Japanese Soufflé Pancakes are famous for their incredibly light, airy texture and impressive height. Made by gently folding whipped egg whites into a rich pancake batter, these cloud-like pancakes are soft, delicate, and melt in your mouth. Although they take a little more care than traditional pancakes, the results are well worth the effort. They’re perfect for a leisurely weekend breakfast, brunch with friends, or whenever you want to enjoy a café-style treat at home.
Here are some other Japanese recipes you might like; try our Grilled Beef Negimaki or our Grilled Yakitori Chicken Skewers.
Japanese Soufflé Pancakes are a popular variation of traditional pancakes made by folding whipped egg whites into the batter to create an incredibly light and fluffy texture. They are cooked slowly over low heat, often with a lid, allowing them to rise tall while remaining soft and tender inside. Unlike regular pancakes, soufflé pancakes have a delicate, almost custard-like interior that makes them unique.
Why I Love This Recipe
- Extra thick, fluffy, and airy
- Light texture that practically melts in your mouth
- Perfect for breakfast, brunch, or dessert
- Made with simple pantry ingredients
- Delicious with endless topping options
HELPFUL ITEMS FOR THIS RECIPE
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4PCS Round Cake Ring 3.5 x 2 Inch Seamless Stainless Steel Pastry Mousse Dessert Ring
Cuisinart Mesh Strainers, Stainless Steel, Dishwasher Safe, 3-Sizes
KitchenAid Universal Nesting Plastic Mixing Bowls with Non Slip Base and Pour Spout, 3 Sizes
What are Japanese Soufflé Made of?
Ingredients
Large eggs – These are what I always use and have on hand.
Milk – You can use any milk you like, from skim to 3%.
Corn oil – Any light oil can be substituted here, like vegetable or canola.
Vanilla extract – Always use pure vanilla extract, not imitation.
Cake flour – Cake flour is a finely milled, low-protein flour that produces soft, light, and tender pancakes. This flour also contains less gluten-forming protein than all-purpose flour, resulting in a delicate crumb that’s perfect for these soufflé pancakes.
Baking soda – This helps give the pancakes their lift.
Granulated sugar – This adds a great sweetness to the pancakes without being overly sweet.
Lemon juice – This helps to brighten up the batter.
For Garnish
Any of the following or combination of will work great!
- Fresh strawberries
- Blueberries
- Raspberries
- Sliced bananas
- Whipped cream
- Maple syrup
- Honey
- Powdered sugar
- Lemon curd
- Chocolate sauce
- Berry compote
- Vanilla ice cream
How are Japanese Pancakes Made
Separate the eggs into yolks and whites in two clean bowls.
Add milk, corn oil, and vanilla extract to the yolks and whisk until smooth.
Sift in cake flour and baking soda, then gently fold with a spatula until just combined. Do not overmix. Set aside.
Add sugar and lemon juice to the egg whites.
Beat on high speed for 2–3 minutes, then reduce to medium. Continue whipping until stiff peaks form.
Fold one-third of the meringue into the yolk mixture.
Pour the yolk mixture back into the remaining egg whites and fold gently until fully combined, scraping from the bottom.
Transfer the batter into a piping bag.
Heat a non-stick pan over low heat and lightly oil it.
Line two round ring moulds (Diameter: 3.5 inch/9cm; Height: 1.2 inch/3 cm) with baking paper. Depending on the size of your pan. If you’re using a larger or wide flat pan, you can cook multiple soufflé pancakes in one batch.
Pipe batter into the mould until ¾ full.
Add ½ tbsp water into the pan (not on the batter). Cover with a lid and cook on low heat for 7 minutes.
Flip the soufflé gently, add another ½ tablespoon of water, cover again, and cook for another 7 minutes.
Remove from the pan and peel off the baking paper.
Repeat with the remaining batter.
Garnish and serve. Serve immediately for the best texture.
FAQs
Why are Japanese Soufflé Pancakes so fluffy?
Their signature height comes from whipped egg whites that are carefully folded into the batter, creating tiny air bubbles that expand as the pancakes cook.
Why did my pancakes collapse?
Soufflé pancakes naturally settle slightly after cooking, but overmixing the batter, undercooking the pancakes, or under-whipping the egg whites can cause them to collapse more dramatically.
Can I make the batter ahead of time?
No. For the fluffiest pancakes, the batter should be cooked immediately after folding in the whipped egg whites.
Do I Need a Mould to Make Japanese Pancakes?
No. Ring moulds help create tall, perfectly shaped pancakes, but you can also carefully spoon the batter into tall mounds without them.
Can I freeze Japanese Soufflé Pancakes?
They are best enjoyed fresh, as freezing and reheating changes their delicate texture.
Recipe Pro Tips
Tips for the Best Japanese Soufflé Pancakes
- Whip the egg whites to stiff, glossy peaks for maximum height.
- Gently fold the egg whites into the batter to preserve as much air as possible. Don’t overmix.
- Cook over low heat to allow the pancakes to cook through without burning.
- Cover the pan with a lid to trap steam and help the pancakes rise evenly.
- Use ring moulds if you want perfectly tall, uniform pancakes.
- Lining the baking paper about 0.2 inch (0.5 cm) higher than the mould helps support the batter as it rises, allowing the soufflé to rise taller rather than spreading outward. It acts like a “wall extension,” giving you that clean, straight, café-style height.
- Why do I add water to the pan while cooking? Adding water creates steam, which helps cook the soufflé gently and keeps it moist, contributing to its soft texture.
- Can I use all purpose flour instead of cake flour? Yes, but the pancakes may be denser.
- Serve immediately, as soufflé pancakes naturally begin to deflate as they cool.
Storage
Best eaten fresh for maximum fluffiness. If needed, store in an airtight container in the refrigerator for up to 1 day and reheat gently in a covered pan over low heat or microwave briefly. The texture will be less airy after storage.
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Japanese Soufflé Pancake Recipe
Ingredients
Ingredients:
- 2 large eggs
- 2 tbsp milk Whatever milk you like to use, I recommend a 2 or 3%.
- 2 tbsp corn oil
- 1/2 tsp vanilla extract
- 1/4 cup cake flour
- 1/2 tsp baking soda
- 1/4 cup granulated sugar
- 1/2 tsp lemon juice
Instructions
- Add yolks and whites in two large clean bowls.
- Add milk, corn oil, and vanilla extract to the yolks and whisk until smooth.
- Sift in cake flour and baking soda, then gently fold with a spatula until just combined. Do not overmix. Set aside.
- Add sugar and lemon juice to the egg whites.
- Beat on high speed for 2–3 minutes, then reduce to medium. Continue whipping until stiff peaks form.
- Fold one-third of the meringue into the yolk mixture.
- Pour the yolk mixture back into the remaining egg whites and fold gently until fully combined, scraping from the bottom.
- Transfer the batter into a piping bag.
- Heat a non-stick pan over low heat and lightly oil it.
- Line two round ring moulds (Diameter: 3.5 inch/9cm; Height: 1.2 inch/3 cm) with baking paper. Depending on the size of your pan. If you’re using a larger or wide flat pan, you can cook multiple soufflé pancakes in one batch.
- Pipe batter into the mould until ¾ full.
- Add ½ tbsp water into the pan (not on the batter). Cover with a lid and cook on low heat for 7 minutes.
- Flip the soufflé gently, add another ½ tablespoon of water, cover again, and cook for another 7 minutes.
- Remove from the pan and peel off the baking paper.
- Repeat with the remaining batter.
- Garnish as desired. See list in notes for suggestions.
Equipment
Notes
Delicious Topping Ideas
Top your pancakes with:- Fresh strawberries
- Blueberries
- Raspberries
- Sliced bananas
- Whipped cream
- Maple syrup
- Honey
- Powdered sugar
- Lemon curd
- Chocolate sauce
- Berry compote
- Vanilla ice cream
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