Japanese souffle pancakes stacked with raspberries on top
The Downside of Making Japanese Soufflé Pancakes
Traditional pancakes rely on baking powder for chemical leavening, but Japanese soufflé pancakes achieve their height and pillowy finish from meticulously whipped egg whites.
Recreating Japanese soufflé pancakes at home can be challenging for novices as they deflate quickly. We recommend Tasting Table recipe developer Jennine Bryant's recipe.
Separate the yolks to make a smooth batter with flour, sugar, milk, and a little baking powder, and set it aside. Then, whip the egg whites until stiff peaks form.
Gently fold the beaten egg yolks into the yolk batter, which should be thick, creamy, and stable enough to hold shape in the pan, the cornerstone of these fluffy pancakes.
Pipe or scoop the batter onto the pan over low heat, starting with a small amount and gradually building up. The goal is to create tall, stable pancakes as you layer more batter.
Add a little water to the pan around the pancakes and cover with a lid to steam them for a few minutes. Remove the lid and carefully flip the pancakes.
When making these at home, the key is to have patience but move quickly, from skillet to serving plate, once they're done cooking. Serve immediately with toppings of your choice.