Fluffy Clouds on Your Plate: DIY Japanese Soufflé Pancakes!
Wanna Know Why I Obsess Over These Pancakes?
Listen, I’ve tried more pancake recipes than I care to admit, but the first time I saw those jiggly stacks of Japanese soufflé pancakes—like actual little clouds!—I had to try for myself. Side note: my first batch collapsed like a deflated bouncy castle. Didn’t even care though, because they tasted amazing. I remember trying to impress my cousin from the city once, but because I totally misjudged the timing (and the cat snuck off with my spatula), breakfast turned into brunch…but hey, no one complained. These things are so fluffy, it’s kind of ridiculous.
Why You’ll Love This (Or Why I Keep Making ‘Em!)
I make this when it’s not quite the weekend but I need a treat anyway (or, you know, when someone needs cheering up after a Monday that’s dragging on for three Tuesdays). My family goes nuts for these—like, the plate is empty in record time. And if you’re the type who likes to play with their food, the wobbly tops and thick layers are endlessly satisfying. Sometimes, I find myself muttering at egg whites that won’t peak right, but honestly, the drama is half the fun. Nothing wrong with a pancake looking a bit off; if you ask me, that’s character.
What You’ll Need (Wiggle Room Allowed!)
- 2 large eggs (I use free-range, but, honestly, whatever’s in the fridge works)
- 3 tablespoons milk – whole milk is ideal, but I’ve used oat milk when it’s all I’ve got. Barely changes things.
- 1/4 teaspoon vanilla extract (sometimes I bump this up if I’m feeling fancy)
- 1/4 cup cake flour (when I’m out, I just sift regular flour real fine—my Nan insists on using Brand X cake flour, but, shh, I don’t always bother)
- 1/4 teaspoon baking powder
- 3 tablespoons sugar (white, but I’ve tried coconut sugar in a pinch—makes ’em slightly tan, which is kinda cool)
- A squeeze of lemon juice, optional but it does help the egg whites hold—forgotten it more than once, tho
- Nonstick spray or a smidge of butter for frying
Okay, How Do You Make These Clouds?
- Separate your eggs. Whites in one bowl, yolks in another. If you get some yolk into the whites (I do, like, half the time), just scoop it out with a shell or your finger. It’s not the end of the world.
- Combine yolks, milk, vanilla. Whisk till it’s creamy-ish. Add your cake flour and baking powder. Don’t overthink the whisking—some lumps are fine, actually I find it works better if there’s a few left.
- Whip your egg whites. Add that pinch of lemon juice if you remembered, makes ‘em fluffier. Whip until just past soft peaks (kind of like shaving foam but slightly looser—you know what I mean?)—stop before they’re dry. Gradually rain in that sugar while mixing.
- Fold. Gently, and I mean gently, fold the whites into the yolk mix. Try not to beat all the air out. I sometimes use a spatula; sometimes a spoon if I can’t be bothered to wash up so many things.
- Preheat your pan. Medium-low, spray or butter it up well. If you’ve got pancake molds (those metal rings), great. If not, freestyle. I won’t judge. Heap the batter tall—ignore your urge to flatten. And don’t stress if it looks like a weird, giant marshmallow right now.
- Cover and cook. Dribble a teeny splash of water into the pan beside the pancakes and pop on a lid—steam is the secret sauce. Takes about 4-5 mins a side. Flip gently (I once flung one across the kitchen, so, you know, slow and steady).
- Cook till golden and pillowy. Sneak a poke—if it springs back, it’s done. Or just guess. I do, occasionally.
Well-Learned Notes & Random Discoveries
- If you over-whip the egg whites, they’ll get dry and the pancakes might end up a bit rubbery. I used to think “more air, more fluff” but…nope.
- Steaming is way more important than I realized—without it, they turn out more like, well, British crumpets. Not that that’s bad, just different.
- If you’re making more than one batch, clean your pan between rounds or you risk burned bits. Learned that the hard way after a distracted phone call.
Variations (The Experiments…)
- I’ve thrown in matcha powder—gives them a lovely green tinge, but maybe skip if you’re not keen on the grassy vibe.
- Chocolate chips? Only melt the tiniest ones, and even then, the texture gets odd if you add too many. I learned the hard way: too much chocolate, and the pancake collapses—sad sight.
- Mini blueberry bombs: a handful (literally) tossed in before folding. Not traditional, but delicious.
Gear List (Or, “What If I Don’t Have…?”)
- Eggbeater or electric hand mixer. In a pinch, whisk by hand but it is a workout! I’ve done it while binge-watching old sitcoms (was too stubborn to buy a mixer at first…)
- Nonstick frying pan. No nonstick? Grease up your regular pan a lot or try a well-seasoned cast iron, just lower the heat epically slow.
- Molds. They’re cute, but you can totally make blob pancakes. Sometimes, I use empty tuna cans with both ends cut out. Just be sure they’re super clean!
- Spatula or fish-slice. In a fix, a wide butter knife works, but, uh…be careful, yeah?
Keeping Them Fresh (Not That They Last…)
Technically, these can be stored in an airtight box in the fridge for two days, and you can zap them in the microwave for 15 seconds to re-fluff. Real talk: in my house, these rare creatures never survive that long. I think this dish tastes better the next day, but I’ve almost never gotten the chance to test this theory.
Serving (The Only Thing More Fun Is Watching Them Jiggle)
We pile ‘em high with whipped cream, sliced strawberries, and a blizzard of powdered sugar—like a winter morning, except edible. Honest, sometimes I go with maple syrup mixed with a lick of yuzu jam (borrowed this yuzu jam idea from my favorite food blogger Just One Cookbook). My uncle once topped his with peanut butter and swore it was “life-changing,” which feels a little dramatic but, sure.
Hard-Earned Pro Tips (I’ve Messed This Up So You Don’t Have To)
- I once tried rushing the meringue and regretted it…the pancakes tasted fine but looked sadder than my houseplant in January.
- Don’t bash the pan around if you’ve got pancake molds in—otherwise they leak, and suddenly you’re making scrambled soufflé instead.
- Actually, I find it works better if you let the batter sit for about 3-4 minutes before cooking—gives the gluten a chance to relax or whatever, but maybe that’s just me.
FAQ (Real Questions I’ve Actually Gotten…)
Can I use all-purpose flour instead of cake flour?
Yep, though cake flour makes ‘em a bit lighter. Sift the AP flour, or, you know, don’t—just don’t send me angry emails if they’re slightly denser.
Do I need to use pancake molds?
Nah. They make the shape look cool but free-form pancakes taste just as good. I only bother with the molds on a weekend when I’ve had enough coffee.
Mine collapsed after cooking. Can I fix this?
That’s a classic! It happens if the egg whites were not whipped enough or were over-mixed—you probably can’t fix the batch, but you can call it a “rustic soufflé pancake” and no one will mind (I don’t, anyway).
Where can I learn more about the science of soufflé pancakes?
If you’re nerdy like me, check out this Serious Eats deep dive. It’s super detailed—almost makes me feel professional, ha!
Quick Digression: Pancake Memories
Oh, and—sidebar—we once tried these with marmite in the batter as a dare at a Friday night dinner. It was, uh, memorable, but honestly wouldn’t recommend unless you’re feeling really adventurous.
Ingredients
- 3 large eggs, separated
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1/3 cup cake flour, sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon cream of tartar
- Butter (for greasing pan)
- Powdered sugar and maple syrup, for serving
Instructions
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1In a clean bowl, whip the egg whites and cream of tartar until soft peaks form. Gradually add the sugar while beating until stiff glossy peaks form.
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2In another bowl, whisk together egg yolks, milk, and vanilla extract until smooth. Sift in cake flour and baking powder, then mix until fully combined.
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3Gently fold one third of the whipped egg whites into the yolk mixture to lighten it, then carefully fold in the remaining egg whites until just incorporated. Do not overmix.
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4Heat a non-stick skillet over low heat and lightly grease with butter. Spoon tall mounds of batter onto the skillet. Add a splash of water to the pan and cover with a lid to create steam.
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5Cook for about 6-8 minutes until the bottoms are golden and set. Gently flip the pancakes, cover, and cook for another 4-5 minutes until cooked through and fluffy.
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6Transfer pancakes to plates, dust with powdered sugar, and serve with maple syrup.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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