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Japanese souffle pancakes on plate with blueberries and maple syrup.

(Japanese) Soufflé Pancakes (Classic/GF/Grain-Free)

  • Author: Christina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 soufflés 1x
  • Category: Breakfast
  • Cuisine: French

Description

Wiggly, jiggly, light, and fluffy pancake fun! More of a soufflé than a pancake, these viral sensations can be made with any pancake mix or your favorite recipe. 

I love the versions here for gluten-free and low-carb soufflé pancakes. They're just as scrumptious and more nutritious than classic refined white flour pancakes.  

If you don't have buttermilk and are using regular milk, you will need less. Add the milk one tablespoon at a time until you get a thick batter that doesn't run off the spoon.

Season these heavenly treats with cinnamon, nutmeg, grated citrus zest. Use the leftover egg yolks to whip up a crème anglaise (vanilla sauce) to go with them!


Ingredients

Scale

Meringue Ingredients

  • 4 egg whites
  • ¼ cup granulated sugar (can halve the sugar for lower carb, or use coconut sugar for paleo)

Classic Batter

  • ¼ cup pancake mix (or ¼ cup all-purpose flour + ½ teaspoon baking powder + pinch of salt)
  • 2 egg yolks
  • ¼ cup buttermilk 
  • 1 tablespoon vanilla extract

Gluten-Free Batter

  • ¼ cup gluten-free flour, recipe tested with Bob's Red Mill All-Purpose Gluten-Free Flour
  • ½ teaspoon baking powder
  • pinch of salt
  • 2 egg yolks
  • ¼ cup buttermilk  
  • 1 tablespoon vanilla extract

Grain-Free/Low-Carb Batter

  • ¼ cup almond flour
  • 4 teaspoons coconut flour
  • 2 teaspoons cassava, arrowroot, or tapioca flour
  • ½ teaspoon baking powder
  • pinch of salt
  • 2 egg yolks
  • ¼ cup buttermilk 
  • 1 tablespoon vanilla extract

Instructions

  1. Separate four fresh eggs, reserving two of the yolks for another dish.
  2. Combine the flours/baking powder or pancake mix with two egg yolks, buttermilk, vanilla. Mix any other flavorings such as cinnamon or citrus zest in with the batter.
  3. In a large bowl, whip the egg whites until foamy, then with the mixer running, rain in the granulated sugar. A pinch of cream of tartar at this stage can also help the whites hold their shape. 
  4. Whip whites on medium-high speed until they form soft to medium peaks. When the beater is pulled from the whites, the little peaks will curve back down a little (not stick straight up). The whipped meringue (or whites) will turn opaque and significantly increase in volume. 
  5. Take one-third of the whipped whites and mix well into the batter. With a spatula or wooden spoon, fold the remaining whites into the batter in several additions. Gently scoop the batter up from the bottom and over the whites with a spatula. Cut through the middle every few times to prevent large clumps of egg white in the batter. 
  6. If using metal molds, grease the inside a little. Carton and parchment molds don't need to be greased.
  7. Place your molds in a pan and fill two-thirds high with batter. Cover the pan and cook for about ten minutes, until the bottoms are golden brown and bubbles break the surface. 
  8. Flip, cover, and cook until the tops spring back when touched, and the bottoms are golden brown. 

 


Keywords: japanese souffle pancakes, souffle pancakes, gluten free souffle pancakes, paleo souffle pancakes, low carb Japanese souffle pancakes