Souffle Pancakes

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    175
based on 21 ratings

Japanese style soufflé pancakes are made by whisking egg whites and sugar before folding them through the egg yolk, flour and milk mixture, which gives them their light and fluffy consistency, sometimes described as 'fluffy' or 'jiggly' pancakes. Prepare your fruit or toppings before you begin because the pancakes need to be served immediately from the pan before they collapse.

recipe updated 4 Feb. 2026

Ingredients

  • Egg yolk icon
    Egg yolk
    6
  • Vanilla extract icon
    Vanilla extract
    ½ teaspoon
  • Milk icon
    Milk
    6 tablespoons
  • Egg white icon
    Egg white
    6
  • Cream of tartar icon
    Cream of tartar
    ¼ teaspoon
  • Caster sugar icon
    Caster sugar
    6 tablespoons
  • Plain flour icon
    Plain flour
    65 g
  • Baking powder icon
    Baking powder
    1 ¼ teaspoons
  • Corn oil icon
    Corn oil
    as needed

Tools

  • kCook icon Stove
  • kCook icon Kenwood Chef XL
  • kCook icon Kenwood bowl - kenwood chef xl
  • kCook icon Medium bowl
  • kCook icon Frying pan - large
  • kCook icon Serving plate

Step preview

  1. Attach Whisk
  2. Add egg yolk, vanilla extract and milk to the Kenwood Bowl
  3. Mix with splashguard fitted - 20 sec, Speed 5
  4. Then sift plain flour and baking powder into the Kenwood Bowl
  5. Mix with splashguard fitted - 20 sec, Speed 5
  6. Scrape the sides of the bowl with a spatula
  7. Mix with splashguard fitted until combined - 20 sec, Speed 5
  8. Transfer mixture to medium bowl then set aside
  9. Clean Kenwood Bowl
  10. Attach Whisk
  11. Add egg white to the Kenwood Bowl
  12. Mix with splashguard fitted - 20 sec, Speed 4
  13. Add cream of tartar to the Kenwood Bowl while machine is running
  14. Increase speed to Max
  15. Add caster sugar to the Kenwood Bowl gradually
  16. Mix with splashguard fitted - 2 min 10 sec, Speed Max
  17. Fold egg whites into egg mixture gradually
  18. Preheat a frying pan until warm – low heat
  19. Add corn oil to a clean frying pan
  20. Heat until hot – medium heat
  21. Using a large spoon, spoon the pancake mixture into the frying pan, three spoonful of the batter per pancake
  22. Cover the pan with a lid
  23. Cook until golden brown - 5 min, medium heat
  24. Turn the pancake over and cover with a lid
  25. Cook until golden brown - 5 min, medium heat
  26. Transfer the pancakes to a serving plate
  27. Repeat the same with the remaining pancake mixture
  28. Serve immediately
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