Fluffy Japanese Souffle Pancakes

Fluffy Japanese Souffle Pancakes
27 May 2024

Japanese souffle pancake, which is currently at the top of the trends list, has become the most popular dessert in recent years. The difference from the original pancakes is that the eggs are blended using separate processes, resulting in a fluffy Japanese souffle pancake with an extraordinary consistency.

Prep Time : 15 mins
Cook time : 20 mins
Servings : 4 People
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Fluffy Japanese Souffle Pancakes


  • 4 eggs
  • 1/4 cup of milk
  • Half a cup of flour
  • half a packet of baking powder
  • 2 tsp. lemon juice
  • 2 tbsp. sugar
  • 1 packet of vanilla
  • Oil (for the cooking)
Fluffy Japanese Souffle Pancakes


  1. First, crack the egg yolks and egg whites into two separate bowls.
  2. Whisk the egg yolks a little, add the milk, and stir slowly without whisking.
  3. Add the sifted flour and baking powder and continue mixing until you get a smooth consistency.
  4. Beat the egg whites with lemon juice with a mixer until they foam.
  5. Add sugar and continue whisking, and you will get a firm texture.
  6. Slowly fold the mixture you prepared with egg whites into the egg yolk mixture three times with the help of a spatula.
  7. Add oil to a pan with a lid, and remove the excess oil with a napkin.
  8. Take 1 scoop of the pancake batter and pour it into the pan without spreading it. Close the lid so that it will be cooked in steam.
  9. When the outer surface of the pancakes is completely dry, gently flip them with a spatula after about 7-8 minutes, then close the lid and continue cooking.
  10. Put the cooked pancakes on the serving plate, garnish with as many fruits and sauces as you wish, sprinkle with powdered sugar, and serve. Enjoy your meal.
Serving Suggestions
  • You can flavor it with raspberry sauce, lotus spread, and seasonal fruits.
  • You can serve it with the jams of your choice, or you can serve it by blending the fresh red fruits in your fridge into a sauce.
Expert Tips

When mixing, you should mix from the bottom to the top without deflating the dough as much as possible, so that the Japanese soufflé pancake will rise more.

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