Fluffy Japanese Soufflé Pancakes Recipe

Prepare yourself for cloud-like bliss with Fluffy Japanese Soufflé Pancakes! These dreamy, extra-thick pancakes are the stuff of brunch legends—delicate, pillowy, and so deliciously soft that every bite practically melts in your mouth.

Why You’ll Love This Recipe

  • Ultimate Breakfast Treat: The light and airy texture makes every pancake feel like a special occasion—no need to wait for brunch at a café!
  • Simple Pantry Ingredients: No need to hunt for anything fancy; you probably have everything you need for these Fluffy Japanese Soufflé Pancakes in your kitchen.
  • Endlessly Customizable: Top with fresh berries, maple syrup, or a mountain of whipped cream—there’s room to create your pancake wonderland.
  • Showstopper Results, Minimal Effort: Even if you’re a pancake novice, this recipe will have your friends and family in awe of your breakfast skills.
Fluffy Japanese Soufflé Pancakes Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in these Fluffy Japanese Soufflé Pancakes plays a starring role, ensuring a perfectly pillowy stack every single time. Let’s walk through why these simple components make all the difference.

  • 2 large eggs: Separating the eggs is the secret to that iconic soufflé lift—egg yolks bring richness while the whites whip up into airy magic.
  • 1½ Tbsp whole milk: This just-right splash gives the batter moisture without turning it runny; stick to whole milk for best texture.
  • ¼ tsp pure vanilla extract: A whisper of vanilla turns these pancakes into an aromatic treat—don’t skip it!
  • ¼ cup cake flour: Cake flour keeps the crumb ultra-soft. Weigh it for accuracy or use the fluff-sprinkle-level method for the dreamiest results.
  • ½ tsp baking powder: Adds a gentle rise to help the pancakes puff up tall and proud.
  • 2 Tbsp sugar: Sweetens the batter and stabilizes the meringue for that signature soufflé texture.
  • 1 Tbsp neutral oil: Used for greasing the pan to prevent sticking and promote even browning.
  • 2 Tbsp water: Creates the essential steam in the pan for moist, ultra-pillowy pancakes.
  • Optional: Fresh whipped cream (½ cup heavy cream + 1½ Tbsp sugar): Whipped to soft peaks for the ultimate billowy topper.
  • For the toppings: Confectioners’ sugar, fresh berries, and maple syrup add the finishing touch.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about making Fluffy Japanese Soufflé Pancakes is how easily you can switch things up—just a tweak here or there and you’ve reinvented a classic! Here are some delicious ways to make this recipe your own.

  • Matcha Soufflé Pancakes: Gently sift in a teaspoon of matcha powder with the cake flour for gorgeous green tea flavor and color.
  • Chocolate Swirl: Add a tablespoon of sifted cocoa powder to the dry ingredients, or swirl melted chocolate into the batter before cooking.
  • Dairy-Free Option: Substitute a rich plant-based milk (like cashew or oat) for the whole milk—just know your pancakes may turn out a touch less fluffy.
  • Citrus Bright: Fold in the zest of half a lemon or orange for a fresh, sunny twist.

How to Make Fluffy Japanese Soufflé Pancakes

Step 1: Prep and Gather Your Tools

Begin by assembling all your ingredients and tools—you’ll want a 12-inch nonstick pan with a lid, as well as a kitchen scale for precision. If you’re making fresh whipped cream, start with that first so it can chill while you make the pancakes. Don’t forget to keep your workspace tidy—soufflé pancakes need your full attention!

Step 2: Chill the Egg Whites

Separate your eggs, placing the yolks in one bowl and the whites in another. Pop the bowl of egg whites in the freezer for about 15 minutes while you prep everything else. This quick chill helps you whip up a sturdier, more voluminous meringue—absolutely key for maximum fluffiness.

Step 3: Make the Yolk Mixture

To your bowl of egg yolks, add the whole milk and vanilla extract. Give it a good whisk until the mixture is thick, creamy, and a little frothy—think velvety custard. Sift in the cake flour and baking powder, then whisk again just until combined (don’t over-mix, or you’ll lose that tenderness). Set aside while you tackle the egg whites.

Step 4: Whip Up the Meringue

Remove your chilled egg whites from the freezer. Using a hand mixer, beat the whites on medium until frothy and opaque, then gradually add the sugar in three increments. Turn the speed to high and continue beating until you have glossy, stiff peaks—the kind that stand up when you pull the beaters away. Take your time; this step is a labor of love and the foundation of what makes Fluffy Japanese Soufflé Pancakes so spectacular.

Step 5: Gently Combine Batter and Meringue

Fold a third of the meringue into the yolk mixture to lighten it, whisking gently. Add half of what’s left, folding in softly with a hand whisk to keep as many air bubbles as possible. Finally, transfer everything back into the remaining meringue and gently fold until you have a smooth, homogenous, and billowy batter—the air you keep here is what gives these pancakes their soufflé magic!

Step 6: Cook with Care & Steam for Fluffiness

Heat your nonstick pan to 300ºF (or the lowest setting), then brush lightly with oil, blotting out any excess. Working quickly, scoop batter into even, tall mounds for each pancake. Add a tablespoon of water to the pan around, not on, the batter—this creates steam to keep your pancakes dreamy and moist. Cover with a lid and patiently cook for 6–7 minutes, adding an extra scoop of batter halfway through stacking them as high as you can. Flip carefully and steam again for 4–5 minutes until both sides are golden and lofty.

Step 7: Serve and Savor

Once done, gently lift your Fluffy Japanese Soufflé Pancakes onto plates—they’ll be impossibly delicate. Top with a mountain of whipped cream, a dusting of confectioners’ sugar, a sprinkle of fresh berries, and a generous drizzle of maple syrup. Indulge right away for maximum cloud-like deliciousness!

Pro Tips for Making Fluffy Japanese Soufflé Pancakes

  • Chill for Stability: That quick freeze on the egg whites makes your meringue more stable and resistant to deflation—don’t skip this step!
  • Gentle Folding is Key: Use a whisk (not a spatula) to fold the meringue and batter, keeping those precious air bubbles intact for sky-high results.
  • Low and Slow Heat: Keep the pan at the lowest setting and add steam—rapid cooking or insufficient steam makes the pancakes collapse or dry out.
  • One Batch at a Time: Whip and cook just one batch of batter at a time, as it loses air quickly—if you’re making more, prepare fresh meringue for each round.

How to Serve Fluffy Japanese Soufflé Pancakes

Fluffy Japanese Soufflé Pancakes Recipe - Recipe Image

Garnishes

These pancakes shine with a snowy dusting of confectioners’ sugar, a cascade of juicy berries, and tall swirls of softly whipped cream. For a classic finish, a drizzle of maple syrup turns every bite into pure morning happiness.

Side Dishes

While Fluffy Japanese Soufflé Pancakes are the showstopper, they pair beautifully with a bright fruit salad, tangy yogurt parfait, or a fresh-squeezed juice. For a savory contrast, serve with softly scrambled eggs or crispy bacon on the side.

Creative Ways to Present

If you’re feeling playful, stack the pancakes high and skewer them with petite flags, or plate them individually with a ring of berries for dramatic flair. For a whimsical tea party effect, serve miniature pancakes topped with edible flowers for a picture-perfect spread.

Make Ahead and Storage

Storing Leftovers

If you have leftover pancakes (lucky you!), allow them to cool completely before storing. Place a sheet of parchment between each pancake and tuck them in an airtight container—the less air exposure, the better to preserve their tender texture.

Freezing

You can freeze Fluffy Japanese Soufflé Pancakes for up to a month. Separate each pancake with parchment, seal them in a freezer-safe bag, and press out any excess air before freezing to prevent freezer burn and keep them pillowy soft even after thawing.

Reheating

Warm pancakes individually in the microwave for 15–20 seconds, or use a steamer for maximum fluffiness. Avoid the toaster, which can dry them out—gentle heat is the best way to bring your leftovers back to life.

FAQs

  1. Why are my Fluffy Japanese Soufflé Pancakes collapsing after cooking?

    This often happens if the meringue was overbeaten, the pancakes cooked too quickly on high heat, or the batter was folded too vigorously and lost its precious air bubbles. Slow, gentle folding and low, steady heat are your best friends for thick, cloud-like pancakes.

  2. Can I substitute all-purpose flour for cake flour?

    Cake flour creates the tenderest texture, but if you don’t have any, you can DIY it: remove ½ tablespoon of all-purpose flour and replace it with ½ tablespoon cornstarch per ¼ cup. Sift together before adding for a lighter crumb.

  3. Is it possible to make Fluffy Japanese Soufflé Pancakes without a nonstick pan?

    Nonstick is highly recommended to prevent sticking, but you can try a well-seasoned cast iron griddle or electric griddle—just be sure to brush generously with neutral oil and cook over very low heat.

  4. Do I really have to measure the ingredients by weight?

    Measuring by weight ensures consistency and success, especially for these delicate pancakes. If you measure by volume, be sure to fluff and sprinkle the flour, and level everything carefully for best results!

Final Thoughts

If you’re longing for a breakfast that feels like a warm hug and a little adventure rolled into one, Fluffy Japanese Soufflé Pancakes are calling your name. Treat yourself—and your favorite people—to a towering stack and enjoy every deliciously airy bite!

Print

Fluffy Japanese Soufflé Pancakes Recipe

Fluffy Japanese Soufflé Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 96 reviews

Learn how to make the most delightful and fluffy Japanese Soufflé Pancakes at home with this step-by-step recipe. These pancakes are a must-try for any pancake enthusiast!

  • Author: Lena
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 3 pancakes (1 serving) 1x
  • Category: Breakfast/Brunch
  • Method: Pan-frying
  • Cuisine: Japanese
  • Diet: Vegetarian

Ingredients

Units Scale

Egg Mixture:

  • 2 large eggs (50 g each w/o shell)
  • 1 1/2 Tbsp whole milk
  • 1/4 tsp pure vanilla extract

Dry Ingredients:

  • 1/4 cup cake flour
  • 1/2 tsp baking powder
  • 2 Tbsp sugar

Additional:

  • 1 Tbsp neutral oil (for greasing the pan)
  • 2 Tbsp water (for steaming)
  • 1 Tbsp confectioners’ sugar
  • fresh berries
  • maple syrup
  • For Fresh Whipped Cream (optional):

    • 1/2 cup heavy (whipping) cream
    • 1 1/2 Tbsp sugar

Instructions

  1. To Make Fresh Whipped Cream: Prepare an ice bath. Whisk cream and sugar until medium to firm peaks form. Chill until serving.
  2. To Mix the Batter: Combine egg yolks, milk, and vanilla. Add sifted flour and baking powder. Set aside.
  3. To Make the Meringue: Beat egg whites and sugar until stiff peaks form.
  4. To Fold In the Meringue: Gently fold meringue into the egg yolk mixture.
  5. To Cook the Pancakes: Cook on low heat, adding water for steam.
  6. To Serve: Top with whipped cream, berries, confectioners’ sugar, and maple syrup. Enjoy!

Notes

  • Use metric measurements for best results.
  • Cook pancakes one batch at a time to prevent deflation.
  • Keep the batter piled high while cooking for fluffy pancakes.

Nutrition

  • Serving Size: 1 pancake
  • Calories: Approx. 180
  • Sugar: Approx. 10g
  • Sodium: Approx. 120mg
  • Fat: Approx. 10g
  • Saturated Fat: Approx. 6g
  • Unsaturated Fat: Approx. 4g
  • Trans Fat: 0g
  • Carbohydrates: Approx. 18g
  • Fiber: Approx. 1g
  • Protein: Approx. 4g
  • Cholesterol: Approx. 110mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star