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Classic Japanese Soufflé Pancakes

Light and airy, these classic Japanese soufflé pancakes are made with a delicate batter and cooked to a beautiful golden brown, offering a delightful treat that's sure to impress.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 people
Calories 350 kcal

Equipment

  • large bowl
  • medium bowl
  • whisk
  • rubber spatula
  • electric mixer
  • non-stick griddle or large pan
  • pancake rings
  • lid
  • spatula

Ingredients
  

Pancake Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk or homemade substitute: 1 tbsp lemon juice/vinegar + milk to make 1 cup
  • large egg, separated
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon cream of tartar or lemon juice/vinegar
  • Oil or butter for greasing the pan/rings

Instructions
 

Instructions

  • In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt to prepare the dry ingredients.
  • In a separate medium bowl, whisk the egg yolk, buttermilk, melted butter, and vanilla extract until well combined for the wet ingredients.
  • Pour the wet ingredients into the dry ingredients and mix gently until just combined; avoid overmixing to keep the pancakes tender.
  • In a clean, dry bowl, beat the egg white with an electric mixer until foamy, then add cream of tartar and continue beating until stiff, glossy peaks form.
  • Gently fold one-third of the meringue into the batter to lighten it, then carefully fold in the remaining meringue in two additions until no white streaks remain.
  • Heat a non-stick griddle or large pan over low heat, lightly grease the pan and pancake rings, then place the rings on the griddle.
  • Spoon batter into the rings, filling three-quarters full, add a tablespoon of water around the rings, cover immediately, and cook for 5-7 minutes.
  • Carefully remove the rings, gently flip the pancakes with a spatula, replace the lid, and cook for another 3-5 minutes until golden brown, puffed, and jiggly.
  • Transfer the cooked pancakes to a plate and serve immediately with your desired toppings.

Notes

For extra fluffy pancakes, ensure your egg whites are beaten to very stiff peaks. Do not overcrowd the griddle when cooking; cook in batches if necessary.