Japanese Pancakes (Soufflé)
Tall, pillowy pancakes that rise like little clouds—light in texture with a tender, custardy center and a delicate browned exterior. Gentle steaming while they cook gives them that iconic height and wobbly bounce.
1 cup cake flour
1 tsp baking powder
1 pinch salt
3 tbsp granulated sugar
3 egg yolks, room temperature
1 cup milk, warm (about 100–110°F)
1 tsp vanilla extract
2 tbsp unsalted butter, melted, cooled (plus more for pan)
4 egg whites, room temperature
1 tsp cream of tartar
2 tbsp powdered sugar, for dusting
¼ cup maple syrup
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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