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A close-up of three fluffy Japanese soufflé pancakes stacked on a plate with berries and powdered sugar.

Classic Fluffy Japanese Soufflé Pancakes

Light and airy, these classic Japanese soufflé pancakes are incredibly fluffy and a delightful treat for breakfast or dessert. They are known for their cloud-like texture and delicate sweetness.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 pancakes
Calories 300 kcal

Equipment

  • Medium bowl
  • Small bowl
  • Electric mixer
  • Rubber spatula
  • Non-stick griddle or large pan
  • Lid or cloche

Ingredients
  

Pancakes

  • 2 large eggs separated (at room temperature)
  • 2 tablespoons granulated sugar divided
  • 1/4 cup all-purpose flour sifted
  • 1/2 teaspoon baking powder
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1/2 tablespoon neutral oil (like vegetable or canola) for greasing the pan

Instructions
 

Preparation

  • Whisk egg yolks, 1 tablespoon sugar, milk, and vanilla in a medium bowl until smooth and pale.
  • In a separate small bowl, whisk together the sifted flour and baking powder.
  • Gradually add the dry ingredients into the yolk mixture, mixing gently until just combined.
  • Whip egg whites in a clean, dry bowl with an electric mixer on medium-low speed until foamy. Gradually add the remaining tablespoon of sugar, increasing speed to high until stiff, glossy peaks form.
  • Gently fold about a third of the meringue into the yolk batter to lighten it, then carefully fold in the remaining meringue with a rubber spatula until just combined.
  • Heat a non-stick griddle or pan over very low heat and lightly grease it with neutral oil.
  • Spoon generous dollops of batter onto the griddle, forming thick pancakes 2-3 inches in diameter and 1.5-2 inches tall. Cook for 4-5 minutes on one side, covered.
  • Carefully flip the pancakes, cover, and cook for another 4-5 minutes until golden brown and cooked through.
  • Transfer the cooked soufflé pancakes to a plate and serve warm immediately.

Notes

Ensure your eggs are at room temperature for better meringue whipping. Do not overmix the batter or over-fold the meringue, as this will deflate the pancakes. Maintaining very low heat during cooking is crucial for achieving a fluffy texture and preventing quick browning.