Japanese soufflé pancakes. Delicious, airy, light and fluffy pancakes that are dairy-free. Perfect for dessert if you pair it with some fruit. Ready in 35 minutes.
Now I know there are many souffle pancakes recipes online but this one is dairy-free for those who have an intolerance to milk! And i'm going to show you how to make a souffle pancakes from scratch.
This recipe creates 6 souffle pancakes for you to enjoy! They're very light and not heavy like a traditional pancake and are meant to be enjoyed for dessert rather than breakfast.
What does a Japanese souffle pancakes taste like?
They are very soft and they almost melt in your mouth without even having to chew! Also, they are so soft that they can jiggle if thick enough!
Where do they originate from?
The pancake originates from Japan and have taken over Asia. It's become very popular in the past few years and it's widely enjoyed by many. You can even find them served at certain Asian dessert cafes if you're lucky!
Ready in 35 minutes!
My Japanese Souffle 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 without cake flour!
My dairy-free Japanese fluffy pancakes only require all purpose flour and no cake flour to make it more accessible! Because let's be honest, not all of us have cake flour on hand all the time!
No mold required!
Some recipes call for a Japanese souffle pancakes mold but let's be real, how often would we have something like that or use it. This recipe doesn't require this tool making it more accessible for everyone.
For this recipe
You will need the following Japanese souffle pancakes 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
Equipment
- whisk or electric whisk
How do you make souffle pancakes from scratch?
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 bowl with egg whites. Add vinegar. Whisk at a high speed with hand mixer. Gradually add sugar in three portions. Beat egg whites JUST until you reach stiff peaks. Over beating can cause deflated pancakes.
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 and cooked on the inside. If they're still mushy inside, cook for another 2-3 minutes. If the pancake is undercooked, it can also cause for deflated 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.
- Why do my souffle pancakes deflate? The more you fold your meringue, all the air bubbles will escape causing the souffle pancakes to deflate. So try not to fold the batter or overstimulate it for this fluffy Japanese pancakes recipe.
FAQ
What do souffle pancakes taste like?
Soufflé pancakes are sweet with an egg like taste and the texture is very soft, fluffy and if thick enough they will jiggle with movement.
Do souffle pancakes taste eggy?
Yes due to the amount of eggs in this recipe, it will have an eggy taste but it's really delicious. If you don't like that eggy taste, add ¼ teaspoon more of vanilla.
Are souffle pancakes raw?
No soufflé pancakes should be cooked through and not raw.
How do you keep souffle pancakes from deflating?
When cooking the first layer of your pancake, cook it for at least 30-40 seconds so it forms a shell before adding more batter. Make sure to cook the pancakes enough with the lid on so the batter inside cooks "solid" to prevent deflating. Also make sure when you beat your meringue, you're only beating until you reach stiff peaks. Overbeating can cause for deflation too.
Why did my Japanese souffle pancake deflate?
Overbeating the meringue or not cooking the soufflé pancake long enough so it's cooked through will cause it to deflate.
Other Recipes You May Like!
DORAYAKI PANCAKES WITH NUTELLA
JAPANESE MOCHI PANCAKES
JAPANESE MATCHA SOUFFLÉ PANCAKES
FLUFFY EARL GREY PANCAKES
OAT FLOUR MATCHA PANCAKES
HK STYLE FRENCH TOAST
MATCHA MARBLE POUND CAKE
DAIRY FREE VANILLA CREPES
Give it a try!
Well I hope you give my Japanese Souffle Pancakes 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 easy Japanese Souffle Pancakes recipe, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Japanese Souffle Pancakes
Ingredients
- 2 egg Yolks
- 20 grams milk or oat milk for dairy-free option
- 10 grams avocado oil or any neutral oil
- ¼ teaspoon vanilla Extract
- 30 grams all purpose Flour
- 3 egg whites
- 1 teaspoon white vinegar
- 40 grams white 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 JUST until you reach stiff peaks. Do not overbeat as this can cause for deflated pancakes. 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 and cooked on the inside. If they're still mushy inside, cook for another 2-3 minutes. If the pancake is undercooked, it can also cause for deflated pancakes.
Katerina
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
Christie
Thank you kindly Katerina! The souffle pancakes were honestly so good and I highly recommend making them. Have a great day!
Helene
My partner made it for me , we had to substitute the coconut cream but it was still so delicious and fluffy ! 🙂
christieathome
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!
Heidi | The Frugal Girls
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!