If you’ve ever dreamed of eating a pancake that feels like biting into a sweet, jiggly cloud—this is it. These Fluffy Japanese Soufflé Pancakes are ultra-light, sky-high, and gently sweet, with a texture that’s soft, airy, and melt-in-your-mouth tender. This recipe walks you through exactly how to recreate them at home with simple ingredients and step-by-step instructions.
Perfect for brunch, birthdays, or treating yourself to something extra special, these pancakes are guaranteed to turn heads—and become your new weekend favorite.
Why You’ll Love These Pancakes
- Impossibly fluffy – Made with whipped egg whites for an ethereal, soufflé-like texture.
- Not too sweet – Lightly sweetened so you can pair them with your favorite toppings.
- Impressive but simple – They look fancy, but I break it down so anyone can make them!
- Customizable – Top with fresh berries, syrup, whipped cream, or even chocolate.
What Are Japanese Soufflé Pancakes?
Japanese Soufflé Pancakes (スフレパンケーキ) are a popular café-style treat in Japan known for their tall, jiggly height and airy texture. Unlike American pancakes, these use stiffly whipped egg whites (meringue) to create lift and volume, similar to a soufflé.
They’re gently cooked over low heat with a bit of steam to help them rise slowly and evenly. The result? A light, pillowy pancake that practically melts in your mouth.
Ingredients You’ll Need
Pancake Batter:
- 2 large eggs (separated)
- 1½ tablespoons milk
- ¼ teaspoon vanilla extract
- ¼ cup cake flour (see notes for substitute)
- ½ teaspoon baking powder
- 2 tablespoons sugar
- Neutral oil for greasing the pan
- 2 tablespoons water (for steaming)
Optional Whipped Cream:
- ½ cup heavy cream
- 1½ tablespoons sugar
Toppings:
- Fresh berries
- Powdered sugar
- Maple syrup
Tip: If you don’t have cake flour, use ¼ cup all-purpose flour minus ½ tablespoon, plus ½ tablespoon cornstarch. Sift well.
Tools You’ll Need
- Electric hand mixer or stand mixer (for meringue)
- Whisk
- Sifter
- Nonstick skillet with lid
- Offset spatula or wide turner
- Measuring cups and spoons
How to Make Fluffy Japanese Pancakes (Step-by-Step)
1. Chill the Egg Whites
Separate the eggs. Place the whites in a mixing bowl and chill them in the freezer for 15 minutes (this helps create stiffer peaks).
2. Make the Yolk Batter
Whisk egg yolks, milk, and vanilla until foamy. Sift in cake flour and baking powder. Whisk until smooth—don’t overmix.
3. Beat the Meringue
Using a hand or stand mixer, beat the chilled egg whites until frothy. Gradually add sugar while whipping on high speed until you reach stiff, glossy peaks.
4. Fold Gently
Add ⅓ of the meringue to the yolk batter and whisk gently to lighten. Fold in the remaining meringue in two additions using a spatula or whisk, being careful not to deflate it.
5. Preheat & Scoop
Lightly grease your nonstick pan and heat over low (about 300ºF or 150ºC). Scoop the batter into three tall mounds. Stack a second scoop on each to build height.
6. Steam & Cook
Add 1 tablespoon of water to the pan (avoid touching the batter) and cover with a tight lid. Cook for 6–7 minutes.
7. Add Final Scoop
Add one more scoop of batter on top of each pancake for extra height. Cover and cook for another 1–2 minutes.
8. Flip Carefully
Use an offset spatula to gently roll the pancakes over—don’t press them down! Add another tablespoon of water and cook covered for 4–5 more minutes.
9. Serve Warm
Serve immediately with whipped cream, powdered sugar, berries, and syrup.
Expert Tips for Perfect Pancakes
- Use cold egg whites for a more stable meringue.
- Cook low and slow – resist the urge to turn up the heat!
- Don’t overmix – gentle folding keeps the batter light and airy.
- Keep the lid on – steam is essential to cook them evenly and prevent collapse.
- Flip with patience – roll them gently, don’t force or flatten.
Variations & Topping Ideas
- Matcha: Add ½–1 tsp matcha powder for a green tea twist.
- Chocolate Chip: Gently fold in mini chocolate chips before cooking.
- Lemon Zest: Brighten them up with a little lemon zest in the batter.
- Drizzles: Swap maple syrup for caramel sauce, chocolate, or berry compote.
What to Serve With Japanese Pancakes
These dreamy pancakes are delicious on their own but even better with:
- Fresh strawberries or blueberries
- Sweet whipped cream or mascarpone
- A hot Matcha Latte or iced Hojicha
- Japanese-style syrup like kuromitsu (black sugar syrup)
Storage Tips
Soufflé pancakes are best fresh—but if needed:
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently in a covered pan over low heat or briefly in the microwave.
- Avoid freezing – they lose their fluffy texture when thawed.
FAQs
Can I make these ahead of time?
They’re best eaten right after cooking. You can prep the yolk mixture early, but whip the meringue and cook just before serving.
Why are my pancakes flat or deflated?
The meringue may not have been stiff enough, or the batter may have been overmixed. Also, cooking too hot or flipping too harshly can cause collapse.
Do I need ring molds?
Nope! This recipe stacks the batter directly for a natural dome shape. Molds are optional and can help with even height but aren’t required.
Fluffy Japanese Soufflé Pancakes
Servings: 1–2 people (3 pancakes)
Prep Time: 15 mins | Cook Time: 15 mins | Total: 30–40 mins
Ingredients:
- 2 large eggs, separated
- 1½ Tbsp milk
- ¼ tsp vanilla extract
- ¼ cup cake flour
- ½ tsp baking powder
- 2 Tbsp sugar
- Neutral oil (for pan)
- 2 Tbsp water (for steaming)
Optional whipped cream:
- ½ cup heavy cream
- 1½ Tbsp sugar
Toppings:
- Berries, powdered sugar, syrup
Instructions:
- Chill egg whites for 15 minutes.
- Whisk yolks, milk, vanilla. Add sifted flour and baking powder.
- Beat whites, adding sugar until stiff peaks form.
- Gently fold meringue into yolk batter.
- Preheat greased pan on low. Scoop batter in mounds.
- Add water, cover, and steam-cook 6–7 mins.
- Add another scoop, cover, cook 1–2 more mins.
- Flip gently, add water, cover, cook 4–5 mins.
- Serve immediately with toppings.