Japanese soufflé pancakes are the viral, café-style pancakes known for their tall, fluffy, jiggly texture. They’re lighter than classic pancakes because the batter is built around a glossy meringue, then cooked gently with steam to rise high without drying out. Serve them warm with fresh fruit and maple syrup for the ultimate brunch moment.
What Makes Japanese Pancakes So Fluffy?
The secret lies in the meringue. Heating the egg whites before whipping stabilizes the proteins, allowing them to trap more air. Combined with gentle folding and steam cooking, this technique creates their signature soufflé-like texture.
Why Everyone Will Love This Recipe
- Insanely fluffy and cloud-soft texture
- Simple ingredients, big wow effect
- The steam method makes them tall and tender
- Perfect for breakfast, brunch, or dessert
- A guaranteed viral-style result at home
Tips for Perfect Japanese Pancakes
- Cook on very low heat to avoid burning the outside before the inside sets.
- Never skip the steam step — it’s essential for height and softness.
- Use a ring mold if you want perfectly tall pancakes.
- Serve immediately: they are best enjoyed warm and fresh.
Frequently Asked Questions
Why did my soufflé pancakes deflate?
Usually the meringue wasn’t whipped to stiff peaks, or the batter was overmixed while folding. Gentle folding is key.
Do I really need to heat the egg whites to 60°C?
It’s not mandatory, but it makes the meringue more stable and helps you get taller pancakes with a smoother texture.
Can I make them without a lid?
A lid is strongly recommended because steam helps them cook through and rise properly.
What pan works best?
A non-stick pan with higher sides works best because it traps steam more efficiently.
Can I flavor them?
Yes—add vanilla extract, lemon zest, or a pinch of matcha to the yolk batter.
What toppings go best with Japanese pancakes?
Fresh berries, maple syrup, whipped cream, honey, or a light dusting of powdered sugar.
How to Store
Japanese soufflé pancakes are best fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. Expect them to lose some height. Reheat gently in a covered pan over low heat or in the microwave for a few seconds to soften.
How to Freeze
Freezing is not recommended for Japanese soufflé pancakes because the delicate meringue structure changes when thawed, making them watery and less fluffy. If you must freeze, wrap individually and freeze up to 2 weeks, then thaw overnight in the fridge and reheat gently—texture will be softer and less airy.
Ingredients
How To Make Fluffy Pancakes
Separate the egg yolks from the egg whites, placing them in two clean bowls.
Separate the egg yolks from the egg whites, placing them in two clean bowls.
In the yolk bowl, whisk together the egg yolks, milk, baking powder, and flour until smooth and lump-free.
In a heatproof bowl, combine the egg whites and sugar. Place over a double boiler and gently heat, stirring constantly, until the mixture reaches 60°C.
Remove from heat and whip with a stand mixer or electric beaters until you get a glossy, stiff meringue.
Fold the meringue into the yolk batter in several additions, using slow upward motions to keep the mixture airy.
Preheat a non-stick pan on low heat (high sides preferred). Lightly grease it with a little oil.
In the yolk bowl, whisk together the egg yolks, milk, baking powder, and flour until smooth and lump-free.
Add a few drops of water to the pan (not on the batter) to create steam, then spoon in the batter to form thick pancakes. Cover with a lid and cook for 6 minutes on the first side, adding a few drops of water occasionally to maintain steam.
Flip carefully and cook for 3–4 minutes more with the lid on, until set but still soft and jiggly.
Plate immediately and serve with fresh fruit and maple syrup.
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