Light, airy, and cloud-like, these Japanese-style soufflé pancakes offer a delicate, melt-in-your-mouth texture that’s unlike any traditional pancake. Served with fresh strawberries, a generous dollop of whipped cream, and a dusting of powdered sugar, they make for an elegant and dreamy brunch or dessert treat.

Why You’ll Love This Recipe

Japanese soufflé pancakes are a beautiful fusion of classic breakfast and elegant patisserie. Their unique height and airy structure are achieved by carefully folding whipped egg whites into a rich yolk batter, creating a light texture reminiscent of a soufflé. Whether you’re preparing a romantic brunch or treating yourself to a refined dessert, these pancakes are sure to impress with both taste and appearance.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the pancakes:
2 large egg yolks
3 tbsp whole milk
½ tsp vanilla extract
¼ cup all-purpose flour
½ tsp baking powder
2 large egg whites
2 tbsp granulated sugar
¼ tsp cream of tartar (optional)
Oil or butter for cooking

For topping:
1 cup fresh strawberries, halved
1 cup whipped cream
Powdered sugar, for dusting
Mint leaves, for garnish (optional)

directions

1. In a medium bowl, whisk together the egg yolks, milk, and vanilla until well combined. Sift in the flour and baking powder, then mix until smooth.
2. In a separate clean bowl, beat the egg whites until foamy. Gradually add the sugar (and cream of tartar if using), and beat until stiff peaks form.
3. Gently fold the whipped egg whites into the yolk batter in three additions, being careful not to deflate the mixture.
4. Preheat a non-stick skillet over low heat. Lightly grease with oil or butter.
5. Spoon or pipe the batter into tall mounds in the skillet. Cover with a lid and cook for 4–5 minutes.
6. Carefully flip each pancake, cover again, and cook for another 3–4 minutes, until golden and cooked through.
7. Transfer the pancakes to a serving plate. Top with whipped cream and strawberries, dust with powdered sugar, and garnish with mint if desired.

Servings and timing

This recipe yields approximately 3–4 medium soufflé pancakes, serving 2 people.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Variations

• Berry Mix: Use a combination of raspberries, blueberries, and blackberries along with strawberries.
• Chocolate Twist: Add chocolate chips to the batter or drizzle with chocolate sauce before serving.
• Matcha Flavor: Add 1 tsp of matcha powder to the dry ingredients for a green tea-infused pancake.
• Savory Version: Omit sugar and vanilla, and serve with smoked salmon, cream cheese, and herbs for a savory twist.
• Nutty Delight: Sprinkle chopped toasted nuts on top along with honey or maple syrup.

storage/reheating

Soufflé pancakes are best enjoyed immediately after cooking, as they tend to lose their signature fluffiness over time.

Storage:
If needed, store leftovers in an airtight container in the refrigerator for up to 1 day.

Reheating:
Reheat gently in a covered pan over low heat or microwave on low power in short bursts to avoid drying out. Do not reheat with toppings applied.

FAQs

How do I get my soufflé pancakes to rise tall and fluffy?

Use stiffly beaten egg whites and fold them gently into the batter without deflating them. Also, cook the pancakes slowly on low heat with the lid on to trap steam and help them rise.

Can I make the batter ahead of time?

It’s best to prepare and cook the batter immediately, as the meringue structure will deflate if it sits too long.

What does cream of tartar do in this recipe?

Cream of tartar stabilizes the egg whites, helping them maintain volume and structure during folding and cooking.

Can I use a regular frying pan?

Yes, a non-stick skillet works best. Just be sure to keep the heat very low and use a lid to cover the pan during cooking.

Why did my pancakes collapse after cooking?

Collapsing can occur if the egg whites weren’t whipped to stiff peaks or if the pancakes were undercooked inside. Be sure to cook them slowly and thoroughly.

Can I freeze soufflé pancakes?

Freezing is not recommended, as the texture will degrade upon thawing and reheating.

What can I use instead of whipped cream?

You can use Greek yogurt, mascarpone, or even a flavored cream cheese spread as an alternative topping.

Are these pancakes gluten-free?

Not by default. However, you can use a gluten-free all-purpose flour blend to make them gluten-free.

Can I double the recipe?

Yes, you can double the recipe, but work in batches when cooking so the pancakes don’t lose height and fluffiness.

What if I don’t have a piping bag?

You can simply use a large spoon to mound the batter onto the skillet. It may not be as uniform, but it will still taste delicious.

Conclusion

Japanese soufflé pancakes with strawberries and cream are a whimsical, luxurious take on a breakfast classic. With their delicate texture, soft rise, and fresh toppings, they are sure to delight both in taste and appearance. Whether for a special occasion or a weekend treat, this recipe transforms simple ingredients into an extraordinary dish.

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