In Good FlavorThese Pumpkin Japanese Soufflé Pancakes are light, soft, and pillowy with a melt-in-your-mouth texture. They are sweet and flavored with pumpkin, making them a delightful fall breakfast treat that can be enjoyed year-round.
If you’ve never had Japanese soufflé pancakes, you haven’t truly experienced pancakes like these! They are fluffy, pillowy-soft, with a melt-in-your-mouth texture, and much taller than regular pancakes. Since it’s fall (yikes), I created a pumpkin version to capture the flavors of the season, perfect for a fall breakfast or brunch.
What are Japanese Pancakes?
Also known as Japanese soufflé pancakes, they originated in Japan. Popular in cafes and dessert shops, they are primarily enjoyed as a dessert and to a lesser extent as a breakfast or snack. The pancakes are renowned for their fluffy, airy, and jiggly texture and feel, as well as their height. They gained popularity in the United States in the late 2010s, thanks to social media and their appearance on the menus of Japanese cafes.
What makes the pancakes a standout is the soufflé-like base, which incorporates whipped egg whites into the batter, resulting in the most airy and cloud-like pancakes. They are cooked on low heat with a small amount of water to create steam, resulting in the most tender and delicate pancakes.
Ingredients needed for this recipe:
- All-purpose flour—provides structure for the pancake, which helps prevent the whipped egg whites (meringue) from collapsing.
- Cornstarch—used in the batter to reduce gluten development for a light and tender crumb.
- Pumpkin puree—use canned 100% pumpkin. You only need a small amount for each batch, but you can freeze any leftover pumpkin for up to three months. Just portion it out in ice cube trays or muffin tins. Once frozen, remove the pumpkin and store it in a freezer-safe bag, then use it as needed.
- Whole milk—light cream, or half and half can also be used. Only a small amount is used, but it helps create a smooth, moist batter.
- Cream of tartar—it lowers the pH of egg whites, stabilizing egg proteins to create and maintain volume longer.
- Baking powder—used in the batter to work in conjunction with the whipped egg whites to produce volume.
- Pumpkin pie spice—is a combination of spices, usually containing cinnamon, ginger, nutmeg, and allspice, that provides the cozy fall flavors.
- Sugar—besides acting as a sweetener, it also acts as a stabilizer for the whipped egg whites (meringue).
- Salt—balances the flavors. Without it, the pancake tastes flat despite the sweetness.
- Vanilla extract—flavoring.
- Eggs—the fat content of the yolk provides richness and moisture, while the egg whites are used for the meringue to create the signature airy and cloud-like texture of the soufflé pancakes.
Recipe highlights:
- Combine flour, baking powder, cornstarch, pumpkin pie spice, and salt in a small bowl. In a separate bowl, beat the egg yolks, sugar, and vanilla extract until frothy. Add the pumpkin puree, beating until thoroughly blended. Stir in the flour mixture until just combined.
- Preheat a 12-inch nonstick skillet to low heat.
- Add the egg whites and cream of tartar to a mixing bowl to make the meringue. Beat on medium until foamy, then gradually add sugar. Increase the speed to high and continue beating until stiff peaks form.
- Add one-third of the meringue to the batter and gently fold using a rubber spatula until no streaks are visible. Add the remaining meringue and continue to fold until no streaks are visible.
- Lightly coat the preheated skillet with a neutral oil and wipe away any excess. Using a pastry bag or a large cookie scoop, drop batter to form three domed pancakes. Add 2-3 teaspoons of water, avoiding the pancakes, to create steam. Cover and cook for 3 minutes.
- Add another inch of batter over each pancake. Replace any evaporated water. Cover and continue to cook for 5-6 minutes or until at least the bottom 2/3 of the pancake looks set and is no longer wet to the touch.
- Flip the pancakes over using a greased spatula, cooking the second side for 1 to 2 minutes or until lightly golden. Serve immediately with your choice of toppings.
- Refer to the recipe card below for detailed instructions.
- P.S. I only cooked 2 of 3 pancakes in these photos because it was easier for me to manage while doing a photoshoot at the same time. This 12-inch skillet was big enough to fit all 3.
Save the recipe for later with this Pinterest Pin.
What type of pan to use?
A good quality nonstick pan with a lid is essential for making Japanese pancakes. They are delicate and require gentle handling to prevent deflating. You should be able to flip them easily without resistance.
You also need to create some steam. If there is no lid, use a large bowl to create a dome around the pancakes to trap the steam.
Why cook on low heat and steam:
The low heat setting allows the egg protein to set gradually, resulting in evenly cooked pancakes. Higher temperatures can cause the outside to brown too quickly while the inside is uncooked, which could result in collapsed pancakes. Both the steam and low heat help to gradually set the batter and to cook the inside without drying out the rest of the pancake.
How to serve:
Make these cloud-like pumpkin pancakes even more decadent with your choice of toppings. Here are some ideas. Feel free to mix and match as you please!
- Whipped cream
- Butter
- Confectioners’ sugar
- Maple syrup
- Coconut syrup
- Caramel sauce
- Plain chopped or candied pecans or walnuts
These pancakes can also be served as a dessert. Load them with toppings, including ice cream, for a decadent treat!
How to tell when the pancakes are done cooking:
- The surface should no longer be glossy. Instead, it should have a matted look.
- The bottom side before flipping should be golden brown, and the second side will be less golden due to the short cooking time.
- They should be bouncy but hold their shape.
- Test with a thin toothpick gently but quickly and only in one spot to avoid poking too many holes. Stick the toothpick straight through the center and pull straight out without wiggling. If it comes out clean, the pancake is done.
Storing and reheating:
Japanese pancakes are best served immediately. They tend to lose their bounce and airiness as leftovers. Still, they remain tasty when reheated. Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, steam them for 2 minutes over a steaming basket or microwave wrapped in a damp paper towel. I find that 20-25 seconds per pancake works perfectly.
Pro tips:
- It’s important to gently fold the meringue into the batter just until there are no streaks, while maintaining the volume. Overmixing will cause flatter pancakes.
- Leave plenty of space between the pancakes as you need room to flip them without bumping into the edges of the pan. You also want to leave room for water to create steam without it soaking the pancakes.
- The cook time should be around 8-11 minutes. If your pancakes cook much faster or slower, adjust the heat accordingly, while keeping the heat as low as possible.
- There may be some slight deflation when you remove the pancakes from the pan since they’re similar to a soufflé. However, they should keep most of their volume.
- Use a mixing bowl and whisks free of grease or fat when whipping the egg whites. Either one will prevent the egg whites from whipping up properly.
- Grease the spatula to prevent sticking when flipping the pancakes.
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or are highly rated.)
- 12-inch skillet with lid—this hard anodized pan is nonstick, nonporous, and durable, and is oven safe up to 500° F.
- Electric mixer—this one has 2 regular beaters, 1 whisk attachment, and a snap-on storage case.
- Large cookie scoop—for dropping the batter to cook the pumpkin pancakes.
- Spatula for turning the pancakes.
- Hand whisk for mixing the batter.
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Pumpkin Japanese Soufflé Pancakes
Description
These Pumpkin Japanese Soufflé Pancakes are light, soft, and pillowy with a melt-in-your-mouth texture. They are sweet and flavored with pumpkin, making them a delightful fall breakfast treat that can be enjoyed year-round.
Ingredients
Instructions
- Mix flour, baking powder, cornstarch, pumpkin pie spice, and salt in a small bowl. Set aside.
- In a separate bowl, combine egg yolks, 2 teaspoons sugar, and vanilla extract, then beat until frothy for 1 minute. Add the pumpkin puree and beat until thoroughly blended. Stir in the flour mixture until just combined, being careful not to overmix.
- Preheat a 12-inch nonstick skillet to low heat (I set it just slightly above #2 on my electric stove).
- Make the meringue: add the egg whites and cream of tartar to a mixing bowl. Beat on medium until foamy, then add 1 teaspoon of sugar at a time, beating 15 seconds after each addition. Increase the speed to high and continue beating until stiff peaks form for 3 to 5 minutes.
- Add one-third of the meringue to the batter and gently fold using a rubber spatula until no streaks are visible. Add the remaining meringue and continue to fold until no streaks are visible. Be gentle to prevent the air bubbles from deflating.
- Lightly coat the preheated skillet with a neutral oil and wipe away any excess. Using a pastry bag or a large cookie scoop, drop batter to form three pancakes, each about 2 3/4 inches wide and 1 1/2 inches tall. Add 2-3 teaspoons of water, avoiding the pancakes, to create steam. Cover and cook for 3 minutes.
- Add another 1-inch of batter over each pancake. Replace any evaporated water. Cover and continue to cook for 5-6 minutes or until at least the bottom 3/4 of the pancake looks set and is no longer wet to the touch. In the meantime, lightly grease the spatula to prevent sticking. When ready, gently run the spatula under each pancake to loosen it and flip. Allow them to cook 20-30 seconds longer if the bottom has not turned golden brown, or resist lifting.
- Cook the second side for 1 to 2 minutes, or until the bottom is golden and the outer bottom half looks set.
- Serve immediately with one or a combination of your preferred toppings: a pat of butter, whipped cream, confectioner’s sugar, chopped nuts, or maple syrup.
- Makes three 3 1/4” W x 1 1/2” H pancakes. You may have excess batter, depending on how much batter you used for each pancake.
It is essential to use a nonstick pan to prevent sticking. The pancakes need to be gently flipped to avoid breaking and losing volume. For the best texture and even cooking, keep the heat level under 320° F.
To tell if the meringue (the whipped egg whites) has been beaten sufficiently, lift some off with the whisk. The peaks should stand vertically without drooping over onto themselves. Additionally, when you scrape the bowl with a rubber spatula, the egg whites should pull away from the sides of the bowl cleanly and form a cloud-like mass.
Note
- Cook in two separate pans if you don’t have a 12-inch skillet. The extra room is easier to work with if you are new to making these pancakes.
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