Name: Fluffy Japanese Soufflé Pancakes Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: Japanese
Ingredients: 2 large eggs; 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 (any neutral oil for cooking); Sweetened whipped cream; Assorted berries; Powdered sugar; Maple syrup; ½ cup heavy cream (cold); 1 tablespoon granulated sugar (more or less to your preference); ½ teaspoon vanilla extract

Jump to Recipe

Introduction

Fluffy Japanese soufflé pancakes are a delightful twist on the classic breakfast treat, known for their light, airy texture and tall, pillowy appearance. These pancakes are perfect for a special morning or a sweet indulgence any time of day.

A stack of two thick, fluffy, light yellow pancakes sits on a round white plate with a soft textured surface. The pancakes have a smooth, slightly browned top and a spongy, airy texture visible on the sides. On top, there is a dollop of white whipped cream, slightly soft and fluffy in texture, partially covered by two bright red, sliced strawberries with green leaves still attached. Another whole strawberry rests on the plate next to the stack. A gold fork with a black handle lies in front of the plate on a white marbled surface. In the background, there are blurred white jars and a wooden lid. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs
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 (any neutral oil, for cooking)
Sweetened whipped cream
Assorted berries
Powdered sugar
Maple syrup
½ cup heavy cream (cold)
1 tablespoon granulated sugar (more or less to your preference)
½ teaspoon vanilla

Instructions

Step 1: Separate the egg whites and yolks into separate bowls, making sure not to break the yolks.
Step 2: To the egg yolks, add milk, vanilla extract, and lemon zest (if using). Whisk briefly to combine.
Step 3: Sift the flour and baking powder into the yolk mixture, then whisk until smooth and no dry flour remains. Set aside.
Step 4: Add vinegar or lemon juice to the egg whites. Beat with a hand mixer on medium speed until frothy.
Step 5: Gradually add sugar to the whites while continuing to beat, then increase speed to medium-high and beat until stiff peaks form.
Step 6: Fold one third of the meringue into the yolk batter gently until combined and streak-free.
Step 7: Fold in the remaining meringue gently, careful not to overmix to avoid deflating the batter.
Step 8: Prepare a large spoon, cookie scoop, or piping bag with a large round tip to handle the batter.
Step 9: Heat a large nonstick pan over low heat and lightly grease with oil, wiping away any excess.
Step 10: Portion 2 to 3 pancakes into the pan, keeping the batter tall for a fluffy finish.
Step 11: Cover the pan with a lid and cook for 7–8 minutes until the bottom is golden brown.
Step 12: Gently flip the pancakes, cover again, and cook for another 5–6 minutes until golden and cooked through.
Step 13: Serve immediately with sweetened whipped cream, assorted berries, powdered sugar, and maple syrup.
Step 14: To make the whipped cream, combine cold heavy cream, sugar, and vanilla in a bowl and whisk until firm peaks form. Keep refrigerated until serving.

Tips & Variations

Use an electric stovetop if possible for better heat control and even cooking.
Keep your folding gentle to maintain the airiness of the batter and achieve fluffy pancakes.
Add lemon zest for a subtle citrus note that brightens the flavor.
Try piping the batter for perfectly round and tall pancakes.
For a dairy-free version, substitute milk and cream with plant-based alternatives.

Storage

Soufflé pancakes are best enjoyed fresh. If you need to store leftovers, keep them in an airtight container in the refrigerator for up to 1 day. Reheat gently in a nonstick pan over low heat or in a microwave for a few seconds, but note they will lose some fluffiness upon reheating.

How to Serve

A stack of two thick, fluffy, pale yellow pancakes sits on a white plate with a rough texture, placed on a white marbled surface. Golden syrup is being poured over the top pancake from a small white jug held by a woman's hand above the stack, with syrup dripping down the sides and pooling on the plate. On top of the pancakes is a dollop of white whipped cream and two bright red sliced strawberries with green leaves, while a whole strawberry with green leaves rests on the plate beside the stack. A gold and black fork lies on the plate’s edge. The background features a soft-focus white tiled wall with some white kitchen containers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare and cook the batter fresh for the fluffiest results, as the meringue may deflate if stored and folded too far in advance.

What’s the best way to flip these delicate pancakes?

Use a wide, thin spatula and flip gently to avoid breaking them. Cooking on low heat and covering the pan helps cook the pancakes through without flipping multiple times.