Best 2 Super Fluffy Gluten Free Japanese Souffle Pancakes Recipes

Indulge in a culinary adventure with our collection of gluten-free Japanese souffle pancake recipes, specially curated to cater to a variety of dietary preferences and tastes. Embark on a journey of fluffy delights with our classic gluten-free souffle pancakes, where each bite promises a cloud-like texture and a symphony of flavors. For those seeking a vegan alternative, our vegan souffle pancakes offer a delightful harmony of plant-based ingredients, delivering a satisfying and guilt-free experience. If you have an egg allergy, fear not, as our egg-free souffle pancakes provide a delicious solution, ensuring everyone can relish these airy creations. And for those with a sweet tooth, our chocolate souffle pancakes are a decadent treat, combining rich cocoa flavors with the signature fluffy texture of souffle pancakes.

Let's cook with our recipes!

FLUFFY JAPANESE PANCAKES

Fluffy Japanese Pancakes image

These thick pancakes are like little souffles: custardy on the inside and golden and crispy on the outside.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 8 pancakes

Number Of Ingredients 11

Ingredients

1 1/2 cups all-purpose flour (see Cook's Note)
3 tablespoons confectioners' sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/4 cups milk
4 tablespoons unsalted butter, melted and cooled, plus more for serving
1/2 teaspoon pure vanilla extract
1 large egg yolk plus 3 large egg whites
1/4 teaspoon cream of tartar
Nonstick cooking spray
Maple syrup, for serving

Steps:

Whisk together the flour, confectioners' sugar, baking powder and salt in a large bowl.
Whisk together the milk, melted butter, vanilla and egg yolk in a medium bowl until combined.
Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
Stir the milk mixture into the flour mixture until just combined (it's OK if there are a few lumps). Stir one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
Lightly spray the inside of four 3-inch-wide-by-2 1/2-inch-high ring molds with nonstick cooking spray
Coat a large nonstick skillet with nonstick cooking spray and heat over medium-low heat. Put the prepared ring molds in the middle of the skillet and fill each with 1/2 cup of batter (it should fill each ring mold about halfway). Cover the skillet with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom, about 5 minutes. Release the bottom of the pancakes with a spatula. Grasp the sides of the ring molds with tongs to stabilize them and then carefully flip. Cover and cook until golden on the other side, about 5 minutes more. Transfer to a plate and remove the mold. Serve with butter and maple syrup. The pancakes should be eaten before they deflate.
Lightly spray the ring molds and coat the skillet with nonstick cooking spray and repeat the cooking method with the remaining batter.

FLUFFY JAPANESE PANCAKES

Fluffy Japanese pancakes image

Make these tall Japanese pancakes and watch them bounce and jiggle. Something a little different for your next brunch or weekend breakfast treat

Provided by Lulu Grimes

Categories Breakfast, Brunch

Time 1h40m

Yield Makes 6

Number Of Ingredients 9

Ingredients

150g self-raising flour
½ tsp baking powder
2 tbsp golden caster sugar
2 eggs
1 tbsp rapeseed, sunflower or grapeseed oil
180ml milk
dash of vanilla extract
oil spray for cooking or a mild-flavoured cooking oil (whatever you use in the batter)
maple syrup, ice cream, crisp bacon, berries.

Steps:

Sift the flour and baking powder into a bowl and add the sugar. Make a well in the centre and add the eggs and oil. Stir them into the flour then gradually add the milk and use a whisk to beat the liquid in. You can also put the lot in a blender and blitz it. Stir in the vanilla. This batter is best used quickly.
Put a non-stick pan over a low heat and put one or two non-stick crumpet rings (about 3.5 cm high) in the pan. Spray (or brush) the pan lightly with oil and the inside of the rings too. Fill them no more than ¾ full with batter then cover the pan with a lid and cook the pancakes for about 10 mins on a very low heat. By this time the top of the pancake should be covered in little bubbles and look dry around the edges.
Very carefully turn the pancakes over. You can do this by lifting each pancake in its ring onto the lid and then inverting the pan over them before turning the whole thing back over and taking off the lid. Cook for another 1-2 mins. Keep warm while you use up the rest of the batter. Stack and serve with your favourite toppings.

Nutrition Facts : Calories 174 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

Tips:

Make sure all your ingredients are at room temperature before you start. This will help the batter come together smoothly and evenly.
Be careful not to overmix the batter. Overmixing can make the pancakes tough and dense.
When cooking the pancakes, be patient and cook them over low heat. This will help them rise and become fluffy.
Serve the pancakes immediately with your favorite toppings. They are best enjoyed fresh and warm.
If you want to make the pancakes ahead of time, you can cook them and then freeze them. When you're ready to serve them, simply reheat them in a preheated oven or microwave.

Conclusion:

These gluten-free Japanese souffle pancakes are a delicious and easy-to-make breakfast or brunch option. They are light and fluffy, with a slightly sweet flavor. They are also a good source of protein and fiber. Whether you are gluten-free or not, you will love these pancakes. They are sure to become a family favorite.