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Soufflé Pancakes Recipe: Tips for Making Soufflé Pancakes - 2025 - MasterClassSkip To Main Content|ArticlesBrowseBrowseSearchWhat do you want to learn today?At WorkLog InMenuGet Is MasterClass right for me?Take this quiz to find out.Sign UpAllCommunity and GovernmentWellnessDesign & StyleArts & EntertainmentWritingSports & GamingScience & TechMusicFoodHome & LifestyleBusinessFoodSoufflé Pancakes Recipe: Tips for Making Soufflé PancakesWritten by MasterClassLast updated: May 16, 2023 • 3 min readThese light, fluffy Japanese soufflé pancakes, recognizable by their thick shape and jiggly consistency, are a surefire way to blow your brunch guests away.Learn From the BestActing & Performing ArtscategoryArt & DesigncategoryBusiness & EntrepreneurshipcategoryCommunity & GovernmentcategoryFilm & TVcategoryFood & DrinkcategoryGames & Digital MediacategoryHealth & WellnesscategoryMusiccategoryOutdoor Adventures & EventscategoryScience & TechnologycategorySports & AthleticscategoryWritingcategoryGet SaveShareShare on twitterShare on facebookShare on pinterestShare on your networkJump To SectionWhat Are Soufflé Pancakes?What Do Soufflé Pancakes Taste Like?4 Tips for Making Soufflé PancakesFluffy Soufflé Pancake RecipeWhat Are Soufflé Pancakes?Soufflé pancakes are thick, jiggly pancakes from Japan. They feature a light, egg white-based batter that yields a cloud-like texture. Unlike American-style pancakes, soufflé pancakes get cooked over low heat to preserve the airiness of the . The result is a custardy, tall pancake that photographs—and eats—beautifully.What Do Soufflé Pancakes Taste Like?While Japanese soufflé pancakes have a similar flavor profile to a standard flapjack, what sets these playful pancakes apart is their airy batter, which has a light, vanilla-laced sweetness.4 Tips for Making Soufflé PancakesMastering these ultra-fluffy soufflé pancakes takes a bit of time and patience. Use these tips to make the best soufflé pancakes at home: 1. Avoid overmixing (or undermixing). Lofty soufflé pancakes rely on perfectly whipped egg whites. For the fluffiest pancakes, mix the meringue just to the point of a stiff peak. Overwhipping the egg whites will cause the pancake to fall during the cooking process. On the other hand, if you whip the egg whites to the soft peak stage, they won’t add enough height to the pancake. 2. Be gentle when flipping. When flipping your pancakes, work slowly and gently to ensure that the air bubbles within the pancakes don’t fall flat. 3. Keep the temperature low. While it may be tempting to speed up the cooking process by cranking up the heat, a low-and-slow cooking method will produce pancakes that are light, fluffy, and golden brown on the outside. A higher temperature will quickly cook the outside while leaving the center raw. 4. Experiment with toppings. Serve these buoyant flapjacks with butter and maple syrup; go decadent with whipped cream and ; or take the fruit route with jam, fresh berries, or warm . Fluffy Soufflé Pancake Recipeemail recipe8 Ratings | Rate NowStar rating filledStar rating filledStar rating filledStar rating filledStar rating filledmakes6 pancakesprep time20 mintotal time40 mincook time20 minIngredients 8 large egg yolks, chilled ¾ cup whole milk 2 teaspoons vanilla extract 10 large egg whites, chilled ½ teaspoon cream of tartar ½ cup granulated sugar, divided 1½ cups all-purpose flour or cake flour 1 teaspoon baking powder Pinch of kosher salt Unsalted butter, for greasing and serving Powdered sugar and maple syrup, for serving (optional) Note: The total time does not include 15 minutes of inactive time. 1 In a large bowl, whisk together the egg yolks, milk, and vanilla. Cover the bowl with plastic wrap, and place it in the refrigerator to chill for 15 minutes. 2 In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed, gradually adding in the and sugar. 3 Beat the egg-white mixture until it is smooth and glossy and forms stiff peaks, about 8 minutes. 4 Meanwhile, in a separate bowl, whisk together the flour, baking powder, and salt until combined. 5 Remove the egg-yolk mixture from the fridge and sift in the dry ingredients, stirring until the batter just comes together. Place the bowl back into the fridge until the egg whites are ready. 6 Using a rubber spatula, gently fold half of the egg-white mixture into the egg-yolk-and-flour mixture until just combined. Repeat with the remainder of the egg-white meringue. 7 Warm a large nonstick skillet or griddle over very low heat and lightly grease the pan with butter. 8 Using a measuring cup, gently drop ⅓ cup batter into the pan. For a more controlled pancake shape, cook your pancakes in lightly greased ring molds, or spoon the batter into a piping bag or plastic bag to disperse it. 9 Cook 2–3 pancakes at a time, depending on the size of your pan. Keep the extra pancake batter in the refrigerator in between batches. 10 Pour a scant tablespoon of water into the pan, around the pancakes, and place a lid over the pan. 11 Cook the pancakes until they start to rise and small bubbles form on their surfaces, about 4–5 minutes. 12 Using a flat spatula, carefully flip each pancake and add another tablespoon of water to the pan. Cover the pan and cook until the pancakes are golden brown and set, about 5 minutes. 13 Transfer the pancakes to a plate and serve them immediately, topped with butter, powdered sugar, and maple syrup. Become a better chef with the . Gain access to exclusive video lessons taught by the world’s best, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.ExploreArticlesSitemapGiftsAboutDiversity, Equity, and InclusionCareersNewsroomSecurityPrivacyCA Privacy NoticeDo Not Sell or Share My Personal InfoTermsSocial ImpactMasterClass at WorkSupportSocialDownloadMasterClass homepage© 2025 MasterClassSecured with SSL© 2025 MasterClassSecured with SSL, In this article, we’ll explore why Egg White Soufflé Pancakes are a must-try breakfast, offer step-by-step instructions on how to make them, and provide tips and variations to personalize the dish to your taste., Japanese pancakes are made by whipping egg whites into stiff peaks and folding them into the rest of the batter. It’s similar in technique to a souffle (hence the name) or chiffon cake. You then pile tall towers of batter into a griddle or pan and cook for a long time over low heat..
Egg whites are whipped into stiff peaks and folded into the batter to create the signature fluffy and airy texture of Japanese Souffle Pancakes. The whipped egg whites act as a natural leavening agent, incorporating air into the batter and allowing the pancakes to rise tall and light during cooking., It contains lots of whipped egg whites (meringue) to create a dreamy, pillowy-soft texture. The pancake batter is made with the soufflé technique, which involves folding lots of meringue with other ingredients, just like when making soufflé or chiffon cake. In Japan, fluffy desserts are the thing., Lofty soufflé pancakes rely on perfectly whipped egg whites. For the fluffiest pancakes, mix the meringue just to the point of a stiff peak. Overwhipping the egg whites will cause the pancake to fall during the cooking process., Soufflé pancakes are not your typical pancakes. Instead of the usual dense texture, these are light, fluffy, and almost melt in your mouth. They owe their signature texture to whipped egg whites, folded gently into the batter to create that airy, soufflé-like consistency., You can prep dry ingredients in advance, but whip egg whites fresh. Leftovers last a few hours at room temp or up to 2 days refrigerated. Reheat gently in a pan or microwave with a damp paper towel. Ingredients for 10 Fluffy Pancakes. 4 large eggs, separated — Room temp eggs whip better. ¼ cup granulated sugar — Sweetens and stabilizes the , When you need some delicious pancakes, but don’t want to ruin your diet, reach for this egg white soufflé pancakes recipe. With just egg whites, cream of tarter, self rising flour, and zero calorie sugar, you just might prefer these to classic pancakes!.