Japanese soufflé pancakes
Japanese soufflé pancakes are fluffy, light, and just a little bit sweet—like little clouds you can eat. These pancakes are thicker and taller than your usual flapjack because they get…
Tip: save now, cook later.Japanese soufflé pancakes are fluffy, light, and just a little bit sweet—like little clouds you can eat. These pancakes are thicker and taller than your usual flapjack because they get their incredible airiness from whipped egg whites folded into the batter. When cooked right, they’re soft and jiggly, with just a hint of vanilla and a golden, slightly crisp outside.
I love making these pancakes when I want something special but easy to enjoy. Watching the batter rise and puff up in the pan feels a bit like magic, and it’s so rewarding to flip them gently and see those perfect, fluffy rounds. One little trick I rely on is cooking them covered on low heat, which helps them cook through without burning or collapsing.
My favorite way to serve Japanese soufflé pancakes is with a dusting of powdered sugar and a pat of butter on top, then drizzle some maple syrup or honey for sweetness. Sometimes, I add fresh berries or a dollop of whipped cream to make breakfast feel like a treat. If you haven’t tried these pancakes yet, I promise they’re worth the extra few minutes—they’re soft, squishy, and a bit dreamy, perfect for a relaxing weekend morning.
Key Ingredients & Substitutions
Eggs: The stars of this recipe! Separate the yolks and whites carefully to whip the whites into stiff peaks, creating that airy texture. For best fluffiness, use fresh eggs.
Flour: I prefer cake flour because it’s lighter, but all-purpose flour works fine too. You can substitute with gluten-free flour blends if needed, but the texture might change a bit.
Sugar: Granulated sugar helps stabilize the whipped egg whites and adds just the right sweet touch. You could try superfine sugar for quicker dissolving.
Milk: Regular milk is fine, but whole milk adds richness. You can swap with plant-based milk like almond or oat if you want a dairy-free option.
Vanilla Extract: Adds a nice subtle flavor. If you don’t have vanilla, a tiny pinch of cinnamon or lemon zest can add a twist.
How Do You Fold Egg Whites Without Losing Their Fluffy Air?
Folding whipped egg whites into the batter is key to keeping your pancakes tall and fluffy. Here’s how I do it:
- Start by adding a third of the egg whites to the batter to lighten it—this makes folding in the rest easier.
- Use a large spatula and gently fold with a lifting motion from bottom to top, turning the bowl as you go.
- Don’t rush or stir, as this will deflate the air bubbles. It’s okay to stop once the mixture looks uniform with no large streaks.
- Be patient and gentle for best results—this is what gives those pancakes their cloud-like texture!
Equipment You’ll Need
- Non-stick skillet or griddle – helps cook the pancakes evenly without sticking.
- Mixing bowls – separate ones for egg yolks and egg whites keep things clean and easy.
- Electric mixer or hand whisk – an electric mixer makes whipping egg whites into stiff peaks much faster.
- Spatula – perfect for gentle folding and flipping the delicate pancakes without breaking them.
- Lid for the skillet – covering the pan traps heat and helps cook pancakes through without burning.
- Ring molds (optional) – keep the pancakes thick and round; grease them well so batter doesn’t stick.
Flavor Variations & Add-Ins
- Fold in lemon zest or matcha powder for a fresh, zesty, or earthy flavor twist.
- Top with whipped cream and fresh berries like raspberries or mango slices for extra sweetness and color.
- Try adding a small spoon of cream cheese or mascarpone between pancake layers for a creamy surprise.
- Use a touch of cinnamon or nutmeg in the batter for a warm, cozy spice note perfect in cooler months.
How to Make Japanese Soufflé Pancakes?
Ingredients You’ll Need:
- 3 large eggs, separated
- 2 tablespoons milk
- 1/4 cup (30g) cake flour or all-purpose flour
- 1/2 teaspoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar or a few drops of lemon juice (optional, for stabilizing egg whites)
- Butter or oil for greasing the pan
- Powdered sugar, for dusting
- Maple syrup or honey, for serving
- Fresh berries (strawberries, blueberries), optional for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook, including time to whip the egg whites and gently cook the pancakes on low heat. Plan for about 5–6 minutes per batch, making sure to cook them covered for soft, fluffy results.
Step-by-Step Instructions:
1. Prepare the Batter:
Separate the egg yolks and whites into two bowls. In the yolk bowl, whisk together the milk and vanilla extract. Sift the flour and baking powder into this mixture, then fold gently until smooth. Set aside.
2. Whip the Egg Whites:
Using an electric mixer, beat the egg whites and cream of tartar (if using) until foamy. Gradually add sugar, continuing to beat until stiff peaks form and the mixture is glossy.
3. Combine Mixtures Carefully:
Fold one-third of the whipped egg whites into the yolk mixture to lighten it. Then, carefully fold in the remaining egg whites in two parts, gently mixing to keep the batter airy and fluffy.
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over low heat and lightly grease. Spoon the batter onto the pan to form thick, round pancakes about 3 inches wide. If using ring molds, grease them well. Cover the pan with a lid and cook for 4-5 minutes until the bottoms are golden and the edges set.
5. Flip and Finish Cooking:
Carefully flip the pancakes and cook covered for another 4-5 minutes until cooked through. Remove ring molds if used.
6. Serve and Enjoy:
Transfer the pancakes to plates. Dust them with powdered sugar, add fresh berries if you like, and drizzle with maple syrup or honey. Enjoy your soft, fluffy Japanese soufflé pancakes!
Can I Use Frozen Egg Whites for Japanese Soufflé Pancakes?
Yes, you can use frozen egg whites, but make sure to thaw them fully in the refrigerator overnight. Whip them as soon as possible after thawing for the best volume and fluffiness.
How Should I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a low oven or microwave with a damp paper towel to keep them soft.
Can I Make These Pancakes Vegan or Dairy-Free?
While the traditional recipe uses eggs and milk, you can try substitutes like aquafaba (chickpea water) for egg whites and plant-based milk. However, the texture may be less fluffy and more dense.
What’s the Best Way to Flip These Tall Pancakes?
Use a wide, thin spatula and flip gently to avoid deflating the pancakes. Cooking them covered on low heat helps them set well and makes flipping easier without them collapsing.
