Ingredients
Equipment
Method
Step 1: Prepare the Pancake Batter
- In a bowl, whisk together the egg yolks, milk, vanilla, and lemon juice (if using).
- Sift in the flour and baking powder. Gently whisk until smooth and lump-free.
- Set aside — you’ll fold in the whites later.
Step 2: Whip the Egg Whites
- In a clean, dry bowl, add egg whites and white vinegar. Beat on medium until frothy.
- Gradually add granulated sugar while beating.
- 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
- Add 1/3 of the whipped whites into the yolk batter. Mix gently to lighten the base.
- 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
- Heat a nonstick pan over low heat. Lightly oil the inside of the pancake molds and pan surface.
- Place the molds on the pan and scoop batter into each — fill ¾ full.
Step 5: Cook Low & Slow
- Add a few teaspoons of water to the pan (outside the molds) to create steam.
- Cover with a lid and cook for 4–5 minutes.
- 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
- Carefully remove the pancakes from the molds using a small knife or spoon.
- 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!
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!