Fluffy Japanese Soufflé Pancakes – Tall, Jiggly & Dreamily Soft

🎉 Introduction

These Fluffy Japanese Soufflé Pancakes are the impossibly light, cloud-like pancakes that went viral for their signature jiggle and sky-high rise. They’re airy, soft, custardy, and melt-in-your-mouth tender — more like a soufflé crossed with a pancake than anything you’ve ever had for breakfast.

Made with whipped egg whites and gently folded batter, they puff up beautifully on a low griddle, creating tall, wobbly pancakes that feel luxurious but are surprisingly simple with the right technique. Perfect for special breakfasts, brunch dates at home, holiday mornings, or anytime you want to impress with a café-style treat.

🧰 Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Nonstick skillet with lid
• Ring molds (optional but recommended for height)
• Whisk
• Measuring cups & spoons

🛒 Ingredients

For the Pancake Batter

• 2 large eggs (separated)
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• ¼ cup all-purpose flour
• ½ teaspoon baking powder
• 2½ tablespoons granulated sugar
• Pinch of salt

For Cooking

• 1 tablespoon vegetable oil or butter
• 1 tablespoon water (creates steam)

For Serving

• Powdered sugar
• Maple syrup
• Fresh berries
• Whipped cream

👩‍🍳 Directions

Step 1: Prepare the Egg Yolks

In a bowl, whisk together:

• egg yolks
• milk
• vanilla

Sift in the flour and baking powder.
Mix until smooth and thick (like cake batter).

Set aside.

Step 2: Whip the Egg Whites

Using a clean bowl, beat egg whites on medium speed until foamy.
Add sugar 1 tablespoon at a time, beating between additions.

Continue whipping until glossy, stiff peaks form — the key to soufflé rise.

Step 3: Fold the Batter

Gently fold ⅓ of the egg whites into the yolk batter to lighten it.
Add remaining egg whites and fold VERY gently using a spatula.

Do not stir — keep as much air in the batter as possible.

Step 4: Preheat the Pan

Heat a nonstick skillet over low heat.
Lightly oil the surface.

If using ring molds, grease the inside and place them on the pan.

Step 5: Cook the Pancakes

Scoop batter into 2–3 tall mounds or fill the ring molds halfway.

Add 1 tablespoon of water to the empty area of the skillet and cover with a lid — the steam helps them rise.

Cook 4–5 minutes, then gently add a little more batter on top to build height.

Cook another 4–5 minutes, flip gently, and cook 3–4 minutes on the other side.

Pancakes should be tall, golden, and jiggly.

Step 6: Serve Immediately

Soufflé pancakes deflate slightly as they cool — serve hot off the pan.

Top with:

• powdered sugar
• fresh berries
• whipped cream
• maple syrup

🍽️ Servings & Timing

• Yield: 2–3 pancakes
• Prep Time: 10 minutes
• Cook Time: 12–15 minutes
• Total Time: ~25 minutes

🧊 Storage & Reheating

Best enjoyed fresh — these pancakes lose height after cooling.

If needed:

• Store in fridge 1 day
• Microwave 10 seconds to warm (they’ll be soft but not tall)

🥄 Variations

1. Matcha Soufflé Pancakes – Add 1 teaspoon matcha to the flour.
2. Chocolate Soufflé Pancakes – Add 1 tablespoon cocoa powder.
3. Lemon Soufflé Pancakes – Add lemon zest + lemon curd topping.
4. Berry-Infused – Add chopped fresh berries to the batter.
5. Vanilla Bean – Replace vanilla with vanilla bean paste.
6. Cinnamon Cloud Pancakes – Add cinnamon + brown sugar drizzle.
7. Strawberry Shortcake Version – Serve stacked with whipped cream + berries.
8. Banana Soufflé Pancakes – Add mashed banana to yolk mixture.
9. Honey Butter Pancakes – Serve with honey + melted butter.
10. Holiday Version – Add nutmeg + serve with spiced maple syrup.

❓ 10 FAQs

1. Why did my pancakes deflate?
   Normal — but excessive deflation means overfolding or undercooking.
2. Why aren’t they tall?
   Egg whites weren’t whipped to stiff peaks or heat was too high.
3. Can I make them without ring molds?
   Yes — scoop tall mounds and cook slowly.
4. Why did they burn?
   Soufflé pancakes require very low heat.
5. Can I double the recipe?
   Yes, but cook in batches.
6. Can I freeze them?
   Not recommended.
7. Why does the batter look thick?
   It should — the air creates the rise.
8. Can I make them dairy-free?
   Use plant milk and vegan butter.
9. Can I make them gluten-free?
   Yes — use a 1:1 GF baking flour.
10. How do I keep them fluffy?
    Serve immediately and avoid opening the lid too early.

🏁 Conclusion

These Fluffy Japanese Soufflé Pancakes are a delightful, cloud-like treat that transforms an ordinary breakfast into something extraordinary. With their jiggly rise, creamy insides, and melt-in-your-mouth texture, they’re a brunch masterpiece — yet surprisingly simple with the right technique.

Perfect for holidays, birthdays, romantic brunches, or anytime you want a magical breakfast moment.

Fluffy Japanese Soufflé Pancakes – Tall, Jiggly & Dreamily Soft

These Fluffy Japanese Soufflé Pancakes are the impossibly light, cloud-like pancakes that went viral for their signature jiggle and sky-high rise. They’re airy, soft, custardy, and melt-in-your-mouth tender — more like a soufflé crossed with a pancake than anything you’ve ever had for breakfast. Made with whipped egg whites and gently folded batter, they puff up beautifully on a low griddle, creating tall, wobbly pancakes that feel luxurious but are surprisingly simple with the right technique. Perfect for special breakfasts, brunch dates at home, holiday mornings, or anytime you want to impress with a café-style treat.

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Ingredients Equipment Method Notes

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Ingredients

  

For the Pancake Batter

• 2 large eggs separated
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• ¼ cup all-purpose flour
• ½ teaspoon baking powder
• 2½ tablespoons granulated sugar
• Pinch of salt

For Cooking

• 1 tablespoon vegetable oil or butter
• 1 tablespoon water creates steam

For Serving

• Powdered sugar
• Maple syrup
• Fresh berries
• Whipped cream

Get Our Best App for Daily Great Recipes 🍽️

Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• Mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Nonstick skillet with lid
• Ring molds (optional but recommended for height)
• Whisk
• Measuring cups & spoons

Method

 

Step 1: Prepare the Egg Yolks

1. In a bowl, whisk together:
2. egg yolks
3. milk
4. vanilla
5. Sift in the flour and baking powder.
6. Mix until smooth and thick (like cake batter).
7. Set aside.

Step 2: Whip the Egg Whites

1. Using a clean bowl, beat egg whites on medium speed until foamy.
2. Add sugar 1 tablespoon at a time, beating between additions.
3. Continue whipping until glossy, stiff peaks form — the key to soufflé rise.

Step 3: Fold the Batter

1. Gently fold ⅓ of the egg whites into the yolk batter to lighten it.
2. Add remaining egg whites and fold VERY gently using a spatula.
3. Do not stir — keep as much air in the batter as possible.

Step 4: Preheat the Pan

1. Heat a nonstick skillet over low heat.
2. Lightly oil the surface.
3. If using ring molds, grease the inside and place them on the pan.

Step 5: Cook the Pancakes

1. Scoop batter into 2–3 tall mounds or fill the ring molds halfway.
2. Add 1 tablespoon of water to the empty area of the skillet and cover with a lid — the steam helps them rise.
3. Cook 4–5 minutes, then gently add a little more batter on top to build height.
4. Cook another 4–5 minutes, flip gently, and cook 3–4 minutes on the other side.
5. Pancakes should be tall, golden, and jiggly.

Step 6: Serve Immediately

1. Soufflé pancakes deflate slightly as they cool — serve hot off the pan.
2. Top with:
3. powdered sugar
4. fresh berries
5. whipped cream
6. maple syrup

Notes

🧊 Storage & Reheating

Best enjoyed fresh — these pancakes lose height after cooling.

If needed:

Store in fridge 1 day

Microwave 10 seconds to warm (they’ll be soft but not tall)

🥄 Variations

Matcha Soufflé Pancakes – Add 1 teaspoon matcha to the flour.

Chocolate Soufflé Pancakes – Add 1 tablespoon cocoa powder.

Lemon Soufflé Pancakes – Add lemon zest + lemon curd topping.

Berry-Infused – Add chopped fresh berries to the batter.

Vanilla Bean – Replace vanilla with vanilla bean paste.

Cinnamon Cloud Pancakes – Add cinnamon + brown sugar drizzle.

Strawberry Shortcake Version – Serve stacked with whipped cream + berries.

Banana Soufflé Pancakes – Add mashed banana to yolk mixture.

Honey Butter Pancakes – Serve with honey + melted butter.

Holiday Version – Add nutmeg + serve with spiced maple syrup.

❓ 10 FAQs

Why did my pancakes deflate?
Normal — but excessive deflation means overfolding or undercooking.

Why aren’t they tall?
Egg whites weren’t whipped to stiff peaks or heat was too high.

Can I make them without ring molds?
Yes — scoop tall mounds and cook slowly.

Why did they burn?
Soufflé pancakes require very low heat.

Can I double the recipe?
Yes, but cook in batches.

Can I freeze them?
Not recommended.

Why does the batter look thick?
It should — the air creates the rise.

Can I make them dairy-free?
Use plant milk and vegan butter.

Can I make them gluten-free?
Yes — use a 1:1 GF baking flour.

How do I keep them fluffy?
Serve immediately and avoid opening the lid too early.

🏁 Conclusion

These Fluffy Japanese Soufflé Pancakes are a delightful, cloud-like treat that transforms an ordinary breakfast into something extraordinary. With their jiggly rise, creamy insides, and melt-in-your-mouth texture, they’re a brunch masterpiece — yet surprisingly simple with the right technique.

Perfect for holidays, birthdays, romantic brunches, or anytime you want a magical breakfast moment.