Super Fluffy Gluten-Free Japanese Souffle Pancakes

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Wiggly, jiggly, light, and fluffy pancake fun! More of a souffle than a pancake, these gluten-free souffle pancakes are just as scrumptious and more nutritious than those made with classic refined white flour. Season these heavenly treats with cinnamon, nutmeg, or even grated citrus zest. Variations for a classic batter and a grain-free, low-carb batter are shown below.

Submitted by Edible Times
Updated on July 23, 2024
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

Gluten-Free Batter:

  • ¼ cup gluten-free all-purpose baking flour (such as Bob's Red Mill®)

  • ¼ cup buttermilk

  • 1 tablespoon vanilla extract

  • ½ teaspoon baking powder

  • 2 large egg yolks

  • 1 pinch salt

Meringue:

  • 4 large egg whites

  • ¼ cup white sugar

  • 1 pinch cream of tartar

  • 1 ½ teaspoons vegetable oil, or as needed

Directions

  1. Combine flour, buttermilk, vanilla, baking powder, egg yolks, and salt for batter in a bowl.

  2. Whip egg whites for meringue in a glass, metal, or ceramic bowl on medium-high speed until foamy. With the mixer running, gradually add sugar and cream of tartar. Continue to whip until soft to medium peaks form. When the beater is pulled from the whites, the peaks will curve back down a little instead of sticking straight up. The whipped whites will turn opaque and significantly increase in volume.

  3. Mix 1/3 of the whipped whites into the pancake batter. Use a spatula or wooden spoon to fold in remaining whites, in several additions, being sure there are no large clumps of egg whites in the batter.

  4. Grease the inside of round metal molds and place molds into a lightly greased pan over medium-low heat. Fill molds 2/3 high with batter. Cover the pan and cook until bottoms are golden brown and bubbles break the surface, about 10 minutes. Flip, cover, and cook until golden brown on the other side and tops spring back when touched, about 5 more minutes.

Cook’s Note

If you don't have buttermilk and are using regular milk, you will need less. Add the milk one tablespoon at a time until you get a thick batter that doesn't run off the spoon.

Variations:

To make a classic batter, use 1/4 cup pancake mix, 1/4 cup buttermilk, 2 large egg yolks, and 1 tablespoon vanilla extract. If you don't have pancake mix, you can sub 1/4 cup all-purpose flour, 1/2 teaspoon baking powder, and a pinch of salt.

To make a grain-free, low-carb batter, use 1/4 cup almond flour, 1/4 cup buttermilk, 2 large egg yolks, 1 tablespoon vanilla extract, 4 teaspoons coconut flour, 2 teaspoons cassava, arrowroot, or tapioca flour, 1/2 teaspoon baking powder, and a pinch of salt.

Nutrition Facts (per serving)

150 Calories
4g Fat
21g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 150
% Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 6%
Cholesterol 103mg 34%
Sodium 175mg 8%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 3%
Total Sugars 14g
Protein 6g 13%
Vitamin C 0mg 0%
Calcium 65mg 5%
Iron 0mg 2%
Potassium 132mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.