Why You’ll Love Fluffy Japanese Soufflé Pancakes Recipe
These pancakes are unlike traditional flat pancakes. Thanks to the whipped egg whites folded into the batter, they rise tall and have an airy, soft texture that practically melts in your mouth. They’re beautiful to serve for guests, fun to make, and versatile with your favorite toppings like whipped cream, fresh fruit, or maple syrup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the soufflé pancake batter:
2 large eggs
2 tablespoons milk
½ teaspoon vanilla extract
(optional lemon zest)
¼ cup all‑purpose flour
¼ teaspoon baking powder
½ teaspoon white vinegar (or lemon juice)
2 tablespoons granulated sugar
Neutral oil (for cooking)
Optional toppings:
Sweetened whipped cream, assorted berries, powdered sugar, and maple syrup.
Directions
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Separate the egg whites and yolks into two bowls.
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In the bowl with the yolks, add milk, vanilla, and optional lemon zest. Whisk until well combined.
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Sift in the flour and baking powder. Whisk until the mixture is smooth.
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Add vinegar or lemon juice to the egg whites. Beat with a hand mixer on medium until frothy. Gradually add sugar and increase speed, beating until stiff peaks form.
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Fold one-third of the meringue into the yolk batter until just combined. Gently fold in the remaining meringue in two batches. Do not overmix.
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Heat a nonstick pan over low heat and lightly grease it.
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Using a spoon, cookie scoop, or piping bag, portion tall mounds of batter into the pan to make 2–3 pancakes.
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Cover the pan with a lid and cook for 7–8 minutes until the bottoms are golden. Carefully flip, cover again, and cook for another 5–6 minutes.
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Serve immediately with your favorite toppings.
Servings and timing
Servings: Makes 1 serving (2–3 pancakes)
Prep time: 7 minutes
Cook time: 13 minutes
Total time: 20 minutes
Variations
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Lemon Soufflé Pancakes: Add more lemon zest and serve with lemon curd for a citrusy twist.
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Chocolate Chip Soufflé Pancakes: Gently fold in mini chocolate chips before cooking.
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Matcha Soufflé Pancakes: Replace 1 teaspoon of flour with matcha powder for a subtle green tea flavor.
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Gluten-Free Option: Use a 1:1 gluten-free flour blend.
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Vegan Adaptation: Try aquafaba (chickpea brine) as a substitute for egg whites and plant-based milk.
Storage/Reheating
To store: Place leftovers in an airtight container and refrigerate for up to 2 days. Store toppings separately.
To reheat: Microwave for 15–20 seconds or warm in a low oven until just heated through. Avoid overheating to maintain softness.
FAQs
What makes these pancakes “soufflé” style?
Soufflé pancakes use whipped egg whites folded into the batter, trapping air and creating a tall, jiggly, cake-like texture.
Can I use cake flour instead of all-purpose flour?
Yes, cake flour can be used for an even softer texture, though slight adjustments to quantity may be needed.
Why didn’t my pancakes rise?
Under-whipped egg whites or overmixing the batter can prevent proper rising. Make sure your egg whites are at stiff peaks and fold gently.
Do these taste eggy?
They may have a mild eggy flavor, but when cooked well and served with toppings, it’s barely noticeable.
Do I need ring molds to make them?
Ring molds help shape the pancakes neatly and keep them tall, but you can still make them by free-forming mounds on the pan.
Can I make them dairy-free?
Yes. Substitute dairy milk with your favorite plant-based alternative like almond or oat milk.
How do I know the egg whites are beaten enough?
They should hold stiff peaks — when you lift the whisk, the peaks should stand upright without drooping.
Can I make this recipe ahead for a crowd?
The batter should be used immediately, but toppings and prep can be done ahead. Cook pancakes just before serving.
Why are mine dense instead of fluffy?
Overmixing after adding the egg whites can deflate the batter. Fold gently until just combined.
What toppings go well with these pancakes?
Whipped cream, maple syrup, berries, chocolate sauce, and powdered sugar all pair beautifully.
Conclusion
These Fluffy Japanese Soufflé Pancakes transform humble ingredients into an extraordinary breakfast or brunch treat. Their airy, cloud-like texture and jiggly charm make them a fun and elegant dish that’s sure to impress. Whether you’re making them for a weekend indulgence or to wow your guests, they’re as enjoyable to eat as they are to look at.
