The fluffiest Japanese-style soufflé pancakes topped with whipped cinnamon butter and maple syrup. The breakfast of your dreams.
Soufflé pancakes are a dream. Honestly, what is better than waking up and eating a couple of clouds for breakfast. These fluffy souffle pancakes are so soft that they almost melt when you put your fork through them, let alone eat them.
These Japanese style souffle pancakes can be a little intimidating when you haven't attempted them before, but once you have the basic method and a few tips under your belt you will be eating these every morning. The pancake base contains only 5 ingredients, and all of them are pantry staples.
No buttermilk, yogurt, etc.
You will ALWAYS be equipped to whip these up, and they are so versatile that they can be enjoyed with pretty much any topping. Fresh fruits, nutella, peanut butter, ice-cream, bacon..? You can also customise the butter however you like, I added warm spices but you could go for vanilla extract, almond extract, fruit compotes... the world is your oyster!
Tips on tall, fluffy pancakes
There are a couple of tips to ensure you have the no-fail souffle pancakes of your dreams.
- Ensure your egg whites are whipped to stiff peaks
This is important as the meringue is the base of your pancakes, and what gives it the fluff. Grease-free utensils are the foundation to a strong meringue. Give your bowl and whisk a good wipe with lemon juice or vinegar before whipping the egg whites. Then make sure to whip your meringue to stiff peaks. If the peaks are too soft you won't be able to form tall pancakes, and that's what we want!
- Gentle folding
Once you have your meringue base you need to make sure you don't deflate it. If your meringue deflates, so does your pancake ☹️
The egg yolk base can be thick and hard to fold gently at first, so lighten the base with ⅓ of your meringue first. In this step you can mix a little more vigorously, and once it is significantly lighter fold the rest of the meringue in as gently as you can. This is the secret!
- Careful flipping
If you attempt to flip the pancakes before they are cooked enough you risk deflating them and ending up with scrambled pancakes. To make sure they are cooked sufficiently gently touch the side of the pancake, if it isn't super sticky, and has formed a light 'skin' they are ready to be flipped. No need to slap the pancake down when flipping it, just roll the pancake over gently.
If you have overcrowded the pan it might be a little difficult to flip the pancakes. I recommend either using a large griddle, or cooking one/two pancakes at a time. This way there is wiggle room, for your pancakes and your mistakes!
Now let's get pancaking!
Now after reading all this you might be a little intimidated... but TRUST ME it's easier than it looks! And all these tips are just going to help you perfect the breakfast of your dreams a little further.
This recipe makes enough for one person (3 fluffy pancakes!). To cater for more simply double or triple the recipe. I can't wait to see your fluffy pancakes and if you do make these make sure to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes. Happy pancaking!Print
Japanese Souffle Pancakes with Cinnamon Whipped Butter
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 3 1x
- Category: Breakfast
- Method: Intermediate
- Cuisine: Japanese
Cinnamon Whipped Butter
- 100 g Unsalted Butter, room temperature
- ½ tsp Ground cinnamon
- ¼ tsp Ground ginger
- ¼ tsp All spice
- 30 g Plain flour
- ½ tsp Baking powder
- 25 g Sugar
- 15 g Milk
- 2 Eggs, separated
Cinnamon Whipped Butter
- Whip the softened butter until smooth
- Add the spices and continue to whip until light and fluffy, set aside
- In a medium sized bowl combine the egg yolks, milk and flour, whisk until smooth
- In another bowl whip the egg whites with sugar until stiff peaks
- Gently fold the whipped egg whites into the egg yolk mixture until no streaks of egg white remain
- Transfer to a piping bag and cut off a large opening
- Heat a frying pan on low heat and pipe 1-2 tall mounds of batter (depends on how many you can fit in the pan, make sure you don't overcrowd!)
- Close the lid and cook for 10 minutes
- Open the lid, flip the pancakes, close the lid and heat for another 5 minutes
- Repeat with the remaining batter
- Carefully transfer pancakes to a plate, top with whipped butter and serve with maple syrup
Keywords: souffle, pancakes, breakfast, cloud, japanese-style