Name: Fluffy Japanese Soufflé Pancakes
Prep time: 10 min
Cook time: PT-487361H27M10S
Total time: PT-487361H27M10S
Cuisine: Japanese
Ingredients: Eggs (separated); Milk; All-purpose flour; Baking powder; Sugar; Cream of tartar (or lemon juice as a substitute); Vanilla extract; Oil or butter (for greasing the pan)

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Short description

I absolutely adore these cloud-like, jiggly pancakes that rise tall and light—classic Japanese soufflé style that elevates breakfast into a special treat.

Fluffy Japanese Soufflé Pancakes

Why You’ll Love This Recipe

I love how these pancakes feel light as air yet rich in flavor. The steaming step makes them soft and pillowy, while cooking low and slow gives them that perfect golden crust. They’re impressive to serve but surprisingly satisfying to make.

Ingredients

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

Eggs (separated)
Milk
All-purpose flour
Baking powder
Sugar
Cream of tartar (or lemon juice as substitute)
Vanilla extract
Oil or butter (for greasing the pan)

Directions

I separate the eggs into yolks and whites. I like to chill the whites briefly to help with fluffiness.
I whisk yolks with milk and vanilla until smooth. Then I sift in flour and baking powder, whisking by hand until just combined.
I beat egg whites with cream of tartar and sugar until stiff, glossy peaks form.
I gently fold one-third of the meringue into the yolk batter to lighten it, then carefully incorporate the rest without deflating the air.
I preheat a nonstick pan over very low heat and lightly grease it.
Using a ring mold or spoon, I mound the batter into the pan. I add a splash of water to create steam, then cover and cook for about 4–5 minutes.
I gently flip the pancakes using a rolling motion, add more water, cover, and cook another 4–5 minutes until golden on both sides.
I transfer them to plates, dust with powdered sugar, add whipped cream or berries, and serve immediately.

Servings and timing

Servings: Makes about 3 pancakes (2–3 servings)
Prep time: 10 minutes
Cook time: 8–10 minutes
Total time: 18–20 minutes

Variations

Matcha version: I like to stir in some matcha powder for a green-tea twist.
Fruit add-ins: Sometimes I fold in chocolate chips, blueberries, or a bit of citrus zest.
Vegan twist: I’ve tried using dairy-free milk and whipped aquafaba instead of egg whites—it takes some finesse, but still turns out light and fluffy.

Storage/Reheating

I recommend enjoying the pancakes right away—they tend to deflate over time. If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I gently warm them in a covered pan over low heat until soft again.

FAQs

1. Why did my pancakes deflate immediately?

That usually happens if the egg whites weren’t beaten properly or the heat was too high. I aim for stiff peaks and cook over very low heat to avoid collapse.

2. Can I make more than three at once?

Yes, but I use multiple pans or a griddle to cook them all at the same time. Keeping low, steady heat is key.

3. Is baking powder necessary?

It helps give extra lift, but I’ve skipped it before for a more delicate, eggy soufflé texture.

4. Do I need ring molds?

They help the pancakes rise tall and cook evenly, but I’ve made them free-form by keeping the batter mounds compact and tall.

5. Why add water to the pan?

Adding water creates steam, which helps cook the thick pancakes through without burning the outsides.

Conclusion

I’m always thrilled when I flip these soufflé pancakes and see them stand tall and jiggle. They feel fancy but are doable with a little patience—and the payoff is so rewarding. I hope making these brightens your morning as much as they do mine.