These super light and fluffy rice flour pancakes, also known as Japanese souffle pancakes or Japanese cotton pancakes take pancakes to the next level.
Rice flour pancakes are great to enjoy for both breakfast or as dessert. This pancakes are sweet, soft, airy, fluffy, and scrumptiously good.
They’re easy to make, are gluten free, and are ready in no time.
While they can take a bit longer to cook than ordinary pancakes, it is sure worth the wait! They are thick and when you bite into them they melt in your mouth.
Serve these rice flour pancakes with a variety of toppings, such as whipped cream, powdered sugar (icing sugar), or even fresh fruit.
You can even drizzle maple syrup over the top and serve with melted butter. Or why not try a scoop of vanilla ice cream and a fruit compote. It’s completely up to you!
These delicate and soft pancakes are impossible to resist.
These rice flour pancakes are super delicate. It can take a bit of practice to get them right.
But don’t let this discourage you, especially if your first attempt doesn’t turn out as expected. Keep trying, and you will get the hang of it!
Why use rice flour for these pancakes?
Traditionally these pancakes are made with rice flour as oppose to all purpose flour or other types of flour.
By using rice flour, it gives the pancakes an airy and light texture.
If you don’t have rice flour, you could substitute corn starch (cornflour), but you may find the pancakes don’t turn out as fluffy.
What’s the difference between regular pancakes and soufflé pancakes?
The ingredients for both regular pancakes and souffle pancakes are similar. The main difference between the two is how they are both prepared.
The egg yolks and egg whites for souffle pancakes are separated, and the egg whites are beaten to make a meringue.
When you fold the egg whites gently into the rest of the batter, it makes the pancakes extra fluffy.
This is because of the air bubbles found in the beaten egg whites.
If you're looking for many pancake recipes, why not try oat milk pancakes, or even mochi pancakes?
Why You'll Love This Recipe
- Easy to make at home
- These rice flour pancakes have a unique taste and texture different from traditional pancakes.
- Light and airy, which is perfect if you are looking for a breakfast option than is delicious and is light.
- Great for special occasions like Christmas, Easter, birthday parties, or even weekend brunches.
- These rice flour pancakes are gluten free.
- Top these souffle pancakes with your favorite sweet or savory toppings, like chopped nuts, fresh fruit, or whipped cream.
Cost To Make
Estimated cost = $1.55 for 12 pancakes, or $0.13 a pancake
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Eggs: You will need to separate your eggs into egg yolks and egg whites.
- Granulated white sugar
- Lemon or lime juice
- Milk: Make sure your milk is warm, not hot or cold. If your milk is too hot it may start to cook the egg yolk when you add it.
- Rice Flour: This helps make the pancakes light and fluffy. If you don’t have rice flour, you could also use corn starch (corn flour) but the pancakes may not turn out as fluffy.
- Baking powder
- Vegetable oil: To grease your frying pan.
Piping bag: If you don’t have a piping bag, you could use a zip lock bag and cut one of the corners to make a piping bag.
Or you could use a spoon to place the batter into the pan.
This recipe for rice flour pancakes makes 12 pancakes. The ingredient quantities can easily be adjusted to suit how many you need to make.
Making the Batter
Step One: In a mixing bowl, place the egg yolk and beat until thick. You can use a hand mixer to do this.
Step Two: Add the warm milk to the egg yolks and mix until combined.
Step Three: Sieve the rice flour and baking powder into the egg yolk mixture. Mix until combined and there are no lumps.
Step Four: In a separate bowl, place the egg whites and using a hand mixer beat, starting on low speed and then gradually increasing the speed.
Make sure that your hand mixer beaters are completely dry and clean. If you don’t use clean beaters you may find that the egg whites don’t whip up.
Gradually add the sugar to the egg whites. Then the lemon juice. Beat until the egg whites double in size and soft peaks form.
Step Five: Place about a third of the egg whites into the egg yolk mixture and fold in. Then add another third and fold again.
Step Six: Next, place the egg yolk mixture into the egg white mixture, and fold in gently. Be careful not to overmix.
Frying the Pancakes
Step One: Place some of the mixture in a piping bag.
Step Two: Heat vegetable oil in a medium sized non stick frying pan on low to medium heat.
Step Three: Pipe the batter in a circular motion (make the circle about 4-5 cm, 1.57 - 1.96 inches, wide), going in an upwards spiral (going up about 4-5cm, 1.57 - 1.96 inches).
Depending on the size of your pan, place as many batter circles giving at least 3-4 cm (1.18 - 1.57 inches) space between each pancake.
Step Four: Cover with a lid and cook on low for 4 to 5 minutes, or until lightly golden brown.
Step Five: Flip the pancakes and cook for a further 4 to 5 minutes with a lid. Remove cooked pancakes from pan and place on a plate.
Step Six: Repeat steps 1 to 5 of "frying the pancakes" for the remaining batter.
Serve with dusted icing sugar, maple syrup, whipped cream, or fresh fruits.
Tips for Success
- Pile the batter vertically (high): When pouring your batter into the pan, be sure to pile the batter high. This will create a fluffier, taller pancake with a light texture. This is because when the pancakes cook, the batter will rise. Batter that is taller with rise more than a flatter one.
- Make sure you preheat your pan: It is essential to preheat your frying pan before you cook your pancakes. This is because it helps to ensure the pancakes cook evenly and are less likely to stick to the surface.
- Beat your egg whites correctly: It is crucial to properly beat your egg whites for creating a fluffy and light texture of these rice flour souffle pancakes. You should whip your egg whites until they have stiff peaks. This will add lightness and volume to the pancakes. To test if you have stiff peaks on your egg whites, lift the beaters out of the beaten egg whites and small peaks should form. If the peaks hold its shape and don’t curl over, you have stiff peaks.
- Cook the pancakes slowly, on low heat, and cover with a lid: By cooking the pancakes over low heat with a lid, it helps to keep the heat inside the pan. It also makes it less likely for the pancakes to burn or over cook. It will also help to cook the center of the pancake without drying out the edges.
- Be gentle when you fold your egg whites into the rest of the batter: It is important to be gentle when folding the egg whites into the rest of the batter. Over mixing or stirring too quickly can deflate the egg whites and make the pancakes dense.
- Sift your flour: By sifting your flour, it is a good way to remove any clumps and to ensure the flour is well distributed into the batter. It will make your batter smoother and make the pancakes have a more consistent texture.
Substitutions / Variations
If you don’t have rice flour, you could always use corn starch (corn flour). But the pancakes may not turn out as fluffy.
Use any kind of milk you like, including a plant based milk like almond milk, if desired.
Some of our favorite toppings for these pancakes include:
- Fresh fruit, especially strawberries and blueberries.
- Whipped cream
- Maple syrup and chopped nuts like pistachios and almonds
- A fruit compote, like chia compote
- A light dusting of powdered sugar (icing sugar)
These rice flour pancakes are best eaten on the day they are made. If you have leftovers, you can store them in an airtight container in the fridge for 1 to 2 days. After this they start to before a bit dry.
To reheat, bring naturally to room temperature or heat over low heat in a frying pan.
There are many different reasons as to why your pancake deflates.
1. You may not have whipped your egg whites enough. If you do not whip your egg whites to stiff peaks, the pancakes will not hold their shape.
2. Overmixing your batter: If you overmix your pancake batter, you could lose the structure of the whipped egg whites. This can cause the rice flour pancakes to deflate. Mix your batter gently and it’s important not to overmix the batter. Mix until just combined.
3. Temperature of your pan: If the temperature of your pan is too hot, the outside of your pancakes will cook quicker than the inside. Cook your pancakes on low heat to ensure that they cook through properly.
4. Removing the lid off your pan too early: If you remove the lid of your pan too early, the steam from the pan will escape and you may find the pancake will deflate.
5. Your batter is too runny: External temperature can impact on how runny your batter is, especially if it is a hot day. This may cause your pancakes to deflate. If this is the case, try adding a bit more flour. I’ve made these pancakes on very hot days and found that I needed to work quickly.
I do not recommend making the batter in advance. This is because they may not turn out as fluffy and delicate as the egg whites start to lose their structure (which gives the pancakes it’s airy and light texture) the longer the batter rests.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Rice Flour Pancakes
- Piping bag (or zip lock bag with a corner cut), optional
- 2 egg yolks
- 4 egg whites
- 4 tablespoons (50 grams, 1.76 ounces) granulated white sugar
- 1 ½ teaspoons lemon or lime juice or to taste
- 2 tablespoons (34 ml / grams, 1.19 ounces) milk, warm
- 6 tablespoons (60 grams, 2.11 ounces) rice flour
- 1 teaspoon baking powder
- Vegetable oil to grease frying pan
Making the Batter
- In a mixing bowl, place the egg yolk and beat until thick and pale yellow in color. This should take about 4-6 minutes. You can use a hand mixer to do this.
- Add the warm milk to the egg yolks and mix until combined.
- Sieve the rice flour and baking powder into the egg yolk mixture. Mix until combined and there are no lumps.
- In a separate bowl, place the egg whites and using a hand mixer beat, starting on low speed and then gradually increasing the speed. Make sure that your hand mixer beaters are completely dry and clean (see note 1). Gradually add the sugar to the egg whites. Then the lemon juice. Beat until the egg whites double in size and soft peaks form. (see note 2).
- Place about a third of the egg whites into the egg yolk mixture and fold in. Then add another third and fold again.
- Next, place the egg yolk mixture into the egg white mixture, and fold in gently. Be careful not to overmix.
Frying the Pancakes
- Place some of the mixture in a piping bag. (see note 3).
- Heat vegetable oil in a medium sized non stick frying pan on low to medium heat.
- Pipe the batter in a circular motion (make the circle about 4-5 cm, 1.57 - 1.96 inches, wide), going in an upwards spiral (going up about 4-5cm, 1.57 - 1.96 inches). Depending on the size of your pan, place as many batter circles giving at least 3-4 cm (1.18 - 1.57 inches) space between each pancake.
- Cover with a lid and cook on low for 4 to 5 minutes, or until lightly golden brown.
- Flip the pancakes and cook for a further 4 to 5 minutes with a lid. Remove cooked pancakes from pan and place on a plate.
- Repeat steps 1 to 5 for remaining batter.
- If you don’t use clean beaters you may find that the egg whites don’t whip up.
- You should be able to see peaks stand when you lift the beaters out of the egg whites. You want the peaks to slightly fall at their tip.
- If you don't have a piping bag, you could use a zip lock bag and cut off a corner. Or you could just spoon the batter into the pan.
- Serve with dusted icing sugar,
- Maple syrup,
- Whipped cream, or
- Fresh fruits.
Super fluffy and light, my kids love it!