During my first trip to Japan, I stumbled upon a quaint café tucked away in a quiet Tokyo alley. That was where I tasted my first Fluffy Japanese Soufflé Pancake. It was light as air, warm and jiggly, and melted like a marshmallow. When I returned home, I couldn’t stop thinking about it. After countless tries in my kitchen, I finally recreated the same magic. And now, I’m thrilled to share this perfected recipe with you. The first time I tried these Fluffy Japanese Soufflé Pancakes, I felt I was biting into a cloud. I still remember the soft bounce they made when I pressed my fork in, and that sweet, pillowy melt on my tongue—instant kitchen joy.
Essential Ingredient for Fluffy Japanese Soufflé Pancakes
The secret? The beaten egg whites. Whipping them to stiff peaks and gently folding them into the batter is what gives Fluffy Japanese Soufflé Pancakes their iconic rise and marshmallow-like texture.
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Fluffy Japanese Soufflé Pancakes with Video: Learn the Secret Method
- Total Time: 25 minutes
- Yield: 2–3 pancakes (serves 1–2 people)
Description
Discover how to make ultra fluffy Japanese soufflé pancakes at home with this easy step-by-step recipe. Light, airy, and jiggly—perfect for breakfast or a special treat!
Ingredients
Pancake Batter
2 large eggs (separated into yolks and whites)
2 tablespoons milk
½ teaspoon vanilla extract
1 teaspoon lemon zest (optional)
¼ cup all-purpose flour (fluffed, spooned, and leveled)
¼ teaspoon baking powder
½ teaspoon white vinegar (or lemon juice)
2 tablespoons granulated sugar
Oil (a neutral oil, for cooking)
Optional Toppings
Sweetened whipped cream
Assorted berries
Powdered sugar
Maple syrup
Sweetened Whipped Cream (optional, if you choose to make it)
½ cup cold heavy cream
1 tablespoon granulated sugar (adjust to taste)
½ teaspoon vanilla extract
Instructions
Prepare the batter:
- In a bowl, whisk the egg yolks, milk, vanilla, and lemon zest (if using).
- Sift in the flour and baking powder, then mix until smooth.
Make the meringue:
- In a clean bowl, beat the egg whites with vinegar until foamy.
- Gradually add sugar, and beat until stiff peaks form.
Fold gently:
- Carefully fold the meringue into the yolk batter in 2–3 parts. Be gentle to keep it fluffy.
Cook the pancakes:
- Heat a nonstick pan on low and lightly oil it.
- Scoop the batter into tall round mounds.
- Add a little water to the pan and cover it with a lid (this steams the pancakes).
- Cook for 4–5 minutes, then flip and cook another 4–5 minutes until golden and jiggly.
Serve:
- Gently remove the pancakes and top with whipped cream, berries, syrup, or powdered sugar.
Notes
Use room temp eggs – they whip better.
Beat egg whites to stiff peaks for fluffiness.
Fold gently to keep the batter airy.
Cook on low heat so pancakes rise slowly.
Add a bit of water and cover to steam them.
Use a nonstick pan for easy flipping.
Serve fresh – they deflate quickly.
Ring molds optional – for perfect shape.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Stovetop, Steamed
- Cuisine: Japanese
Nutrition
- Serving Size: 2–3 pancakes
- Calories: 190 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 110 mg
Step by Step: How to Make Fluffy Japanese Soufflé Pancakes
- Separate 3 large eggs – keep yolks in one bowl and whites in another.
- Add 30 g sugar + ½ tsp vanilla to yolks, beat until creamy.
- Stir in 60 g cake flour + ½ tsp baking powder, then 60 ml milk until smooth.
- Whisk egg whites with a pinch of salt to soft peaks, gradually add 30 g sugar and whisk to stiff peaks.
- Fold whites into yolk mix in three parts using gentle, sweeping motions.
- Cook on low heat in ring molds (or freeform) for ~4 min per side covered with a lid.
- Serve hot with butter, syrup, berries, or a dusting of powdered sugar.
Detailed Instructions for Fluffy Japanese Soufflé Pancakes
- Separate the eggs carefully to ensure no yolk mixes with the whites. Let the egg whites chill in the fridge—cold whites whip better.
- Mix yolks with sugar and vanilla until pale and thick, then add milk and whisk until smooth.
- Sift in the flour and baking powder, and mix until just combined.
- Whip the egg whites with a pinch of salt. Once foamy, slowly add sugar and beat until stiff peaks form—this should take 3–5 minutes.
- Fold the whites into the yolk batter gently in thirds using a spatula. Do not overmix to preserve airiness.
- Preheat a non-stick skillet on very low heat. Lightly grease the pan and ring molds (if using).
- Scoop the batter into molds or freeform onto the skillet. Add 1 tbsp water around the pancakes and cover with a lid to steam.
- Cook for 4–5 minutes per side, gently flipping with a spatula. Cook until golden and cooked through.
- Serve immediately with your favorite toppings like syrup, berries, or whipped cream.
Variation Ideas for Fluffy Japanese Soufflé Pancakes
➔ Matcha twist: Add 1 tsp matcha powder to the yolk mixture for green tea flavor and a delicate pastel color.
➔ Ricotta version: Fold in 50 g ricotta before cooking to create extra tender, rich pancakes.
Pro Tips for Perfect Fluffy Japanese Soufflé Pancakes
- Use a clean, dry bowl for egg whites to maximize volume.
- Keep heat low and cover to allow gentle rising.
- Don’t over-fold—stir until you barely see streaks of white fluff.
Nutritional Content (per 100 g)
| Nutrient | Amount |
|---|---|
| Calories (kcal) | ~195 |
| Carbohydrates | 20 g |
| Protein | 6 g |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Fiber | 0.5 g |
| Sugar | 8 g |
| Sodium | 120 mg |
FAQ: Common Questions About Fluffy Japanese Soufflé Pancakes
Q1: Can I use all-purpose flour?
A: Yes! Cake flour yields a softer crumb, but all-purpose works fine with similar results.
Q2: Why didn’t my pancakes rise?
A: Likely the egg whites were under-whisked or over-folded—aim for stiff peaks and gentle folding.
Q3: Do I need ring molds?
A: They help maintain height, but you can freeform—they’ll still be fluffy, just wider.
Q4: Can I make batter ahead of time?
A: It’s best fresh. Pre-folding deflates the batter and reduces fluffiness.
Q5: How do I reheat leftovers?
A: Steam them briefly in a covered skillet, or microwave covered with a damp paper towel for ~20 s.
Final Thoughts on Fluffy Japanese Soufflé Pancakes
These Fluffy Japanese Soufflé Pancakes are worth the extra effort—fluffy, tender, and endlessly customizable. Share how yours turned out or any fun tweaks you tried!
You Might Also Enjoy
Here are some related recipes on FitFreshRecipes that pair beautifully with these Fluffy Japanese Soufflé Pancakes:
- American Waffle – for a wholesome breakfast twist
- Homemade Strawberry Compote – a perfect topping
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