Gluten-free Japanese souffle pancakes made easy without a mould! Delicious souffle pancakes prepared at home for family or friends – pure joy! Go beyond traditional fluffy pancakes today!
Gluten-Free Japanese Souffle Pancakes
You won’t know these pancakes are gluten-free. They’re simply the best and only gluten-free Japanese souffle pancakes you’ll ever need to make.
Extra fluffy Japanese pancakes are our weekend go to breakfast treat. Andy always says he knows it’s a good Sunday when souffle pancakes are on the menu.
I think that everyone should be able to enjoy fluffy pancakes, so I set out to make the best, undetectably gluten-free souffle pancake recipe ever!
I know gluten free products and recipes can sometimes leave you wanting – but not this one. No one will know it’s gluten free. It’s so tasty, and so easy to make, and never fails to impress. What’s not to like about that??
Bring joy into everyday life and share it with your loved ones over the breakfast table!
Why You Should Try This Recipe?
Souffle pancakes are fluffy delicious and irresistible. So soft and fluffy on the inside and ever so slightly crispy on the outside – the only problem you’ll have is watching them disappear from the kitchen table!
To make extra high and fluffy souffle pancakes, you are going to beat white eggs to stiff peaks. You need far less flour because of the meringue you will make. That’s the way gluten-free flour can be used to make your pancakes fluffy.
I didn’t make many changes to the original Japanese souffle pancakes. I tested with different ingredients, and found the right combination. Of course the texture is slightly different to the non gluten-free version, but it’s just as delicious!
The highlight of this recipe is how to make the souffle pancakes fluffy and extra tall. There are some tips you need to follow, and I will show you them step by step. Keep reading!
Ingredients for GF Souffle Pancakes
Which flour replacer do you use?
I tested rice flour, mochiko, Bob’s Red Mill’s Gluten-Free Flour and oats flour. They all worked.
If you use oats flour, ensure it’s labeled as a certified gluten-free product as we always do. Find out further details on oats flour at gluten-free org if you are interested.
Some ingredients are not suitable for this recipe. Tapioca flour didn’t become fluffy. The texture of the batter gets sticky, and hence the pancakes don’t rise.
While I didn’t get to trial coconut flour and almond flour they are heavier than the above options so may not go as well. But let me know in the comments below if you’ve had success with those flours.
Milk: I used almond milk. You can try any plant based milk such as soy or coconut milk (not condensed coconut milk). Use light plant based milk. You can also use dairy milk. Just ensure you use the right amount.
Lemon juice: After beating egg whites with a hand mixer for one minute, add lemon juice. This saves you whipping time and keeps the cream stable.
Equipment you need
This recipe allows you to make fluffy souffle pancakes without a mould. The following equipment is handy:
Hand Mixer: The key for success in making souffle pancakes is firm and solid whipped egg white. A hand mixer saves your time.
Scale: I recommend a scale. Prepare the right amount of ingredients to get best results.
Tablespoon: No need to use a whisk or a spatula. A tablespoon combines the ingredients well without breaking the meringue. This is my secret weapon for Japanese souffle pancakes!
How to Make Gluten-Free Japanese Souffle Pancakes
The following steps are important to keep the souffle pancakes extra fluffy.
1. Keep the ingredients cooled down
Once you separated egg white and yolk into bowls, put egg white in the ‘freezer’ while you mix the yolk and other ingredients in a bowl. It’s also important to keep the yolk batter mix in the ‘fridge’.
2. Make whipped egg white firm
Get the egg white from the freezer. If it looks half frozen, no problem. Start beating on high speed for 1 minute. Add lemon juice. Then add a third of the sugar three times as you beat it. Keep beating egg white to stiff peaks until they’re shiny, but don’t over whip them. It takes about 8 to 9 minutes. Soft whipped cream is not enough.
3. Do not break meringue
Use a tablespoon instead of a whisk or a spatula. This helps the meringue remain unbroken. Add ¼ whipped egg white into the egg yolk batter and mix them up well. Then add all the batter into the egg white. Keep folding the egg white into the batter. Avoid over mixing.
Place three tablespoons of the batter on top of each other on a skillet. Smooth gaps and winkles on the sides with the spoon. Cover the frying pan with a lid. Flip over after 4 minutes and leave for 3 minutes further.
Follow the cooking time in the instructions. Keep the skillet on the lowest heat. It’s tempting but do not flip over the pancake many times. It’s only once for this recipe.
Steam the pancakes by covering a lid. This allows the sides to be cooked properly, and that helps to keep the pancake structure fluffy and stable.
That’s it! Garnish and serve immediately!
Tips for Perfecting Gluten-Free Souffle Pancakes
The key for success in making gluten-free souffle pancakes is timing. If your pancakes do not rise and get fluffy, check the tips:
- I am usually generous with ingredients, but you need to keep the right amount of ingredients for this recipe. Follow the instructions.
- Start cooking as soon as the batter is combined. For this, heat up the flying pan after you’ve finished whipping egg white.
Be ready with all the ingredients and equipment before you get started!
More Recipes for Fluffy Pancakes
Gluten-Free Japanese Souffle Pancakes Recipe
- 2 eggs
- 20 ml soy milk (1 tablespoon and 1 teaspoon, or any milk)
- 30 g rice flour* (3 tablespoon)
- 2 g aluminum free baking powder (½ teaspoon)
- 26 g granulated sugar (2 tablespoon)
- 12 g corn starch (1½ teaspoon, or potato starch)
- ½ teaspoon pure vanilla extract
- ½ teaspoon lemon juice
- Separate egg white from yolks and place them into different bowls. Make sure no drop of water is left in the bowl before you separate them. Don’t leave any of the egg yolk in the egg whites bowl. Leave the egg white bowl in a freezer for a while. Set aside.
- Sift the rice flour, corn starch and baking powder into a bowl, mix to combine. Set aside.
- Combine the egg yolk, milk and vanilla extract well with a whisk in the bowl. Add the sifted rice flour mix and mix them up. Once they are combined, leave the bowl in a fridge. Set aside.
- Remove the egg white from the freezer. Beat it with a hand mixer on high speed for 1 minute. Add lemon juice. Then add the sugar in three parts while you are beating. Keep whipping for about 8 minutes or more until stiff peaks are made. Don't over whip.
- Preheat a frying pan with low heat once you finished beating the egg white.
- Add ¼ of the whipped egg white into the egg yolk batter with a tablespoon and mix them up well. Put the batter into whipped egg white and fold the cream into the batter. Do not over mix.
- Place oil on the flying pan, and remove the excess with kitchen paper. Keep the heat at the lowest.
- Scoop up a spoonful of pancake batter with the tablespoon and drop it on the frying pan. Place two more tablespoon of batter onto it. Use the back of spoon, and smooth the wrinkles or any gap on the sides quickly. Cover the frying pan with a lid and cook for three minutes.
- Gently flip over once each pancake becomes a golden colour. Cover with the lid and cook them for a further 3 minutes.
- That's it! Garnish and serve immediately!