Name: Fluffy Japanese Soufflé Pancakes
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 large eggs, separated; 2 tablespoons milk; ¼ teaspoon vanilla extract; ¼ cup all-purpose flour; ½ teaspoon baking powder; 2 tablespoons sugar; ¼ teaspoon cream of tartar or lemon juice (optional, for stabilizing egg whites); Butter or oil, for greasing pan; 1–2 tablespoons water, for steaming; Optional toppings: Powdered sugar, Maple syrup, Fresh berries, Whipped cream

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Fluffy Japanese Soufflé Pancakes are like littleclouds on a plate—light, jiggly, and delicately sweet. These pancakes are much taller and softer than traditional ones, thanks to whipped egg whites folded gently into the batter. Whether I’m making them for a special brunch or just want to try something whimsical and fun in the kitchen, these soufflé pancakes always deliver a magical experience.

Why I Love This Recipe

I love how these pancakes feel like a cross between a classic pancake and a soufflé. They’re soft, airy, and melt-in-your-mouth delicious. Making them is a little more involved than traditional pancakes, but the payoff is worth every second. I also enjoy that they’re naturally impressive—stacked tall and wobbly, they make any morning feel extra special. A drizzle of maple syrup, a dusting of powdered sugar, or a dollop of whipped cream is all they need.

Ingredients

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

2 large eggs, separated
2 tablespoons milk
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/2 teaspoon baking powder
2 tablespoons sugar
1/4 teaspoon cream of tartar or lemon juice (optional, helps stabilize egg whites)
Oil or butter for greasing the pan
Water for steaming during cooking

Optional toppings:

Powdered sugar
Maple syrup
Fresh berries
Whipped cream

Directions

I start by separating the eggs into two bowls—yolks in one, whites in another. I keep the whites cold until I’m ready to whip them.
To the yolks, I add milk and vanilla extract and whisk until smooth. Then I sift in the flour and baking powder, mixing until just combined.
In the other bowl, I beat the egg whites until foamy. I add the sugar gradually (and cream of tartar if using), then continue whipping until stiff peaks form.
I gently fold the whipped egg whites into the yolk mixture in three parts, being careful not to deflate the batter. I use a spatula and light, sweeping motions.
I preheat a nonstick skillet or griddle over very low heat and lightly grease it with oil or butter.
Using a ring mold or just carefully stacking, I scoop the batter into tall mounds. I cover the pan with a lid, add a splash of water to the pan (not on the pancakes) to create steam, and cook for about 4–5 minutes.
I gently flip each pancake and cover again to cook for another 4–5 minutes on the second side until golden, puffy, and cooked through.
I serve the pancakes immediately, topped with my favorite fixings.

Servings and timing

This recipe makes 3–4 small, tall pancakes (serves 2).
Prep time: 15 minutes
Cook time: 10–12 minutes
Total time: About 25–30 minutes

Variations

I sometimes add a little lemon zest to the batter for a bright, citrusy touch.
For a chocolate twist, I sprinkle mini chocolate chips into the batter before cooking.
If I want more richness, I replace some of the milk with heavy cream.
I’ve also layered them with matcha whipped cream or Nutella for a dessert-style version.

Storage/Reheating

These pancakes are best enjoyed fresh and warm, as they tend to deflate over time. If I need to store them, I keep them in an airtight container in the fridge for up to 1 day. To reheat, I steam them gently for a few minutes or microwave them with a damp paper towel to help restore moisture.

FAQs

Can I make these without a ring mold?

Yes, but a mold helps with height and shape. Without it, I spoon the batter into a tall mound and cook slowly so they hold their form.

Why are my pancakes deflating?

Over-mixing the egg whites or flipping too roughly can deflate them. I fold gently and flip carefully using a wide spatula.

Can I use a hand whisk instead of an electric mixer?

Yes, but it takes longer. I whisk the egg whites vigorously until they form stiff peaks—this step is key to their fluffiness.

What kind of pan works best?

I use a nonstick skillet with a lid. The lid helps trap steam, which keeps the pancakes moist and helps them rise.

Is it okay to skip the cream of tartar?

It’s optional but helpful. It stabilizes the egg whites, making them easier to fold and more likely to hold their volume.

Conclusion

Fluffy Japanese Soufflé Pancakes are one of those recipes that feel like a little adventure in the kitchen. I love watching them puff up and jiggle on the plate—it’s a fun, delicious way to break out of the breakfast routine. Whether I’m making them for guests or just treating myself, they always bring joy (and a few “wows”). If I’m in the mood for something light, sweet, and impressive, this is the recipe I reach for.