Why You’ll Love Fluffy Japanese Soufflé Pancakes Recipe
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They’re remarkably easy given how showy they look — basic ingredients and straightforward steps yield a special‑occasion result.
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The texture is uniquely light and airy — unlike standard pancakes, they practically float in your mouth.
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Visually, they elevate a table: stacked high, golden brown edges, soft inside, you’ll feel proud serving them.
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They’re versatile. Top with fresh fruit, syrup, whipped cream, chocolate chips or matcha — you can adapt to your taste or mood.
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They bring a little fun and flair to breakfast or brunch, turning a simple meal into an event.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Eggs (large)
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Granulated sugar
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All‑purpose flour
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Baking powder
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Milk
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Melted butter
Directions
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Separate the egg yolks from the egg whites into two different bowls (make sure no yolk gets into the whites).
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In the yolk bowl: whisk together the sugar, milk and melted butter until smooth. Then gently fold in sifted flour and baking powder until just combined (don’t overmix).
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In the egg‑white bowl: whip the whites until soft peaks form (this is key for the fluff).
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Take one‑third of the whipped egg whites and fold into the yolk mixture to loosen it, then carefully fold in the rest of the egg whites until no streaks remain — keep it gentle to preserve the air.
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Heat a non‑stick skillet over low heat, lightly grease it, spoon large dollops of batter onto the skillet, and cover with a lid. Cook for about 4‑5 minutes until the bottom is golden brown, then flip carefully and cook the other side until done.
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Serve immediately while they’re still tall and fluffy — stack them if you like, and add your favorite toppings: syrup, fresh fruit, whipped cream, chocolate, matcha powder — whatever you like!
Servings and timing
Makes about 4 servings. Total time: ~30 minutes (about 15 minutes prep + 15 minutes cook).
Variations
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Add a splash of vanilla extract or almond extract for extra flavour.
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Mix in lemon or orange zest for a citrus twist.
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Fold in chocolate chips, blueberries, or chopped strawberries into the batter before cooking.
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For a matcha version: add a teaspoon or two of matcha powder to the dry mixture.
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Swap the milk for a plant‑based milk if you prefer vegan or dairy‑free (though texture may vary slightly).
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Serve with different toppings: caramel sauce, berry compote, honey‑yogurt drizzle, or even a scoop of ice cream for brunch‑dessert crossover.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat and maintain as much fluffiness as possible, warm gently: either in a non‑stick skillet over low heat or in the microwave on a low setting for a short time. Reheating may cause some loss of height/airiness, so for best results consume freshly cooked.
FAQs
What are Japanese soufflé pancakes?
Japanese soufflé pancakes are a fluffy take on pancakes, where whipped egg whites are folded into the batter and the pancakes are cooked slowly (often covered) so they rise tall and retain an airy structure.
How do I make them at home?
Separate egg yolks and whites. Whip the whites until soft peaks form. Mix yolks with sugar, milk, butter and dry ingredients (flour + baking powder). Then fold the whites into the yolk mixture carefully. Spoon into a greased pan over low heat, cover with a lid, cook slowly, flip, and serve immediately.
What toppings work best?
Fresh berries, banana slices, whipped cream, maple syrup, honey, powdered sugar, chocolate sauce, matcha powder, caramel sauce — use what you enjoy or have on hand. The pancake is a neutral base for sweet toppings.
Can I add flavour to the batter?
Yes — vanilla extract, almond extract, citrus zest (lemon, orange), cocoa powder, matcha powder, chocolate chips, blueberries etc can all be mixed into the batter or added as toppings.
Do I need a special pan or ring molds?
Not necessarily. A non‑stick skillet with a lid works well. Some versions use ring molds or tortilla rings to help maintain a tall shape, but this recipe uses large dollops and a lid for rising — simpler and effective.
Why is the batter folded instead of stirred?
Folding preserves the air you’ve whipped into the egg whites. Stirring aggressively would knock out the bubbles and reduce the height/fluffiness of the pancakes.
What’s the key to achieving the tall, fluffy height?
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Whip the egg whites properly until soft peaks (not under‑whipped).
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Use low heat and cover the pan with a lid so steam helps the rise.
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Don’t overmix when combining the whites with the yolk mixture (to retain the trapped air).
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Use large dollops of batter so they stay thick and tall.
Can I make these ahead of time?
They’re best eaten right away while tall and fluffy. You can prepare the batter a little in advance, but cooking and serving immediately gives the best texture. Leftovers will be delicious but won’t have the same lofty height.
What if I don’t have whole milk or melted butter?
You can use lighter milk or non‑dairy milk, and melted (or very soft) butter or a neutral oil substitute — though texture and richness might change slightly. The classic richness comes from the butter and milk.
Why did my pancakes shrink or deflate after cooking?
Possible causes: the egg whites weren’t whipped enough; you mixed the batter too vigorously; you cooked over too high heat or without a lid so they collapsed; you flipped too early or too brutally. Use low heat, cover the pan, and flip gently after the first side is set.
Conclusion
These fluffy Japanese soufflé pancakes are a wonderful way to bring extra joy into breakfast or brunch. With simple ingredients, a bit of technique, and minimal equipment you can create a stack of light, tall pancakes that feel special and delicious. Whether you keep it classic with syrup and butter or go bold with matcha, berries or chocolate chips, this recipe is a great one to have in your repertoire for a memorable morning treat.
Fluffy Japanese Soufflé Pancakes
Light, airy, and ultra-fluffy, these Japanese soufflé pancakes are a delightful twist on traditional pancakes. Perfect for brunch or a sweet treat, they’re known for their towering height and soft texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3–4 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
- 2 large eggs (separated)
- 1 tbsp milk
- 1/4 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp cream of tartar (optional, for stabilizing egg whites)
- Butter (for greasing the pan)
- Powdered sugar (for dusting, optional)
- Fresh fruits and syrup (for serving, optional)
Instructions
- Separate the egg whites and yolks into two clean bowls.
- To the yolks, add milk and vanilla extract. Whisk until combined.
- Sift in flour and baking powder into the yolk mixture. Mix until smooth without lumps.
- In another bowl, beat egg whites until frothy, then gradually add sugar (and cream of tartar if using) while beating until stiff peaks form.
- Gently fold the egg whites into the yolk mixture in batches, being careful not to deflate the batter.
- Preheat a non-stick pan over low heat and lightly grease with butter.
- Scoop the batter into tall mounds on the pan. Cover with a lid and cook for 4–5 minutes.
- Gently flip each pancake and cook for another 4–5 minutes until golden and cooked through.
- Remove from pan, dust with powdered sugar, and serve with fresh fruits or syrup if desired.
Notes
- Use a ring mold for perfectly tall pancakes.
- Beat egg whites just until stiff peaks — don’t overbeat.
- Cook on low heat to prevent burning and ensure the center cooks through.
- Serve immediately for the best texture.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 6g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 55mg
