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Japanese Soufflé Pancakes
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Japanese Soufflé Pancakes

These Japanese Soufflé Pancakes are ultra-fluffy, cloud-like, and delicately sweet, with a melt-in-your-mouth texture and signature jiggle. Made with a light meringue technique, they deliver café-style results at home and turn any breakfast or brunch into a truly special experience.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

Pancake Batter Base
  • 2 large egg yolks from 4 large eggs, chilled
  • 1 tablespoon granulated sugar taken from the total
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 6 tablespoons cake flour sifted
  • ¼ cup cold milk
Fluffy Meringue
  • 4 large egg whites well-chilled
  • 5 tablespoons granulated sugar added gradually
  • ½ teaspoon fresh lemon juice
  • ½ teaspoon kosher salt
Cooking and Serving
  • unsalted butter for greasing and serving
  • maple syrup for serving
  • confectioners’ sugar optional garnish
  • whipped cream and fresh berries optional

Method
 

  1. Whisk egg yolks, 1 tablespoon sugar, vanilla, and baking powder until smooth. Add cake flour and milk and whisk until lump-free.
  2. In a clean bowl, beat egg whites with lemon juice and salt until foamy. Gradually add sugar and whip to stiff, glossy peaks.
  3. Preheat a nonstick skillet over very low heat and keep the lid nearby.
  4. Fold one-third of the meringue into the yolk batter to lighten it, then gently fold in the remaining meringue in two additions.
  5. Grease the pan and pastry rings with butter. Place rings in the pan and fill each with about 1/2 cup batter. Cover and cook for 3–4 minutes.
  6. Carefully flip each pancake while keeping it inside the ring. Cover and cook another 2–3 minutes until set and springy.
  7. Remove pancakes from the pan, gently slide off rings, and serve immediately with butter, syrup, and optional toppings.

Notes

Cook over very low heat and avoid opening the lid too often, as steam helps the pancakes rise. These pancakes are best served immediately for maximum fluffiness.