Fluffiest ever Japanese soufflé pancakes sound complicated but are actually easier to make than you’d think! Whip these up for breakfast today and you’ll understand just why everyone is raving about these super delicious pancakes!
For more amazing pancake options, check out my popular posts for Apple Dutch Baby, Banana Bread Pancakes, and Fluffiest Buttermilk Pancakes.
Enter these Japanese Soufflé Pancakes. Think pancake…but extra-super-ridiculously fluffy. It’s like biting into a warm cloud. And drenched in maple syrup? Well, you’ll just have to try for yourself!
Why This Recipe Works
Ring mold —Praise the soul who thought to pour pancake batter into a ring mold because this is the kind of breakfast you crave and dream about until you have the chance to eat it again. Thankfully, these are easy and quick enough to be a completely acceptable daily breakfast option. You can purchase a ring mold here, but if you don’t have one, don’t worry, I list some great alternatives listed below.
Whipped eggs — The key to the fluffy part of a soufflé pancake is to whip the eggs with the cream of tartar. In a third bowl whip the egg whites and cream of tartar until stiff peaks form.
Easy enough for a crowd — I can make three of these soufflé pancakes at a time (thanks to three molds) and they cook up so quickly, it really doesn’t take any longer to cook these pancakes than regular pancakes, so I’ve been known to cook up more than a dozen of these at a time for a larger breakfast crew.
Simple ingredients — You probably have everything you need to make this soufflé pancake recipe in your pantry and fridge right now. If not, they are easy to find at your local grocery store (cream of tartar will be with the spices, almond extract [or vanilla is great too] is in the baking aisle).
Here’s How You Make It
- Whisk together the dry ingredients (flour, powdered sugar, baking powder, and salt).
- In a second bowl mix together the melted butter, milk, egg yolk, and vanilla or almond extract.
- In a third bowl (or the bowl of a stand mixer) use a beater to whip the egg whites and cream of tartar 3-4 minutes until stiff peaks form.
- Now stir the milk mixture into the dry ingredients until they are just combined (a few lumps are fine).
- Gently fold whipped egg whites into the batter until just incorporated (be careful not to overmix).
- Preheat a deep skillet with a lid over low heat and spray the inside of a 3-inch baking ring (I used three rings at a time) with nonstick spray and place them in the preheated pan.
- Fill each ring halfway full with batter. Place the lid on the pan and allow them to cook for 5 minutes.
- Here’s the tricky part. To flip these in the ring molds, first slide a spatula underneath to lift the pancake and ring and then use tongs to quickly flip it over. Allow the soufflé pancakes to cook another 2-3 minutes until golden. Repeat with remaining batter.
- Serve immediately topped with syrup and powdered sugar.
What Are the Benefits of Milk?
My whole family loves milk. Whether the adults or kids drink a glass of milk or we use milk in a recipe (there is more than a cup of milk in these pancakes), we are all-in on milk. No matter if you prefer your milk white, brown, or pink, the nutrients remain the same.
Milk contains vitamins B1, B6, and zinc which work together with other B vitamins to help your body convert food into energy. The magnesium in milk helps to build strong bones (so important as the kids grow), selenium works with vitamin A to maintain a healthy immune system, and the high-quality protein found in milk is responsible for helping to build and keep lean muscle. Pair these pancakes with a glass of milk and you have yourself one powerhouse of a breakfast!
What makes Japanese Pancakes so Fluffy and Tall?
The key to making these extra-fluffy, super-tall pancakes is to use whipped egg whites in the batter and to cook them in a metal ring mold. Just like baking biscuits or rolls, the secret to getting them really tall and fluffy is to have them touching something on all sides – this helps the batter rise so high!
Now I’ll be honest, I didn’t have any of these on hand until recently so I get it if you are wondering what a metal baking ring even is – but you can pick them up online (I found some great ones on Amazon) or any restaurant supply store. I actually ended up picking up three at Orson Gygi for a few dollars each and they worked perfectly, plus I’m really excited to use them for a lot of other recipes! You can also use English muffin ring molds if you have those on hand or even a three-inch biscuit cutter, just be sure to fill the ring half full and reduce the cooking time slightly as they’ll cook more quickly in a shorter ring.
What Can I Use Instead of Ring Molds?
No ring mold for your soufflé pancakes? No problem. Try these alternatives:
- 3-inch biscuit cutters
- Tin cans (tuna cans would work great) with the sharp edges filed off on the top and bottom.
- Make one out of wax paper by cutting a strip of paper, folding it lengthwise (using about 3-4 inch folds) to desired thickness then stapling the ends together to make a ring. (Spray the inside with cooking spray just in case.)
Expert Tips
- If you are whisking the eggs and cream of tartar by hand, I suggest first moving the whisk back and forth through the egg whites and cream of tartar till you see some foam. Then whisk them in a circular motion by hand until the whites have formed stiff peaks.
- These pancakes are best enjoyed fresh, but will keep in the fridge for up to 3 days.
Did you make this Japanese Soufflé Pancakes recipe? YAY! Please rate the recipe below!
Japanese Souffle Pancakes
Ingredients
- 1 ½ cups flour - spooned and leveled
- 3 tablespoons powdered sugar
- 2 teaspoons baking powder
- ½ teapsoon salt
- 1 ¼ cups dairy milk
- 4 tablespoons butter - melted
- ½ teaspoon almond extract
- 1 large egg yolk - plus 3 large egg whites
- ½ teaspoon cream of tartar
- syrup and powdered sugar for serving
Instructions
- In a medium bowl whisk together flour, powdered sugar, baking powder, and salt.
- In a second bowl stir together milk, melted butter, vanilla or almond extract, and the egg yolk.
- In a third bowl whip the egg whites and cream of tartar 3-4 minutes until stiff peaks form.
- Stir milk mixture into dry ingredients until just combined (a few lumps are fine).
- Gently fold whipped egg whites into the batter until just incorporated (do not overmix).
- Preheat a deep skillet with a lid over low heat and spray the inside of a 3-inch baking ring (I used three rings at a time) with nonstick spray and place in the preheating pan.
- Fill each ring halfway full with batter. Place lid on the pan and allow to cook for 5 minutes.
- Slide a spatula underneath to life the pancake and ring and use tongs to quickly flip it over. Allow to cook another 2-3 minutes until golden. Repeat with remaining batter.
- Serve immediately topped with syrup and powdered sugar.
Notes
- If you are whisking the eggs and cream of tartar by hand, I suggest first moving the whisk back and forth through the egg whites and cream of tartar till you see some foam. Then whisk them in a circular motion by hand until the whites have formed stiff peaks.
- These pancakes are best enjoyed fresh, but will keep in the fridge for up to 3 days.
I almost never write reviews, but I have to say these were absolutely delicious and the recipe was spot in every way – measurements, cooking time, etc which I find is rarely the case. The only thing I would change I used vanilla extract (because the kids don’t like almond extract) but I would probably use 1.5 – 2 tsp’s next time instead 1/2 or 1.
Creates a nice presentation breakfast. Was tasty but not too different from Bisquick pancakes. We liked the almond flavor, but 1/2 tsp of almond extract was too much for us. Next time, I would consider 1/4 tsp almond extract and 1/4 tsp vanilla. After reviewing other recipes, there seems to be some substitutions that might produce a flavor palette a tad bit more different from regular pancakes — add some lemon juice, buttermilk instead of regular milk, and whip up more egg whites. If you like regular pancakes, the Creme de la Crumb recipe elevates a normal pancake breakfast to a beautiful repast. Lastly, for me, using two spatulas to flip the pancake rings worked better than the tongs.
Worth the effort. Delicious fluffy meringue like flavour and texture. Anyone who says these are comparable to bisquick are either over mixing/folding or cooking at too high of a heat. A bit tricky to get right but so worth the trial and error.
Thanks for your awesome feedback!
What should i do if I don’t have any nonstick spray
I would use butter or cooking oil.
Hi! This recipe was somewhat Better than the others, but I think you need to add in the sugar when you are done adding your cream of tartar into the meringue, because otherwise, the meringue is just really, really runny. I tried it without the sugar, and as I predicted, it was runny and did not hold up. However, overall, this recipe was very good and it tasted just as well!