Japanese soufflé pancakes have taken the world by storm, and it’s easy to see why. Their signature fluffiness and delicate jiggle make them a delightful treat for breakfast or dessert. These pancakes are thick, airy, and almost cloud-like in texture — a perfect combination of lightness and sweetness that melts in your mouth. Making them at home might seem tricky, but with the right technique and a bit of patience, you can recreate this Japanese favorite easily in your own kitchen.
Ingredients
- 2 large eggs (separated)
- 3 tablespoons milk
- 1/4 teaspoon cream of tartar (or lemon juice)
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour (sifted)
- 2 tablespoons granulated sugar
- Butter or oil, for cooking
- Maple syrup, whipped cream, and fresh fruit for serving (optional)
Instructions
- Prepare the egg yolk mixture:
In a bowl, whisk together the egg yolks, milk, and vanilla extract until smooth. Gradually sift in the flour and mix until combined, making sure there are no lumps. - Whip the egg whites:
In a separate clean bowl, beat the egg whites with cream of tartar using an electric mixer until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form. This step is key to the pancakes’ signature fluffiness. - Fold the mixtures:
Gently fold one-third of the whipped egg whites into the yolk batter to lighten it. Then carefully fold in the remaining egg whites, being careful not to deflate the mixture. - Heat your pan:
Use a non-stick pan over low heat and lightly grease it with butter or oil. - Cook the pancakes:
Using a large spoon or ladle, scoop the batter onto the pan to form thick, round pancakes. Cover the pan with a lid and cook for 4-5 minutes on low heat until the bottoms are golden and the tops start to set. - Flip and finish cooking:
Carefully flip the pancakes, cover again, and cook for another 4-5 minutes until cooked through and fluffy. - Serve immediately:
Stack the pancakes, drizzle with maple syrup, add whipped cream, and fresh fruit as desired.
Tips for Perfect Soufflé Pancakes
- Use fresh eggs for the best rise.
- Be gentle folding the egg whites to keep the air bubbles intact.
- Cook on low heat to avoid burning while allowing the pancakes to cook through.
- A lid traps steam and helps the pancakes rise evenly.
Why These Pancakes Are So Special
Unlike traditional pancakes, Japanese soufflé pancakes rely on whipped egg whites to create their extraordinary volume and texture. The result is a pillowy, jiggly pancake that feels like a sweet cloud on your plate. Perfect for impressing guests or treating yourself to a unique breakfast experience, these pancakes combine taste and showmanship in every bite.