Japanese Soufflé Pancakes – Light, Fluffy, and Delicious! 🥞☁️
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These Japanese soufflé pancakes are like little clouds on a plate! They are soft, jiggly, and super fluffy, thanks to a light meringue and slow cooking process.
You don’t need fancy tools to make them. Whether you freeform them on the pan or use a simple homemade mold, you’ll get pancakes that rise tall and stay soft.
Soft, Airy Pancakes That Melt in Your Mouth!
Let’s get started!
Why You’ll Love This Japanese Soufflé Pancakes Recipe
Super Fluffy & Jiggly – These pancakes rise high and feel like a cloud.
No Oven Needed – Cook them right on the stovetop!
Simple Ingredients – Just basic kitchen staples.
Fun to Make – Watching them rise is so satisfying!
Perfect for Breakfast or Dessert – Enjoy them anytime!
Ingredients You Need
For the Pancake Batter:
🌾 3 tbsp cake flour or all-purpose flour (27g) – Gives structure while keeping it light.
🧁 1/4 tsp baking powder (2g) – Helps the pancakes rise.
🥛 1 tbsp milk (15g) – Makes the batter smooth.
🌿 1/4 tsp vanilla extract – Adds a hint of sweetness.
🥚 2 medium eggs (separated) – The yolks add richness, the whites make them fluffy.
🍚 2 tbsp sugar (24g) – Sweetens and stabilizes the meringue.
🌽 (Optional) 1-2 tbsp cornstarch – Helps keep the pancakes stable.
Japanese Soufflé Pancakes Step-by-Step Instructions
Step 1: Prepare the Ingredients
- Separate the egg whites and yolks into two clean bowls.
- Use a glass or stainless steel bowl for the egg whites—this keeps the meringue stable.
Step 2: Make the Batter
- In the egg yolk bowl, whisk together milk, vanilla extract, and flour until smooth.
- Add baking powder and mix well.
Step 3: Whip the Meringue
- In the egg white bowl, start beating the egg whites with an electric mixer (or by hand).
- When it turns foamy, gradually add sugar while whipping.
- Keep beating until stiff peaks form (when the peaks hold their shape without collapsing).
- If using cornstarch, mix it in at the end for extra stability.
Step 4: Combine the Mixtures
- Gently fold the meringue into the yolk mixture in small batches.
- Use a spatula and fold carefully to keep the batter light and airy.
- Do not overmix—you want to keep as much air in the batter as possible!
Cooking Without a Mold
Lightly grease a non-stick frying pan and preheat it on low heat (170°C or 340°F).
Use a piping bag or spoon to place thick batter circles onto the pan.
Add a few drops of water to the pan, cover with a lid, and let the pancakes steam for 4 minutes.
Carefully flip the pancakes and cover again for 1-2 minutes until fully cooked.
Cooking With a Mold (For Extra Thickness!)
Create a mold by folding a 36cm x 4cm strip of parchment paper into a ring. Secure it with tape or a staple.
Lightly grease the inside of the mold and place it in a greased non-stick pan on low heat.
Spoon the batter into the mold, filling it only halfway.
Cover with a lid and cook for 4 minutes.
Turn off the heat and let the pancake sit with the lid on for another 4 minutes.
Once the batter firms up, flip carefully and cook for another 1-2 minutes.
Check doneness by inserting a skewer—if it comes out clean, they’re ready!
Serve & Enjoy!
These soufflé pancakes taste best fresh and warm! Serve them with:
🍯 Maple Syrup – Classic and delicious.
🧈 Butter – Melts into the fluffy layers.
🍓 Fresh Berries – Adds sweetness and freshness.
🍫 Chocolate Sauce – Perfect for a dessert twist.
🍦 Whipped Cream or Ice Cream – The ultimate treat!
Diet-Friendly Options
Gluten-Free – Use a gluten-free flour blend.
Dairy-Free – Swap milk for almond, soy, or oat milk.
Less Sugar – Use just 1 tbsp of sugar in the meringue.
How to Store & Reheat
Refrigerate: Store in an airtight container for up to 2 days.
Freeze: Wrap pancakes in plastic wrap and freeze for up to 1 month.
Reheat: Warm in a microwave for 20 seconds or in a pan on low heat.
Fun Variations to Try!
🍏 Apple Cinnamon Pancakes – Add cinnamon to the batter and top with apple slices.
🥥 Coconut Pancakes – Use coconut milk instead of regular milk.
🍫 Chocolate Soufflé Pancakes – Mix cocoa powder into the batter for a chocolate twist.
Also try this recipe too: Custard Cream Pancake – Soft & Creamy Delight And Authentic Ghanaian Pancakes – A Sweet and Savory Delight!
Recommended Equipment (Amazon Picks!) 🛒
Here are some useful tools for making soufflé pancakes:
For Japanese Soufflé Pancakes, getting that light, airy texture is all about the perfect batter! 🥞☁️ The Hamilton Beach 6-Speed Electric Hand Mixer makes it super easy to whip up stiff, glossy meringue, which is key to achieving that signature soufflé pancake fluffiness. With 250 watts of power and a whisk attachment included, you’ll get smooth, well-aerated batter in no time. Plus, the snap-on storage case keeps everything organized, and the Bowl Rest feature helps prevent messy drips. A must-have for effortless, fluffy pancakes and beyond! 🍽️✨
The right pan makes all the difference! 🥞☁️ The CAROTE Nonstick Frying Pan is perfect for cooking these delicate, fluffy pancakes to golden perfection. Its granite nonstick surface ensures they won’t stick, keeping that soft, cloud-like texture intact. The even heat distribution helps achieve a consistent rise, while the heat-resistant handle makes flipping easy. Plus, the glass lid is great for trapping steam, helping the pancakes cook evenly and stay extra fluffy. A must-have for making perfect soufflé pancakes and more! 🍽️✨
A good mixing bowl is essential! 🥞☁️ The Pyrex 3-Piece Glass Mixing Bowl Set is ideal for whipping up the fluffy meringue that gives these pancakes their signature rise. Made from high-quality tempered glass, these bowls are stain and odor-resistant, so your ingredients stay fresh and pure. Plus, they’re microwave, freezer, and dishwasher safe, making prep and cleanup effortless. With three sizes included, you’ll have the perfect bowl for every step of your recipe. Another must-have for pancake lovers and home bakers alike! 🍽️✨
Final Thoughts
Making Japanese soufflé pancakes is easier than you think! The key is whipping the meringue properly and cooking on low heat.
These pancakes are fluffy, jiggly, and melt in your mouth—a fun recipe for breakfast, brunch, or a sweet treat.
Try them today and enjoy a stack of soft, airy pancakes! 😊
Common Questions Answered
1. Can I make the batter ahead of time?
No, soufflé pancakes need to be cooked right after mixing, or they will deflate.
2. Why didn’t my pancakes rise?
Your meringue may not have been whipped enough, or you might have overmixed the batter. Make sure to fold gently to keep the air in!
3. Can I cook these in the oven?
They are best cooked on the stovetop, but you can try baking them at 160°C (320°F) for 10-12 minutes in molds.
Your Turn!
Have you tried this recipe? Let me know how it turned out! Share it with friends and family and enjoy a plate of super fluffy soufflé pancakes! 🥞☁️
Japanese Soufflé Pancakes
Equipment
- Mixing bowls (glass or stainless steel)
- Electric hand mixer or whisk
- Non-stick frying pan
- Spatula
- Piping bag (optional)
- Lid for steaming
- Parchment paper mold (for thicker pancakes)
Ingredients
- 3 tbsp cake flour or all-purpose flour (27g)
- 1/4 tsp baking powder (2g)
- 1 tbsp milk (15g)
- 1/4 tsp vanilla extract
- 2 medium eggs (separated)
- 2 tbsp sugar (24g)
- (Optional) 1-2 tbsp cornstarch for added stability
Instructions
- Prepare the IngredientsSeparate the egg whites and yolks into two clean bowls. Use a glass or stainless steel bowl for the egg whites to ensure no oil residue interferes with the meringue formation.
- Make the BatterIn the bowl with egg yolks, whisk together the milk, vanilla extract, and flour until smooth.Add baking powder and mix well.
- Whip the MeringueIn a clean bowl, start beating the egg whites until foamy. Gradually add sugar while continuing to whip until stiff peaks form. If using cornstarch, mix it in at the end to help stabilize the meringue.
- Combine the MixturesGently fold the meringue into the yolk mixture in batches, using a spatula to keep the batter light and airy. Avoid overmixing to retain the fluffy texture.
Cooking Without a Mold
- Lightly grease a non-stick pan and preheat it over low heat (about 170°C or 340°F).
- Use a piping bag or spoon to place batter onto the pan, forming thick pancakes.
- Add a few drops of water to the pan, cover with a lid, and let the pancakes steam for about 4 minutes.
- Carefully flip the pancakes once the bottoms are firm. Cover again and cook for another 1-2 minutes until fully set.
Cooking With a Mold (For Extra Thickness)
- Create a mold by folding a 36cm x 4cm strip of parchment paper into a ring, approximately 11cm in diameter, and secure it with tape or a staple.
- Lightly grease the inside of the mold and place it in a greased non-stick pan over low heat.
- Spoon the batter into the mold, filling it halfway.
- Cover with a lid and cook for 4 minutes, then turn off the heat and let it sit for another 4 minutes without removing the lid.
- Once the batter firms up, carefully flip the pancake and cook for another 1-2 minutes until golden.
- Test for doneness by inserting a skewer—if it comes out clean, the pancake is ready.
- Serve and EnjoyPlate the soufflé pancakes and serve with butter, maple syrup, or whipped cream. Enjoy their cloud-like texture!
