Easy Healthy Fluffy Japanese Soufflé Pancakes

Who doesn’t adore fluffy, tasty, mouthwatering pancakes that evoke warm, comforting Sunday mornings and are simultaneously the healthier alternative to regular pancakes and sweets? We all know and adore the basic pancakes and prefer to stick to the tried-and-true recipes, but these fluffy Japanese soufflé pancakes are very tasty, nutrient-dense, and packed with simple, healthier ingredients that you most likely already have in your pantry!

If you’re searching for a more intriguing pancake recipe to switch to, these Japanese soufflé pancakes, which are ready in only 15-20 minutes and only include natural sweeteners instead of artificial ones, are excellent for breakfast, supper, or a snack. I think this may be your favorite pancake recipe to date!

what are Japanese soufflé pancakes?

A super popular Japanese soufflé pancake prepared with soufflé methods is known as a Japanese soufflé pancake. In the original recipe, the egg whites are combined with sugar to form a thick, glossy meringue, which is then combined with the yolk batter. However, I decided to skip the sugar and try with a natural sweetener instead. Raw honey is always my best friend!

Pancakes with soufflé texture are light, airy, sweet, and incredibly tasty. They have a flavor similar to that of a fluffy, sweet pancake, complete with butter and syrup!

The batter is lightened by the air that is incorporated into it by the whisked egg whites. This gives the soufflé pancakes their fluffy, cotton-like feel and enables them to rise.

Ingredients you need

To make these fluffy and tasty Japanese pancakes you’ll only need 6 basic, simple ingredients you probably already have in your pantry!

• Eggs. Eggs provide the pancakes with the structure. It’s best to use room-temperature eggs.

• Raw honey. Even though the original recipe for these Japanese pancakes uses sugar as the sweetener, I wanted to make the healthier version with the raw, unsweetened honey. We all know how toxic refined white sugar is, so it is not the major ingredient.

• Milk. Milk improves in the pancake batter’s smoothness. You can use either dairy or dairy-free milk.

• Flour. To make your pancakes stay in shape, you really need a small amount of flour, only 3 tablespoons. I used white whole wheat flour, but I guess you can also use some other type of flour as well. However, I haven’t tried!

• Baking powder. Baking powder is what causes the pancakes to rise tall and fluffy.

• Vanilla extract. Totally an optional ingredient.

• Vegetable oil or lard – Used to cover the bottom of the pan for preparing the pancakes.

how to make Japanese Soufflé Pancakes

Step 1: Crack 2 larger eggs, and separate the egg’s white and egg yolk in 2 different medium bowls. Mix the egg yolk with honey, milk, flour, and baking powder until smooth. If the mixture is too thick, just add some milk carefully, and if it’s too runny, add a little bit more flour. Set aside.

Step 2: Mix the egg whites with a mixer until smooth, foamy, and glossy, with stiff peaks forming and it holds its shape. You can add here additional sugar before mixing, but it is optional. To check if the egg white mixture is well-mixed, flip the bowl upside down, and if the egg whites don’t move and don’t slide, you did a good job.

Step 3: Incorporate the egg yolk mixture with the egg white mixture. Mix it slowly with a spoon until well incorporated. Make sure not to overmix it, otherwise the egg white will deflate, and it may result in not-so-fluffy pancakes.

Step 4: Heat a pan on very low heat, and add vegetable oil enough to cover the bottom of the pan. Using a piping bag, a simple spoon, or a cream scoop, put scoops of batter into the pan. Put 2-3 scoops on each pancake. Add 2 teaspoons of water to the pan, and cover the pan with the lid. Cook for 1-2 minutes making sure not to burn the pancakes. The cooked side should be brownish, golden. After those 1-2 minutes, flip the pancakes, add 1 tsp of water, and cook the other side again for 1-3 minutes, checking not to burn it. Do the same process until you run out of the prepared mixture.

Step 5: Serve them with some honey, jam, butter, or some fresh fruits. Enjoy!

FAQ for making Japanese Soufflé Pancakes

What causes my puffy pancakes to deflate?

Every souffle finally collapses. The heated air that is trapped inside soufflés is what gives them their fluffy texture. Pancakes get less fluffy when the heated air within soufflés escapes as they cool. Eating them immediately after is crucial!

Why are my pancakes flat?

Your egg white mixture may not have been strong enough, or you may have overmixed the egg white and egg yolk mixture, which are the two causes of flat pancakes. Ensuring that the egg white mixture retains its firm peak is crucial for creating fluffy pancakes.