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A close-up of three fluffy Japanese soufflé pancakes stacked on a plate with berries and powdered sugar.

Classic Fluffy Japanese Soufflé Pancakes

Experience the airy delight of Classic Fluffy Japanese Soufflé Pancakes, a perfect treat for a special breakfast or brunch. These cloud-like pancakes are incredibly light and fluffy, offering a melt-in-your-mouth experience that is simply irresistible.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 people
Calories 350 kcal

Equipment

  • 2 medium bowls
  • Whisk
  • Electric mixer
  • Spatula
  • Non-stick skillet or griddle
  • Lid
  • Plates

Ingredients
  

Pancake Batter

  • 2 large eggs separated
  • 2 tablespoons granulated sugar divided
  • 1/4 cup milk whole milk recommended
  • 1/2 teaspoon vanilla extract
  • 1/4 cup all-purpose flour sifted
  • 1/2 teaspoon baking powder
  • salt Pinch of
  • Vegetable oil or butter for greasing

Instructions
 

Preparation

  • Separate egg whites and yolks into two clean bowls, ensuring no yolk contaminates the whites.
  • In the yolk bowl, whisk 1 tablespoon sugar, milk, and vanilla extract until well combined.
  • Sift flour, baking powder, and a pinch of salt together in a separate bowl.
  • Add dry ingredients to the yolk mixture and whisk gently until just combined, being careful not to overmix.

Making the Meringue

  • Whip egg whites with an electric mixer until foamy, then gradually add remaining sugar while continuing to whip.
  • Increase speed to high and beat until stiff, glossy peaks form and the meringue holds its shape.

Combining Batter and Cooking

  • Gently fold one-third of the meringue into the egg yolk batter to lighten it.
  • Carefully fold in the remaining meringue in two additions using a spatula and an upward motion to maintain airiness.
  • Heat a non-stick skillet or griddle over low to medium-low heat and lightly grease it with oil or butter.
  • Spoon large dollops of batter onto the skillet, adding a second scoop on top for extra height.
  • Add 1-2 tablespoons of water to the pan away from the pancakes, cover immediately with a lid, and cook for 3-5 minutes.
  • Remove the lid, add more water if needed, gently flip the pancakes, cover again, and cook for another 3-5 minutes until golden brown and cooked through.
  • Transfer to plates and serve immediately with your preferred toppings.

Notes

For truly fluffy pancakes, make sure your egg whites are beaten to stiff peaks and gently fold them into the batter to avoid deflating. Cooking on low heat with a lid creates steam, which helps the pancakes rise and cook evenly.