The Japanese take pancakes to new heights with Fluffy Japanese Soufflé Pancakes (スフレパンケーキ). Tall, soft, and super airy, these special pancakes are a must-try recipe for your weekend breakfast. I’ll share my techniques for how to whip up an airy batter and use low-and-slow cooking to make the best soufflé pancakes at home! If you’re craving more delicious breakfast recipes, try my Matcha Soufflé Pancakes, Shokupan (Japanese Milk Bread), and Steamed Cake (Mushi-pan) next!
Why I Love This Recipe
So pillowy soft and delicious! – These delicate pancakes are extra fluffy compared to regular flapjacks thanks to the air bubbles whipped into the egg whites. I love the fizzy sound of air bubbles escaping when I cut into them! A comforting weekend treat – Pancakes are the happiest comfort food. This recipe is the perfect cooking project for a leisurely weekend brunch or a special occasion—think birthdays, anniversaries, Mother’s Day, or Valentine’s Day. Works with creative toppings – I love serving these with fresh whipped cream and berries, but you can get creative with your favorite syrups, sauces, fruit, and other toppings.
Ingredients for Japanese Soufflé Pancakes
large eggs cake flour whole milk sugar vanilla extract baking powder neutral oil – for greasing the pan water – for steaming Toppings: confectioners’ sugar maple syrup heavy (whipping) cream and sugar – optional, for the fresh whipped cream; see how I make it in the recipe below fresh berries – optional; I love using strawberries and blueberries
Find the printable recipe with measurements below.
Substitutions
Cake flour – If you don’t have cake flour on hand, you can make it at home! For every 1 cup of all-purpose flour, remove 2 Tbsp of it and replace with 2 Tbsp of cornstarch. Sift together 3–5 times and it’s ready to use.
Key Equipment
Hand mixer or stand mixer with a balloon whisk attachment (to whip the egg whites) Hand whisk Large nonstick frying pan with lid Offset spatula
How To Make Soufflé Pancakes
Preparation
Step 1 – Mix the batter. Separate the egg whites and yolks into two bowls and put the bowl of whites in the freezer for 15 minutes. Whisk the yolks, milk, and vanilla extract with a mixer until thick and frothy. Sift the flour and baking powder into the liquid mixture and whisk by hand to combine; do not overmix. Step 2 – Make the meringue and preheat the pan. Beat the half-frozen egg whites until frothy and opaque. Gradually add the sugar while beating at high speed until stiff peaks form. Look for meringue that holds a peak and has a tip that folds over. Start preheating a large, nonstick frying pan to 300ºF (150ºC) on the lowest heat and lightly grease it with oil. Step 3 – Gently fold the meringue into the batter by hand. Use a hand whisk to fold in the whipped egg whites, one-third at a time. Gently incorporate without breaking the air bubbles. Mix until well combined and homogeneous.
Cooking
Step 4 – Stack three scoops of batter for each pancake. Keep your preheated frying pan at 300ºF (150ºC) over low heat at all times. For the first pancake, place one small scoop of batter in the pan in a tall mound. Then, stack a second scoop on top. Repeat to make the other two pancakes. Then, mound a third scoop onto each, keeping the batter piled high. Step 5 – Add water, cover, and set a timer for 6–7 minutes. A splash of water in the pan creates steam and covering with a lid locks in the moisture. After 2 minutes, add a final scoop of batter to each pancake. Cover and keep cooking. Step 6 – Flip over, add more water, and cover to finish cooking. When the timer goes off, use an offset spatula to very gently flip the pancakes with a “rolling over” motion. Add another splash of water and cover the pan. Set the timer for 4–5 minutes and cook until the other side is nicely browned. Step 7 – Serve! Transfer to individual plates. Dust with confectioners’ sugar and drizzle with maple syrup. I love topping them with fresh whipped cream and fresh berries. Enjoy!
Variations and Customizations
Make it with matcha. If you’re a fan of Japanese green tea powder, add matcha to the batter! It gives the pancakes a wonderful green hue and flavor boost. You can see how I make it in my Matcha Soufflé Pancakes recipe. Switch up the toppings. The sky’s the limit when it comes to toppings! While berries are classic, you can try peaches, mangoes, or whatever is ripe and in-season. You could also add a dollop of jam, fruit preserves, or lemon curd. Instead of maple syrup, try drizzling kuromitsu (Japanese black sugar syrup), chocolate sauce, or strawberry sauce on top. Chocolate chips are another popular choice.
What To Serve with Japanese Soufflé Pancakes
I love to serve these pancakes with a delicious morning drink:
Hot beverage: Matcha Latte is creamy, earthy, and so easy to make at home. Iced beverage: With a rich aroma, Iced Hojicha Latte is a popular cafe drink in Japan!
Storage Tips
To store: For the fluffiest texture, I recommend making these soufflé pancakes just before serving. If you have leftovers, transfer them to an airtight container and store in the refrigerator for up to 2 days. I don’t recommend freezing them.
More Breakfast and Brunch Recipes
If you love this recipe for Fluffy Japanese Soufflé Pancakes, you’re in for a treat with these other irresistible breakfast and brunch recipes that are popular in Japan.
A Guide to Making the Best Homemade Crepes The Best French Toast Recipe
Editor’s Note: This post was originally published on May 12, 2018. It was republished on November 10, 2024, with more helpful cooking tips and information.
