Soufflé pancakes are the tall, fluffy, and very light Japanese pancakes that have taken everyone by storm in recent years. Just looking at them is enough to fall in love: they look like little golden clouds, soft and delicate, perfect for a special breakfast or a different afternoon snack. I made them for the first time out of curiosity and I must say the result really surprised me. They are simple to make, but you need a few little tricks to get that tall and fluffy consistency that makes them so unique.
If you also love homemade breakfasts, on the blog you will find many delicious ideas like my fluffy pancakes, perfect for starting the day with sweetness, or the sweet crepes, ideal to fill in many different ways. And if you like soft desserts that melt in your mouth, I recommend trying the torta tenerina, a true delight for those who love irresistible desserts.
This soufflé pancake recipe is made with a few ingredients and no yeast: the secret lies in the whipped egg whites that give volume and lightness to the batter. With slow and gentle cooking, you will get tall, fluffy, and very soft pancakes, just like those of the most famous cafes. Absolutely worth trying!
See you soon, Susy
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Low heat
- Cuisine: Japanese
- Energy 124.77 (Kcal)
- Carbohydrates 16.45 (g) of which sugars 10.94 (g)
- Proteins 4.07 (g)
- Fat 5.09 (g) of which saturated 1.52 (g)of which unsaturated 3.46 (g)
- Fibers 0.98 (g)
- Sodium 34.62 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Soufflé Pancakes
- 1 egg
- 1 tbsp milk
- 1 tbsp all-purpose flour
- 1 tsp corn oil
- 1 tsp vanilla extract
- 1.5 tbsp sugar
Useful Tools
- Pan – non-stick
Preparation of Soufflé Pancakes
Separate the egg white from the yolk. In a bowl, place the yolk along with the milk, flour, oil, and vanilla extract. With a hand whisk, mix all the ingredients well until you obtain a smooth and lump-free cream, then set aside for a moment.
In another bowl, with the help of electric beaters, whip the egg white until stiff peaks form, adding the sugar gradually. You should obtain a shiny and stable meringue.
At this point, combine the meringue with the yolk batter. Gently fold it in little by little, using a spatula, taking care not to deflate the mixture. This step is crucial to achieve tall and fluffy soufflé pancakes.
Place a lightly oiled non-stick pan on the stove and heat it over very low heat. Using a ladle, pour the batter to create fairly tall pancakes, adding the batter in two batches to encourage rising.
Then pour a teaspoon of water into the pan to create a steaming effect, cover with a lid, and cook for about three minutes. After the time has passed, gently flip the pancakes and continue cooking on the other side until golden.
The soufflé pancakes are ready. You can serve them with maple syrup, honey, melted chocolate, or simply enjoy them plain to appreciate all their softness.
Tips for Perfect Soufflé Pancakes
Egg whites must be beaten to stiff peaks: if they are soft, the pancakes will deflate.
Always fold the meringue in with gentle movements from bottom to top.
Cooking must be slow and on low heat to allow the pancakes to puff up without burning.
The lid is essential because it creates steam that helps the soufflé pancakes rise.
Serve the pancakes immediately after cooking as they tend to lose volume as they cool.
Chocolate Variant
For an even more indulgent version, you can add a teaspoon of sifted cocoa powder to the yolk batter or incorporate small chocolate chips into the batter before cooking. You’ll get fragrant and irresistible soufflé pancakes.
Frequently Asked Questions
Why do soufflé pancakes deflate?
This happens when the meringue is not whipped properly or when the batter is mixed too vigorously. A too-rapid cooking can also compromise the structure.
Can I cook soufflé pancakes without a lid?
The lid is recommended because it creates steam that helps the pancakes rise and cook evenly.
Can I prepare soufflé pancakes in advance?
It’s best to make and enjoy them immediately as they lose volume and softness over time.
