Gluten Free Souffle Pancakes: Top 9 Steps & Best Guide

Gluten-free souffle pancakes [9 main steps]

Last Updated on May 14, 2024

Although you may be familiar with gluten free souffle pancakes, my twist on this traditional Japanese meal will revitalize your morning routine. They look adorable in addition to being delicious and fluffy! They’re the perfect base for so many toppings, both in terms of color and flavor.

Keep reading to find out how to make delicious gluten-free souffle pancakes.

What are souffle pancakes?

Given their Japanese origins, souffle pancakes are also referred to as Japanese souffle pancakes. Pancakes and souffle pancakes are similar in that they are both prepared over the stove. Even the traditional round pancake shape is achieved during cooking.

However, there is a significant distinction between the overall appearance and preparation method of souffle pancakes and gluten-free pancakes.

In terms of appearance, a souffle pancake is smaller and much more puffy in contrast to the flatter disc shapes we are used to with traditional pancakes. A souffle pancake recipe is made with very little flour (which makes it easy to adapt to a gluten-free (GF) diet!), relying instead on whipped egg whites to provide structure. Think of these as airy gluten-free pancakes with a twist!

Tasty pancakes
Image credit: www.thespruceeats.com

How to make souffle pancakes: gluten-free recipes

Below is a step-by-step recipe on how to make soufflé pancakes.

Ingredients

  • 2 large eggs
  • 1/4 teaspoon vanilla extract
  • 36 grams GF flour (coconut flour)
  • 2 tablespoons granulated white sugar
  • 1 1/2 tablespoons almond milk
  • 1 tablespoon neutral-flavored oil for greasing pan (vegetable, canola, etc)
  • Water
  • 1/2 teaspoon baking powder
Necessary ingredients for pancakes
Image credit: www.thespruceeats.com

Tools

All that’s required is basic kitchenware: mixing bowls, a spatula, an electric hand mixer, and a pan with a lid. Foil can also be used for covering the pan. Using round pastry molds, also known as pastry rings, will help your batter to rise while it cooks. However, spending money on a set is pointless unless you intend to make soufflé pancakes every weekend.

Any two-to-three-inch-tall mold can yield a tall, fluffy pancake. Height is of greater importance than width since the purpose of the mold is to help the pancake rise. Below are two easy hacks for creating molds using everyday kitchen items.

Tools for making pancakes
Image credit: Pinterest.com

Parchment or wax paper

One common hack is to cut long strips of parchment or wax paper and tape them together. Simply cut a large sheet of parchment paper into strips that are two to three inches long. Afterward, cut and join the ends to form a circular mold.

This mold hack isn’t my most preferred method considering that the paper can be fragile and the tape sometimes comes off. However, it works best if there are no pastry rings or cardboard cartons nearby. Also, most bakers often store wax or parchment paper in the pantry.

Culinary parchment
Image credit: commongrains.com

Piping bag

You may have seen videos online of individuals piping soufflé batter onto the griddle without a mold in sight. You may have noticed that the batter for these piped delicacies holds its own shape and the reason for this is typically the high whipped egg whites-to-batter ratio.

Add one or two more egg whites to the recipe for piped soufflé pancakes without a mold that holds shape.

Note that adding more egg whites will make the pancakes taste less like pancakes and more along the lines of steamed meringue or a floating island dessert. A different kind of breakfast delicacy, but quite tasty.
Cooking bag for your culinary gems
Image credit: Pinterest.com

Instructions

This is how to make fluffy gluten-free souffle pancakes.

Make the flour blend

Weigh your plain flour blend and transfer it to a small container with a lid. After measuring out the flours, shake to combine them. Put aside.

Separate the eggs

Separate the egg yolks into a large mixing bowl and the egg whites into a small bowl or container. If you don’t have freezer space, like I didn’t, put the bowl of egg whites in the refrigerator.

If you have freezer space, place the egg whites in the freezer for 15 minutes while you proceed with the next stages (remove from the freezer after 15 minutes and place in the fridge).

Separate the eggs
Image credit: www.foodrepublic.com

Pour in the milk and vanilla

Add the milk and vanilla extract to the egg yolks and whisk until they are fully combined and frothy. 

Sift

Sift the gluten-free flour (coconut flour) blend and baking powder into the egg yolk mixture. Sifting the gluten-free flour (coconut flour) blend and baking powder is a crucial step that you mustn’t skip to achieve a lovely, fluffy, and smooth batter.

Whisk

Whisk the gluten-free flour (coconut flour) and baking powder into the egg yolk mixture until properly combined. However, avoid overmixing.

Beat egg whites

Use a hand mixer or stand mixer to whisk the egg whites. Gradually add some sugar. When the egg whites are glossy and have reached stiff peaks, they are done. Afterward, gently fold and whisk the egg whites and egg yolks together.

Beat egg whites
Image credit: www.thespruceeats.com

Preheat pan

Preheat a sizable, non-stick frying pan (with a lid) on the stovetop over the lowest possible heat (or 300℉ on an electric griddle with a lid). Leave to heat while you continue the remaining steps.

Grease pan

Your pan is supposed to be warm but not hot. Gently hover your palm over the pan about two inches away to check the temperature; if it’s too hot, add some cool water, swirl, and then pour out to cool the pan down.

Pour your oil into the pan and wipe away any excess with a paper towel.

Ensure that all of the surface is greased to achieve a uniform golden brown color.

Make pancakes

  • Scoop out the pancake batter

Place three pancakes, spaced apart in the pan. Three to four tablespoons should be used for each dollop of pancake batter, forming a mound. You can use an ice cream scoop for this. Put the leftover pancake batter in the fridge while you wait.

  • Add water to the pan

Fill the spaces between each pancake with a few drops of water. Put a lid on the pan right away, and don’t take it off for five minutes.

  • Add more pancake batter and water to the pan

Five minutes later, remove the lid and top each mound with an additional two tablespoons of pancake batter. If the water droplets have evaporated, add more before close the lid. Cook for an additional five minutes.

  • Flip the pancakes

Use an offset spatula to scoot under the pancake. It should be relatively easy to take out of the pan. Check again after two minutes if resistance occurs, indicating that the pancakes require more cooking time. Once the spatula is beneath the pancake, carefully flip it over.

Flip your pancake
Image credit: www.marthastewart.com
  • Add more water to the pan and cover it

After flipping the pancakes, add a few drops of water and close the lid.

  • Cook the pancakes

Allow the pancakes to cook for 5-8 minutes uninterrupted. You’ll notice the soufflé pancakes puff up to a thickness of up to two inches. Once they are remarkably puffed, they are done.

  • Remove pancakes and serve

Take the soufflé pancakes out of the pan and serve right away.

  • Repeat with the remaining batter

Pay attention to the cooking time of the second batch, since it could cook faster due to the hotter pan.

Tasty pancakes on the pan
Image credit: www.abulm.com

Toppings for gluten-free Japanese souffle pancakes

Below are some popular toppings to eat gluten-free Japanese pancakes with:

Maple syrup

The rich flavor and sweet scent of maple syrup make it far too hard to resist. Maple syrup is delicious, and it’s loaded with health benefits. Nevertheless, remember, consuming too much maple syrup could result in obesity, so make sure you only have small amounts.

Ice cream

Freshly baked Japanese souffle pancakes and ice cream are quite a perfect combination. The warm and cool taste creates a beautiful balance in your mouth.

Strawberry

The Japanese souffle pancake will look much better if you put strawberries (or other fresh berries) on top of it. It adds color and brightens up the dining table. Choosing fresh strawberries will result in a more delectable finish.

Butter

Gluten-free Japanese souffle pancakes are rich and mouthwatering when topped with butter. There’s an unexplainable taste created as the butter slowly combines with the hot batter.

Whipped cream

Whipped cream and gluten-free Japanese souffle pancakes are a very delicious combination.

Why are my pancakes uncooked in the center?

There could be a few reasons why your pancakes are uncooked in the center. One possibility is that your heat may be too high, causing the outside of the pancake to cook faster than the inside.

Try adjusting the heat to medium-low and cooking the pancakes for a longer time.

Another possibility is that you may be using too much batter for each pancake, which can make it difficult for the center to cook through. Try using a smaller amount of batter and spreading it out more evenly on the pan.

Lastly, it could be that you’re flipping your pancakes too soon. Wait until you see bubbles forming on the surface of the pancake and the edges start to look set before flipping it over. This will ensure that the center has had enough time to cook through.

Why is my souffle pancake not fluffy?

There could be a few reasons why your souffle pancake is not as fluffy as you would like. One possibility is that you may not have whipped the egg whites enough. The distinctively airy texture of the pancake is achieved by whipping the egg whites until they form stiff peaks.

Overmixing the batter could also be a contributing factor. Over-mixing the batter can cause the egg whites to deflate and result in a dense pancake.

Last but not least, ensure that the pancake is being cooked on low heat and that the pan is covered. This allows for even cooking and rising of the pancake.

Why is my souffle pancake not fluffy?
Image credit: people.com

How can I change the flavor?

Numerous mouthwatering flavors can be added to these pancakes. Try incorporating two teaspoons of premium matcha powder into the flour and baking soda mixture for matcha Japanese airy pancakes.

Take advantage of the seasonal fruit available in the summer. Top the pancakes with blackberries, blueberries, or fresh strawberries. To prepare a flavorful compote in the winter, cook 1 cup of frozen berries and 1/4 cup of sugar in a small pot over medium-low heat for 15 to 20 minutes, or until the berries have somehow thickened and reduced.

You may also make lemon Japanese fluffy pancakes by adding lemon or yuzu juice and zest to the batter. Whisk in a teaspoon of zest and 1/4 cup of lemon or yuzu juice until well combined.

What do fluffy Japanese pancakes taste like?

Fluffy Japanese pancakes are known for their light and airy texture. They are made with very little flour and rely on whipped egg whites for structure, which makes them taste less dense and more delicate than traditional pancakes.

They have a slightly sweet taste and a fluffy texture that makes them almost melt in your mouth. They are often served with a variety of toppings, such as fresh fruit, whipped cream, and syrup.

Pancakes with raspberries
Image credit: cooking.nytimes.com

FAQ

What is the difference between a pancake and a soufflé pancake?

Japanese souffle pancakes are different from traditional American pancakes in that they are a unique and extremely fluffy dish resembling a dessert than breakfast. The key difference between the two dishes is the amount of flour used and the method of beating the egg whites into a meringue.

Can you save Japanese pancake batter?

Yes, you can, for a few days.

What is gluten-free pancakes made of?

Gluten-free souffle pancakes are made with a flour blend that is free of gluten. This can include flour such as white rice flour, potato starch, and tapioca flour. Other ingredients such as eggs, milk, and sugar are included to add flavor and structure to the gluten-free souffle pancakes.

What activates gluten in pancakes?

Gluten is activated in pancakes when flour is mixed with a liquid and then stirred or beaten. The proteins in the flour begin to form gluten when they come into contact with the liquid. Overworking the batter could potentially cause the gluten to develop more, resulting in tough and chewy pancakes.

What two ingredients create gluten?

Gliadin and Glutenin are the two proteins that form gluten.

Conclusion

The distinctive and delectable Japanese pancakes are a must-try delicacy for everyone. They can be seasoned with even grated citrus zest and be enjoyed with several toppings. Follow this recipe and try this fluffy pancake(fun and easy to make)

I hope this comprehensive guide is of immense help to you.

Pancakes with raspberries
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Gluten-free souffle pancakes

Gluten-free soufflé pancakes are a fluffy and indulgent twist on the classic breakfast favorite. Made with gluten-free flour alternatives like almond or coconut flour, these pancakes are light, airy, and incredibly satisfying. They're often prepared by whipping egg whites to stiff peaks and folding them into a batter made with egg yolks, gluten-free flour, milk, and a touch of sweetness. The result is a stack of pancakes with a delicate texture and a deliciously soft interior. Perfect for those with gluten sensitivities or anyone looking to enjoy a decadent breakfast treat!
Prep Time30 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: fluffy pancakes, gluten free, gluten free pancakes, souffle pancakes
Servings: 2
Calories: 93kcal
Author: Ania

Equipment

  • 1 a mixing bowl
  • 1 a spatula
  • 1 an electric hand mixer
  • 1 pan with a lid
  • 1 Foil optional
  • pastry rings optional
  • parchment or wax paper optional
  • piping bag optional

Ingredients
  

  • 2 large eggs
  • 1/4 teaspoon vanilla extract
  • 36 g GF flour (coconut flour)
  • 2 tablespoons granulated white sugar
  • 1 1/2 tablespoons almond milk
  • 1 tablespoons neutral-flavored oil for greasing pan (vegetable, canola, etc)
  • 1/2 teaspoon baking powder
  • water

Instructions

  • Make the flour blend
    Weigh your plain flour blend and transfer it to a small container with a lid. After measuring out the flours, shake to combine them. Put aside.
  • Separate the eggs
    Separate the egg yolks into a large mixing bowl and the egg whites into a small bowl or container. If you don’t have freezer space, like I didn’t, put the bowl of egg whites in the refrigerator.
    If you have freezer space, place the egg whites in the freezer for 15 minutes while you proceed with the next stages (remove from the freezer after 15 minutes and place in the fridge).
  • Pour in the milk and vanilla
    Add the milk and vanilla extract to the egg yolks and whisk until they are fully combined and frothy. 
  • Sift
    Sift the gluten-free flour (coconut flour) blend and baking powder into the egg yolk mixture. Sifting the gluten-free flour (coconut flour) blend and baking powder is a crucial step that you mustn’t skip to achieve a lovely, fluffy, and smooth batter.
  • Whisk
    Whisk the gluten-free flour (coconut flour) and baking powder into the egg yolk mixture until properly combined. However, avoid overmixing.
  • Beat egg whites
    Use a hand mixer or stand mixer to whisk the egg whites. Gradually add some sugar. When the egg whites are glossy and have reached stiff peaks, they are done. Afterward, gently fold and whisk the egg whites and egg yolks together.
  • Preheat pan
    Preheat a sizable, non-stick frying pan (with a lid) on the stovetop over the lowest possible heat (or 300℉ on an electric griddle with a lid). Leave to heat while you continue the remaining steps.
  • Grease pan
    Your pan is supposed to be warm but not hot. Gently hover your palm over the pan about two inches away to check the temperature; if it’s too hot, add some cool water, swirl, and then pour out to cool the pan down.
  • Make pancakes

Nutrition

Serving: 1pancake | Calories: 93kcal | Carbohydrates: 13g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 98mg | Sodium: 137mg | Potassium: 122mg | Fiber: 1g | Sugar: 9g | Vitamin A: 138IU | Calcium: 44mg | Iron: 0.5mg

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