Shiawase Pancakes (Soft Soufflé Pancakes)

Super adorable and fluffy pancake recipe!
Recipe for Japanese Soufflé Pancakes
Recipe By ひかりママ*

Tools needed: Griddle, large circle cookie cutters, mixer


  • 4 Eggs
  • 32 Grams Granulated Sugar
  • Dash of Cream of Tartar (optional)
  • 8 Grams Mayonnaise 
  • 12 Grams Lemon Juice
  • 32 Grams Whole Milk
  • 92 Grams All Purpose Flour
  • 6 Grams Baking Powder
  • 1 Teaspoon Vanilla Extract
  • Pam Oil for griddle and cookie cutters
  • Powdered Sugar for dusting (optional)


  1. Separate the yolks for the whites and be sure to not taint any of the whites with the yolks.
  2. In a bowl add in the 4 yolks, 8 grams mayo, 12 grams lemon juice, and 32 grams of milk, and whisk it together.
  3. Add in 92 grams  all purpose flour (sifted), 6 grams of baking powder,  and 1 teaspoon vanilla extract.
  4. In a mixer or a clean bowl add in the egg whites, and a dash of cream of tartar, mixing with a whisk attachment until foamy. Gradually add in the 32 grams of sugar, sprinkling it in and whipping until stiff peaks. May take 6-10 minutes. This mixture is called a "meringue" and we want it at stiff peaks when its thick, glossy, and does not wobble on the whisk when shook.
  5. Fold the meringue into the yolk batter 1/4 at a time very gently.
  6. Heat the griddle to low heat. Spray some oil onto the inside of the cookie cutters, and onto a griddle. Pour batter into the the cookie cutters, 3/4 of the way.
  7. Flip pancakes using a spatula and an oven mitt or towel.
  8. Gently press the edges of the pancakes out of the mold
  9. Lightly dust with powdered sugar before serving.
Shiawase Pancake (Soft Soufflé Pancake)


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