The Japanese take pancakes to new heights with Fluffy Japanese Soufflé Pancakes (スフレパンケーキ). Tall, soft, and super airy, these special pancakes are a must-try recipe for your weekend breakfast. I’ll share my techniques for how to whip up an airy batter and use low-and-slow cooking to make the best soufflé pancakes at home!
If you’re craving more delicious breakfast recipes, try my Matcha Soufflé Pancakes, Shokupan (Japanese Milk Bread), and Steamed Cake (Mushi-pan) next!
Why I Love This Recipe
- So pillowy soft and delicious! – These delicate pancakes are extra fluffy compared to regular flapjacks thanks to the air bubbles whipped into the egg whites. I love the fizzy sound of air bubbles escaping when I cut into them!
- A comforting weekend treat – Pancakes are the happiest comfort food. This recipe is the perfect cooking project for a leisurely weekend brunch or a special occasion—think birthdays, anniversaries, Mother’s Day, or Valentine’s Day.
- Works with creative toppings – I love serving these with fresh whipped cream and berries, but you can get creative with your favorite syrups, sauces, fruit, and other toppings.
Ingredients for Japanese Soufflé Pancakes
- large eggs
- cake flour
- whole milk
- sugar
- vanilla extract
- baking powder
- neutral oil – for greasing the pan
- water – for steaming
- Toppings:
- confectioners’ sugar
- maple syrup
- heavy (whipping) cream and sugar – optional, for the fresh whipped cream; see how I make it in the recipe below
- fresh berries – optional; I love using strawberries and blueberries
Find the printable recipe with measurements below.
Jump to RecipeSubstitutions
- Cake flour – If you don’t have cake flour on hand, you can make it at home! For every 1 cup of all-purpose flour, remove 2 Tbsp of it and replace with 2 Tbsp of cornstarch. Sift together 3–5 times and it’s ready to use.
Key Equipment
- Hand mixer or stand mixer with a balloon whisk attachment (to whip the egg whites)
- Hand whisk
- Large nonstick frying pan with lid
- Offset spatula
How To Make Soufflé Pancakes
Preparation
Step 1 – Mix the batter. Separate the egg whites and yolks into two bowls and put the bowl of whites in the freezer for 15 minutes. Whisk the yolks, milk, and vanilla extract with a mixer until thick and frothy. Sift the flour and baking powder into the liquid mixture and whisk by hand to combine; do not overmix.
Step 2 – Make the meringue and preheat the pan. Beat the half-frozen egg whites until frothy and opaque. Gradually add the sugar while beating at high speed until stiff peaks form. Look for meringue that holds a peak and has a tip that folds over. Start preheating a large, nonstick frying pan to 300ºF (150ºC) on the lowest heat and lightly grease it with oil.
Step 3 – Gently fold the meringue into the batter by hand. Use a hand whisk to fold in the whipped egg whites, one-third at a time. Gently incorporate without breaking the air bubbles. Mix until well combined and homogeneous.
Cooking
Step 4 – Stack three scoops of batter for each pancake. Keep your preheated frying pan at 300ºF (150ºC) over low heat at all times. For the first pancake, place one small scoop of batter in the pan in a tall mound. Then, stack a second scoop on top. Repeat to make the other two pancakes. Then, mound a third scoop onto each, keeping the batter piled high.
Step 5 – Add water, cover, and set a timer for 6–7 minutes. A splash of water in the pan creates steam and covering with a lid locks in the moisture. After 2 minutes, add a final scoop of batter to each pancake. Cover and keep cooking.
Step 6 – Flip over, add more water, and cover to finish cooking. When the timer goes off, use an offset spatula to very gently flip the pancakes with a “rolling over” motion. Add another splash of water and cover the pan. Set the timer for 4–5 minutes and cook until the other side is nicely browned.
Step 7 – Serve! Transfer to individual plates. Dust with confectioners’ sugar and drizzle with maple syrup. I love topping them with fresh whipped cream and fresh berries. Enjoy!
Nami’s Recipe Tips
- Beat the egg whites to stiff peaks – When you lift up the whisk, the egg whites should stand straight up while the very tip folds over, like it’s taking a bow. Making meringue takes practice, but I promise it gets easier once you know how to achieve the right consistency.
- Preheat the pan thoroughly and evenly – Even heating is crucial for the pancakes to cook through. It also gives you full control over the cooking time and final result. To prevent hot spots, I suggest preheating your pan slowly on the lowest setting.
- Pile the batter high – The key to making lofty pancakes is to add a new pile on top of the batter already in the pan once the pancake starts to form.
- Cover and cook it steady, slow, and low – This is the key point for properly cooking the interior of these thick pancakes. If you use higher heat, they may look done, but the inside will be raw and the pancakes will deflate once the temperature drops. To lock in the heat and moisture while cooking, be sure to cover the pan with a lid.
- Add water to create steam – At two different times, I add 1 Tbsp of water to the empty spaces in the frying pan to create a moist cooking environment.
- Flip very gently with a “rolling over” motion – I pull the pancake slightly with an offset spatula to create an empty space, then gently roll it over. If it’s stuck, give it time to firm up before you try to flip it. Handle with care to avoid cracking or deflating them.
- Mix and cook only one batch of batter at a time. Otherwise, the batter will deflate if left to sit for too long. To make two or more servings, you will need multiple nonstick frying pans on the stove. Alternatively, you can use an electric or cast iron griddle with a lid.
Variations and Customizations
- Make it with matcha. If you’re a fan of Japanese green tea powder, add matcha to the batter! It gives the pancakes a wonderful green hue and flavor boost. You can see how I make it in my Matcha Soufflé Pancakes recipe.
- Switch up the toppings. The sky’s the limit when it comes to toppings! While berries are classic, you can try peaches, mangoes, or whatever is ripe and in-season. You could also add a dollop of jam, fruit preserves, or lemon curd. Instead of maple syrup, try drizzling kuromitsu (Japanese black sugar syrup), chocolate sauce, or strawberry sauce on top. Chocolate chips are another popular choice.
What To Serve with Japanese Soufflé Pancakes
I love to serve these pancakes with a delicious morning drink:
- Hot beverage: Matcha Latte is creamy, earthy, and so easy to make at home.
- Iced beverage: With a rich aroma, Iced Hojicha Latte is a popular cafe drink in Japan!
Storage Tips
To store: For the fluffiest texture, I recommend making these soufflé pancakes just before serving. If you have leftovers, transfer them to an airtight container and store in the refrigerator for up to 2 days. I don’t recommend freezing them.
FAQs
How do you make fluffy Japanese soufflé pancakes?
Fluffy Japanese soufflé pancakes are made with a light batter folded with stiff-peak meringue. The batter is stacked tall in a nonstick pan and cooked low and slow at 300ºF (150ºC). Adding water creates steam, and covering with a lid helps the pancakes cook through while staying tall and airy.
How do you make Japanese soufflé pancakes at home?
At home, you separate the eggs and whip the chilled whites into stiff peaks. Fold the meringue gently into the batter to keep the air bubbles intact. Stack the batter high in a preheated nonstick pan, add water for steam, cover, and cook slowly on low heat.
Why are my Japanese soufflé pancakes not fluffy?
Soufflé pancakes turn flat if the egg whites are underbeaten, overbeaten, or the heat is too high. The meringue must reach stiff peaks to give the pancakes structure. High heat can brown the outside before the inside sets, causing the pancakes to collapse.
What is the difference between Japanese soufflé pancakes and regular pancakes?
Japanese soufflé pancakes are much taller, softer, and airier than regular pancakes because they use whipped egg whites folded into the batter. They are cooked slowly with steam to set their delicate structure. Regular pancakes cook quickly and have a flatter, denser texture.
More Breakfast and Brunch Recipes
If you love this recipe for Fluffy Japanese Soufflé Pancakes, you’re in for a treat with these other irresistible breakfast and brunch recipes that are popular in Japan.
I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.
Fluffy Japanese Soufflé Pancakes
Ingredients
- 2 large eggs (50 g w/o shell)
- 1½ Tbsp whole milk (see end Notes)
- ¼ tsp pure vanilla extract
- ¼ cup cake flour (weigh for accuracy; click the Metric button above for weights; or learn how to measure flour with a measuring cup; you can make homemade cake flour)
- ½ tsp baking powder (see end Notes)
- 2 Tbsp sugar
- 1 Tbsp neutral oil (for the pan)
- 2 Tbsp water (for steaming)
For the Fresh Whipped Cream (optional)
- ½ cup heavy (whipping) cream
- 1½ Tbsp sugar (or more, to taste)
For the Toppings
- 1 Tbsp confectioners’ sugar
- fresh berries (strawberries, blueberries, etc.)
- maple syrup
Instructions
Before You Start
- Read the blog post notes above before starting—timing and temperature are critical.Weigh your ingredients with a kitchen scale for best results. Click the Metric button above for weights. If you don't have a scale, here's how to measure flour with a measuring cup so you don't scoop too much: Fluff the flour with a spoon, sprinkle it into the measuring cup, and level it off.Use a 12-inch nonstick frying pan with lid or an electric or cast iron griddle with lid to cook 3 pancakes at once. It‘s also helpful to have an infrared thermometer gun to check the temperature of the pan.Mix and cook one batch of batter at a time, or the batter will deflate if it sits too long. Use multiple nonstick frying pans or a griddle if you double or triple the recipe.
- Gather all the ingredients.
To Make the Whipped Cream (optional)
- Fill a large bowl halfway with ice cubes and water. Nest a clean, dry medium bowl on top and add ½ cup heavy (whipping) cream and 1½ Tbsp sugar. Nami's Tip: The ice bath keeps the fat firm in the cold cream. This helps trap air so the whipped cream doesn't separate.
- Whisk on high speed to medium-firm peaks: The cream mounds and holds its shape, with tips that curl rather than flop. Chill it in the fridge until ready to serve.
To Mix the Batter
- Separate the yolks and whites of 2 large eggs (50 g w/o shell) in different bowls. Put the bowl of egg whites in the freezer for 15 minutes. Nami's Tip: Read why we partially freeze the egg whites in 2 Tips to Make Perfect Meringue (Egg Whites).
- Add 1½ Tbsp whole milk and ¼ tsp pure vanilla extract to the egg yolks. Whisk by hand until pale, thick, and frothy.
- Sift ¼ cup cake flour and ½ tsp baking powder into the bowl.
- Do not overmix. Whisk just until the batter comes together.
To Make the Meringue
- After 15 minutes, beat the half-frozen egg whites with a hand mixer or stand mixer on medium.
- When they turn frothy and opaque, gradually add 2 Tbsp sugar, one-third at a time. Increase the mixer speed to high (Speed 10) and beat vigorously until stiff peaks form, about 2 minutes. See how to check in the next step. Be careful not to overbeat, or the meringue will become stiff and grainy and won't incorporate into the batter.Nami's Tip: If using a stand mixer, pause beating when the meringue is almost done. Detach and use the whisk attachment to hand-mix the looser egg whites near the bowl's edge into the stiffer whites near the center until the texture is homogenous. Reattach the whisk and continue beating.
- Pull up the beaters or whisk to check for stiff peaks. The meringue should hold a firm peak pointing straight up or with tips that fold over slightly. It will look glossy.
- Heat a large nonstick frying pan to 300ºF (150ºC) over the lowest heat. Lightly brush with 1 Tbsp neutral oil, then blot with a paper towel to leave a thin, even film. Nami's Tip: A clean pan is the key to an even golden color.
To Fold In the Meringue
- Add one-third of the meringue to the egg yolk mixture. Whisk by hand until homogenous.Nami's Tip: Don’t worry about breaking air bubbles at this stage.
- Add half the remaining meringue to the egg yolk mixture and gently fold them with a hand whisk without deflating the air bubbles.Nami's Tip: See why we use a whisk instead of a silicone spatula in 2 Tips to Make Perfect Meringue (Egg Whites).
- Transfer the egg yolk mixture into the meringue bowl. Fold the two mixtures together until homogenous, taking care not to deflate the air bubbles.
To Cook the Pancakes
- Cook 3 pancakes at once. Working one at a time with the pan held at 300ºF (150ºC) over low heat, scoop the batter into the pan in a tall mound and stack a second scoop on top. Repeat for the remaining 2 pancakes.
- Check the surface of each pancake—it should look slightly dry. Mound one more scoop of batter on each, piling it high.Nami's Tip: You should have at least three scoops left in the bowl.
- Pour 1 Tbsp water into the open spaces in the pan, cover with the lid, and start a timer for 6–7 minutes.Nami's Tip: The steam keeps the pancakes moist while cooking. The suggested cook time is a guideline, and actual time depends on the frying pan's temperature.
- At the 2-minute mark, uncover and mound a final scoop of batter onto each pancake. If the water has evaporated, add a small splash. Re-cover and continue steaming until the timer goes off.
To Flip the Pancakes
- Slide an offset spatula under one pancake and lift it slowly. Pull it slightly to one side to create a gap, then use a rolling motion to flip it.Nami's Tip: The pancake moves easily when it's ready. If the pancake is stuck, let it firm up a bit, then try again. If you force it, the pancake will crack.
- Flip the remaining pancakes using the same rolling motion. Work quickly but carefully.
- Add 1 Tbsp water to the empty spaces in the pan and cover. Set the timer for 4–5 minutes and cook the other side on the lowest heat.
- Once the bottoms are golden brown and the pancakes feel set when gently pressed, transfer to serving plates.
To Serve
- Top with fresh berries and whipped cream, if using. Dust with 1 Tbsp confectioners’ sugar and drizzle with maple syrup.
To Store
- Serve immediately for best texture. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
- Whole milk: I haven‘t tried reduced-fat, low-fat, nonfat, or plant-based milk for this recipe as I believe they will make the batter too thin.
- Baking powder: It makes the pancakes light and fluffy. If it’s old or expired, they’ll come out flat and dense. Check that yours is still active—replace it if it’s been more than 6 months since opening.
- Don’t underbeat the egg whites. Whip to stiff, glossy peaks before folding
- Don’t overmix the batter. Fold gently and stop as soon as no white streaks remain
- Don’t use high heat. Low and slow is non-negotiable; rushing the cook collapses the structure
- Don’t undercook. Cook through fully so the structure sets before you plate them
- Make it matcha. Add matcha powder to the batter for green tea flavor—see my Matcha Souffle Pancakes recipe for measurements.
- Swap the flour. No cake flour? Replace 2 tablespoons per cup of all-purpose flour with cornstarch and sift 3–5 times.
- Switch up the fruit. Peaches, mangoes, or whatever is in season work beautifully in place of berries.
- Try a different syrup. Swap maple for kuromitsu (Japanese black sugar syrup), chocolate sauce, or strawberry sauce.
- Add mix-ins. Fold chocolate chips into the batter just before cooking.
Nutrition
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Editor’s Note: This post was originally published on May 12, 2018. It was republished on November 10, 2024, with more helpful cooking tips and information.