Super airy and fluffy, this Souffle Pancake (スフレパンケーキ) is like eating cottony clouds, but even better with homemade whipped cream and fresh berries!
Japanese take pancakes to new heights. Think cottony clouds of heaven that melt in your mouth! Have you seen Japanese Souffle Pancakes (スフレパンケーキ) on social media or maybe even tasted when you visited Japan? They are fluffy, airy, delicate pancakes that probably look too fancy for a weekday breakfast, but impossible to resist making on the weekend.
These pillowy, soft pancakes are a must-try. You can’t miss the fizzy, bubbly sound from the souffle pancakes when you cut them open to enjoy!
Watch How to Make Japanese Souffle Pancake
Super airy and fluffy, this Souffle Pancake (スフレパンケーキ) is like eating cottony clouds, but even better with homemade whipped cream and fresh berries!
Kiln-baked Green Tea Souffle Pancakes at Hoshino Coffee
Recent Pancake Craze in Japan
Pancakes are the comfort food. The happiest comfort food. I’m sure you have many joyful memories of waking up on a Saturday, looking up at a stack of pancakes on your plate. And now as an adult, you are probably like me, always searching and trying different pancake recipes, happily eating your way on a journey to find the perfect pancake.
In Japan, even the simplest of comfort foods like a pancake are taken very seriously. In recent years, Japan pastry shops and cafes have been in a race to make the fluffiest, softest pancake. And by 2016, the pancake craze in Japan was in full swing with pancake shops opening all over the country competing for the best Souffle Pancakes. Here are some of the most famous:
- Kiln-baked Souffle Pancakes (窯焼きスフレパンケーキ) at Hoshino Coffee (picture above)
- Miracle Pancakes (奇跡のパンケーキ) at Flippers
- Happy Pancake (幸せのパンケーキ) at A Happy Pancake
These pancake shop did not exist when I was growing up. If they did, I would have been there on every special occasion and birthday! I’m making up for lost time by creating these souffle pancakes every weekend chance I get.
What are Souffle Pancakes?
The ingredients for Souffle Pancakes are similar to regular pancakes, so what makes them different? What makes souffle pancakes so pillowy soft and delicious?
Souffle Pancakes are all about the eggs. Egg yolks and egg whites are separated, and the whites are beaten to make meringue. Just like how you would make savory/sweet souffles or chiffon cakes. The egg whites are beaten until stiff peaks form, and then are folded gently and carefully into the rest of the batter. The souffle pancakes are extra fluffy because the air bubbles hold their shape inside the pancake batter. As a result, the pancakes are super airy, like souffle. When you cut the pancakes, you can even hear the sound of air bubbles escaping!
Enjoy these souffle pancakes the same way you do with standard flapjacks, with fresh whipped cream, some fruits, syrups, and toppings like chocolate chips and nuts.
5 Important Tips to Make Souffle Pancakes
Here are some of my personal tips that helped me achieve the perfect souffle pancakes.
1. Beat the egg whites (meringue) correctly.
To be honest, making meringue requires a lot of practice. Some trials and errors are just part of the process, but I promise it does get easy once you have more experience and understand what it takes to reach the right consistency.
We’re looking for stiff peak, where you lift up your whisk and the egg whites go straight up firmly, but the tip of egg whites bend over like a taking a bow. If you over-beat egg whites, they will break into pieces. If you under-beat, egg whites don’t have enough air bubbles and the pancakes won’t be fluffy.
2. Preheat the pan on the lowest setting for a longer time.
Even heating on the frying pan is crucial for the pancakes to cook through all at once. You want to preheat the pan at the lowest heat to help prevent hot spots (meaning some part of the pan is low heat, some part is too hot). This way you have a full control over the cooking time and the final result.
3. Pile up the batter vertically (high).
The key to make lofty pancakes is to add a new pile over the batter on the pan after it starts to form.
4. Cook slow, covered with lid, on low heat.
Unlike regular pancakes, you will need to cook these thick & fluffy Japanese pancakes for a much longer time. If you use higher heat, the pancakes may look done, but the inside will be too raw. Therefore, steady slow cooking over low heat is necessary. To lock in the heat and moisture inside the pan, cover with a lid.
5. Add water to create a little bit of steam.
I’ve tried without adding water before and the difference can be subtle. But since it doesn’t take much to add water, I include this step in my recipe. Just drop 1 tablespoon of water to empty spaces in the frying pan to add moisture in the pan.
To make two or more servings, you will need multiple frying pans on the stove, or an electric griddle with a lid like this. These souffle pancakes definitely require extra time and effort, but I promise after that first bite, you will know it was all worth it. Give this unforgettable souffle pancake recipe a try on the next special occasion!
Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on Facebook, Pinterest, and Instagram for all the latest updates.
Souffle Pancake
- 2 large eggs
- 1 ½ Tbsp whole milk ((22 g))
- ¼ tsp vanilla extract
- ¼ cup cake flour ((30-34 g))
- ½ tsp baking powder ((2 g))
- 2 Tbsp granulated sugar ((25 g))
- 1 Tbsp neutral flavor oil (vegetable, canola, etc)
- 2 Tbsp water ((for steaming))
Fresh Whipped Cream (optional)
- ½ cup heavy cream or heavy whipping cream ((120 ml))
- 1 ½ Tbsp granulated sugar ((20 g))
Toppings
- 1 Tbsp confectioners’ sugar/powder sugar
- Fresh berries
- maple syrup
- Gather all the ingredients. You will also need a non-stick frying pan (large enough to cook 3 pancakes at the same time) with a lid. How many inches pan? May be it’s good to mention the minimum size?
- Separate egg whites and egg yolks into two different bowls. Put the bowl with egg whites in the freezer for 15 minutes.
- In the meantime, add milk and vanilla to the egg yolks and whisk until thick and frothy.
- Sift the cake flour and baking powder into the bowl.
- Whisk to combine thoroughly (but do not over-mix). Set aside.
- After 15 minutes, take out the bowl with egg whites from the freezer. The egg whites should be half frozen. Now start beating egg whites.
- When the egg whites turn frothy and pale white, gradually add in sugar. Continue to whip the egg whites.
- The egg whites will become glossier and firmer. Stop beating when you lift up the hand mixer and the egg whites stand right up with soft peaks slightly bending over.
- Heat the large non-stick frying pan to 300 ºF (150 ºC) over the lowest heat. Brush with cooking oil and lightly remove any visible oil (otherwise the pancakes will have spotty pattern). Keep the heat on while you combine egg whites and egg yolk mixture.
- Take 1/3 of egg whites and add into the egg yolk mixture. Whisk together (don’t worry too much about breaking air bubbles at this step).
- Next, take half of the egg whites and add to the egg yolk mixture. Gently fold in without breaking the air bubbles in the egg whites.
- Now transfer the egg yolk mixture into egg whites. Carefully fold in two mixtures together without breaking the air bubbles. Make sure to gently mix the batter thoroughly!
- Remember each pancake gets roughly 4 scoops of batter, so that’s total of 12 scoops for 3 pancakes. Now, scoop the batter and place on the frying pan. My recommendation is to use a small ladle (or a serving spoon that’s bigger than regular spoon) and make a tall pancake. Next, stack one more scoop to the first pancake. Then move on to the next two pancakes giving each 2 small scoops.
- By the time all 3 pancakes have 2 scoops, the surface of batter is slightly dry already, so you can stack one more scoop on top, keeping it up high. In the bowl, you should still have roughly 3 scoops left (if you have slightly more, that’s okay).
- Set timer for 6-7 minutes, add 1 Tbsp water in 3 empty spaces inside the pan and cover with the lid. Water keeps the pancake moist. Please note: the suggested time is just a guideline and it’s based on the stove and frying pan that I’m using.
- After 2 minutes passed, open the lid, and add one more scoop for each pancake (or more scoops if you have more batter). Make sure to stack high, not wide. If the water has evaporated, add a little bit more. Cover with lid and cook.
- After 6-7 minutes passed, using the offset spatula, lift the pancake VERY GENTLY. If you feel the pancake is stuck, don’t touch until they firm up a little. If you force it, the pancake will crack in the middle. When the pancake is ready, you can easily move the pancake.
-
Here is another set of images to show the process. Slightly pull the pancake to create an empty space and gently flip over with “rolling over” motion.
- Add water in empty spaces and set timer for 4 to 5 minutes to cook the other side on the lowest heat.
-
Once they are nicely browned, transfer the pancakes to your serving plates.
-
Place fresh cream on the pancakes and top with berries. Dust the pancake with confectioners’ sugar and drizzle with maple syrup. Enjoy!
Fresh Whipped Cream
-
Prepare ice bath by putting ice cubes and water in a large bowl and placing a clean and dry mixing bowl over. Add heavy cream and sugar to keep cool.
-
Whisk on high speed until medium to firm peaks form (should not be runny, but soft and fluffy firm whipped cream). Keep it chilled until you’re ready to serve the pancakes.
Recipe by Namiko Chen of Just One Cookbook. Please do not copy this recipe and images without my permission. If you want to share this recipe on your site, please re-write the recipe and link to this post as the original source.
The post Japanese Souffle Pancake スフレパンケーキ appeared first on Just One Cookbook.
