I still remember the first time I saw a stack of jiggly Japanese soufflé pancakes on my trip to Tokyo — tall, golden, and bouncing with every touch. They looked like something out of a dream. Back home, I had to try making them. These pancakes are thick, airy, and melt-in-your-mouth delicious. What surprised me most was how easy they actually are to make with basic ingredients and a little patience. If you’re craving a special brunch or an unforgettable sweet breakfast, this is it.
Table of Contents
Why I Love These Cloud-Like Pancakes
The Jiggle and the Texture
What makes Japanese soufflé pancakes so special is their signature airy texture. Achieved by whipping egg whites to stiff peaks and gently folding them into the batter, the result is a pancake that’s soft, tall, and bouncy. The gentle jiggle when you plate them is part of the fun — and proof you nailed it.
My Weekend Brunch Tradition
These pancakes have become my go-to recipe when I want to impress guests or treat myself on a Sunday morning. Whether I top them with fresh fruit, whipped cream, or just a dusting of powdered sugar, they always bring smiles to the table. And yes, I’ve even made them for dinner when the craving hit.
Ingredients and Step-by-Step Instructions
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1/2 cup |
| Baking powder | 1/2 tsp |
| Egg yolks | 2 large |
| Milk | 3 tbsp |
| Vanilla extract | 1/2 tsp |
| Egg whites | 2 large |
| Sugar | 2 tbsp |
| Neutral oil or butter | For greasing |
Instructions
- In a bowl, whisk egg yolks, milk, and vanilla. Sift in flour and baking powder. Mix until smooth.
- In another bowl, beat egg whites until foamy. Gradually add sugar while continuing to beat until stiff peaks form.
- Gently fold one-third of the egg whites into the yolk batter. Repeat with the remaining egg whites, folding carefully to keep the batter airy.
- Grease ring molds and place on a non-stick pan over low heat. Fill each mold with batter, cover, and cook for 5–6 minutes.
- Flip the pancakes gently using a spatula and cook for another 5–6 minutes covered. Remove from molds.
- Serve warm with powdered sugar, fresh strawberries, or a drizzle of syrup.
Japanese Soufflé Pancakes with Fluffy Texture
- Total Time: 27 minutes
- Yield: 4 pancakes
- Diet: Vegetarian
Description
These tall, fluffy Japanese soufflé pancakes are soft, airy, and melt-in-your-mouth delicious — perfect for brunch or a dreamy breakfast treat.
Ingredients
All-purpose flour – 1/2 cup
Baking powder – 1/2 tsp
Egg yolks – 2 large
Milk – 3 tbsp
Vanilla extract – 1/2 tsp
Egg whites – 2 large
Sugar – 2 tbsp
Neutral oil or butter – for greasing
Instructions
1. Whisk egg yolks, milk, and vanilla in a bowl. Sift in flour and baking powder. Mix until smooth.
2. In another bowl, beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form.
3. Fold one-third of egg whites into the yolk batter gently. Repeat with the rest until fully combined.
4. Grease ring molds and place on a pan over low heat. Fill each with batter.
5. Cover and cook for 5–6 minutes. Flip gently and cook another 5–6 minutes.
6. Remove from molds and serve with powdered sugar, berries, or syrup.
Notes
Make sure to beat egg whites to stiff peaks for the best rise.
Keep heat low and use a lid to trap steam — this helps them rise evenly and cook through.
You can use metal or silicone ring molds for best height and shape.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 5g
- Sodium: 140mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 80mg
Keywords: soufflé pancakes, fluffy pancakes, Japanese pancakes, breakfast, brunch
Helpful Tips for Fluffy Results
Whip Egg Whites Properly
For maximum fluff, ensure your bowl and beaters are clean and dry. Whip until stiff peaks hold their shape — this creates the soufflé lift you’re looking for.
Use Low and Slow Heat
Cooking these pancakes on low heat allows them to cook through without burning the bottom. Keep the lid on the pan to trap steam and help them rise evenly.
Frequently Asked Questions
Can I make these without ring molds?
You can try freeforming the pancakes, but ring molds help them rise tall and cook evenly. They’re inexpensive and worth having if you plan to make these often.
Why did my pancakes collapse?
They likely deflated due to overmixing the batter or undercooking. Be gentle when folding in egg whites and cook slowly to let them set fully.
Conclusion
These Japanese Soufflé Pancakes with Fluffy Texture are like eating breakfast clouds. Tall, jiggly, and full of personality, they’re a fun way to impress or treat yourself to something sweet. Once you master the technique, you’ll come back to them again and again.