Name: Fluffy Japanese Soufflé Pancakes
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: Japanese
Ingredients: Eggs – separated into yolks and whites; Milk – whole milk for richness; All-purpose flour; Baking powder; Vanilla extract; Sugar – strengthens and sweetens the meringue; Vinegar (or lemon juice / cream of tartar) – stabilizes the egg whites

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A heavenly stack of ultra-light and airy pancakes that bounce with each bite—these soufflé-style Japanese pancakes are fluffy, jiggly, and deliciously irresistible.

Fluffy Japanese Soufflé Pancakes

Why You’ll Love This Recipe

I adore how these pancakes feel like mouthfuls of cloud. The secret lies in separating the eggs, whipping the whites into a stiff meringue, and then gently folding them into the batter. Cooking them low and slow under a lid traps steam, giving them height and a soft, pillowy texture. It’s a perfect mix of elegant technique and cozy comfort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Eggs – separated into yolks and whites
Milk – whole milk for richness
All-purpose flour
Baking powder
Vanilla extract
Sugar – strengthens and sweetens the meringue
Vinegar (or lemon juice / cream of tartar) – stabilizes the egg whites

Directions

Separate the eggs into whites and yolks.
Whisk the yolks with milk and vanilla. Sift in the flour and baking powder, then whisk until smooth.
Add vinegar to the egg whites. Beat until frothy, then gradually add sugar while increasing speed. Continue until stiff peaks form.
Fold one‑third of the meringue into the yolk batter to lighten it.
Gently fold in the remaining meringue until the batter is smooth with no streaks. Avoid overmixing.
Spoon, scoop, or pipe tall mounds of batter onto a lightly oiled, preheated nonstick pan over low heat.
Add a small spoonful of water to the pan, cover, and cook for 6–7 minutes.
Flip gently, add a bit more water, cover again, and cook for 4–5 more minutes.
Serve immediately with toppings like fresh fruit, whipped cream, or syrup.

Servings and timing

Makes about 2–3 pancakes per batch
Prep time: 15 minutes
Cook time: 13 minutes
Total time: about 28 minutes
Serves 1–2 people

Variations

Matcha: Add a teaspoon of matcha powder to the yolk batter for a green tea flavor.
Toppings: Try fresh berries, powdered sugar, whipped cream, maple syrup, or a drizzle of chocolate.
Flavor twist: Add a dash of cinnamon or citrus zest to the batter for a unique flavor.

Storage/Reheating

I find these pancakes are best served fresh and warm. If needed, leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, place them in a 200 °F oven for a few minutes until warmed through. Avoid microwaving, as it can deflate their airy texture.

FAQs

How do I keep the pancakes fluffy and tall?

I always beat the egg whites to stiff peaks and fold them in gently. Cooking low and slow with a covered pan and steam helps keep them tall and soft.

Why did my pancakes deflate?

Overmixing the batter, under- or over-whipping the egg whites, or using high heat can cause the pancakes to collapse. I make sure to fold carefully and cook slowly.

Can I make them without vinegar?

Yes, I sometimes use fresh lemon juice or a pinch of cream of tartar instead of vinegar to stabilize the egg whites.

Can I prepare the batter ahead of time?

I don’t recommend it. The meringue loses volume as it sits, so I always cook the pancakes right after mixing.

Can I freeze these pancakes?

I don’t freeze them because they lose their signature texture. They’re best enjoyed freshly made.

Conclusion

Creating these fluffy, cloud-like pancakes is a rewarding process that brings a touch of elegance to breakfast or brunch. I love how the technique feels achievable with a bit of patience and care. Every bite is a soft, jiggly delight—worth every second spent whipping, folding, and steam‑cooking. These are my go-to treat for a special morning.