These cloud-like Japanese Souffle Pancakes are tall, jiggly, and so incredibly soft they practically melt on your tongue. I first tried them at a tiny café in my neighborhood, and I couldn't stop thinking about how they wobbled on the plate like little edible pillows. The combination of sweet whipped cream, bright berries, and warm maple syrup makes every bite feel like a special occasion, even on a regular Tuesday morning. They're surprisingly simple to make at home with just a few basic ingredients and a little patience.
If you love starting your day with something cozy, you might also enjoy my Naan Bread Recipe for a savory option, or these Bisquick sausage balls for a quick breakfast treat.
Why You will Love This Recipe!
These pillow-like pancakes bring a little bit of magic to your breakfast table without being complicated. The batter comes together quickly, and while the cooking process takes a bit more attention than regular pancakes, the results are absolutely worth it. You get a fluffy pancake texture that's light, airy, and tender, with a subtle sweetness that pairs beautifully with fresh toppings. They're impressive enough for a weekend brunch but easy enough to make any morning you want something special.
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Japanese Souffle Pancakes Ingredients
Here's what you'll need to make the fluffiest soufflé pancake recipe.
See Recipe Card Below This Post For Ingredient Quantities
- Eggs: Large eggs are separated into whites and yolks. The yolks add richness and moisture, while the whites create that signature fluffy texture when whipped into a meringue.
- Whole milk: Adds moisture and helps create a smooth batter. Just a small amount makes the pancakes tender.
- Pure vanilla extract: Brings a warm, sweet flavor that complements the delicate pancake taste.
- Cake flour: This fine, low-protein flour keeps the pancakes incredibly soft and light. All-purpose flour will make them a bit denser.
- Baking powder: Gives the pancakes a little extra lift and helps them stay fluffy as they cook.
- Sugar: Sweetens the meringue and stabilizes the egg whites so they hold their shape.
- Neutral oil: Used to lightly grease the pan. Any flavorless oil like vegetable or canola works perfectly.
- Water: Added to the pan during cooking to create steam, which helps the pancakes cook through without drying out.
- Heavy (whipping) cream: Whips up into soft, pillowy clouds that melt into the warm pancakes.
- Sugar: Sweetens the cream. You can adjust the amount based on how sweet you like it.
- Confectioners' sugar: A light dusting adds sweetness and makes the pancakes look bakery-pretty.
- Fresh berries: Strawberries, blueberries, or raspberries add bright color and a burst of freshness.
- Maple syrup: The classic finishing touch. Warm it up for an extra cozy drizzle.
How to Make Japanese Souffle Pancakes
Follow these steps carefully to get the best pancake batter and the fluffiest results.
- Prepare the Fresh Whipped Cream: Set up an ice bath by filling a large bowl with ice cubes and cold water, then nestle a clean, dry medium bowl on top. Add ½ cup heavy cream and 1½ tablespoon sugar to the chilled bowl. Whisk on high speed with your hand mixer until you see medium to firm peaks form, usually 2 to 3 minutes. Keep the whipped cream chilled in the fridge until you're ready to serve.
- Make the Pancake Batter: Separate the egg whites and yolks into two different bowls, making sure no yolk gets into the whites. Place the bowl with the egg whites in the freezer for 15 minutes to chill them slightly, which helps them whip up better. Meanwhile, whisk together 1½ tablespoon milk and ¼ teaspoon vanilla extract with the egg yolks until the mixture looks frothy and light. Sift in ¼ cup cake flour and ½ teaspoon baking powder, then mix gently until just combined and smooth.
- Make the Meringue: After 15 minutes, take the egg whites out of the freezer. Beat them with a hand mixer on medium speed until they look frothy and foamy. Gradually add in 2 tablespoon sugar, one-third at a time, beating well after each addition. Increase the mixer speed to high and beat until stiff, glossy peaks form. The meringue should stand straight up when you lift the beaters.
- Combine the Mixtures: Gently fold one-third of the meringue into the egg yolk mixture using a hand whisk or spatula, using a scooping and turning motion. Gradually fold in the remaining meringue, being careful not to deflate the air bubbles. The batter should look fluffy and cloud-like.
- Cook the Pancakes: Heat a nonstick frying pan over low heat until it reaches about 300ºF (150ºC). Lightly grease the pan with 1 tablespoon oil, then wipe off the excess with a paper towel so you have just a thin coating. Using a small ladle, place 2 scoops of batter for each pancake, stacking them high so they rise up tall and fluffy. Cook undisturbed for 6 to 7 minutes, then add 1 tablespoon of water to the pan and immediately cover with a lid to create steam. Cook for another 4 to 5 minutes until both sides are golden and the pancakes feel firm when you gently press the top.
- Serve: Carefully transfer the pancakes to a plate. Top with a generous dollop of whipped cream, fresh berries, a dusting of confectioners' sugar, and a drizzle of warm maple syrup. Serve immediately while they're still warm and jiggly.
Substitutions and Variations
- Cake flour: If you don't have cake flour, make your own by measuring ¼ cup all-purpose flour, removing 1½ tsp, and replacing it with 1½ teaspoon cornstarch. Sift it together a few times.
- Whole milk: You can use any milk you have on hand, including almond or oat milk.
- Sugar: Swap granulated sugar with coconut sugar for a deeper flavor, though the meringue might not get quite as stiff.
- Toppings: Try sliced bananas, chocolate chips, or a drizzle of Nutella for different flavor combinations.
Equipment
- Airtight container: For storing any leftover whipped cream.
- Whisk: Essential for combining the egg yolk mixture smoothly.
- Nonstick frying pan with lid: The lid is important for creating steam during cooking.
- Medium bowl: For making the whipped cream over an ice bath.
- Electric hand mixer: Makes whipping the egg whites and cream much easier and faster.
- Small ladle: Helps you stack the batter high for those tall, fluffy pancakes.
How to Store Japanese Soufflé Pancakes
These pancakes are best enjoyed fresh and warm, right after cooking. The fluffy texture starts to deflate as they cool, so they're really meant to be eaten immediately. If you do have leftovers, store them in an airtight container in the fridge for up to 1 day. Reheat gently in a low oven or microwave, but know that they won't have quite the same airy texture. The whipped cream can be stored separately in the fridge for up to 2 days.
Serving Suggestions
- Serve these soft fluffy pancakes with a warm cup of coffee or matcha latte for a cozy Japanese-inspired breakfast.
- Pair them with crispy bacon or sausage links for a sweet and savory combination.
- Drizzle with honey or fruit compote instead of maple syrup for a different sweetness.
- Top with a scoop of vanilla ice cream and chocolate sauce for an indulgent dessert version.
Expert Tips
- Chill the egg whites: Freezing them for 15 minutes helps them whip up faster and hold more air.
- Don't rush the meringue: Beat until you have stiff, glossy peaks. Underwhipped meringue will deflate quickly.
- Fold gently: Use a light hand when combining the mixtures. Overmixing will knock out all the air you just whipped in.
- Low and slow heat: Cooking at a low temperature ensures the inside cooks through without burning the outside.
- Use the steam method: Adding water and covering the pan creates a gentle steam that helps the pancakes rise and cook evenly.
- Serve immediately: These pancakes are at their fluffiest right out of the pan.
FAQ
Japanese pancakes and soufflé pancakes are actually the same thing. Both names refer to these extra-tall, fluffy pancakes made with whipped egg whites. Some people use "soufflé pancakes" to emphasize the airy, cloud-like texture that comes from the meringue technique. My family just calls them "the jiggly ones."
The secret is all in the meringue. Japanese fluffy pancakes get their incredible height and texture by whipping egg whites with sugar until they form stiff peaks, then gently folding them into the batter. The air bubbles in the meringue expand during cooking, creating that signature fluffy pancake texture. Cooking them low and slow with a bit of steam helps them rise even more without deflating.
Japanese soufflé pancakes are made with simple ingredients: eggs (separated into yolks and whites), milk, vanilla extract, cake flour, baking powder, and sugar. The egg whites are whipped into a meringue, which is what makes them so different from regular pancake batter. They're typically topped with whipped cream, fresh fruit, and maple syrup.
Not really. While these pancakes do use eggs as the main ingredient, they shouldn't taste overly eggy if made correctly. The vanilla extract, sugar, and toppings balance out any egg flavor. If yours taste too eggy, try adding a bit more vanilla or serving them with sweeter toppings like berries and syrup. Oliver actually loves the subtle richness, but he's also the kid who eats scrambled eggs every single morning.
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Pairing
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Japanese Souffle Pancakes
Ingredients
Method
- Separate the eggs into yolks and whites in two different bowls. Place the bowl with egg whites in the freezer for 15 minutes to help create a stable meringue.
- In the meantime, whisk together the egg yolks, milk, and vanilla extract in a medium bowl until thick and frothy.
- Sift the cake flour and baking powder into the egg yolk mixture. Whisk to combine, being careful not to overmix. Set aside while making the meringue.
- After 15 minutes, remove the egg whites from the freezer. Beat the egg whites using an electric mixer until frothy and opaque. When frothy, gradually add the sugar, one-third at a time. Continue to beat until stiff peaks form, about 2 minutes.
- Carefully fold one-third of the meringue into the egg yolk mixture. Use a whisk to combine gently without deflating the mixture. Then, fold in half of the remaining meringue and repeat. Finally, fold in the rest of the meringue until fully combined.
- Heat a nonstick frying pan over low heat to 300°F (150°C). Lightly grease the pan with oil, then wipe off any excess with a paper towel.
- Using a ladle, scoop about 2–3 tablespoons of batter for each pancake. Place the first scoop in the pan to form a mound, then add a second scoop on top. Repeat for the other two pancakes.
- After placing all pancakes in the pan, add a tablespoon of water to each empty spot around the pancakes to create steam. Cover the pan with a lid and cook for 6–7 minutes. The pancakes should have slightly dry tops.
- Open the lid and add one more scoop of batter to each pancake, stacking them higher if needed. If the water has evaporated, add more. Cover and cook for another 6–7 minutes.
- Carefully flip each pancake using a spatula. Add another tablespoon of water to the pan, cover, and cook the other side for 4–5 minutes until golden brown.
- Once the pancakes are fully cooked, transfer them to a plate. Finish by adding whipped cream, fresh berries, and a dusting of powdered sugar. Drizzle with maple syrup.
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