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Souffle Pancakes are not difficult to make but make a huge impact on your brunch guests. The hardest part is waiting for these pancakes to cook.

I stumbled on this recipe because the image didn’t match the recipe on a pin I found. I was looking for a fluffy pancake recipe and saw a picture of these pancakes and it went to a regular pancake recipe. The disappointment was huge. So, I went on a mission to find the recipe for the image. Thank goodness for Google image search.

But I, like yourself, read the title and thought, “These are probably WAY too much effort I want to make for pancakes!” They’re not. Once I started researching how to make these, I knew it was a simple recipe anyone can make. It requires common ingredients and mostly common tools. The only thing you might not have are some silicone rings.

I bought them to make crumpets for this event several years ago. They’ve been the most fun thing I purchased for myself in a while. They’re great for crumpets and these pancakes. I’ve used them to make eggs for sandwiches. I’ll share that later this week. But I’ve used them for more than just a poached style egg. You can also do a scrambled egg for a sandwich.

I’ve used them to make different kinds of English muffins. There’s this pancake recipe or a regular batter for a dollar style pancake. You can use them for perfectly round burgers. And I used it to make a rice patty for my loco moco burger. I plan to use them when I try my hand some authentic Mexican sopas.

Where did Japanese souffle pancakes come from?

Hawaii. At least that’s what I read. In 1974 a chef in Hawaii didn’t like pancakes but loved souffles. To appease the Japanese tourists that flock to Hawaii, he married the two into a delicious souffle pancake. The Japanese tourists loved it so much, they took the recipe back home where it trended faster than the most popular Tik Tok clip. It circulated around Asia and eventually made its way back to the US. The pancake gained so much popularity that the same chef opened a restaurant in Tokyo in 2010.

There’s no need to talk about the photogenic nature of these fluffy pancakes that spark Instagram likes in the thousands (or hundreds of thousands depending on the account). I mean, those fluffy pillows of pancake goodness just make your mouth water when you see them. Of course, mine are not as epically tall as all of those, but they are delicious none the less.

How do you make souffle pancakes?

First you mix the egg yolks with the milk, flour, baking soda, and cornstarch in a mixing bowl. Then you beat the egg whites and powdered sugar to stiff peaks. Next, you fold the whites into the yolk mixture as delicately as you can. You want the batter to be completely airy and light.

I preheated my double burner griddle over medium heat and then lowered it to medium-low when I poured the batter into the silicone molds. This gave me another reason to pull out my silicone molds. They’re so fun to use for recipes like this one!

Not to worry if you don’t have silicone molds. You can make some rings out of foil. Just fold some foil over onto itself until it’s about 1 1/2 inches tall. Then cut a 9 1/2 inch strip for a 3 inch round mold. This gives you about a 1/2 an inch to tuck. Use a stapler to hold the mold together. You can use a biscuit cutter or jar to make sure it’s completely round.

I’m not sure if a taller mold makes for taller pancakes. I want to say no because regular souffle doesn’t stop at the top of the container it’s in. But I haven’t made regular souffle before, yet. I stress the yet. It’s on my list of things to try at some point in the near-ish future.

There’s a delicate balance between heat and time. You don’t want to rush these souffle pancakes. They really do need to cook low and slow. The bottoms would get too browned, and the centers would not be thoroughly cooked if you try to speed the process up.

Then there’s the flipping. You don’t want to flip them like you do regular pancakes. I used two hands to carefully flip mine over. My souffle pancakes did flatten a little, but they’re still light and fluffy. And they were fun to make because they are a bit of a challenge getting that delicate balance between time and temperature. I would air on the side of longer cooking time to make sure they’re cooked through.

Mine started to have large bubbles on top and that’s when I decided to turn my souffle pancakes. That was between 7 and 8 minutes at medium low. I used two hands to flip them. They are not too hot to briefly handle when flipping. And it’s a sacrifice that’s worth it to keep the airiness of these delicate pancakes.

Finally, the second side cooked for maybe 5 to 7 minutes more depending on height. The taller ones took a little longer to cook, but not that much longer. Once they’re cooked through, I carefully removed them to a plate and kept them warm in the oven while I cooked the second batch. This recipe made 5 souffle pancakes. Feel free to double or triple the recipe for the number of guests you expect at your brunch.

What do souffle pancakes taste like?

OMGoodness so delicious. These souffle pancakes have a heavy vanilla flavor to them. They’re super light and delicious. I drizzled mine with melted butter and syrup. Just a little syrup for me, though. I don’t like mine smothered in syrup. I want to be able to taste all the delicious flavors in these pancakes.

I cannot describe how light and airy these pancakes really are. Souffle pancakes truly are worth the effort. You and your brunch guests will devour them like I did. They are a perfect additional to any brunch menu or even a breakfast board like this one.

Welcome to #BrunchWeek! This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year!! That’s 30 plus delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers! From cocktails to baked goods and even sandwiches, there’s something for everyone.

Here are today’s #BrunchWeek recipes:

• Souffle Pancakes from A Kitchen Hoor’s Adventures