Japanese Soufflé Pancakes are like sweet pancake clouds of perfection! Made with whipped egg whites to keep them light and fluffy, you won’t need any special tools or molds for this recipe. Ready in just 30 minutes, they are a must-try for any pancake enthusiast!
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As a true pancake and Johnny cakes lover, I’m always on the hunt for new and unique pancake recipes! If you spend even a few minutes a day on social media, chances are, you’ve seen these viral Japanese pancakes! Unlike an American style fluffy pancake recipe, soufflé pancakes are made with beaten egg whites. This makes them stand extra tall, almost like little clouds, with a fluffy, airy texture. While they look impressive, they’re surprisingly quick and simple to make!
What Makes These Fluffy Japanese Soufflé Pancakes So Good?
- Pillowy Soft: The big, fluffy appearance isn’t just pretty to look at. It’s also so satisfying to eat, with a light, airy texture unlike any other pancake you’ve tried before!
- Beginner Friendly: As long as you can whip up some egg whites, you too can make these soufflé pancakes.
- Simple Ingredients: You only need 6 simple ingredients (nothing fancy!) that you likely already have on hand.
- Kid Friendly: My kids hardly agree on anything, but they all say these pancakes are one of their favorite breakfast recipes, ever!
Key Ingredients
No hard to find ingredients here – just your basic pantry staples. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Eggs: Be sure to separate the yolks and whites.
- Whole Milk: Whole milk, or evaporated milk, will make fluffier and softer pancakes than low-fat.
- Flour: Fluff the flour and then spoon it into your measuring cup, leveling the top with the back of a butter knife. If you scoop straight into a packed bag of flour, you’ll end up using too much, creating overly dense pancakes.
- Sugar: There’s just enough sugar in the pancake batter to create a subtle sweetness that’s not too overwhelming. The real sweetness comes from the syrup, whipped cream, and/or fruit that you serve them with.
How to Make Japanese Soufflé Pancakes
I tested this soufflé pancake recipe with quite a few different methods and found that using a Piping Bag for the batter easily creates even-sized, round pancakes. The piping bag also helps you control the shape and height of the pancakes. If you don’t have one, a Ziploc bag with the tip cut off works too! You can also use a large cookie scoop. Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.
Chef’s Tips & Variations
- Cook on Low Heat: Too much heat will brown the outside of the pancakes too fast and leave the inside undercooked. Low and slow is the way to go, but it’s also important that your skillet is HOT and ready to go before adding the batter!
- Fold Gently: Be careful when folding the egg whites into the batter. Over-mixing will deflate them and make the pancakes dense.
- Beat the Egg Whites Properly: Stiff peaks are key! When you lift the whisk, the peaks should stand up without collapsing.
- Don’t Over-Grease the Pan: A very thin layer of oil or butter is enough to prevent sticking without making the pancakes soggy.
- Double the Recipe: Yes, this soufflé pancake recipe only makes 4 pancakes. You can double the recipe for the batter, but you will need a second skillet (or griddle) with a lid to cook them all at the same time. Or if you prefer, you can cook them in batches!
How To Serve Japanese Soufflé Pancakes
These soufflé pancakes are best served fresh. Once they cool off, they lose the fluffy height they first had. It’s best to enjoy these pancakes fresh off the skillet so they still have that cloud-like element.
For toppings, maple syrup and butter are classics. We have also enjoyed them topped with whipped cream, fresh berries, honey, easy chocolate sauce, powdered sugar, zesty lemon curd, salted caramel sauce, or you can warm a fruit jam/jelly and drizzle it on top.
Fluffy Japanese Soufflé Pancakes
Ingredients
- 2 eggs, with yolks and whites separated
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup all-purpose flour
- 3 tablespoons granulated sugar
- 2 tablespoons water
- butter, maple syrup, whipped cream, etc, for serving
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Instructions
- In a medium-sized mixing bowl, whisk the egg yolks, milk, vanilla extract, and salt until well combined. Mix the flour until just combined.
- In a separate bowl, beat the egg whites using an electric hand mixer or whisk until frothy. Then whisk in the sugar, one tablespoon at a time, until stiff peaks form.
- Fold the egg whites into the egg yolk mixture in two intervals, stirring until combined but not over-mixed. Over-mixing will deflate the egg whites and make the pancakes dense.
- Heat a large non-stick pan (with a lid) over low heat. Once hot, grease the surface with butter or cooking spray. Use a paper towel to wipe out any excess oil to prevent the pancakes from becoming soggy. It's important to keep your heat on low, any higher and your pancakes will cook quickly on the outside, leaving raw centers.
- Spoon the batter into a large piping bag (or a ziploc bag with the corner cut off). Cut the tip and pipe 4 round pancakes into the skillet. OR you can also use a large cookie scoop to place the batter in the skillet.
- Add about 1 tablespoon of water into the edge of the skillet, trying not to pour the water onto the pancakes themselves. Cover the pan with the lid and cook for about 3 to 4 minutes, or until the bottom is golden brown. Trapping the steam helps the pancakes rise higher and cook evenly.
- Carefully flip the pancakes, using a spatula, then add in one more tablespoon of water. Replace the lid on the skillet and cook for an additional 3 to 4 minutes, until the other side is golden brown and the pancakes are cooked through.
- Immediately serve with butter and syrup, as desired. These pancakes are best enjoyed right away, as they will deflate as they cool.
Notes
- Store: Japanese soufflé pancakes are best eaten fresh, as they will deflate as they cool. However, if you have leftovers, you can store them in an airtight container in the fridge for up to 2 days.
- Reheat: Place them in a pan with a lid and a splash of water, then heat on low for a few minutes to restore their soft texture.
- Double the Recipe: Yes, this soufflé pancake recipe only makes 4 pancakes. You can double the recipe for the batter, but you will need a second skillet (or griddle) with a lid to cook them all at the same time. Or if you prefer, you can cook them in batches!
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