Japanese Pancakes (Soufflé Pancakes)

📜 Description

Japanese pancakes are tall, airy, and incredibly soft thanks to whipped egg whites folded into the batter. Often referred to as soufflé pancakes, they’re lightly sweet, served with powdered sugar, whipped cream, and fresh fruit. These pancakes are a popular treat in Japan’s café culture and social media-famous for their jiggly texture.

🌍 Origin

Japanese pancakes evolved from Western-style hotcakes but were transformed by Japanese chefs who incorporated French soufflé techniques. They gained international fame around the mid-2010s, especially through viral café videos in Tokyo and Osaka.

🧈 Ingredients (with Quantities)

Ingredient	Quantity
All-purpose flour	½ cup (60g)
Baking powder	½ tsp
Eggs (large)	2 (separated)
Whole milk	2 tbsp (30ml)
Vanilla extract	½ tsp
Granulated sugar	2 tbsp (for whites)
Lemon juice or vinegar	¼ tsp (optional; stabilizer for meringue)
Butter or oil (for pan)	As needed

🍯 Optional Ingredients

Powdered sugar (for topping)
Maple syrup, whipped cream, berries (for serving)
Matcha powder or cocoa (for flavor variation)

👩‍🍳 Instructions

Prep Dry Ingredients
Sift flour and baking powder into a small bowl.
Mix Wet Ingredients
In a separate bowl, whisk egg yolks, milk, and vanilla until smooth. Add flour mixture and whisk until just combined.
Make Meringue
In a clean bowl, beat egg whites and lemon juice (or vinegar). Slowly add sugar while beating to stiff, glossy peaks. This is key to the pancake height.
Combine Gently
Fold ⅓ of the meringue into the yolk batter to loosen it. Gently fold in the rest, keeping as much air in the mixture as possible.
Heat & Cook
Preheat a non-stick pan over low heat. Lightly grease it. Spoon the batter into tall mounds (use ring molds for uniform shape if desired). Cover the pan and cook for 4–5 minutes.
Flip Carefully
Once bottoms are golden and set, gently flip and cook the other side, covered, for another 4–5 minutes until puffed and cooked through.
Serve Immediately
Serve warm, topped with powdered sugar, syrup, berries, or whipped cream.

✅ Tips for Success

Use low heat: High heat will brown the outside too fast and leave the inside raw.
Don’t overmix meringue: Fold gently to avoid deflating the batter.
Ring molds help maintain height (grease the insides first).
Test doneness: Insert a skewer; it should come out clean.

💡 Serving Recommendations

Top with strawberries and whipped cream for a classic café style.
Add matcha syrup or red bean paste for a Japanese twist.
Serve immediately—these are best fresh and warm!

🍽 Nutrition (Per Pancake — Approximate)

Nutrient	Amount (1 pancake)
Calories	120 kcal
Carbohydrates	14 g
Protein	4 g
Fat	5 g
Sugar	6 g
Sodium	80 mg

(Based on 4 small pancakes; varies by toppings and portion size.)

Would you like a version of this recipe that’s gluten-free, dairy-free, or oven-baked? I can also provide a printable format or video guide if you’re interested.