4.9 from 219 votes
Japanese Souffle Pancakes
Japanese Souffle Pancakes are thick, fluffy cakes made by folding whipped egg whites into a batter of flour, sugar, and milk. Cooked gently in a skillet within metal rings, they rise to a soft, airy texture with a golden exterior. Served warm with syrup and powdered sugar, they offer a delicate, light pancake experience.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
pancakes
Calories:
360 kcal
Course:
Breakfast
Cuisine:
Asian, Japanese
Ingredients
- 1 ½ cups flour spooned and leveled
- 3 tablespoons powdered sugar
- 2 teaspoons baking powder
- ½ teapsoon salt
- 1 ¼ cups milk dairy
- 4 tablespoons butter melted
- ½ teaspoon almond extract
- 1 egg plus 3 large egg whites, large, yolk
- ½ teaspoon cream of tartar
- syrup for serving
- powdered sugar for serving
Instructions
- In a medium bowl whisk together flour, powdered sugar, baking powder, and salt.
- In a second bowl stir together milk, melted butter, vanilla or almond extract, and the egg yolk.
- In a third bowl whip the egg whites and cream of tartar 3-4 minutes until stiff peaks form.
- Stir milk mixture into dry ingredients until just combined (a few lumps are fine).
- Gently fold whipped egg whites into the batter until just incorporated (do not overmix).
- Preheat a deep skillet with a lid over low heat and spray the inside of a 3-inch baking ring (I used three rings at a time) with nonstick spray and place in the preheating pan.
- Fill each ring halfway full with batter. Place lid on the pan and allow to cook for 5 minutes.
- Slide a spatula underneath to life the pancake and ring and use tongs to quickly flip it over. Allow to cook another 2-3 minutes until golden. Repeat with remaining batter.
- Serve immediately topped with syrup and powdered sugar.
Cup of Yum
Notes
- Whisk egg whites and cream of tartar by hand starting with a back-and-forth motion to create foam, then in circular motions to reach stiff peaks.
- Serve these souffle pancakes fresh for best texture, though they can be stored in the fridge for up to three days.
Nutrition Information
Calories
360kcal
(18%)
Carbohydrates
46g
(15%)
Protein
9g
(18%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
49mg
(16%)
Sodium
442mg
(18%)
Potassium
235mg
(5%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
684IU
(14%)
Vitamin C
1mg
(1%)
Calcium
221mg
(22%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 pancakes
Amount Per Serving
Calories 360
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 442mg | 18% |
| Potassium | 235mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 684IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 221mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.