Light as air and beautifully golden, these Japanese-style soufflé pancakes are ultra-fluffy and delicately sweet. Topped with a dusting of powdered sugar, a dollop of whipped cream, fresh berries, and a drizzle of maple syrup, they make an elegant café-style brunch or a showstopping dessert—all from the comfort of your own kitchen.

Why You’ll Love This Recipe

These soufflé pancakes are unlike any traditional pancake you’ve tried. Their airy texture comes from carefully whipped egg whites, giving them a melt-in-your-mouth softness and impressive height. Whether you’re preparing a weekend brunch, surprising a loved one, or recreating a trendy Tokyo café experience, this recipe is sure to impress. Plus, they’re as fun to make as they are to eat.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 large eggs, separated
• 2 tbsp milk
• 1/4 tsp vanilla extract
• 1/4 cup all-purpose flour
• 1/2 tsp baking powder
• 2 tbsp sugar
• 1/4 tsp cream of tartar (optional, helps stabilize egg whites)
• Butter or oil, for greasing

Toppings:

• Maple syrup
• Whipped cream
• Powdered sugar
• Fresh strawberries, raspberries, and blueberries

Directions

1. In a medium bowl, whisk together the egg yolks, milk, and vanilla extract until smooth.
2. Sift in the flour and baking powder. Stir until just combined—do not overmix.
3. In a separate clean, dry bowl, beat the egg whites using a hand mixer or stand mixer until frothy.
4. Add the cream of tartar (if using), then gradually add sugar while continuing to beat until stiff peaks form.
5. Gently fold the meringue into the yolk mixture in three additions, being careful not to deflate the batter. Use a spatula and light, sweeping motions.
6. Preheat a nonstick skillet over low heat. Lightly grease with butter or oil.
7. Scoop tall mounds of batter onto the skillet, using a ring mold if desired to help them hold shape.
8. Cover the skillet with a lid and cook for 4–5 minutes, or until the bottoms are set and golden.
9. Carefully flip the pancakes using a wide spatula. Cover and cook for another 3–4 minutes until fully cooked and golden on both sides.
10. Gently transfer the pancakes to a plate. Dust with powdered sugar and top with whipped cream, fresh berries, and maple syrup.

Servings and timing

This recipe yields 2 servings (makes 3–4 medium soufflé pancakes).
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

• Citrus twist: Add a bit of lemon or orange zest to the batter for a fragrant touch.
• Chocolate chip version: Fold in a few mini chocolate chips for a sweet surprise.
• Matcha pancakes: Add 1 tsp matcha powder to the flour for a green tea variation.
• Filled pancakes: Pipe a bit of sweetened cream cheese or jam into the center of the batter as it cooks.
• Savory version: Omit vanilla and sugar, and top with smoked salmon, crème fraîche, and herbs.

Storage/Reheating

Storage: These pancakes are best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 1 day.
Reheating: Warm in a covered skillet over low heat for 2–3 minutes per side. Avoid microwaving, as it can cause them to collapse or dry out.

FAQs

What makes soufflé pancakes different from regular pancakes?

Soufflé pancakes are made with whipped egg whites folded into the batter, giving them a light, airy texture and dramatic height.

Do I need a mold to make them?

Molds help maintain the tall shape but are not essential. You can shape the batter freehand, though it may spread slightly.

Can I use a regular pan instead of nonstick?

Yes, but make sure to grease it well and use very low heat to prevent sticking or burning.

Why did my pancakes deflate?

Overmixing the batter or cooking at too high a heat can cause deflation. Be gentle when folding and cook slowly over low heat.

Can I make them ahead of time?

They are best served immediately. If needed, you can prepare the batter in advance and cook just before serving.

Is cream of tartar necessary?

It helps stabilize the egg whites, but you can omit it if you don’t have it—just be sure to beat the whites well.

What type of syrup works best?

Pure maple syrup complements the flavor best, but honey or fruit compote are also great alternatives.

Can I make this recipe gluten-free?

Yes, substitute the flour with a gluten-free all-purpose flour blend for similar results.

How do I know when to flip the pancakes?

The bottoms should be golden and set before flipping. Use a thin spatula and turn gently to avoid collapsing them.

What should I serve with these pancakes?

Serve with coffee or matcha tea and fresh fruit for a complete and elegant brunch.

Conclusion

Japanese fluffy soufflé pancakes are a beautiful and indulgent way to elevate your breakfast or dessert. Their cloud-like texture and stunning presentation make them an unforgettable treat. With just a few basic ingredients and some careful technique, you can recreate this café favorite at home—perfect for special mornings or when you want to impress.

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