaks are formed. The egg white mixture should stand stiff while you hold up the whisk. Set aside.
- Combine the egg yolks, milk and vanilla extract into another bowl and mix togther using a hand whisk.
- Sifted flour into the egg yolk mixture and mix until the batter is smooth.
- Add 1/3 of the whipped egg whites to the egg yolk batter and fold in carefully until well combined.
- Next add 1/2 of the remaining whipped ehh white to the egg yolk batter and mix to combine still using a hand whisk.
- Lastly transfer the egg yol mixture into the egg whites and combine carefully mixing it in until combined. Set aside.
- Preheat a large skillet on low heat, once it began to heat up spray with pan release.
- Drop 3 tablespoon of pancake batter on top of each other for one souffle pancake, it will spread by itself. You can make 3 pancakes with a 12 inch pan, that means you need to drop 9 tablespoon of batter.
- Cook each side for about 5-7 minutes or until each side is firm and golden on the top.
- Serve with whipped cream and fresh fruit.
