Fluffy Japanese Soufflé Pancakes – Tall, Jiggly & Sweetly Cloud-Like

🎉 Introduction
Get ready to flip your pancake expectations upside down. These Fluffy Japanese Soufflé Pancakes are like biting into a cloud — soft, airy, tall, and delicately sweet. Unlike traditional flat pancakes, these sky-high soufflé-style pancakes rise beautifully with whipped egg whites and gentle heat, resulting in a melt-in-your-mouth experience like no other.

Popular in Japan and all over Instagram, these pancakes are the ultimate brunch showstopper. Whether you’re looking to impress your guests or treat yourself to a luxurious stack on a weekend morning, this recipe brings cafe-style pancakes into your home kitchen — no trip to Tokyo required.

🧰 Equipment Needed

To get that signature soufflé rise, you’ll need a few tools:

• Electric hand or stand mixer
• Large and small mixing bowls
• Nonstick skillet or griddle with lid
• Pancake molds or ring molds (3-inch diameter)
• Spatula
• Measuring cups & spoons
• Sifter or fine mesh strainer
• Whisk

🍳 Tip: Don’t skip the ring molds — they help support the batter as it cooks tall and slow.

🛒 Ingredients

🍳 Soufflé Pancakes

• 2 large eggs, separated
• 1/4 cup all-purpose flour
• 1/4 tsp baking powder
• 3 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp white vinegar
• 2 tbsp milk
• 1 tsp lemon juice (optional, to balance sweetness)
• 1 tbsp neutral oil, for greasing

🍓 Toppings

• 1/2 cup heavy cream
• 1 tbsp powdered sugar
• 1/2 tsp vanilla
• Sweetened whipped cream (or homemade)
• Maple syrup
• Fresh assorted berries (strawberries, blueberries, raspberries)

🍋 Optional Garnish: Lemon zest, mint leaves, or powdered sugar dusting.

👩‍🍳 Directions

Step 1: Prepare the Pancake Batter

1. In a bowl, whisk together the egg yolks, milk, vanilla, and lemon juice (if using).
2. Sift in the flour and baking powder. Gently whisk until smooth and lump-free.
3. Set aside — you’ll fold in the whites later.

Step 2: Whip the Egg Whites

1. In a clean, dry bowl, add egg whites and white vinegar. Beat on medium until frothy.
2. Gradually add granulated sugar while beating.
3. Continue beating until stiff peaks form — it should hold firm peaks that don’t droop.

🍥 Don’t overbeat! Overwhipping will make the pancakes collapse.

Step 3: Fold Gently

1. Add 1/3 of the whipped whites into the yolk batter. Mix gently to lighten the base.
2. Fold in the remaining whites in two additions. Use a spatula and fold gently to avoid deflating the air.

💡 Folding tip: Use the cut, scoop, and fold motion — don’t stir!

Step 4: Prepare the Pan

1. Heat a nonstick pan over low heat. Lightly oil the inside of the pancake molds and pan surface.
2. Place the molds on the pan and scoop batter into each — fill ¾ full.

Step 5: Cook Low & Slow

1. Add a few teaspoons of water to the pan (outside the molds) to create steam.
2. Cover with a lid and cook for 4–5 minutes.
3. Remove the lid, gently flip the molds (if tall enough), and cook for another 4 minutes, covered.

⏱️ Check doneness with a toothpick — it should come out clean.

Step 6: Serve Immediately

1. Carefully remove the pancakes from the molds using a small knife or spoon.
2. Top with whipped cream, fresh berries, maple syrup, and a dusting of powdered sugar.

🍽️ Servings & Timing

• Yield: Makes 3–4 pancakes (serves 2)
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: ~25–30 minutes

Perfect for weekend brunch, birthdays, or a luxurious breakfast-in-bed.

🧊 Storage & Reheating

Refrigerator

• Best served immediately, but leftovers can be stored in an airtight container for up to 1 day.

Reheating

• Gently warm in the microwave with a damp paper towel for 20 seconds.
• Or steam in a covered pan for a few minutes to restore fluffiness.

⚠️ Note: These pancakes lose their signature height over time — best enjoyed fresh.

🥄 Variations

Make your soufflé pancakes your own with these tasty ideas:

• 🍫 Chocolate Chip – Fold mini chocolate chips into the batter before cooking.
• 🍵 Matcha Green Tea – Add 1 tsp sifted matcha powder for a beautiful green hue and earthy twist.
• 🫐 Blueberry Lemon – Fold in blueberries and lemon zest for a fruity boost.
• 🍯 Honey Vanilla – Use honey in the whipped cream and top with crushed almonds.
• 🥥 Coconut Cream – Add coconut extract to whipped cream and sprinkle toasted coconut on top.
• 🎂 Birthday Style – Add sprinkles to the batter and serve with vanilla whipped cream for a fun twist.

❓ 10 FAQs

1. What makes these pancakes “soufflé” style?
They use whipped egg whites for volume — just like a soufflé — to create tall, fluffy pancakes.

2. Why do I need vinegar or lemon juice?
Acid helps stabilize the egg whites and create a firmer meringue.

3. Can I make these without ring molds?
Technically yes, but molds help maintain the height and shape. Use a DIY foil ring if needed!

4. Why did my pancakes deflate?
Possible reasons include overmixed batter, collapsed meringue, or too much heat.

5. Can I double the recipe?
Yes, just be sure to work quickly so the meringue doesn’t deflate as you cook in batches.

6. Can I use gluten-free flour?
Yes — use a 1:1 baking blend and handle gently when folding.

7. Can I freeze these pancakes?
Not recommended. The texture doesn’t hold up well after freezing.

8. Can I make the batter ahead of time?
No — the meringue will collapse. Prepare fresh for the best lift.

9. What type of milk works best?
Whole milk is ideal, but 2% or non-dairy milk (like almond or oat) can be used.

10. Do I need to sift the flour?
Yes — this ensures a light, lump-free batter and helps maintain the pancake’s delicate structure.

🏁 Conclusion

These Fluffy Japanese Soufflé Pancakes are more than just breakfast — they’re an experience. With a sky-high rise, a delicate texture, and a touch of sweetness, each bite feels like eating a warm cloud topped with whipped cream and berries.

They might take a little patience and finesse, but the result is a brunch dish that will impress even the pickiest of foodies. Try them once, and they’ll be your new breakfast obsession!

Adam

Fluffy Japanese Soufflé Pancakes – Tall, Jiggly & Sweetly Cloud-Like

Get ready to flip your pancake expectations upside down. These Fluffy Japanese Soufflé Pancakes are like biting into a cloud — soft, airy, tall, and delicately sweet. Unlike traditional flat pancakes, these sky-high soufflé-style pancakes rise beautifully with whipped egg whites and gentle heat, resulting in a melt-in-your-mouth experience like no other. Popular in Japan and all over Instagram, these pancakes are the ultimate brunch showstopper. Whether you’re looking to impress your guests or treat yourself to a luxurious stack on a weekend morning, this recipe brings cafe-style pancakes into your home kitchen — no trip to Tokyo required.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 pancakes

Ingredients Equipment Method Notes

Ingredients

  

🍳 Soufflé Pancakes

• 2 large eggs separated
• 1/4 cup all-purpose flour
• 1/4 tsp baking powder
• 3 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp white vinegar
• 2 tbsp milk
• 1 tsp lemon juice optional, to balance sweetness
• 1 tbsp neutral oil for greasing

🍓 Toppings

• 1/2 cup heavy cream
• 1 tbsp powdered sugar
• 1/2 tsp vanilla
• Sweetened whipped cream or homemade
• Maple syrup
• Fresh assorted berries strawberries, blueberries, raspberries

🍋 Optional Garnish: Lemon zest, mint leaves, or powdered sugar dusting.

Equipment

• To get that signature soufflé rise, you’ll need a few tools:
• Electric hand or stand mixer
• Large and small mixing bowls
• Nonstick skillet or griddle with lid
• Pancake molds or ring molds (3-inch diameter)
• Spatula
• Measuring cups & spoons
• Sifter or fine mesh strainer
• Whisk
• 🍳 Tip: Don’t skip the ring molds — they help support the batter as it cooks tall and slow.

Method

 

Step 1: Prepare the Pancake Batter

1. In a bowl, whisk together the egg yolks, milk, vanilla, and lemon juice (if using).
2. Sift in the flour and baking powder. Gently whisk until smooth and lump-free.
3. Set aside — you’ll fold in the whites later.

Step 2: Whip the Egg Whites

1. In a clean, dry bowl, add egg whites and white vinegar. Beat on medium until frothy.
2. Gradually add granulated sugar while beating.
3. Continue beating until stiff peaks form — it should hold firm peaks that don’t droop.

🍥 Don’t overbeat! Overwhipping will make the pancakes collapse.

Step 3: Fold Gently

1. Add 1/3 of the whipped whites into the yolk batter. Mix gently to lighten the base.
2. Fold in the remaining whites in two additions. Use a spatula and fold gently to avoid deflating the air.

💡 Folding tip: Use the cut, scoop, and fold motion — don’t stir!

Step 4: Prepare the Pan

1. Heat a nonstick pan over low heat. Lightly oil the inside of the pancake molds and pan surface.
2. Place the molds on the pan and scoop batter into each — fill ¾ full.

Step 5: Cook Low & Slow

1. Add a few teaspoons of water to the pan (outside the molds) to create steam.
2. Cover with a lid and cook for 4–5 minutes.
3. Remove the lid, gently flip the molds (if tall enough), and cook for another 4 minutes, covered.

⏱️ Check doneness with a toothpick — it should come out clean.

Step 6: Serve Immediately

1. Carefully remove the pancakes from the molds using a small knife or spoon.
2. Top with whipped cream, fresh berries, maple syrup, and a dusting of powdered sugar.

Notes

🧊 Storage & Reheating

Refrigerator
Best served immediately, but leftovers can be stored in an airtight container for up to 1 day.

Reheating
Gently warm in the microwave with a damp paper towel for 20 seconds.

Or steam in a covered pan for a few minutes to restore fluffiness.

⚠️ Note: These pancakes lose their signature height over time — best enjoyed fresh.

🥄 Variations

Make your soufflé pancakes your own with these tasty ideas:

🍫 Chocolate Chip – Fold mini chocolate chips into the batter before cooking.

🍵 Matcha Green Tea – Add 1 tsp sifted matcha powder for a beautiful green hue and earthy twist.

🫐 Blueberry Lemon – Fold in blueberries and lemon zest for a fruity boost.

🍯 Honey Vanilla – Use honey in the whipped cream and top with crushed almonds.

🥥 Coconut Cream – Add coconut extract to whipped cream and sprinkle toasted coconut on top.

🎂 Birthday Style – Add sprinkles to the batter and serve with vanilla whipped cream for a fun twist.

❓ 10 FAQs

1. What makes these pancakes “soufflé” style?
They use whipped egg whites for volume — just like a soufflé — to create tall, fluffy pancakes.

2. Why do I need vinegar or lemon juice?
Acid helps stabilize the egg whites and create a firmer meringue.

3. Can I make these without ring molds?
Technically yes, but molds help maintain the height and shape. Use a DIY foil ring if needed!

4. Why did my pancakes deflate?
Possible reasons include overmixed batter, collapsed meringue, or too much heat.

5. Can I double the recipe?
Yes, just be sure to work quickly so the meringue doesn’t deflate as you cook in batches.

6. Can I use gluten-free flour?
Yes — use a 1:1 baking blend and handle gently when folding.

7. Can I freeze these pancakes?
Not recommended. The texture doesn’t hold up well after freezing.

8. Can I make the batter ahead of time?
No — the meringue will collapse. Prepare fresh for the best lift.

9. What type of milk works best?
Whole milk is ideal, but 2% or non-dairy milk (like almond or oat) can be used.

10. Do I need to sift the flour?
Yes — this ensures a light, lump-free batter and helps maintain the pancake’s delicate structure.

🏁 Conclusion

These Fluffy Japanese Soufflé Pancakes are more than just breakfast — they’re an experience. With a sky-high rise, a delicate texture, and a touch of sweetness, each bite feels like eating a warm cloud topped with whipped cream and berries.

They might take a little patience and finesse, but the result is a brunch dish that will impress even the pickiest of foodies. Try them once, and they’ll be your new breakfast obsession!