Super Fluffy Japanese Pancakes For Your Breakfasts

These Souffle Pancakes are fluffy, puffy, and soft, and decadent with a drizzle of hazelnut cream and chopped hazelnuts. Similar to other kinds of pancakes, these souffle pancakes make a wonderful breakfast with their fluffy texture and chocolatey taste from the hazelnut cream.

To make the souffle pancakes, you begin by making a batter with egg yolks, milk, flour, baking powder, and vanilla. Then, egg whites get whipped with lemon juice and sugar before being folded into the rest of the batter. Next, the batter is dolloped into a skillet to cook until golden on both sides. Once done, the pancakes served with hazelnut cream, chopped hazelnuts, and powdered sugar, making them extra special.

What are Souffle Pancakes?

Souffle pancakes are a unique take on traditional pancakes, also known as hotcakes or flapjacks. Typically, pancakes comprise flour, eggs, milk, and some kind of leavener like baking powder or baking soda. These souffle pancakes include some baking powder to help them rise, but whipped egg whites are also added to ensure the pancakes puff up and have an extra fluffy texture. Souffle pancakes have Japanese origins, but today, they are popular all over the world, and it is no wonder considering their appealing fluffy texture.

Pro Tips

• To ensure an extra light texture in your souffle pancakes, make sure you sift the flour and baking powder before adding them into the batter with the other ingredients.
• Bring the egg whites to room temperature before whipping them as this will help them whip up easier.
• Make sure the bowl and beaters you use to whip the egg whites are very clean as any residue may prevent them from whipping up sufficiently.
• You will know the pancakes are ready to flip when they are golden around the edges and when bubbles start to form on top.
• Feel free to use chopped almonds rather than hazelnuts if you prefer.
• If you would like to serve these souffle pancakes a little differently, you could have them with maple syrup, fresh fruit, whipped cream, and more. The possibilities are endless so feel free to get creative!

Regular Pancakes Vs. Souffle Pancakes

Regular pancakes are denser and rely on baking powder for leavening, while soufflé pancakes are light and fluffy due to whipped egg whites folded into the batter. This technique creates an airy, melt-in-your-mouth texture unique to soufflé pancakes.

What to Serve with Souffle Pancakes?

These souffle pancakes can be served on their own with coffee or tea, or as part of a larger breakfast with eggs, bacon or sausages, and home fries or hash browns.

Can I Make Souffle Pancakes Dairy-Free?

Yes, if you need these souffle pancakes to be dairy-free, simply replace the milk with plant-based milk. You may also want to check the label on the hazelnut cream to ensure that it doesn’t include any dairy-free.

Can I Make Souffle Pancakes Without Lemon Juice?

Yes, you could, but you will need to use cream of tartar in its place. The reason lemon juice is used to whip up the egg whites is to help stabilize it and turn it into meringue. If you don’t have lemon juice on hand, you will want to replace it with a ¼ to ½ tsp of cream of tartar which will stabilize the egg whites in a similar way.

How Do I Know the Pancakes are Ready to Flip?

You will know it is time to turn the pancakes when they appear golden around the edges and are starting to appear solid around the edges. You should also be able to see some bubbles forming in the middle of the pancakes.

Why Did My Souffle Pancakes Collapse?

The pancakes may collapse if the egg whites were not beaten to stiff peaks or were overmixed into the batter, deflating the air bubbles. Additionally, flipping them too early or cooking at high heat can prevent the structure from setting properly, leading to collapse.

How to Store Souffle Pancakes

Similar to souffle desserts, these are best eaten as soon as they are made as they may collapse as they cool. However, if you have leftovers, you can store them in a sealed container in the fridge where they should stay fresh for up to 3 days. They just may not be as fluffy in texture as when they were first made.

How to Make Japanese Souffle Pancakes

Step 1

Step 1

Step 1: In a bowl, mix the egg yolks with the milk. Sift the flour over top and mix it into the egg yolk mixture along with the vanilla.

Step 1: In a bowl, mix the egg yolks with the milk. Sift the flour over top and mix it into the egg yolk mixture along with the vanilla.

Step 2

Step 2

Step 2: In another bowl, beat the egg whites with the lemon juice and sugar until stiff peaks form. Gently fold it into the egg yolk mixture until combined.

Step 2: In another bowl, beat the egg whites with the lemon juice and sugar until stiff peaks form. Gently fold it into the egg yolk mixture until combined.

Step 3

Step 3

Step 3: Heat a skillet over low heat. Dollop in portions of the batter and cook them for 3 to 4 minutes per side.

Step 3: Heat a skillet over low heat. Dollop in portions of the batter and cook them for 3 to 4 minutes per side.

Step 4

Step 4

Step 4: Serve the pancakes garnished with the hazelnut cream, chopped hazelnuts, and powdered sugar.

Step 4: Serve the pancakes garnished with the hazelnut cream, chopped hazelnuts, and powdered sugar.