Hey! So, you know those regular pancakes? Forget ’em for a sec. These Japanese Soufflé Pancakes are like, a whole other level of fluffy. We’re talking super light, jiggly clouds on a plate, golden on top, and just begging for a little nudge to see ’em shimmy.

Making them isn’t rocket science, but it’s a bit different. Basically, you’ll make a quick batter with egg yolks, then fold in this shiny, stiff egg white stuff. After that, it’s just slow and easy cooking with a little steam to get ’em tall and perfect. No stress, just chill vibes in the kitchen. And when you’re done? You’ll have these amazing, tall pancakes that feel totally special, even if it’s just a regular Tuesday morning.

Ingredients for this Fluffy Japanese Soufflé Pancakes

2 large eggs, separated (room temperature helps)
2 tbsp (30 ml) whole milk
1/2 tsp vanilla extract
1/4 cup (30 g) cake flour or pastry flour (see FAQ for swaps)
1/2 tsp baking powder
2.5 tbsp (30 g) granulated sugar
Pinch of fine salt
1/8 tsp cream of tartar (optional, for stable meringue)
Neutral oil or butter, for the pan
1–2 tbsp water for steaming in the pan
To serve: powdered sugar, berries, maple syrup (whatever you like)

Instructions

Set up. Use a nonstick skillet with a lid (a clear lid is handy). If you have 3-inch ring molds, lightly oil them and line the insides with strips of parchment. No molds? No problem — you’ll just spoon tall mounds.
Make the yolk batter. In a medium bowl, whisk egg yolks, milk, and vanilla until smooth. Sift in flour, baking powder, and a pinch of salt. Whisk just until no dry spots remain. The batter will be thick but silky.
Whip the meringue. In a clean bowl, add egg whites and cream of tartar. Beat on medium until foamy, then gradually rain in the sugar. Increase to medium-high and beat to stiff, glossy peaks that hold their shape but still look creamy (not dry).
Fold gently. Stir one-third of the meringue into the yolk batter to loosen it. Then fold in the remaining meringue in two additions with a spatula, sweeping up from the bottom and turning the bowl. Stop as soon as it’s mostly uniform. A few small streaks are okay. Don’t overmix.
Preheat low and oil. Warm the skillet over low heat for a minute. Lightly oil the surface (and molds, if using).
Portion and steam. Spoon the batter into three mounds (or into molds), about 1/2 cup per pancake. If free-forming, pile it tall — think little snowdrifts. Add 1–2 tbsp water to the empty area of the pan (not on the batter). Cover and cook on low heat for 4–5 minutes. They’ll puff.
Add a second scoop. Lift the lid, quickly add a small spoonful of batter on top of each pancake to build height, and cover again. Cook 2 more minutes.
Flip with care. Slide a thin spatula under each pancake. If using molds, loosen edges and flip the whole thing, then lift off the mold. If free-form, use two spatulas if you like for support. Add a splash more water to the pan, cover, and cook 3–4 minutes more, until set but still jiggly.
Serve right away. These are best hot from the pan. Dust with powdered sugar, add berries, syrup, or a dollop of whipped cream. Breathe. Enjoy.

Little tip: low heat + moisture = height. If they’re browning too fast, the heat is too high. If they don’t rise, the meringue may have been under-whipped or overmixed.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 12–14 minutes per batch
Total time: ~30 minutes
Yield: About 6 small pancakes (2–3 servings)

Nutritional information

Approximate per serving (2 pancakes, without toppings):

Calories: 270
Protein: 8 g
Fat: 9 g
Carbohydrates: 39 g
Sugars: 15 g
Fiber: 1 g
Sodium: 160 mg

Numbers will vary based on flour type, add-ins, and toppings.

Frequently asked questions

Do I need ring molds to make them?

Nope. Molds make neat sides and easy height, but you can absolutely free-form. Spoon tall mounds, then after a few minutes add a bit more batter on top to stack them higher. Keep the heat low and the lid on so the steam helps them rise.

Why did my pancakes deflate?

Three common reasons: the meringue wasn’t whipped to stable stiff peaks, the batter was overmixed (and lost air), or the heat was too high so the outside set before the inside cooked. Aim for glossy stiff peaks, fold gently, and cook low with a covered pan plus a splash of water for steam.

Can I swap the flour or make them without cake flour?

Yes. Cake flour gives the most tender crumb, but all-purpose works. If using all-purpose, measure lightly (a level 1/4 cup) and don’t overmix. Gluten-free: a 1:1 gluten-free baking blend with xanthan gum usually works, though rise may be a touch less. Still fluffy, still lovely.