How do I keep my Fluffy Japanese Soufflé Pancakes from deflating?

Soufflé pancakes naturally deflate a little after cooking because of their meringue base. To minimize deflation, make sure the meringue is whipped to stiff peaks, fold it gently into the batter, and cook the pancakes fully on low heat before flipping.

Can I make Fluffy Japanese Soufflé Pancakes without baking powder?

Yes, but the pancakes may not rise as high. The soufflé method provides most of the lift, but baking powder helps with extra volume and stability. For the fluffiest result, keep it in the recipe.

Do Fluffy Japanese Soufflé Pancakes taste eggy?

They can have a slight eggy flavor since eggs are the main ingredient. To balance this, make sure to cook them until golden brown, use good vanilla extract, or add lemon zest for freshness.

Can I prepare the batter ahead of time?

It’s best to cook the pancakes immediately after mixing because the meringue loses air quickly. If you must prepare in advance, make only the yolk mixture and whip the egg whites right before cooking for best results.

Fluffy Japanese Soufflé Pancakes – Best Recipe Guide

Name: Fluffy Japanese Soufflé Pancakes
Prep time: 7 min
Cook time: 13 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 2 large eggs; 2 tablespoons milk; 1/2 teaspoon vanilla extract; 1 teaspoon lemon zest (optional); 1/4 cup all-purpose flour (fluffed, spooned, leveled); 1/4 teaspoon baking powder; 1/2 teaspoon white vinegar (or lemon juice); 2 tablespoons granulated sugar; 1/2 cup heavy cream (cold, optional for whipped cream); 1 tablespoon granulated sugar (for whipped cream); 1/2 teaspoon vanilla extract (for whipped cream); Neutral oil (for cooking); Assorted berries, powdered sugar, and maple syrup (optional toppings)

Description

Fluffy Japanese Soufflé Pancakes are tall, airy, and jiggly pancakes made using the soufflé technique with whipped egg whites. They are light, cotton-soft, and perfect for breakfast, brunch, or dessert. These café-style pancakes are a true showstopper, best enjoyed with whipped cream, fruits, or maple syrup.

Ingredients

Scale

2 large eggs
2 tablespoons milk
1/2 teaspoon vanilla extract
1 teaspoon lemon zest (optional)
1/4 cup all-purpose flour (fluffed, spooned, leveled)
1/4 teaspoon baking powder
1/2 teaspoon white vinegar (or lemon juice)
2 tablespoons granulated sugar
1/2 cup heavy cream (cold, optional for whipped cream)
1 tablespoon granulated sugar (for whipped cream)
1/2 teaspoon vanilla extract (for whipped cream)
Neutral oil (for cooking)
Assorted berries, powdered sugar, and maple syrup (optional toppings)

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Instructions

Separate the egg whites and yolks into two bowls. Be careful not to break the yolk.
In the yolk bowl, whisk together milk, vanilla, and lemon zest. Sift in flour and baking powder, mixing until smooth and lump-free.
In the egg white bowl, add vinegar. Beat until frothy, then gradually add sugar. Continue beating until stiff peaks form.
Gently fold one-third of the meringue into the yolk mixture. Then carefully fold in the remaining meringue until combined without streaks. Do not overmix.
Heat a nonstick pan over low heat, lightly greasing with oil. Wipe away excess oil with a paper towel.
Spoon or pipe the batter into the pan, forming 2–3 tall mounds. Cover with a lid and cook for 7–8 minutes until the bottoms are golden.
Carefully flip the pancakes using a rolling motion. Cover again and cook for another 5–6 minutes until fully cooked.
Serve immediately with whipped cream, fruits, powdered sugar, or maple syrup.
(Optional) To make whipped cream: Beat heavy cream, sugar, and vanilla until firm peaks form. Keep refrigerated until serving.

Notes

Do not overmix the batter, or the meringue will deflate.
Cook on low heat to avoid burning the outside while keeping the inside raw.
Be gentle when flipping; pancakes are delicate and fragile.
Use a piping bag with a round tip for taller, evenly shaped pancakes.
Pancakes will deflate slightly after cooking—this is normal for soufflé pancakes.

Prep Time: 7 minutes
Cook Time: 13 minutes
Category: Breakfast, Brunch, Dessert
Method: Stovetop
Cuisine: Japanese

Nutrition

Serving Size: 1 serving (2–3 pancakes)
Calories: 375.3 kcal
Sugar: 26.2 g
Sodium: 155.5 mg
Fat: 10.9 g
Saturated Fat: 3.7 g
Unsaturated Fat: 6.0 g
Trans Fat: 0.04 g
Carbohydrates: 50.9 g
Fiber: 1.1 g
Protein: 16.8 g
Cholesterol: 375.6 mg