2 weeks ago
2
Recipe Highlights
Pancakes are my family’s favorite weekend treat, and my daughter’s absolute favorite is Fluffy Japanese Soufflé Pancakes (スフレパンケーキ). She fell in love with them on a trip to Tokyo when she was little, and we’ve been making them on slow weekend mornings ever since.
These aren’t your average pancakes. Whipped egg whites and low-and-slow cooking transform them into tall, cottony stacks—impossibly light with golden edges and a melt-in-your-mouth center.
Here’s why I keep coming back to this recipe:
- Light as cloud—no special techniques, just the right method
- Low-and-slow cooking gives golden edges and a melt-in-your-mouth center
- No special ingredients—just pantry staples with café-worthy results
If you love Japanese breakfast recipes, try my Matcha Soufflé Pancakes, Japanese Milk Bread (Shokupan), and Matcha Muffins next!
Table of Contents
What Are Fluffy Japanese Soufflé Pancakes?
Soufflé pancakes (スフレパンケーキ) are a Japanese café staple famous for their extreme height and cloudlike texture. They get their lift from stiff-peak meringue folded into the pancake batter—not leavening alone. They became a street food sensation in Japan in the 2010s and have since spread to cafés worldwide.
Ingredients for Fluffy Japanese Soufflé Pancakes
- large eggs
- cake flour
- whole milk
- sugar
- vanilla extract
- baking powder
- neutral oil (for the pan)
- water (for steaming)
For the Toppings
- confectioners’ sugar
- maple syrup
- heavy cream and sugar (for whipped cream, optional)
- fresh strawberries and blueberries (optional)
Find the printable recipe with measurements below.
Jump to RecipeHow to Make Fluffy Japanese Soufflé Pancakes
- Mix the batter. Separate the eggs, freeze the whites for 15 minutes, then whisk the yolks with milk and vanilla until frothy. Sift in the flour and baking powder and fold by hand until just combined.
- Whip egg whites into meringue. Beat the half-frozen whites with sugar until stiff peaks form. Preheat a nonstick pan to 300°F (150°C) on the lowest stove setting and grease lightly.
- Fold the meringue into the batter. Incorporate in three additions, folding gently with a hand whisk to keep the air bubbles intact.
- Stack and steam. Scoop the batter with a cookie scoop into tall mounds. After 2 minutes, add a splash of water, cover, and cook 6–7 minutes. Add a final scoop to each mound.
- Flip and finish. Roll each pancake over gently with an offset spatula. Add another splash of water, cover, and cook 4–5 minutes until golden. Serve immediately.
Nami’s Recipe Tips
These tips will help you make Fluffy Japanese Soufflé Pancakes perfectly every time. That said, these pancakes take practice—I made them countless times before I felt confident enough to share this recipe. Read each step carefully and work with intention. Every detail is there for a reason.
Beating Egg Whites into Meringue
- Separate the eggs carefully – Even a small amount of yolk in the whites will prevent them from whipping properly.
- Chill the egg whites first – A 15-minute freeze helps them whip faster and more stably. In Japan, this is all you need for a stable meringue—no cream of tartar required.
- Whip to stiff, glossy peaks – Too soft and the pancakes won’t hold their shape; too stiff and they’ll crack. Look for whites that stand straight up with just the tip folding over.
Folding the Batter
- Fold in two stages – Add one-third of the meringue to the egg yolk batter first to lighten it. Then gently fold in the rest. This makes it easier to incorporate without deflating the air bubbles.
- Fold without deflating – Use a bottom-to-top motion and move quickly to preserve the air bubbles you built in the meringue. Stop the moment no white streaks remain.
Cooking
- Preheat the pan slowly over the lowest heat – Rushing this step leads to uneven browning before the inside cooks through.
- Pile the batter high – Once the first scoop sets, stack more on top. Their signature height comes from building up, not spreading out.
- Even out the heat – Rest the pan briefly on a damp towel before adding the batter to stabilize the temperature.
- Cover and cook low and slow – The lid traps steam and heat, cooking the pancake gently from all sides.
- Cook them through fully – Undercooked pancakes collapse the moment you lift them from the pan. Cooking all the way through gives the structure time to set and hold its shape.
- Flip with a rolling motion – Pull the pancake slightly to create space, then roll it over. If it resists, wait another minute.
Variations
Here are a few easy ways to make these pancakes your own.
- Make it matcha. Add matcha powder to the batter for green tea flavor—see my Matcha Soufflé Pancakes recipe for measurements.
- Swap the flour. No cake flour? Replace 2 tablespoons per cup of all-purpose flour with cornstarch and sift 3–5 times.
- Switch up the fruit. Peaches, mangoes, or whatever is in season work beautifully in place of berries.
- Try a different syrup. Swap maple for kuromitsu (Japanese black sugar syrup), chocolate sauce, or strawberry sauce.
- Add mix-ins. Fold chocolate chips into the batter just before cooking.
What to Serve with Soufflé Pancakes
Serve these Soufflé Pancakes with a Japanese drink. We almost always make a matcha latte to go alongside with these pancakes.
- Iced Hojicha Latte – A beloved café drink in Japan with a rich, roasted aroma that that complements that delicate sweetness of these pancakes.
- Kinako Milk – Nutty and nutritious, this roasted soybean milk pairs beautifully hot or cold.
- Japanese Iced Coffee – Bright and smooth, it’s flash-brewed over ice to lock in the complex flavors and aroma.
- Matcha Latte – Creamy and earthy, with a gentle bitterness that balances the sweetness of the pancakes.
Storage and Reheating Tips
To store: Leftovers keep in an airtight container in the refrigerator for up to 2 days. I don’t recommend freezing—the delicate texture won’t survive.
To reheat: Warm gently in a covered nonstick pan over low heat. A microwave works in a pinch.
FAQs
How do I make Japanese soufflé pancakes fluffy?
Beat the egg whites to stiff, glossy peaks, fold the meringue gently until no white streaks remain, and cook on the lowest heat with a lid on the entire time. Patience is what gives you that tall, cottony stack!
Why did my soufflé pancakes deflate?
This is usually caused by one of the following:
- Underbeaten egg whites — whip to stiff, glossy peaks before folding
- Overmixing the batter — fold gently and stop as soon as no white streaks remain
- Heat too high — low and slow is non-negotiable; rushing the cook collapses the structure
- Undercooking — the pancakes need to cook through fully so the structure sets before you plate them
A note on flour: Recipes with less flour (like this one) give you that lighter, airier texture—but they’re more delicate. More flour makes them easier to handle, but the result is closer to a cakey pancake than a true soufflé.
Can I make fluffy Japanese pancakes without a nonstick pan?
A well-seasoned cast iron skillet or covered electric griddle can work, but a nonstick pan is strongly recommended for the cleanest flip.
What makes this Japanese pancake recipe different from regular pancakes?
This Japanese fluffy pancakes recipe uses whipped egg whites and low-and-slow steam cooking for a much taller, softer result than a standard flapjack.
I’d love to hear how yours turned out! 💛 These pancakes hold a special place in our family—every time I make them, I think of my daughter’s face when she had them for the first time in Tokyo. If you give this recipe a try, leave a star rating and comment below. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust. 🥰
Fluffy Japanese Soufflé Pancakes
Prep: 15 minutes
Cook: 15 minutes
Chilling: 15 minutes
Total: 45 minutes
- 2 large eggs (50 g w/o shell)
- 1½ Tbsp whole milk (see end Notes)
- ¼ tsp pure vanilla extract
- ¼ cup cake flour (weigh for accuracy; click the Metric button above for weights; or learn how to measure flour with a measuring cup; you can make homemade cake flour)
- ½ tsp baking powder (see end Notes)
- 2 Tbsp sugar
- 1 Tbsp neutral oil (for the pan)
- 2 Tbsp water (for steaming)
For the Fresh Whipped Cream (optional)
- ½ cup heavy (whipping) cream
- 1½ Tbsp sugar (or more, to taste)
For the Toppings
- 1 Tbsp confectioners’ sugar
- fresh berries (strawberries, blueberries, etc.)
- maple syrup
Before You Start
Read the blog post carefully for tips before starting—timing and temperature are critical.
Use a 11–12-inch (28–30 cm) nonstick frying pan with lid or an electric nonstick griddle with lid to cook 3 pancakes at once. It‘s also helpful to have an infrared thermometer gun to check the temperature of the pan.
Cook one batch of batter at a time, or the batter will deflate if it sits too long. Use multiple nonstick frying pans or a griddle if you double or triple the recipe.
Gather all the ingredients. Use a kitchen scale for accuracy (switch to Metric above) or learn how to measure flour with a measuring cup.
To Make the Whipped Cream (optional; make ahead)
Fill a large bowl halfway with ice cubes and water. Nest a clean, dry medium bowl on top and add ½ cup heavy (whipping) cream and 1½ Tbsp sugar.
Nami's Tip: The ice bath keeps the fat firm in the cold cream. This helps trap air so the whipped cream doesn't separate.
Whisk on high speed to medium-firm peaks: The cream mounds and holds its shape, with tips that curl rather than flop.
Chill it in the fridge until ready to serve.
To Mix the Batter
Separate the yolks and whites of 2 large eggs (50 g w/o shell) in different bowls.
Put the bowl of egg whites in the freezer for 15 minutes—set a timer so you don't forget.
Nami's Tip: Read why we partially freeze the egg whites in 2 Tips to Make Perfect Meringue (Egg Whites).
Add 1½ Tbsp whole milk and ¼ tsp pure vanilla extract to the egg yolks. Whisk by hand until pale, thick, and frothy.
Sift ¼ cup cake flour and ½ tsp baking powder into the bowl.
Do not overmix. Whisk just until the batter comes together.
While the egg whites chill, heat a large nonstick frying pan to 300ºF (150ºC) over the lowest heat.
To Make the Meringue
Take out the bowl of egg whites from the freezer.
Beat the half-frozen egg whites with a hand mixer or stand mixer on low speed (Speed 2–3) until foamy.
Increase to medium speed (Speed 4–6) until soft peaks form.
With the mixer running, add 2 Tbsp sugar, one-third at a time.
Increase the speed to medium-high (Speed 6–8) and beat until stiff, glossy peaks form, about 2 minutes.
Be careful not to overbeat, or the meringue will become stiff and grainy and will be difficult to fold into the batter.
See the next step to check for the right consistency.
Nami's Tip: If using a stand mixer, pause beating when the meringue is almost done. Detach and use the whisk attachment to hand-mix the looser egg whites near the bowl's edge into the stiffer whites near the center until the texture is homogenous. Reattach the whisk and continue beating.
Pull up the beaters or whisk to check for stiff peaks. The meringue should hold a firm peak that points straight up or folds over slightly at the tip. It should look glossy and smooth.
To Fold In the Meringue
Add one-third of the meringue to the egg yolk mixture. Whisk by hand until homogenous.
Nami's Tip: Don’t worry about breaking air bubbles at this stage.
Add half the remaining meringue to the egg yolk mixture and gently fold them with a hand whisk without deflating the air bubbles.
Nami's Tip: See why we use a whisk instead of a silicone spatula in 2 Tips to Make Perfect Meringue (Egg Whites).
Transfer the egg yolk mixture into the meringue bowl. Fold the two mixtures together until homogenous, taking care not to deflate the air bubbles.
To Cook the Pancakes
By now, your pan should be preheated to 300ºF (150ºC) over the lowest heat.
Lightly brush with 1 Tbsp neutral oil, then blot with a paper towel to leave a thin, even film.
Nami's Tip: A clean pan is the key to an even golden color.
Scoop the batter into the pan in a tall mound, then stack a second scoop on top. Repeat to form 3 pancakes, maintaining the pan temperature at 300°F (150°C) over low heat.
Check the surface of each pancake—it should look slightly dry. Add one more scoop of batter on each, piling it high.
Nami's Tip: You should have at least three scoops left in the bowl.
Pour 1 Tbsp water into the open spaces in the pan, cover with the lid, and cook for 6–7 minutes—set a timer so you don't forget.
Nami's Tip: The steam keeps the pancakes moist while cooking. The suggested cook time is a guideline, and actual time depends on the frying pan's temperature.
At the 2-minute mark, uncover and mound a final scoop of batter onto each pancake. If the water has evaporated, add a small splash. Re-cover and continue steaming until the timer goes off.
To Flip the Pancakes
Slide an offset spatula under one pancake and lift it slowly. Pull it slightly to one side to create a gap, then use a rolling motion to flip it.
Nami's Tip: The pancake moves easily when it's ready. If the pancake is stuck, let it firm up a bit, then try again. If you force it, the pancake will crack.
Flip the remaining pancakes using the same rolling motion, working quickly but carefully.
Add 1 Tbsp water to the empty spaces in the pan and cover. Set the timer for 4–5 minutes and cook the other side on the lowest heat.
Once the bottoms are golden brown and the pancakes feel set when gently pressed, transfer to serving plates.
To Serve
Top with fresh berries and whipped cream, if using. Dust with 1 Tbsp confectioners’ sugar and drizzle with maple syrup.
To Store
Serve immediately for best texture. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Ingredient Notes
- Whole milk: I haven‘t tried reduced-fat, low-fat, nonfat, or plant-based milk for this recipe as I believe they will make the batter too thin.
- Baking powder: It makes the pancakes light and fluffy. If it’s old or expired, they’ll come out flat and dense. Check that yours is still active—replace it if it’s been more than 6 months since opening.
How to Keep the Pancakes from Deflating
- Don’t underbeat the egg whites. Whip to stiff, glossy peaks before folding
- Don’t overmix the batter. Fold gently and stop as soon as no white streaks remain
- Don’t use high heat. Low and slow is non-negotiable; rushing the cook collapses the structure
- Don’t undercook. Cook through fully so the structure sets before you plate them
Variations and Customizations
- Make it matcha. Add matcha powder to the batter for green tea flavor—see my Matcha Souffle Pancakes recipe for measurements.
- Swap the flour. No cake flour? Replace 2 tablespoons per cup of all-purpose flour with cornstarch and sift 3–5 times.
- Switch up the fruit. Peaches, mangoes, or whatever is in season work beautifully in place of berries.
- Try a different syrup. Swap maple for kuromitsu (Japanese black sugar syrup), chocolate sauce, or strawberry sauce.
- Add mix-ins. Fold chocolate chips into the batter just before cooking.
Serving: 1pancake, Calories: 168kcal, Carbohydrates: 18g, Protein: 6g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 125mg, Sodium: 122mg, Potassium: 67mg, Fiber: 1g, Sugar: 10g, Vitamin A: 192IU, Calcium: 69mg, Iron: 1mg
Did you make this recipe?
Tag @justonecookbook on Instagram so we can see your delicious creation!
Editor’s Note: This post was originally published on May 12, 2018, updated on November 10, 2024, and republished on April 18, 2026, with new tips and more helpful information.
English (US) · 