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Tall Japanese Soufflé Pancakes stacked high, featuring a golden exterior from nutty toasted brown butter milk infusion.

Japanese Soufflé Pancakes

Rebecca Blumer
Experience the magic of Tokyo-style breakfast with these Japanese Soufflé Pancakes. These towering, cloud-like treats feature a browned butter infusion for a nutty aroma and a custardy, jiggling center.
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Prep Time 14 minutes
Cook Time 16 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine Japanese
Servings 4 people
Calories 285 kcal

Equipment

  • Nonstick skillet with lid
  • 3-inch pastry rings
  • Electric Mixer
  • Sifter
  • Flat spatula

Ingredients
 

  • 4 large Egg whites
  • 2 large Egg yolks
  • 6 tablespoons Granulated sugar
  • 2 teaspoons Vanilla extract
  • 1 teaspoon Baking powder
  • 6 tablespoons Cake flour
  • 1/4 cup Milk
  • 1/2 teaspoon Fresh lemon juice
  • 1/2 teaspoon Kosher salt
  • Unsalted butter
  • Maple syrup
  • Confectioners’ sugar
  • Whipped cream
  • Fresh berries

Instructions
 

Brown butter infusion and yolk base

  • Separate the eggs, placing the 4 egg whites in a clean mixer bowl. In a separate large bowl, whisk the 2 egg yolks with 1 tablespoon of granulated sugar, the vanilla extract, and baking powder until pale and glossy.
  • Warm a small amount of unsalted butter in a pan until it turns golden and nutty. Whisk these toasted solids into the milk, then stir the milk mixture into the yolk base.
  • Sift the cake flour into the yolk mixture and whisk until the batter is smooth, thick, and falls in ribbons.

Mastering the meringue and folding

  • Add the lemon juice and salt to the egg whites and beat on medium speed until foamy. Gradually sprinkle in the remaining 5 tablespoons of sugar while continuing to mix.
  • Increase the mixer speed to high and whip until the meringue reaches stiff, glossy peaks that stand straight up.
  • Gently fold one-third of the meringue into the yolk batter to lighten it. Carefully fold in the remaining meringue in two batches, using a scoop-and-turn motion until no white streaks remain.

Steam-assisted cooking and the rolling flip

  • Heat a lidded nonstick skillet on the lowest setting and grease both the pan and the inside of four 3-inch pastry rings with butter.
  • Place the rings in the pan and fill each with a scant 1/2 cup of batter. Add 1 tablespoon of water to the empty spaces in the pan, cover immediately, and cook for 3 to 4 minutes.
  • Carefully flip each pancake using a gentle rolling motion. Cover again and cook for another 2 to 3 minutes until the tops are springy to the touch.
  • Repeat the process for the remaining pancakes and serve immediately with butter, maple syrup, and fresh toppings.

Notes

Temperature Tip: Freeze your egg whites for 15 minutes before beating. This helps create a finer, more stable foam structure that prevents the pancakes from deflating quickly.
Steam Technique: Always add a tablespoon of water to the pan before covering with the lid. The resulting steam keeps the surface of the batter supple, allowing for a higher, smoother rise.
Flipping Method: Use a gentle rolling motion rather than a hard snap when flipping. This protects the delicate air bubbles within the soufflé structure from collapsing.
Storage Note: These pancakes are best served immediately as the meringue structure naturally relaxes and loses height as it cools.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 285kcalCarbohydrates: 36gProtein: 8gFat: 12gSaturated Fat: 6gCholesterol: 115mgSodium: 340mgPotassium: 155mgFiber: 1gSugar: 22gVitamin A: 460IUVitamin C: 2mgCalcium: 98mgIron: 1.3mg
Keyword fluffy pancakes, Japanese Soufflé Pancakes, Meringue Pancakes
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