Japanese soufflé pancakes. Delicious, airy, light and fluffy pancakes that are dairy-free. Perfect for breakfast or dessert. Ready in 35 minutes.
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.
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
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.
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.
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).
In a non-stick griddle set on low heat, lightly grease with avocado oil.
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.
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.
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.
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
Dairy-Free Japanese Soufflé Pancakes (30-min. Recipe)
Equipment
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.
- 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.
- 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).
- In a non-stick griddle set on low heat, lightly grease with avocado oil.
- 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.
- 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.
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
Thank you kindly Katerina! The souffle pancakes were honestly so good and I highly recommend making them. Have a great day!
My partner made it for me , we had to substitute the coconut cream but it was still so delicious and fluffy ! 🙂
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!
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!