Have you seen those fluffy cloud-like jiggly pancakes on social media before? When I first saw them on my Instagram feed, the first thing I wanted to do was to take the first flight out to Japan. But since many of us do not have the luxury to do so, what if I told you you can make this at home using a few key ingredients!
In Japan, there are many restaurants and cafes serving many different types and flavors of souffle pancakes. Souffle pancakes, just like regular pancakes, are super customizable to your liking. I decided to go with a classic vanilla pancake and topped it with homemade matcha whipped cream and azuki red bean, a classic flavor combination in Japan.
What makes the fluffy cloud-like texture? First off, the most important part of this is using egg whites. You want to separate the egg whites from the egg yolks and beat only the egg whites until it becomes a fluffy meringue. This step is really important as it will ensure the perfect fluffy souffle pancake.
The temperature of your pan is also very important. You want to take your time with these souffle pancakes as cooking them in high heat will quickly deflate the pancakes. I am using low heat and piling on the pancake batter vertically to get the desired height. Souffle pancakes require more time and effort than regular pancakes, however the finished outcome is worth the wait!
- 4 Egg whites
- 1 tsp Vanilla extract
- 4 tbsp Sugar
- ½ cup Pancake mix
- ½ cup Heavy whipping cream
- 1 tbsp Matcha powder
- 2 tbsp Sugar
- Powdered sugar
- Matcha powder
- Maple syrup
- Separate the egg whites from the egg yolk in two separate bowls
- In the bowl with egg yolks, combine pancake mix and vanilla extract
- In the bowl with egg whites, combine sugar and whisk with a hand mixer
- Mix until the egg whites become glossy and firm like a meringue. Stiff peaks should form. This is a key part of the souffle pancake.
- Combine ⅓ of the whipped egg whites into the egg yolk mixture. Make sure it is fully combined
- Then carefully fold in the rest of the egg whites. Be very gentle as you do not want to pop the air bubbles
- This should give you a fluffy pancake mixture
- Heat pan on low heat and oil pan
- Pour in the pancake mixture in a pan
- Scoop in another layer on top of the pancake to give it the extra height
- Pour in water and cover for a few minutes
- If you want additional height, you can stack another scoop of pancake mixture and add more water
- Cover and cook
- Once the pancakes are a little firm, use a spatula, flip, and cook for additional 2 minutes
- Transfer to a plate and add your toppings