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Japanese Soufflé Pancakes

Last Modified: November 26, 2020 - Published by: christieathome - Comments: 5 Comments

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Japanese soufflé pancakes. Delicious, airy, light and fluffy pancakes that are dairy-free. Perfect for breakfast or dessert. Ready in 35 minutes.

Japanese Soufflé Pancakes

These are unlike your average pancake as they are very soft and they almost melt in your mouth. They originate from Japan and are usually eaten for dessert. It's become very popular recently and it's widely enjoyed by many!

This Japanese Soufflé Pancake recipe only takes 35 minutes and is simple to make if you follow the instructions carefully. The most important part is ensuring the meringue is whipped enough so that you reach stiff peaks.

japanese souffle pancakes
japanese souffle pancakes

My Japanese soufflé pancakes uses all purpose flour versus cake flour to make it more accessible! Because let's be honest, not all of us have cake flour on hand all the time!

I also share other pancake recipes below so don't forget to check them out!

Other Recipes You May Like!

DORAYAKI PANCAKES WITH NUTELLA
JAPANESE MOCHI PANCAKES
JAPANESE MATCHA SOUFFLÉ PANCAKES
FLUFFY EARL GREY PANCAKES
OAT FLOUR MATCHA PANCAKES

japanese souffle pancakes

For this recipe

You will need the following ingredients for my Japanese soufflé pancakes recipe

Japanese souffle pancakes ingredients:

Ingredients

  • 2 Egg Yolks
  • 20 gr. oat milk
  • 10 gr. avocado oil
  • ¼ tsp. Vanilla Extract
  • 30 gr. All purpose Flour
  • 3 Egg Whites
  • 1 tsp. White Vinegar
  • 40 gr. White granulated sugar

Equipment

  • whisk or electric whisk

How to make Japanese Soufflé Pancake

In a mixing bowl, add eggs, oat milk and oil. Followed by vanilla extract. Whisk until foamy. Sift in all-purpose flour and whisk until well combined but do not over mix. The batter should still be runny.

  • japanese souffle pancakes

In another large mixing bow with egg whites. Add vinegar. Whisk at a high speed with hand mixer. Gradually add sugar in three portions. Beat egg whites until you reach stiff peaks. Tip: to test if meringue is stiff enough, dip whisk into the meringue and lift it out of the bowl. If meringue does not drip, it is stiff enough. This is important to creating soft fluffy pancakes.

japanese souffle pancakes

Gently whisk meringue into the egg yolk mixture. Whisk mixture 5-6 times. Then softly fold with a spatula until combined. Do not over stimulate the batter.

Transfer batter to a piping bag (optional).

japanese souffle pancakes

In a non-stick griddle set on low heat, lightly grease with avocado oil.

japanese souffle pancakes

Once griddle is hot, add enough batter into the pan forming a 3-4 inch wide pancake. Layer with more batter to make the pancake tall.

japanese souffle pancakes

Spoon 1 teaspoon of water in empty surrounding spaces of griddle. Cover with a lid.

Cook pancakes for 5-6 minutes on each side until golden brown.

japanese souffle pancakes

Tips for a fluffy Souffle Pancake:

  • Separate your egg whites from your egg yolks well. I mean well. Not a single trace of egg white should be left on the yolk. I do this by cracking the egg and then use my shells to pour the yolk into the other shell until all my egg whites have dropped into the bowl.
  • When you whisk your meringue be sure to add vinegar. This really helps to ensure stiff peaks.
  • I highly recommend an electric whisk to beat your egg whites.
  • The meringue should have stiff peaks. What do I mean by "stiff peaks"? When you take your whisk out of the meringue the meringue should be stuck to the as if gravity does not exist.
  • Once you whisk your meringue, take a dollop of it to wet your matcha batter. This loosens that batter up so it's easier and takes less time to fold in your meringue.
  • The more you fold your meringue, all the air bubbles will escape leaving you with flat pancakes. So try not to fold the batter or overstimulate it.
japanese souffle pancake

Give it a try!

Well I hope you give my Japanese Souffle Pancakes with Coconut Cream recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed my Japanese soufflé pancakes from scratch, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

Made this recipe and loved it?

If you could leave a star rating for my Japanese soufflé pancakes easy recipe, I would greatly appreciate it 🙂 Thanks so much!

Take care,
Christie

*This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

Japanese Souffle Pancakes

Dairy-Free Japanese Soufflé Pancakes (30-min. Recipe)

christieathome
Japanese Soufflé Pancakes Delicious, light, fluffy, and thick. Perfect for breakfast or dessert. This recipe only takes 35 minutes and is simple to make if you follow the instructions.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast, Dessert
Cuisine Japanese
Servings 6 pancakes
Calories 88 kcal

Equipment

Hand Mixer
Kitchen Scale
Piping Bag
Measuring Cups and Spoon Set
Mixing bowl
Pan non stick 12 inch

Ingredients
  

  • 2 Egg Yolks
  • 20 grams oat milk
  • 10 grams avocado oil
  • ¼ tsp Vanilla Extract
  • 30 grams All purpose Flour
  • 3 Egg Whites
  • 1 tsp White Vinegar
  • 40 grams granulated sugar

Instructions
 

  • In a mixing bowl, add eggs, oat milk and oil. Followed by vanilla extract. Whisk until foamy. Sift in all-purpose flour and whisk until well combined but do not over mix. The batter should still be runny.
    japanese souffle pancakes
  • In another large mixing bow with egg whites. Add vinegar. Whisk at a high speed with hand mixer. Gradually add sugar in three portions. Beat egg whites until you reach stiff peaks. Tip: to test if meringue is stiff enough, dip whisk into the meringue and lift it out of the bowl. If meringue does not drip, it is stiff enough. This is important to creating soft fluffy pancakes.
    japanese souffle pancakes
  • Gently whisk meringue into the egg yolk mixture. Whisk mixture 5-6 times. Then softly fold with a spatula until combined. Do not over stimulate the batter.
    japanese souffle pancakes
  • Transfer batter to a piping bag (optional).
    japanese souffle pancakes
  • In a non-stick griddle set on low heat, lightly grease with avocado oil.
    japanese souffle pancakes
  • Once griddle is hot, add enough batter into the pan forming a 3-4 inch wide pancake. Layer with more batter to make the pancake tall.
    japanese souffle pancakes
  • Spoon 1 teaspoon of water in empty surrounding spaces of griddle. Cover with a lid.
  • Cook pancakes for 5-6 minutes on each side until golden brown.
    japanese souffle pancakes

Notes

Recipe adapted from Michael Lim

Nutrition

Calories: 88kcalCarbohydrates: 11gProtein: 3gFat: 3gSaturated Fat: 1gCholesterol: 65mgSodium: 30mgPotassium: 38mgFiber: 1gSugar: 7gVitamin A: 93IUCalcium: 15mgIron: 1mg
Keyword japanese souffle pancake how to make, japanese souffle pancakes, japanese souffle pancakes easy recipe, japanese souffle pancakes from scratch, japanese soufflé pancakes recipe
Tried this recipe?Tag me @christieathome and hashtag #christieathome so I can share it in my stories!

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Reader Interactions

Comments

  1. Katerina

    October 31, 2019 at 8:56 pm

    5 stars

    These souffle pancakes look absolutely amazing, Christie! And I love that you're using local eggs, always the best. Thanks so much for sharing! - Katerina

    Reply
    • Christie

      November 01, 2019 at 12:47 am

      Thank you kindly Katerina! The souffle pancakes were honestly so good and I highly recommend making them. Have a great day!

      Reply
  2. Helene

    May 12, 2020 at 9:35 pm

    5 stars
    My partner made it for me , we had to substitute the coconut cream but it was still so delicious and fluffy ! 🙂

    Reply
    • christieathome

      May 13, 2020 at 11:16 am

      Thanks so much Helene! So glad you enjoyed it even with the substitution of coconut cream! Happy it came out fluffy and delicious for you!

      Reply
  3. Heidi | The Frugal Girls

    October 19, 2020 at 5:28 pm

    5 stars
    Great tips for whisking, this really makes all the difference when trying to create fluffy pancakes. And I simply adore your heavenly coconut cream topping!

    Reply

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About Christie

My name is Christie. I enjoy sharing mostly pan-Asian recipes from around the world. So that you can make them from the comfort of your own home. In my spare time, I enjoy spending it with my wonderful husband and two dogs, Bear and Maddie, outdoors in nature

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