Fluffy Japanese Soufflé Pancakes – Light, Airy, and Perfectly Jiggly
If you’ve ever admired those tall, jiggly pancakes on Japanese café menus or viral food videos, you’re not alone. Japanese Soufflé Pancakes are a whimsical take on the traditional breakfast staple — soft, cloud-like, and almost cake-like in texture. These pancakes aren’t just delicious; they’re a showstopper.
What makes them unique is the use of meringue — whipped egg whites folded into the batter to create incredible height and airy texture. Cooked low and slow, often using ring molds, these pancakes puff up like soufflés and wobble beautifully on the plate. Their flavor is mild and lightly sweet, which makes them the perfect canvas for maple syrup, whipped cream, fruit, or a dusting of powdered sugar.
In this post, you’ll learn step-by-step how to make Japanese soufflé pancakes from scratch — with tips on whipping egg whites, folding the batter, using molds (or not), and getting that signature height without collapsing. Once you try this at home, you’ll see that it’s surprisingly achievable with a little patience and the right technique.
Why You’ll Love These Japanese Soufflé Pancakes
- Ultra fluffy and airy — they practically melt in your mouth
- Lightly sweet and perfectly tender
- Impressive presentation for brunch or special occasions
- Naturally portioned for individual servings
- Customizable with toppings like berries, cream, or flavored syrups
- Fun to make and even more fun to eat
Ingredients You’ll Need
This recipe makes about 4 tall pancakes (enough for 2 servings). The ingredient list is simple but the technique is key.
For the Pancakes:
- 2 large eggs, separated
- 1 tablespoon whole milk
- 1/4 teaspoon vanilla extract
- 1/4 cup all-purpose flour (30g)
- 1/4 teaspoon baking powder
- 2 tablespoons sugar
- 1/8 teaspoon cream of tartar (or a few drops of lemon juice, optional)
- Butter or neutral oil, for cooking
- Water (for steaming in the pan)
Optional Toppings:
- Powdered sugar
- Fresh berries
- Whipped cream
- Maple syrup or honey
- Chocolate drizzle or fruit compote
Kitchen Tools That Help
- Nonstick skillet with lid
- Ring molds or homemade foil molds (about 3 inches wide and 2 inches tall)
- Electric hand mixer or stand mixer
- Spatula
- Pastry brush (for greasing molds)
- Small scoop or piping bag (for neater filling)
Step-by-Step Instructions
Step 1: Prepare the Egg Yolks
In a medium bowl, combine the egg yolks, milk, and vanilla extract. Whisk until smooth. Sift in the flour and baking powder, then stir gently until just combined. Do not overmix. Set aside while you prepare the meringue.
Step 2: Make the Meringue
In a separate clean bowl, add the egg whites. Beat with a hand mixer on medium speed until foamy. Add the cream of tartar or lemon juice to help stabilize. Gradually add sugar, one tablespoon at a time, and beat on high until glossy, stiff peaks form. This may take 3 to 5 minutes.
Tip: The meringue should be stiff enough to hold its shape but not dry or crumbly. Lift your beaters — the peaks should stand straight.
Step 3: Fold the Meringue into the Batter
Gently fold one-third of the meringue into the egg yolk batter to lighten it. Use a spatula and a gentle folding motion to avoid deflating the mixture. Add the next third and fold again, followed by the final third. The final batter should be smooth, fluffy, and airy.
Avoid overmixing or the batter will deflate and the pancakes won’t rise properly.
Step 4: Preheat the Pan and Prepare Molds
Heat a nonstick skillet over low heat and lightly grease with butter or oil. Grease the insides of your ring molds and place them in the skillet.
If you don’t have molds, you can use crumpled and shaped parchment paper or even bake-safe foil shaped into rounds — but molds give the best height and shape.
Step 5: Cook the Pancakes Gently
Spoon the batter into the molds, filling each about 3/4 full. Smooth the tops with the back of a spoon if needed. Add 1 to 2 tablespoons of water to the empty spaces in the pan (not inside the molds), and quickly cover the skillet with a lid. This creates steam that helps the pancakes rise.
Cook on low heat for 5 to 6 minutes without opening the lid. Then, gently flip the pancakes inside their molds (use tongs or a spatula), add another splash of water, and cover again. Cook for another 4 to 5 minutes until golden brown and cooked through.
Tip: Avoid high heat, which can brown the outside too fast while leaving the center raw.
Step 6: Remove from Molds and Serve
Carefully lift the molds off the pancakes. You may need to run a knife around the edges. Transfer the pancakes to a plate and serve immediately with your favorite toppings.
Tips for Perfect Soufflé Pancakes
Use fresh eggs – Fresher egg whites whip up more easily and hold air better.
Beat meringue to stiff peaks – This is the key to height. Underwhipped meringue won’t hold structure.
Fold gently – Maintain as much air in the batter as possible by folding, not stirring.
Cook low and slow – Don’t rush the process. Patience creates that perfect puff and jiggle.
Use a lid and steam – Trapping moisture in the skillet ensures even cooking and prevents dryness.
Don’t peek while cooking – Opening the lid lets steam escape and lowers the temperature.
Troubleshooting
Pancakes collapsed after cooking:
The meringue may have been underwhipped or overmixed into the yolk batter. Make sure your egg whites are beaten to stiff peaks and folded gently.
Pancakes are raw inside:
They were likely cooked at too high a temperature or flipped too soon. Use low heat and cook a bit longer with the lid on.
Batter spread too much:
You may not have used molds, or the meringue collapsed during mixing. Use ring molds and make sure your meringue holds stiff peaks.
Make-Ahead & Storage
Japanese soufflé pancakes are best eaten fresh, but here’s what to do if you have leftovers:
Refrigerator – Store cooled pancakes in an airtight container for up to 2 days. Reheat gently in a covered skillet or microwave with a splash of water to maintain moisture.
Freezer – Not recommended, as the texture will change and they’ll lose their signature fluffiness.
To save time on the day of cooking, you can separate the eggs and mix the yolk batter in advance. Store it covered in the fridge, then whip the meringue fresh when ready to cook.
Topping Ideas
Japanese soufflé pancakes are mild and pair well with sweet or even slightly savory toppings. Here are some options:
- Fresh strawberries, blueberries, or raspberries
- A drizzle of honey, maple syrup, or fruit syrup
- Sweetened whipped cream
- Lemon curd or jam
- Chocolate sauce or Nutella
- Matcha whipped cream
- Crème fraîche and citrus zest
Recipe Variations
Matcha Soufflé Pancakes
Add 1 teaspoon matcha powder to the dry ingredients for a green tea flavor.
Chocolate Soufflé Pancakes
Fold in 1 tablespoon cocoa powder and a few mini chocolate chips to the batter.
Lemon Soufflé Pancakes
Add 1/2 teaspoon lemon zest and a splash of lemon juice to the yolk batter for brightness.
Vanilla Custard Filling
Cut the cooked pancakes and add a spoonful of custard or pastry cream inside for a filled version.
Frequently Asked Questions
Can I make this recipe without molds?
Yes, but your pancakes will spread more and be flatter. You can DIY molds using foil or parchment paper folded into rings. Just be sure they’re at least 2 inches high.
Why did my pancakes not rise?
It’s likely due to under-whipped egg whites or improper folding. Also, avoid overcooking the meringue or letting the batter sit too long before cooking.
What type of pan works best?
A nonstick skillet with a tight-fitting lid is ideal. Make sure the surface is completely flat for even cooking.
Can I use electric griddle instead of a pan?
Electric griddles often don’t trap steam well. You’ll need to cover the pancakes with a large lid or bowl to simulate the same effect.
Are soufflé pancakes supposed to jiggle?
Yes. That’s part of their appeal. When cooked correctly, they will be tender, airy, and jiggle gently without being raw inside.
Final Thoughts
Fluffy Japanese Soufflé Pancakes aren’t just pancakes — they’re a culinary experience. Tall, jiggly, and melt-in-your-mouth soft, they combine the elegance of a soufflé with the cozy comfort of a pancake. With a bit of care and patience, you can create them at home and impress anyone lucky enough to be at your breakfast table.
Whether you serve them for brunch, a weekend treat, or even a light dessert, these pancakes are sure to become a favorite. Once you master the technique, you’ll find yourself returning to them again and again.