Japanese Souffle Pancakes

These Japanese Soufflé Pancakes are the ultimate breakfast treat—ultra-light, jiggly, and sweet like a cross between a pancake and an airy sponge cake. Their signature height and fluffiness come from carefully whipped egg whites, and they’re often enjoyed with a dusting of powdered sugar, syrup, berries, or whipped cream. These dreamy stacks are perfect for weekend brunch, special occasions, or when you want to impress with a little culinary magic.

🛒 Ingredients (Makes 4–6 pancakes)

2 large eggs (separated)
2 tablespoons milk
½ teaspoon vanilla extract
¼ cup all-purpose flour
¼ teaspoon baking powder
2 tablespoons granulated sugar
Butter or oil for greasing the pan
1 tablespoon water (for steaming)
Optional toppings: powdered sugar, maple syrup, fresh berries, whipped cream

🔄 Substitutions

Milk: Use almond, oat, or soy milk for a dairy-free version
Flour: Substitute with cake flour for an even softer texture
Sugar: Use coconut sugar or monk fruit sweetener for a refined sugar-free version
Vanilla: Try almond or lemon extract for a flavor twist

👨‍🍳 How to Make

1. Separate the Eggs
Place egg yolks and egg whites in two separate bowls. Keep whites chilled until ready to whip

2. Make the Batter
To the yolks, add milk and vanilla. Whisk until smooth
Sift in flour and baking powder. Mix until just combined—do not overmix

3. Whip the Egg Whites
Using a hand mixer, beat egg whites on medium speed until frothy
Gradually add sugar and continue beating until stiff, glossy peaks form

4. Fold the Meringue
Add one-third of the whipped egg whites into the yolk batter and gently fold to lighten the mix
Add the remaining meringue in two additions, folding carefully to avoid deflating the batter

5. Cook the Pancakes
Heat a non-stick pan over low heat and lightly grease with butter or oil
Scoop tall mounds of batter onto the pan using an ice cream scoop or piping bag
Add 1 tablespoon of water to the pan (to create steam), and cover with a lid
Cook for 4–5 minutes, gently flip with a wide spatula, then cook another 4–5 minutes on the other side
They should be golden, tall, and jiggly!

6. Serve Immediately
Top with powdered sugar, maple syrup, berries, or whipped cream. Best enjoyed warm and fresh

🍓 Toppings & Mix-ins

Lemon zest or citrus syrup
Chocolate chips folded into the batter
Matcha powder for a green tea version
Nutella drizzle or a scoop of vanilla ice cream

✅ Recipe Tips

Use room temperature eggs for better volume
Be gentle while folding to keep the batter airy
Keep the heat low to cook evenly without burning
Cover with a lid to trap steam and help them rise

📦 Storage

These pancakes are best enjoyed fresh, but:
Refrigerator: Store leftovers for 1 day, reheat in the microwave for 10–15 seconds
Freezer: Not ideal due to delicate texture, but can be frozen and gently reheated in a steamer

🌀 Recipe Variations

Matcha Soufflé Pancakes: Add 1 tsp matcha powder to the dry ingredients
Chocolate Soufflé Pancakes: Mix in 1 tbsp cocoa powder and mini chocolate chips
Berry-Stuffed: Add fresh blueberries or raspberries into the batter before cooking
Savory: Omit sugar and vanilla, and add herbs and cheese for a brunch twist

❓ FAQs

Why did my pancakes collapse?
Overmixing or undercooking can deflate the batter—make sure whites are whipped properly and cook slowly over low heat

Can I make the batter ahead of time?
Not recommended—the meringue won’t hold. Prepare and cook immediately for best results

Do I need a ring mold?
Not required, but helpful for height and shape. You can still achieve fluffy pancakes by carefully stacking and shaping the batter

Can I double the recipe?
Yes! Just whip the egg whites in batches to ensure stability

Soft, fluffy, and picture-perfect, these Japanese Soufflé Pancakes are a brunch-time showstopper. Whether you’re keeping it simple or dressing them up, they’re sure to impress every time. Let me know if you’d like a printable version or Pinterest-ready graphic! 🍯🍓☁️