Print

Fluffy Japanese Soufflé Pancakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fluffy Japanese Soufflé Pancakes are cloud‑like, jiggly, and melt‑in‑your‑mouth soft pancakes that rise tall thanks to whipped egg whites and a gentle, low‑and‑slow cooking method. They turn simple breakfast ingredients into a café‑style treat — airy, delicate, and irresistibly dreamy.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 10–12 minutes
  • Total Time: 25–30 minutes
  • Yield: 3–4 medium pancakes (serves 2)
  • Category: Breakfast, Brunch, Dessert
  • Method: Stovetop, Steam‑pan Cooking
  • Cuisine: Japanese‑Inspired / Café Style
  • Diet: Vegetarian

Ingredients

  • 2 large eggs, separated
  • 2 tbsp granulated sugar
  • 3 tbsp milk
  • ¼ tsp vanilla extract
  • ⅓ cup all‑purpose flour, sifted
  • ¼ tsp baking powder
  • Pinch of salt
  • Optional: ¼ tsp lemon juice or cream of tartar (to stabilize egg whites)
  • Butter or oil, for cooking
  • Powdered sugar (for dusting)
  • Maple syrup, whipped cream, or fresh berries (for serving)

Instructions

  1. Separate the eggs, placing egg whites in a clean, dry bowl (chill briefly if desired).
  2. In another bowl, whisk the egg yolks with milk and vanilla until smooth. Sift in flour, baking powder, and salt, and mix until just combined.
  3. Beat the chilled egg whites (with lemon juice or cream of tartar if using) and the sugar until stiff peaks form.
  4. Gently fold the whipped egg whites into the yolk‑flour mixture in batches, taking care to preserve as much air as possible.
  5. Heat a nonstick skillet over low heat and lightly grease with butter or oil.
  6. Using a ring mold (or plastic/metal cookie cutter) or a large spoon, scoop the batter into tall mounds in the skillet. Add a few drops of water around the pancake and cover with a lid to create steam.
  7. Cook for 4–5 minutes on the first side until bottoms are golden and the tops begin to set. Carefully flip and cook another 4–5 minutes, covered, until the pancakes are puffed, set, and lightly golden on both sides.
  8. Transfer to plates, dust with powdered sugar, and serve warm with maple syrup, whipped cream, fresh berries, or your favorite toppings.

Notes

  • For extra flavor, fold in a little lemon zest or almond extract to the yolk batter.
  • If you don’t have ring molds, carefully spoon batter into mounds — the pancakes may be less uniform but still fluffy.
  • Use a nonstick skillet with a lid; the trapped steam helps the pancakes rise evenly.
  • For a dairy‑free version, substitute milk with almond or oat milk and use a dairy-free butter‑replacement or oil for cooking.
  • Do not overmix the batter once you fold in the egg whites — overmixing deflates the air you incorporated and reduces fluffiness.

Nutrition

Find it online: https://juliameals.com/fluffy-japanese-souffle-pancakes/