How to Make Perfectly Fluffy Japanese Soufflé Pancakes?

I’m obsessed with breakfast, especially when it’s as fun and indulgent as Japanese Soufflé Pancakes. You know the ones I’m talking about—those tall, fluffy, jiggly pancakes that have been all over Instagram and TikTok. And yes, they taste just as incredible as they look. Soft, airy, and melt-in-your-mouth, these pancakes are the perfect way to start your day with a bit of sweetness and satisfaction.

If you’re a pancake lover like me, you’re about to meet your new favorite breakfast. These soufflé pancakes are unlike anything you’ve had before. They’re not your typical flat pancakes. Nope, these are next-level fluffy—like eating a cloud! And you don’t have to fly to Japan or wait in line at a trendy café to enjoy them. You can make them right at home!

I know what you’re thinking: Can I really make these at home? Aren’t they complicated? Trust me, I had the same thoughts the first time I saw these jiggly pancakes. But here’s the thing—once you know a few key tricks, making these at home is totally doable. And when you see them rise and jiggle on your stovetop, you’ll feel like a pancake master.

Now, let’s make the perfectly fluffy Japanese Soufflé Pancakes right in your kitchen!

The Secret to Fluffy Soufflé Pancakes: Whipped Egg Whites (and Milk Frother)

What is the key to achieving that characteristic soufflé-like texture? The key is to quickly whip the egg whites. Using a mixer or your hands, you would typically whip them until they reached stiff peaks. However, milk frother can do that, too! Use a milk frother instead of a hand mixer if you want to experiment or don't have one.

Beat the egg whites using the milk frother until they become frothy and stand in soft, stiff peaks. Just like with the traditional method, the air trapped in those frothy egg whites gives the pancakes their height and irresistible fluffiness. If you wait to see those towering, fluffy pancakes, I promise it will be worth it!

Ingredients for Your Japanese Soufflé Pancakes

• 2 large eggs
• 1 ½ tablespoons whole milk
• ¼ teaspoon pure vanilla extract
• ¼ cup cake flour
• ½ teaspoon baking powder
• 2 tablespoons sugar
• 1 tablespoon neutral-flavored oil
• 2 tablespoons water

How to Make the Fluffiest Japanese Soufflé Pancakes?

Step 1: Separate the Eggs and Freeze the Whites

First things first: separate your egg whites and yolks into two different bowls. Here’s a little trick that makes all the difference—pop the bowl of egg whites in the freezer for 15 minutes. This chills them just enough to help you whip them into those perfect stiff peaks.

Step 2: Whisk the Egg Yolks

While the whites are chilling, grab your bowl of egg yolks. Add the milk and vanilla extract and whisk everything together until the mixture becomes thick and bubbly. This is going to give your pancakes that delicious richness and flavor.

Next, sift the cake flour and baking powder into the yolk mixture. Sifting is key here—ensuring your batter stays light and airy. Whisk it all together, but be careful not to over-mix. You want it smooth but still fluffy!

Step 3: Whip the Egg Whites

It’s time to bring those egg whites out of the freezer. They should be slightly frozen, making them easier to whip into stiff peaks. Start beating them with a milk frother (or by hand if you’re up for a workout!) When the whites become frothy, gradually add the sugar. Keep beating until you get those stiff, glossy peaks. This is the most important step for getting that soufflé-like texture.

Step 4: Fold the Egg Whites into the Yolk Mixture

Now, for the most delicate part—folding the egg whites into the yolk mixture. Start by taking ⅓ of the whipped whites and whisking them into the yolk mixture. This lightens it up, making it easier to combine without deflating all that beautiful air you just whipped in.

Then, gently fold in the remaining egg whites using a spatula. Be careful not to break those air bubbles! You want to fold until everything is combined and the batter looks light and airy.

Cooking the Soufflé Pancakes: Low and Slow

Step 1: Heat the Pan and Scoop the Batter

Heat a large non-stick pan over low heat—around 150°C (300°F). Brush the pan with a small amount of neutral-flavored oil. You don’t want too much oil here—just enough to keep the pancakes from sticking.

Next, scoop the batter onto the pan. Each pancake should get about four scoops of batter. Once you’ve added your first scoop, let the pancake cook until the surface dries slightly, then add another scoop on top. Keep repeating this until each pancake has three or four layers of batter. You’re building height, not width!

Step 2: Add Water and Steam

Here’s another trick: add 1 tablespoon of water to the empty spaces in the pan, then cover with a lid. This creates steam, which helps the pancakes cook through while staying moist and fluffy. Let them cook for 6-7 minutes.

Halfway through, check the pancakes and add another scoop of batter on top if you have any left. Steam again for the remaining time.

Step 3: Flip and Finish Cooking

When the pancakes have cooked for 6-7 minutes, it’s time to flip! Use a spatula and be super gentle—you don’t want to deflate all that fluffiness. If the pancakes feel stuck, give them a little more time to firm up before flipping.

After flipping, add a little more water to the pan and cover again. Let the pancakes cook for another 4-5 minutes until they’re golden brown and fully cooked.

The Best Part: Toppings!

Once your soufflé pancakes are done, transfer them to a plate and get ready to add some delicious toppings. You can go classic with a dusting of powdered sugar and a drizzle of maple syrup, or get creative with whipped cream, fresh berries, or even a dollop of chocolate sauce.

Why You’ll Love These Japanese Soufflé Pancakes

Because, really, is there anything not to love? Perfect for a morning meal, these Japanese pancakes are fluffy, delicious, and full of air. Not to mention, they steal the show! Also, making these pancakes at home is incredibly satisfying. The end result is well worth the little patience required to make them.

There you have it—your complete guide to making Perfectly Fluffy Japanese Soufflé Pancakes! Now that you know the secrets, it’s time to get in the kitchen and whip up your own stack of fluffy, jiggly pancakes. Enjoy!

FAQ: Your Guide to Fluffy Soufflé Pancakes

Can I use all-purpose flour instead of cake flour?

Yes, you can, but cake flour gives these pancakes their delicate, soft texture. If you don’t have cake flour, you can substitute 1 cup of all-purpose flour with 2 tablespoons of cornstarch. 

Why are my pancakes deflating?

Deflating can happen if the egg whites aren’t whipped enough or over-mixed into the batter. Make sure to whip your egg whites until stiff peaks form and fold them into the batter gently.

What’s the best way to serve soufflé pancakes?

Soufflé pancakes are best served right away! They’re perfect with toppings like whipped cream, fresh fruit, syrup, or even a sprinkle of powdered sugar.

Can I make these pancakes ahead of time?

Unfortunately, soufflé pancakes are best enjoyed fresh. The longer they sit, the more they lose their airy texture. But trust me, there won’t be any leftovers once you taste them!