This Fluffy Japanese Pancake recipe makes thick, soft fluffy pancakes sure to make your breakfast extra special. We share our tips and shortcuts for making perfect Japanese Souffle Pancakes every time!
I am not one to follow food trends or even know the latest food craze on social media, but since we’ve been staying home, the kids and I get to watch a lot of food videos. These Japanese pancakes piqued our interest and we were determined to make these cloud-like, airy, super fluffy pancakes at home.
Since making Japanese Pancakes seemed a bit daunting even for a chef, I wanted to make this souffle pancake recipe as easy and foolproof as possible. I will share with you my tips for making this fun breakfast treat a success and I will show you how to make fluffy pancakes easily with step by step photos!
What Is A Japanese Pancake?
Japanese Pancakes or Souffle Pancakes originated in Tokyo and are nothing more than super tall, big, fluffy, light and jiggly pancakes that are very similar in taste to buttery, vanilla-scented buttermilk pancakes.
What You Need To Know Before Making This Japanese Pancake Recipe
- This is an easy pancake recipe, but I had to make 2 batches before I got perfectly tall fluffy pancakes. The first batch was delicious but not photo worthy!
- This souffle pancake recipe uses a pancake mix to save a bit of time. You can use store bought or homemade pancake mix.
- I use cooking ring molds to make the cooking process easier. They are not required but certainly help.
- You will need a skillet with a lid as the pancakes need to be covered while cooking.
What Makes These Japanese Pancakes So Fluffy?
The secret for fluffy souffle-like Japanese style pancakes is the eggs. Egg whites are beaten to stiff peaks and then gently folded into the batter.
Ingredients for Japanese Pancakes
To make these delicious pancakes a bit easier, I use pancake mix. It saves a little bit of time and delivers the best pancakes. If you prefer to make pancakes from scratch, feel free to do so.
- Eggs: You will need to separate the eggs. You will need 2 egg yolks and 4 egg whites.
- Granulated Sugar: Although the pancake mix has some sweetness, a little extra sugar is needed.
- Milk: I use whole milk or 2% milk for this recipe.
- Vanilla Extract: A little extra vanilla flavor is always a good thing!
- Pancake Mix: I use store bought pancake mix but you can also use homemade pancake mix.
- Unsalted Butter or Cooking Spray: For the cooking molds and the skillet.
How To Make Fluffy Japanese Pancakes From Scratch?
- Mix Pancake Batter: In a large bowl, combine the egg yolks, sugar, milk, vanilla and pancake mix.
- Whisk Egg Whites To Stiff Peaks: In a separate bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form.
- Fold In Beaten Egg Whites Into Pancake Mixture: Fold some of the fluffy egg whites into the pancake mixture until just incorporated (a few streaks of white are OK). Then, fold in the remaining egg whites into the pancake batter. Do this gently so you don’t deflate the batter.
- Prepare Pan and Molds: Coat a large skillet with cooking spray or melted butter and heat over low heat. Coat the ring molds with cooking spray and space them evenly apart in the skillet.
- Spoon the Pancake Batter: Spoon the batter into each ring mold. Fill them about 3/4 full.
- Cover and Cook: Cover the skillet and cook the souffle pancakes on low heat. Cook them low and slow until the top has lots of bubbles and the center barely jiggles.
- Flip: Release the bottom of the pancakes with a spatula. With the help of kitchen tongs, grasp the sides of the ring molds and carefully flip them over.
- Cover and Cook: Cook the pancakes until they are set and golden brown.
- Remove from Heat and Serve: Remove the skillet from the heat, transfer the pancakes to a plate and remove the molds (be careful the molds are hot). Serve with butter, maple syrup or whipped cream and berries.
How Many Japanese Pancakes Can I Cook At Once?
Comfortably, cook 2 pancakes at a time in a 10-inch non-stick skillet. Although the big fluffy pancakes may deflate slightly after a while, it is safe to keep them on a cooling rack inside a sheet pan in a preheated 250 degrees F oven while you cook the second batch.
Can Japanese Fluffy Pancakes Be Made In Advance?
These pancakes tend to deflate slightly after a while so if you want a picture-worthy pancake, I recommend you eat them right away. If you are not here just for the looks, then yes these pancakes can be made ahead and stored in the fridge for 2 to 3 days.
I Don’t Have Ring Molds, What Should I do?
I’ve seen people make these pancakes tall like skyscrapers without using any molds! I just think using them makes life easier. You can use cookie cutters or make your own molds with foil. Works in a pinch.
Why Does My Fluffy Japanese Pancake Deflate?
All soufflés eventually deflate, they don’t keep for hours. However, if your soufflé seems to deflate immediately, you probably overbeat or under beat the egg whites. Fluffy and airy egg whites give the pancake structure and allow it to rise and get high and fluffy.
Another reason for deflated pancakes is undercooked centers. Removing pancakes with somewhat wet centers from the heat will cause the pancake to deflate quickly.
How To Make More Than 4 Pancakes At A Time
To make more than four Japanese pancakes, you will need a large skillet (12-inch will work) and more ring molds.
Fluffy Pancake Recipe Tips
- For the fluffiest pancakes, beat the egg whites to stiff peaks before incorporating them into the batter.
- Fold the egg whites carefully into the pancake batter until just incorporated making sure not to deflate the batter.
- Coat the ring molds with cooking spray to prevent the pancake batter from sticking to the molds.
- Do not overfill the molds. The batter will rise while it cooks.
- For perfectly fluffy and tall Japanese Souffle Pancakes, you must cook them slow, covered with a lid, over low heat! These pancakes are basically steamed instead of cooked quickly like most homemade pancakes. Patience is a must!
- Do not flip the Asian pancakes too soon. The tops should have lots of bubbles with a slight jiggle in the center. The bottoms should be golden brown. If flipped too soon, the pancake batter will just ooze out into the pan.
- Depending on the type of ring molds you use, when flipping the pancakes to cook the second side, you may need to run a knife around the inside of each mold to loosen the fluffy pancake. Gently push the pancake down the mold so that the bottom of the pancake is in contact with the hot skillet.
- Although these pancakes are light, airy and have a souffle-like consistency, the tops are golden and slightly crispy.
- Japanese Souffle Pancakes take a longer time to cook than regular pancakes. Patience will be rewarded with the best pancakes ever!
Take A Look At These Other Breakfast Ideas:
Fluffy Japanese Pancake Recipe
Equipment
- Skillet with Lid
Ingredients
- 2 egg yolks
- ¼ cup sugar
- ½ cup milk
- 1/2 teaspoon vanilla extract
- ¾ cup pancake mix, (I like Krusteaz)
- 4 egg whites
- Unsalted butter or cooking spray
Serving Suggestions:
- Butter
- Whipped Cream
- Strawberries, raspberries or blueberries
Instructions
- In a large bowl, whisk together the egg yolks, sugar, milk, vanilla and pancake mix. Blend until smooth with no visible large lumps.
- In a separate bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form (about 2-3 minutes).
- Carefully, fold about ⅓ of the egg whites into the pancake batter mixture until just incorporated. Add the remaining egg whites and fold them into the pancake batter until just incorporated. The egg whites should be folded in gently so you don’t deflate the batter.
- Generously grease the inside of 2 ring molds. Coat a large nonstick skillet with cooking spray (or unsalted butter) and heat over low heat. Put the prepared ring molds in the middle of the skillet.
- Fill the molds with the batter (about ¾ of the way full). Cover the skillet and cook for about 10 minutes or until the center of the pancakes are almost completely set. They will still have a slight jiggly center.
- Release the bottom of the pancakes with a spatula. With the help of kitchen tongs, grasp the sides of the ring molds and carefully flip them over making sure you don’t spill any batter.
- Cover and cook for about 5-7 minutes or until the pancakes are set and golden brown.
- Transfer to a plate and remove the molds. Serve immediately with your preferred toppings. The pancakes should be eaten before they deflate.
Notes
- For the fluffiest pancakes, beat the egg whites to stiff peaks before incorporating them into the batter.
- Fold the egg whites carefully into the pancake batter, making sure not to deflate the batter.
- Coat the ring molds with cooking spray to prevent the pancake batter from sticking to the molds.
- Do not overfill the molds. The batter will rise while it cooks.
- Depending on the type of ring molds you use, when flipping the pancakes to cook the second side, you may need to run a knife around the inside of each mold to loosen the fluffy pancake. Gently push the pancake down the mold so that the bottom of the pancake is in contact with the hot skillet.
- For perfectly fluffy and tall Japanese Souffle Pancakes, you must cook them slow, covered with a lid, over low heat!
- Recipe adapted from Tasty
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