If you’ve ever dreamed of pancakes that feel like clouds on your plate, these Fluffy Japanese Soufflé Pancakes are exactly what you need. Tall, airy, and impossibly soft, they’re a show-stopping breakfast or brunch option that will impress anyone at your table. With a few key techniques and the right approach, you can master these delicate pancakes at home and enjoy a truly luxurious treat.
A plate stacked with Japanese soufflé pancakes, dusted with powdered sugar, topped with fresh berries and whipped cream.
Why These Pancakes Are Special
Extra airy and light – Unlike regular pancakes, these soufflé pancakes get their signature fluff from carefully whipped egg whites, which create tiny air pockets that expand during cooking. Every bite feels soft, cloud-like, and melt-in-your-mouth delicious.
Perfect weekend indulgence – Pancakes have always been comfort food, and these are an elevated version that makes weekends feel extra special. Whether it’s a birthday, anniversary, or just a relaxing Sunday morning, this recipe is perfect for a leisurely brunch.
Customizable toppings – While classic toppings like fresh whipped cream and berries are divine, these pancakes also pair beautifully with syrups, fruit preserves, chocolate sauces, or even matcha cream for a creative twist.
A white plate filled with three perfectly stacked Japanese soufflé pancakes, dusted with confectioners’ sugar and topped with berries.
Ingredients You’ll Need
To achieve the perfect soufflé pancakes, here’s what you’ll need:
For the Pancakes:
- 2 large eggs
- 1½ Tbsp whole milk
- ¼ tsp vanilla extract
- ¼ cup cake flour (or homemade cake flour substitute)
- ½ tsp baking powder
- 2 Tbsp sugar
- 1 Tbsp neutral oil (for greasing)
- 2 Tbsp water (for steaming)
Optional Toppings:
- 1 Tbsp confectioners’ sugar
- Maple syrup
- Fresh berries (strawberries, blueberries, or seasonal fruits)
- Whipped cream (½ cup heavy cream + 1½ Tbsp sugar)
Substitutions & Tips:
- Cake flour: If you don’t have cake flour, use 1 cup all-purpose flour minus 2 Tbsp, and replace with 2 Tbsp cornstarch. Sift together several times for the best texture.
- Milk: Whole milk is recommended for the best batter consistency. Reduced-fat or plant-based alternatives may make the batter too thin to hold its shape.
Essential Equipment
To get perfect soufflé pancakes, having the right tools makes a difference:
- Nonstick frying pan with lid (12-inch pan recommended)
- Balloon whisk or electric hand mixer
- Hand whisk for folding
- Small ladle or large spoon for scooping batter
- Offset spatula for flipping
Step-by-Step Instructions
1. Prepare the Batter
Separate the egg whites and yolks into two bowls. Place the whites in the freezer for 15 minutes to chill slightly — this helps create a more stable meringue. Whisk the yolks with milk and vanilla extract until frothy. Sift in the flour and baking powder and combine gently, taking care not to overmix.
2. Make the Meringue
Beat the half-frozen egg whites until frothy, then gradually add sugar while beating at high speed until stiff peaks form. Stiff peaks are achieved when the egg whites stand tall and firm, slightly folding at the tip.
3. Fold the Meringue Into the Batter
Gently fold one-third of the meringue into the yolk mixture, then fold in half of the remaining meringue. Finally, combine the remaining meringue with care to keep the mixture airy.
4. Cook the Pancakes
Preheat a nonstick pan on low heat (around 300°F / 150°C). Lightly brush with neutral oil and remove any excess. Scoop the batter into tall mounds using a ladle. Each pancake should have about three small scoops stacked on top of each other.
5. Steam and Cover
Add 1 Tbsp water to empty spaces in the pan and cover with a lid. The steam helps cook the pancakes evenly and keeps them moist. After 2 minutes, add an additional small scoop to the top of each pancake to maintain height. Cover again and cook for 6–7 minutes.
6. Flip Carefully
Gently lift the pancake with an offset spatula, creating a small gap, and roll it over to the other side. Add another splash of water, cover, and cook for an additional 4–5 minutes until golden and cooked through.
7. Serve and Enjoy
Transfer the pancakes to a plate. Dust with confectioners’ sugar, drizzle with maple syrup, and top with fresh whipped cream and berries if desired.
A white plate showing tall, fluffy Japanese soufflé pancakes served with fresh berries and whipped cream.
Tips for Perfect Soufflé Pancakes
- Egg whites matter: Properly beaten egg whites are crucial. Underbeating or overbeating will make pancakes collapse.
- Low and slow cooking: Patience is key. High heat may brown the outside but leave the center raw, causing deflation.
- Steam for structure: Adding water to create steam ensures the pancakes stay moist and maintain their lofty height.
- Gentle flipping: Use a rolling motion with an offset spatula to avoid cracking the delicate pancakes.
- Single batch at a time: Making multiple batches at once can cause the batter to deflate if it sits too long.
Fluffy Japanese Soufflé Pancakes: The Ultimate Weekend Breakfast Treat
- Prep Time: 15 min
- Total Time: 45 min
1. Make the Whipped Cream (Optional)
2. Prepare the Batter
-
Separate eggs into whites and yolks; freeze whites for 15 minutes.
-
Whisk yolks with milk and vanilla until frothy.
-
Sift in flour and baking powder, fold gently until combined.
3. Make the Meringue
4. Fold Meringue into Batter
-
Fold 1/3 of meringue into yolk mixture, then fold in half of remaining meringue.
-
Finally, fold the rest gently until batter is homogeneous.
5. Cook the Pancakes
-
Preheat nonstick pan on low heat (300°F / 150°C), brush with oil.
-
Stack 3 small scoops of batter per pancake.
-
Add 1 Tbsp water to empty spaces, cover, and steam for 6–7 minutes.
6. Flip Carefully
-
Use an offset spatula with a rolling motion to flip pancakes gently.
-
Add another splash of water, cover, and cook 4–5 minutes until golden.
7. Serve
-
Transfer to plates. Dust with confectioners’ sugar, drizzle with syrup, add whipped cream and berries.
Notes
- Use low heat and steam to ensure pancakes remain fluffy.
- Beat egg whites to stiff peaks for proper rise.
- Make one batch at a time; batter left to sit will deflate.
- Variations: Add matcha powder to the batter or try seasonal fruit toppings.