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Fluffy Japanese Soufflé Pancakes

Prep: 20 Mins

Cook: 15 Mins

Super fluffy and soft, these pancakes served with whipped cream, berries and honey are the perfect sweet treat.

  • 2 eggs

  • 1 tsp vanilla extract

  • 2 tbsp milk

  • 30g plain flour

  • ½ tsp baking powder

  • 2 tbsp caster sugar

  • Separate the yolks and the whites into two different bowls.

  • In the bowl with the yolks, mix in the vanilla extract and milk and start whisking until the ingredients are combined. Sieve in the flour and baking powder, whisk again until you get a smooth batter.

  • Now onto the meringue, start by whisking the egg whites until they become frothy, add the sugar and start whisking more vigorously until you form soft peaks.

  • Pour the batter into the bowl with the egg whites and start folding the mixture carefully until fully incorporated. Be careful not to overmix to retain the air in the batter.

  • Heat a frying pan, to medium heat. Place as many ring moulds as possible, scoop in a couple of spoonfuls of your pancake mix, add a couple of tablespoons of water on the side and cover with a lid. The pancakes should cook with the steam generated from the water. Turn them carefully after 4 - 5 minutes and continue cooking for an extra 3 minutes.

  • Once they are fully cooked, take them out of the mold and serve. You can top them with your favourite fruits, whipped cream and honey.

How To Make Fluffy Japanese Soufflé Pancakes

It's Flavour Friday and Emma is making Japanese soufflé pancakes - not just a trendy brunch idea but totally delicious - Check it out!

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


  • 2 eggs

  • 1 tsp vanilla extract

  • 2 tbsp milk

  • 30g plain flour

  • ½ tsp baking powder

  • 2 tbsp caster sugar


  • Separate the yolks and the whites into two different bowls.

  • In the bowl with the yolks, mix in the vanilla extract and milk and start whisking until the ingredients are combined. Sieve in the flour and baking powder, whisk again until you get a smooth batter.

  • Now onto the meringue, start by whisking the egg whites until they become frothy, add the sugar and start whisking more vigorously until you form soft peaks.

  • Pour the batter into the bowl with the egg whites and start folding the mixture carefully until fully incorporated. Be careful not to overmix to retain the air in the batter.

  • Heat a frying pan, to medium heat. Place as many ring moulds as possible, scoop in a couple of spoonfuls of your pancake mix, add a couple of tablespoons of water on the side and cover with a lid. The pancakes should cook with the steam generated from the water. Turn them carefully after 4 - 5 minutes and continue cooking for an extra 3 minutes.

  • Once they are fully cooked, take them out of the mold and serve. You can top them with your favourite fruits, whipped cream and honey.

How To Make Fluffy Japanese Soufflé Pancakes

It's Flavour Friday and Emma is making Japanese soufflé pancakes - not just a trendy brunch idea but totally delicious - Check it out!

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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