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The Boat Shed Kitchen

Japanese Soufflé Pancakes

These fluffy Japanese soufflé pancakes are ultra-light and pillowy thanks to whipped egg whites and gentle folding. They’re cooked low and slow for that signature height and softness. Top with syrup, berries, or whipped cream for a dreamy brunch delight.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 2
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 65 g From 2 eggs egg white
  • 5 g 1 teaspoon lemon juice
  • 25 g 2 tablespoons granulated sugar
  • 5 g ½ tablespoon cornstarch
  • 35 g 2 yolks egg yolk
  • 35 g 4 tablespoons cake flour
  • 3 pinches salt
  • 15 g 1 tablespoon milk

Method
 

  1. Sift cake flour and salt together.
  2. Lightly oil a non-stick pan and start heating it over low heat.
  3. Whisk egg whites with lemon juice until foamy.
  4. Add sugar gradually and whip to stiff peaks.
  5. Mix in cornstarch until no lumps remain.
  6. Add yolks and mix gently until about halfway blended.
  7. Fold in flour mixture with a spatula until no dry spots remain.
  8. See full steps with tips & photos → https://theboatshedcafe.com/fluffy-japanese-souffle-pancakes/

Notes

• Beating egg whites to stiff peaks is key to getting that soufflé texture.
• Avoid overmixing the yolks or batter—they need to stay airy.
• Use a lid while cooking to trap steam and help the pancakes rise.