Japanese Soufflé Pancakes: Light, Fluffy, and Absolutely Heavenly
Discover the Secret to Japan’s Dreamiest Pancakes
These Japanese-style Soufflé Pancakes are like eating soft, cloud-like pillows of sweetness. Each bite melts in your mouth, delivering a light and airy texture that’s worlds apart from classic pancakes. Made with a delicate meringue batter, these pancakes rise tall and fluffy, giving you that irresistible “soufflé” height that makes them so special.
Though they take a bit more care and patience to make, the result is more than worth it — a breakfast (or brunch) treat that looks stunning and tastes divine. Serve them with a drizzle of maple syrup, a dusting of powdered sugar, or a dollop of fresh whipped cream and berries.
Why You’ll Love These Soufflé Pancakes
- Incredibly soft and airy – a pancake that feels like a cloud.
- Delicate vanilla flavor with a hint of sweetness.
- Perfect for special breakfasts or brunches — elegant and fun to make.
- Customizable with any toppings you love, from syrup to fruit or even chocolate sauce.
Ingredients
- 6 tablespoons cake flour
- 2½ tablespoons skim milk
- 1 teaspoon baking powder
- ¼ teaspoon vanilla extract
- ½ tablespoon full-fat mayonnaise or Japanese Kewpie mayonnaise
- 3 tablespoons granulated white sugar
- 2 large eggs, separated (egg whites and yolks)
Instructions
Step 1: Prepare the Batter
In a medium mixing bowl, whisk together the milk, baking powder, vanilla extract, mayonnaise, and egg yolks until smooth. Sift in the cake flour, then whisk again until the mixture becomes silky and pale yellow.
Step 2: Make the Meringue
In a clean, dry mixing bowl, add the egg whites and sugar. Using a stand mixer or hand mixer, beat on high speed for 2–3 minutes until stiff peaks form. The meringue should hold its shape — if you turn the bowl upside down, it shouldn’t slide out.
Step 3: Combine the Mixtures
Using a spatula, gently fold one-third of the meringue into the egg yolk batter until no white streaks remain. Repeat with the next third, and then the final third. Be careful not to overmix — the batter should stay light, fluffy, and airy, just barely combined.
Step 4: Cook the Pancakes
- Heat a nonstick skillet over low heat. Add a small amount of oil to coat the surface.
- If using ring molds, lightly grease them and place them on the skillet. Spoon the batter into each mold, filling them halfway to two-thirds full to allow room for rising.
- Add ½ tablespoon of water to each side of the skillet (not touching the pancakes), then cover the pan with a lid.
- Cook for 3–4 minutes until the tops are almost set and the bottoms are golden.
- Carefully flip each pancake using a wide spatula. Cover again and cook for another 2–3 minutes, until fully cooked and golden on both sides.
Step 5: Serve and Enjoy
Transfer the pancakes to a plate and serve immediately while warm. Top with:
- Maple or golden syrup
- Powdered sugar
- Whipped cream
- Fresh fruit (strawberries, blueberries, or bananas)
Tips for Perfect Soufflé Pancakes
- Clean tools are key — any trace of oil or yolk will prevent the egg whites from forming stiff peaks.
- Low heat ensures the pancakes cook through without burning before they rise.
- Patience pays off — resist the urge to rush the cooking process.
- Use ring molds for that classic tall soufflé shape, but you can also cook them freeform for a rustic look.
Serving Suggestions
These pancakes are best enjoyed fresh off the pan, when they’re warm, jiggly, and melt-in-your-mouth soft. Pair them with a hot cup of coffee, matcha latte, or your favorite tea for a breakfast that feels like a trip to Tokyo.