Why You’ll Love Japanese Soufflé Pancake Recipe
These pancakes are as fun to make as they are to eat. Their unique height and delicate wobble make them visually impressive, while their soft texture and subtle vanilla flavor are a treat for the taste buds. They’re the perfect combination of comfort food and culinary artistry—ideal for slow weekend mornings or special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Eggs (separated)
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Granulated sugar
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Whole milk
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Vanilla extract
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All-purpose flour
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Baking powder
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Cream of tartar or lemon juice (optional, for stabilizing egg whites)
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Butter (for greasing the pan)
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Water (for steaming during cooking)
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Powdered sugar, maple syrup, or fresh fruit (for serving)
Directions
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Separate the egg yolks and egg whites into two bowls.
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In the bowl with the yolks, whisk together the yolks, milk, and vanilla extract until well combined.
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Sift in the flour and baking powder, then gently mix until smooth. Set aside.
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In a clean mixing bowl, beat the egg whites (and cream of tartar or lemon juice, if using) until foamy.
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Gradually add sugar while beating, and continue until stiff, glossy peaks form.
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Gently fold one-third of the egg whites into the yolk mixture to lighten it. Then fold in the remaining whites in two additions, being careful not to deflate the batter.
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Preheat a nonstick skillet over low heat and lightly grease with butter.
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Spoon tall mounds of batter onto the skillet (use a ring mold if you want perfect shape), stacking high for thickness.
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Add a few teaspoons of water to the skillet and cover with a lid to steam.
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Cook for about 4–5 minutes, then gently flip and cook another 4–5 minutes, or until both sides are golden and the pancakes are cooked through.
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Carefully remove and serve immediately with powdered sugar, syrup, whipped cream, or fruit.
Servings and timing
Makes: 3–4 pancakes
Prep time: 15 minutes
Cook time: 10 minutes
Total time: Approximately 25 minutes
Variations
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Matcha version: Add 1–2 teaspoons of matcha powder to the flour.
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Chocolate soufflé pancakes: Add cocoa powder and mini chocolate chips to the batter.
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Lemon twist: Add lemon zest to the yolk mixture for a citrus note.
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Berry-filled: Gently fold in chopped strawberries or blueberries just before cooking.
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Gluten-free: Use a 1:1 gluten-free flour blend.
Storage/Reheating
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Best enjoyed fresh: These pancakes are best served immediately after cooking.
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Refrigerate: Store leftovers in an airtight container for up to 1 day.
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Reheat: Warm gently in the microwave for 10–15 seconds. They may lose some of their fluffiness.
FAQs
Why are Japanese soufflé pancakes so fluffy?
The fluffiness comes from whipped egg whites folded into the batter, creating a soufflé-like texture when cooked gently with steam.
Do I need a ring mold?
No, but a ring mold helps maintain a tall, uniform shape. You can still achieve a fluffy pancake without it.
Can I use a hand whisk instead of an electric mixer?
Yes, but it will take longer and require more effort to reach stiff peaks in the egg whites.
Why did my pancakes deflate?
Overmixing the batter or not cooking them long enough can cause deflation. Also, ensure your egg whites are beaten to stiff peaks.
Can I double the recipe?
Yes, just scale the ingredients accordingly. Cook in batches for best results.
How do I flip the pancakes without deflating them?
Use two spatulas and flip gently. Make sure the bottom side is fully set before flipping.
Can I make the batter ahead of time?
No, the batter should be cooked immediately after mixing to retain the air in the egg whites.
What’s the difference between these and regular pancakes?
Japanese soufflé pancakes are taller, fluffier, and rely on meringue for their texture, whereas regular pancakes are denser and more cake-like.
What should I serve with them?
Top with powdered sugar, fresh berries, whipped cream, honey, or maple syrup for a sweet finish.
Can I bake them instead of cooking on a pan?
They’re traditionally pan-cooked with steam, but some recipes adapt them for oven baking in molds. The texture may differ slightly.
Conclusion
Japanese Soufflé Pancakes are a whimsical, airy delight that turn an ordinary breakfast into something extraordinary. With their soft, cloud-like texture and stunning presentation, they’re well worth the extra effort. Whether you’re treating yourself or impressing guests, these pancakes are sure to be a memorable addition to your culinary repertoire.
Japanese Soufflé Pancake Recipe
These Japanese Soufflé Pancakes are ultra fluffy, jiggly, and melt-in-your-mouth delicious. Made with whipped egg whites for an airy texture, they rise tall and soft right on the stovetop. A delightful brunch treat or Instagram-worthy dessert, perfect for pancake lovers looking for something special!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2–3 pancakes
- Category: Breakfast
- Method: Whisking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
- 2 large eggs (separated)
- 2 tablespoons whole milk
- 1/4 teaspoon vanilla extract
- 1/4 cup (30g) all-purpose flour
- 1/4 teaspoon baking powder
- 2 tablespoons sugar
- 1/8 teaspoon cream of tartar (optional, helps stabilize egg whites)
- Butter or oil, for greasing
- Water (for steaming)
- For serving (optional):
- Powdered sugar
- Fresh berries
- Whipped cream
- Maple syrup or honey
Instructions
- Separate egg yolks and whites into two clean bowls.
- In the yolk bowl, whisk in milk and vanilla until smooth.
- Sift in flour and baking powder, and mix until just combined. Do not overmix.
- In the egg white bowl, add cream of tartar (if using) and beat with a hand mixer until foamy.
- Gradually add sugar while beating until stiff peaks form.
- Gently fold the meringue into the yolk mixture in three parts, being careful not to deflate the batter.
- Preheat a nonstick skillet over low heat and lightly grease it with butter or oil.
- Scoop the batter into the skillet to form 2–3 tall pancakes. Stack extra batter on top to build height.
- Add 1 tablespoon of water to the pan and cover with a lid to steam.
- Cook for 4–5 minutes, then carefully flip each pancake using a wide spatula.
- Add another tablespoon of water, cover, and cook for another 4–5 minutes until golden and cooked through.
- Serve immediately with your favorite toppings.
Notes
- Use ring molds for more uniform height and shape.
- Cook low and slow to avoid burning or collapsing.
- Best served fresh—soufflé pancakes lose volume as they cool.
- Make sure bowls and beaters are completely grease-free before whipping egg whites.
