Fluffy Japanese Soufflé Pancakes
Ultra-light, airy pancakes that melt in your mouth
Few things feel as magical as watching a stack of Japanese soufflé pancakes jiggle gently on a plate. Unlike traditional pancakes, these beauties rely on whipped egg whites to create their signature height and airy texture. They’re soft like a soufflé, tender like a sponge cake, and delicate enough to feel almost weightless. While they may look intimidating, with a little patience and attention to detail, you can absolutely make them at home—and impress everyone in the kitchen while you’re at it.
This recipe walks you through every step, explains the “why” behind the technique, and gives you tips to get those tall, fluffy pancakes every single time.
Ingredients (Serves 2–3)
Pancake Batter
- 2 large eggs, separated (room temperature)
- 2 tablespoons milk (whole milk preferred)
- ½ teaspoon vanilla extract
- ¼ cup (30 g) cake flour, sifted
(or all-purpose flour sifted twice) - ½ teaspoon baking powder
- 3 tablespoons granulated sugar, divided
- ¼ teaspoon cream of tartar or lemon juice (optional, but recommended)
- Neutral oil (for greasing the pan)
For Serving (Optional but Recommended)
- Powdered sugar
- Maple syrup or honey
- Fresh berries (strawberries, blueberries, raspberries)
- Whipped cream
- Butter
Equipment You’ll Need
- Two mixing bowls (one clean and grease-free for egg whites)
- Electric hand mixer or stand mixer
- Silicone spatula
- Fine-mesh sieve
- Nonstick pan with a lid
- Ring molds (optional but helpful)
- Paper towels
Step 1: Prepare the Egg Yolk Batter
Start by separating your eggs carefully. Even a small drop of yolk in the whites can prevent them from whipping properly, so take your time. Place the egg yolks in a medium bowl and the whites in a clean, dry bowl.
To the egg yolks, add the milk and vanilla extract. Whisk until smooth and pale. This mixture should be silky and uniform, with no streaks of yolk remaining.
Next, sift the cake flour and baking powder directly into the yolk mixture. Sifting is crucial here—it removes lumps and keeps the batter light. Gently whisk just until combined. Avoid overmixing; you want a smooth batter without developing too much gluten. Set this bowl aside while you prepare the meringue.
Step 2: Make the Meringue (The Secret to Fluffiness)
The magic of Japanese soufflé pancakes lies in the meringue. Using an electric mixer, begin whipping the egg whites on medium speed until they become foamy. At this stage, add the cream of tartar or lemon juice. This stabilizes the egg whites and helps them hold their structure.
Gradually add 2 tablespoons of the sugar, one spoonful at a time, while continuing to beat. Increase the mixer speed to medium-high. The whites will turn glossy and thick.
You’re looking for soft to medium peaks—when you lift the whisk, the peak should gently curl over without collapsing. Avoid stiff peaks, as they make folding difficult and can cause the pancakes to crack or deflate.
Step 3: Fold the Batter Gently
This step requires a light hand. Start by adding one-third of the meringue into the egg yolk batter. Use a spatula to fold gently, loosening the thick yolk mixture. This makes it easier to incorporate the rest of the meringue without deflating it.
Next, add the remaining meringue in two batches. Fold slowly using a bottom-to-top motion, rotating the bowl as you go. Stop as soon as no white streaks remain. The final batter should be airy, fluffy, and mousse-like.
Do not stir or whisk—folding is essential to keep all that precious air inside.
Step 4: Prepare the Pan
Heat a nonstick pan over low heat. This is crucial—high heat will brown the outside too quickly while leaving the inside undercooked.
Lightly grease the pan with neutral oil, then wipe away excess using a paper towel. You want just a thin, invisible layer of oil.
If using ring molds, lightly grease the inside of the molds and place them on the pan.
Step 5: Cook the Pancakes Slowly
Spoon the batter into the pan or molds, filling each about halfway. For extra height, add a second scoop of batter on top after about 30 seconds.
Add 1 tablespoon of water to the empty space in the pan and immediately cover with a lid. The steam helps the pancakes rise and cook evenly, just like a soufflé in the oven.
Cook on low heat for 4–5 minutes, until the bottoms are lightly golden and the pancakes have puffed up significantly.
Carefully flip the pancakes using a spatula. This can feel nerve-wracking, but go slow and confident. Add another tablespoon of water, cover again, and cook for an additional 3–4 minutes.
The pancakes are done when they feel set but still soft when gently pressed.
Step 6: Serve Immediately
Japanese soufflé pancakes are best enjoyed right away. Transfer them carefully to a plate—they’re delicate!
Dust with powdered sugar, add a small pat of butter, drizzle with maple syrup, and top with fresh berries or whipped cream. Watch them jiggle. Smile. You earned it.
Tips for Perfect Soufflé Pancakes
- Room-temperature eggs whip better and create more volume.
- Low heat is non-negotiable. Rushing leads to collapse.
- Don’t overwhip the meringue—soft peaks give the best texture.
- Steam is your friend. Always cook with a lid.
- If pancakes deflate slightly after cooking, that’s normal—they should still be soft and airy inside.
Final Thoughts
Fluffy Japanese soufflé pancakes are more than breakfast—they’re an experience. They teach patience, reward gentle technique, and deliver a texture unlike any other pancake. Whether you’re making them for a slow weekend brunch or just to treat yourself, these cloud-like pancakes are guaranteed to bring joy to the table.