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Japanese Souffle Pancakes

Name: Japanese Souffle Pancakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: British
Ingredients: 3 large eggs, separated, at room temperature; 2 tbsp whole milk; 3 tbsp plain flour, sifted; 0.5 tsp baking powder; 0.5 tsp vanilla extract; 2 tbsp caster sugar, for the meringue; 0.25 tsp cream of tartar, stabilises the meringue; 1 tsp vegetable oil, for the pan

Prep 20 minsCook 20 minsServes 2£1.50/servingJapanese Souffle

Japanese souffle pancakes are the most technically demanding recipe on this site, and the gap between a good one and a mediocre one comes down almost entirely to the meringue. The egg whites must be whipped to stiff peaks and folded into the yolk mixture as gently as possible - every unnecessary fold deflates the bubbles responsible for the height. Cooking is slow, covered, and on very low heat. When it works, the result is a pancake that jiggles visibly on the plate, stands three to four centimetres tall, and has a texture somewhere between a souffle and a cloud. Worth the effort for Pancake Day if you want to make an impression.

Japanese Souffle Pancakes - japanese souffle pancake recipe served on a plate, photographed from above

Ingredients

3large eggs, separated, at room temperature
2 tbspwhole milk
3 tbspplain flour, sifted
0.5 tspbaking powder
0.5 tspvanilla extract
2 tbspcaster sugar, for the meringue
0.25 tspcream of tartar, stabilises the meringue
1 tspvegetable oil, for the pan

Method

1
Whisk egg yolks, milk, flour, baking powder, and vanilla together until smooth. Set aside.
2
In a clean, dry bowl, whisk egg whites and cream of tartar until foamy. Add the caster sugar gradually while whisking. Continue until stiff, glossy peaks form.
Tip
Stiff peaks, not soft. When you lift the whisk, the peak should hold its shape without drooping. Any fat in the bowl will prevent this.
3
Fold one third of the meringue into the yolk mixture to loosen it. Then gently fold in the remaining meringue with a large spatula, using as few strokes as possible.
Tip
Count your folds. Fifteen to twenty is usually enough. Every extra fold deflates the bubbles.
4
Heat a non-stick pan over very low heat. Brush lightly with oil. Using a large spoon or ice cream scoop, mound two portions of batter in the pan, building them as tall as possible.
Tip
Very low heat. These cook for 10 minutes per side. If the heat is too high, the outside burns before the inside sets.
5
Add 1 teaspoon of water to the pan beside (not on) the pancakes and cover immediately with a lid. Cook for 10 minutes.
Tip
The steam from the water helps cook the inside without drying the surface.
6
Carefully flip with a wide spatula. Add another teaspoon of water, cover, and cook for a further 8-10 minutes.
Tip
Flip in one confident movement. Hesitation causes collapse.
7
Slide onto a plate. Serve immediately - these deflate within minutes.

Pro Tips

→Room temperature eggs whip to a greater volume than cold eggs. Take them out 30 minutes before you start.
→Stiff peaks in the meringue are non-negotiable. Soft peaks will not give enough structure.
→Fold as few times as possible. Aim for fifteen to twenty folds maximum.
→Very low heat and steam are the two things that distinguish a correctly cooked souffle pancake from a flat one.
→Have everything ready before you start folding. The batter deflates while you are searching for the pan lid.

Topping Ideas

Whipped cream and maple syrupStrawberries and icing sugarVanilla cream and fresh berriesButter and honey

Terms in this recipe

Souffle pancake Baking powder

Defined in the Pancake Day glossary.

Questions & answers

Why do Japanese souffle pancakes collapse?⌄

Souffle pancakes collapse because air has been lost from the meringue - either from under-whipping the egg whites, over-folding when combining with the yolk mixture, or cooking on too high a heat. They also deflate naturally within minutes of leaving the pan, so they must be eaten immediately.

How do you get Japanese pancakes so tall?⌄

The height comes from a stiff meringue folded into the batter and built up tall in the pan before cooking. Cooking on very low heat with a lid traps steam, which helps cook the inside gently without deflating the structure. The water added to the pan creates steam that prevents the surface from drying before the centre is cooked.

Do Japanese souffle pancakes need special equipment?⌄

You do not need special equipment, though a pan with a fitting lid is essential for the steam. Ring moulds are sometimes used to help maintain the shape, but they are not required if the batter is stiff enough and the heat is low enough. A wide, flat spatula makes flipping easier.