Japanese Soufflé Pancakes | Fluffy, Jiggly Brunch Delight
Tall, fluffy, and irresistibly jiggly, these Japanese soufflé pancakes are a showstopping brunch favorite. Made with whipped egg whites and a simple stovetop method—no molds required—they’re soft, tender, and melt-in-your-mouth delicious. Perfect for weekend brunch, special breakfasts, or any time you want an unforgettable pancake experience.
Ingredients
- 4 large eggs separated
- ½ tsp cream of tartar or 1 tsp lemon juice as a substitute
- 3 tbsp whole milk or buttermilk for a tangy variation
- 2 tbsp granulated sugar
- ½ cup all-purpose flour sifted
- 1 tsp baking powder
- 1 tsp vanilla extract optional
- Pinch of salt
- Neutral oil such as canola or grapeseed or butter, for greasing the pan
Optional Toppings
- Powdered sugar for dusting
- Maple syrup or honey
- Fresh berries blueberries, strawberries, raspberries
- Whipped cream
- Lemon zest or citrus compote
- Matcha powder for matcha soufflé pancakes
Instructions
- Separate the eggs. Keep yolks and whites in separate bowls.
- Whisk yolks + milk + sugar + flour + baking powder. You want a smooth batter.
- Beat egg whites to stiff peaks with cream of tartar.
- Gently fold ⅓ of whites into the yolk mixture to lighten, then fold in the rest carefully.
- Preheat skillet over low heat; lightly grease.
- Spoon two ½-cup mounds, cover, and cook for ~5 minutes until puffed and golden.
- Flip carefully, cook another 3–4 minutes until fully set.
- Serve stacked, dusted with powdered sugar, topped with butter, fruit, or syrup.
Notes
Secret Tips for Perfect Japanese Soufflé Pancakes
-
Use Room Temperature Eggs
Cold egg whites don’t whip well. Let your eggs sit at room temperature for 20–30 minutes before separating. This improves volume, helping your Japanese fluffy pancakes rise tall and airy. -
Beat Egg Whites to Just Stiff Peaks
Avoid over-beating. Your egg whites should be glossy with stiff peaks that stand tall but aren’t dry. Over-whipped whites will collapse when folded into the batter, causing flat soufflé pancakes. -
Fold Gently and Slowly
When folding whipped egg whites into the yolk batter, use a spatula and fold lightly to preserve air bubbles. These bubbles give jiggly pancakes their signature height and texture. -
Cook Low and Slow With a Lid
Achieve tall and fluffy Japanese soufflé pancakes without a mold by keeping your skillet on low heat and always covering it with a lid. The steam gently cooks the pancakes and helps them rise. -
Oil Lightly — Don’t Overdo It
Lightly oil the pan with a paper towel. Too much oil can prevent an even rise and create an uneven surface in your soufflé pancake recipe. -
Don’t Rush the Flip
Wait until the sides look set and the bottom releases easily before flipping. Flipping too early can cause your easy Japanese soufflé pancakes for beginners to deflate. -
Experiment With Flavors
Infuse the batter with vanilla, matcha, or citrus zest for variety. I especially love making Japanese soufflé pancakes with buttermilk for a subtle tang and tender crumb. -
Serve Immediately for Maximum Jiggle
Japanese soufflé pancakes are best served fresh off the pan. Their iconic jiggle and cloud-like texture fade if they sit too long, so gather your eaters before that first flip.