Japanese Cream Cheese Pancakes Recipe

These airy, light pancakes are known as souffle pancakes.

These super fluffy, ultra-soft souffle pancakes made with cream cheese are made super fluffy because of the whipped egg whites. It’s so full of air, this Japanese cream cheese souffle pancakes recipe is the ultimate breakfast meal. 

Serve these light-as-air pancakes with chopped up fruit, dollops of whipped cream, and drizzled with pancake syrup, just like regular pancakes. 

Japanese Cream Cheese Pancakes Recipe

Idge Mendiola
These airy, light pancakes are known as souffle pancakes.
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Breakfast/Brunch
Cuisine American, French, Japanese
Servings 6

Ingredients
  

Japanese Cream Cheese Pancakes Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 Cup confectioners’ sugar sifted
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon Salt
  • 1 large egg yolk
  • 1/4 Cup unsalted butter melted
  • 1/2 Cup evaporated milk
  • 1 227-gram block cream cheese softened, cubed
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • fruits chopped, to serve
  • whipped cream to serve
  • pancake syrup to serve
  • 1/2 Cup water

Instructions
 

  • Sift flour, sugar, baking powder, and salt into a bowl.
  • Add egg yolk, butter, evaporated milk, and water; stir to combine. Mix in cream cheese. Set aside.
  • Whip egg whites and cream of tartar until stiff peaks. Carefully fold egg whites into batter.
  • Heat butter in a frying pan. Place a nonstick round egg mold at the center. Pour about 1/4 cup batter into the mold and cook until bubbles start to appear on top. Remove mold, flip, and cook other side. Repeat with remaining batter.
  • Arrange pancakes on a plate. Drizzle syrup. Serve with whipped cream and fruits.
Keyword cheese pancakes
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