Japanese Souffle Pancakes


  • 4 large egg whites, room temperature
  • 4 tbsp granulated sugar
  • ½ tsp cream of tartar
  • 2 large egg yolks
  • 3 tbsp unsalted butter melted, plus more for cooking
  • ½ c whole milk
  • 1 tsp vanilla extract
  • 1 tsp salt
  • ¾ c all-purpose flour
  • 1 tsp baking powder
  • Raspberries for serving
  • Maple syrup for serving
  • Butter for serving
  • Add the egg whites and sugar to the bowl of the Instant Stand Mixer fitted with the whisk attachment. Beat on Level 2 for 2 Minutes, until frothy and foamy.
  • Sprinkle in the cream of tartar, and beat on Level 8 for 4 Minutes, or until stiff peaks are formed.
  • In a large mixing bowl, whisk together egg yolks, melted butter, whole milk, and vanilla extract.
  • In another mixing bowl, combine salt, flour, and baking powder.
  • Sprinkle the dry ingredients into the wet ingredients and mix until smooth.
  • Using a spatula, gently fold in the whipped egg whites, careful not to deflate the batter too much
  • Using a measuring cup or large spoon, ladle about ½ cup of batter onto a large nonstick frying pan lightly coated with butter. Continue with enough scoops to fill the pan, leaving about 2 inches of space in between. Chill any remaining batter until ready to use.
  • Cover the pan with a lid or large baking sheet and sauté on low for 8-10 Minutes, or until the bottom of the pancake has solidified. Add another spoonful of batter on top of each pancake.
  • Cover and cook for another 3-4 Minutes, then gently flip the pancakes over. Cook for another 5-6 Minutes, or until a toothpick inserted into the pancake comes out clean.
  • Repeat with remaining batter.
  • Serve with sliced raspberries, maple syrup, and a dollop of butter. Enjoy!
Previous Next