The first time I made Japanese soufflé pancakes, I didn’t expect much. But when they puffed up into golden, jiggly clouds, I was hooked. Light, airy, and just sweet enough—they’ve been a weekend favorite ever since.
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What Are Japanese Soufflé Pancakes?
Japanese soufflé pancakes are soft, extra fluffy pancakes made with whipped egg whites. The meringue gives them that signature rise and jiggle. Think of them as a mix between a pancake and a soufflé.
Unlike regular pancakes, these are cooked low and slow. They puff up tall and look almost too cute to eat. Popular in Japan and all over social media, they’re easier to make than they look—with the right steps.
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Japanese Soufflé Pancakes: Soft, Fluffy, and Easy to Make
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 2–3 pancakes 1x
- Category: Breakfast
- Method: Pan-cooked
- Cuisine: Japanese
- Diet: Vegetarian
Description
Light, airy, and jiggly—these Japanese soufflé pancakes are easier to make than you think. With just a few ingredients and the right folding technique, you can recreate this viral breakfast favorite right at home.
Ingredients
2 large eggs (separated)
2 tbsp whole milk
½ tsp vanilla extract
1 tsp lemon zest (optional)
¼ cup all-purpose flour
¼ tsp baking powder
½ tsp white vinegar (or lemon juice)
2 tbsp granulated sugar
Neutral oil (for greasing pan)
Optional Toppings:
Sweetened whipped cream
Assorted berries
Powdered sugar
Maple syrup
Optional Whipped Cream:
½ cup cold heavy cream
1 tbsp granulated sugar
½ tsp vanilla extract
Instructions
1. Whisk egg yolks, milk, vanilla, and lemon zest until smooth.
2. Sift in flour and baking powder. Stir to combine.
3. In another bowl, beat egg whites with vinegar until frothy. Gradually add sugar and beat to stiff peaks.
4. Fold ⅓ of the meringue into yolk mixture to lighten it. Gently fold in the rest without deflating.
5. Preheat a nonstick pan over low heat and grease lightly with oil.
6. Spoon or pipe tall mounds of batter onto the pan.
7. Cover with a lid and cook for 7–8 minutes.
8. Flip gently, cover again, and cook another 5–6 minutes until golden and cooked through.
9. Serve immediately with your favorite toppings.
Notes
Use a piping bag with a round tip for the tallest pancakes.
Do not overmix the meringue or batter.
Cook low and slow (285–320°F) to avoid burning.
Slight deflation after cooking is normal.
Nutrition
- Serving Size: 2 pancakes
- Calories: 375.3
- Sugar: 26.2
- Sodium: 155.5
- Fat: 10.9
- Saturated Fat: 3.7
- Unsaturated Fat: 5.5
- Trans Fat: 0
- Carbohydrates: 50.9
- Fiber: 0.8
- Protein: 16.8
- Cholesterol: 375.6
Ingredients You’ll Need
Here’s what you need to make 2–3 pancakes:
- 2 large eggs, separated
- 2 tbsp whole milk
- ½ tsp vanilla extract
- 1 tsp lemon zest (optional)
- ¼ cup all-purpose flour
- ¼ tsp baking powder
- ½ tsp vinegar or lemon juice
- 2 tbsp sugar
- Neutral oil (for greasing)
Optional toppings:
Whipped cream, berries, maple syrup, or powdered sugar.
For homemade whipped cream:
½ cup cold cream + 1 tbsp sugar + ½ tsp vanilla.
How to Make Japanese Soufflé Pancakes
Step 1: Make the Batter
Whisk egg yolks, milk, vanilla, and lemon zest. Add flour and baking powder. Mix until smooth.
In a clean bowl, beat egg whites with vinegar until frothy. Slowly add sugar. Keep beating until stiff peaks form.
Fold one-third of the meringue into the yolk mix. Then gently fold in the rest.
Step 2: Cook Low and Slow
Heat a nonstick pan on low heat. Lightly grease it. Spoon or pipe tall mounds of batter onto the pan.
Cover and cook for 7–8 minutes. Flip gently. Cover again and cook 5–6 minutes, until golden and set.
Serve warm with your favorite toppings. They’ll deflate a bit—it’s normal.
Tips for Success
- Beat egg whites until stiff but glossy, not dry.
- Fold gently to keep the batter airy.
- Use low heat to cook them evenly.
- Don’t overmix—just combine and stop.
- Flip carefully—they’re delicate!
Common Problems
- Flat pancakes? Meringue may be under-whipped or batter overmixed.
- Eggy taste? Try adding more vanilla or lemon zest.
- Burnt outside, raw inside? Heat is too high.
- Deflating too much? Some deflation is normal after cooking.
FAQ
What toppings go best with Japanese soufflé pancakes?
Whipped cream, fresh fruit, maple syrup, or powdered sugar all work great.
Are they hard to make at home?
Not really. Just follow the steps and keep the heat low.
Can I make them ahead?
They’re best fresh. The batter can be prepped, but cook them just before serving.
Final Thoughts
Japanese soufflé pancakes are soft, jiggly, and fun to make. Once you try them, you’ll want to make them again and again. Serve them with fruit and cream for a café-style breakfast at home.
Love fluffy treats? Try these Fluffy Halloween Ghost Pancakes for Kids or this Mini Pumpkin Bread with Cinnamon Swirl. And if you’re craving cookies, these Chewy Pumpkin Snickerdoodle Cookies are perfect.