Do I need a ring mold to make Japanese soufflé pancakes?

No. This recipe is specifically designed to make fluffy Japanese pancakes without ring molds. The trick is to add the batter in layers, building upward rather than letting it spread outward. Your pancakes may not have perfectly straight sides, but they can still rise beautifully.

How do I know when Japanese pancakes are cooked?

The outside should be lightly golden, with the center set and no wet batter inside. If the pancakes are browning too quickly before the middle cooks through, lower the heat and continue cooking with the lid on.

What makes Japanese pancakes so fluffy?

Japanese soufflé pancakes get most of their height from whipped egg-white meringue folded gently into the batter. The trapped air expands as the pancakes cook, creating their characteristic tall, soft, cloud-like texture.

Can you store or freeze Japanese soufflé pancakes?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 200°F (95°C) oven until warmed through. I don't recommend freezing them, as their delicate soufflé texture doesn't thaw particularly well.

Fluffy Japanese Pancakes (Soufflé Pancakes)

Name: Fluffy Japanese Pancakes (Soufflé Pancakes)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 1 egg yolk; 2 tbsp sugar; 2 tbsp milk; 1/2 tsp pure vanilla extract; 3 tbsp cake flour; 1/2 tsp baking powder; 2 large egg whites; 1 1/2 tbsp sugar

Description

Tall, airy Japanese soufflé pancakes with a soft, cloud-like texture. This tested recipe uses whipped meringue for its signature rise and can be made without ring molds.

Ingredients

Scale

Bowl 1 - Yolk Mixture

1 egg yolk
2 tbsp sugar
2 tbsp milk
1/2 tsp pure vanilla extract
3 tbsp cake flour
1/2 tsp baking powder

Bowl 2 - Meringue

2 large egg whites
1 1/2 tbsp sugar

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Instructions

Make the Yolk Mixture

Whisk the yolk. Whisk the egg yolk and sugar until pale and frothy. Mix in the milk and vanilla.
Add the dry ingredients. Sift in the cake flour and baking powder, then whisk just until incorporated.

Make the Meringue

Whip the egg whites. Using an electric hand mixer, beat the egg whites until pale and frothy. Gradually add the sugar in batches while continuing to beat.
Check the meringue. Stop when the meringue is glossy and holds a firm peak, with just the tip bending slightly. Avoid whipping until it looks dry, grainy, or clumpy.

Combine & Cook

Combine the mixtures. Whisk one-third of the meringue into the yolk mixture until incorporated. Gently mix in half of the remaining meringue, then fold in the rest with a spatula, taking care not to deflate the batter.
Start cooking. Heat a large nonstick pan with a lid over low heat and add a very small drizzle of oil. Spoon ¼ cup of batter into the pan. Cover and cook for 2–3 minutes.
Build the height. Spoon another ¼ cup of batter directly on top of the partially cooked pancake. Cover again and cook for another 4–5 minutes.
Flip gently. Once the underside is set enough to hold together, carefully flip the pancake. Cover and cook for another 4–5 minutes, or until the center is cooked through. Repeat with remaining pancake batter and serve. Enjoy!

Notes

Expect a little practice. Japanese soufflé pancakes can be finicky, especially the first time. Meringue consistency and low cooking heat make the biggest difference.

Water isn’t necessary. Some methods add a tablespoon of water to the pan to create steam. I tested this and didn’t find that it noticeably improved the pancakes.

Cook one at a time if needed. I usually cook these individually in a large covered pan. A covered griddle also works.

Ring molds are optional. You can use one for straighter sides and a more uniform shape, but this recipe is designed to work without them.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast & Brunch
Method: Stovetop
Cuisine: Japanese