Why did my Japanese soufflé pancakes deflate after cooking?

A little deflation is completely normal once the pancakes come off the heat. These pancakes rely on whipped egg whites for lift, and as they cool, some of that trapped air naturally escapes. If they collapsed a lot, it usually means the egg whites were over-whipped or the pancakes were flipped too early.

Why are my pancakes raw or wet in the middle?

This usually means the heat was too high and the outside cooked faster than the inside. Japanese soufflé pancakes need very low heat and time to cook through gently. Keeping the pan covered helps the centers set without browning too quickly.

Can I make Japanese soufflé pancakes without a mold?

Yes, molds are not required. Scooping the batter into tall mounds and cooking them slowly with a lid works well. Adding a little extra batter on top partway through cooking also helps build height without molds.

Can I prepare the batter ahead of time?

It’s best to cook the batter soon after folding in the egg whites. Letting it sit too long causes the air to deflate, which affects the rise and texture. If needed, you can let it rest briefly while the pan heats, but fresh batter gives the best results.

Japanese Soufflé Pancakes – Easy, Soft, and Light at Home

Name: Fluffy Japanese Soufflé Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 large egg whites; 1 large egg yolk; 2 tablespoons granulated sugar, divided; 2 tablespoons whole milk; 3 tablespoons all-purpose flour; 1/4 teaspoon baking powder; 1/8 teaspoon cream of tartar; Neutral oil, for greasing the pan

Description

These Japanese soufflé pancakes are soft, airy, and gently cooked for a cozy, comforting breakfast at home. Made with whipped egg whites and simple ingredients, they rise tall and tender with a light, cloud-like texture.

Ingredients

Scale

2 large egg whites
1 large egg yolk
2 tablespoons granulated sugar, divided
2 tablespoons whole milk
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon cream of tartar
Neutral oil, for greasing the pan

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Instructions

Separate the eggs, placing the whites in one clean bowl and the yolk in another.
Whisk the egg yolk with 1 tablespoon of sugar until pale, then whisk in the milk until smooth.
Sift the flour and baking powder into the yolk mixture and whisk just until combined.
In a separate bowl, beat the egg whites with the cream of tartar until foamy, then gradually add the remaining sugar and beat to soft, glossy peaks.
Gently fold one-third of the whipped egg whites into the yolk batter to loosen it, then carefully fold in the remaining whites until just combined.
Heat a nonstick skillet over very low heat and lightly grease it with oil, wiping away excess.
Scoop the batter into tall mounds in the skillet, cover with a lid, and cook slowly until set and lightly golden.
Carefully flip the pancakes, cover again, and cook until fully set through the center.
Remove from the pan and serve immediately while warm.

Notes

These pancakes are best enjoyed fresh and warm.
Keep the heat very low to prevent browning before the center is cooked.
Avoid over-whipping the egg whites, as this can cause the pancakes to collapse.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Pan Cooking
Cuisine: Japanese

Nutrition

Serving Size: 2 pancakes
Calories: 320
Sugar: 14 g
Sodium: 220 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 9 g
Cholesterol: 215 mg