These Japanese Soufflé Pancakes sound complicated, but are actually easier to make than you think! It's like eating cottony clouds. But even better with fresh berries and even a dollop of homemade whipped cream!

Try my Matcha Soufflé Pancakes or these delicious Butter Pecan Pancakes!

Delicious Japanese Soufflé Pancakes in a pan

What are Japanese Pancakes?

Regular pancakes and Japanese pancakes are very similar when it comes to the ingredients. But the key ingredient that makes Japanese pancakes special is the egg method.

The egg method is done like this:

First, separate the egg whites and the yolks.
Then beat the egg whites into a stiff peak.
After that, gently fold them into the batter.
The pancakes then turn into super airy, like soufflé!

Ingredients

Listed below are all the ingredients you will need:

Toppings to choose from:

Strawberry Sauce
Maple Syrup
Honey
Butter
Whipped Cream

See the recipe card for quantities.

All ingredients of Japanese Soufflé Pancakes in bowls

Instructions

Prepare the Batter

1. In a mixing bowl, whisk together egg yolks, milk, and vanilla extract.

2. Sift in cake flour, salt, and baking powder.

3. Using a handheld mixer, mix the flour and egg mixture for 2 minutes. Set aside.

Mixing bowl with eggs and flour together

Make the Meringue

4. In a clean bowl, beat egg whites and cream of tartar until foamy.

5. Slowly add the powdered sugar while continuing to beat.

6. Beat until the mixture forms medium peaks.

Combine Batter and Meringue

7. Whisk a quarter of the meringue into the yolk-flour mixture to lighten it.

8. Using a spatula, gently fold the remaining meringue into the batter in two additions. Be careful not to deflate the mixture.

Cook the Pancakes

9. Heat a nonstick pan over low heat and add 1 tablespoon of vegetable oil.

10. Brush ring molds with oil and place them on the pan for a couple of minutes to warm up.

11. Slowly fill each mold three-quarters full with batter.

12. Cover the pan with a lid and cook for 3 minutes.

13. Add 1 tablespoon of water to the pan to create steam, then cover and cook for 1 more minute.

14. Carefully flip the pancakes, add another tablespoon of water, cover, and cook for another minute.

15. Repeat the process with the remaining batter.

Serve

16. Remove pancakes from molds and serve immediately with your favorite toppings like strawberry sauce, maple syrup, or whipped cream.

Japanese Souffle Pancakes with berry sauce

Substitutions & Variations

Ingredient Swap
Use cake flour instead of all-purpose flour plus a bit of cornstarch. It will give the same softness.
Variation
Almond milk can work if you don't want dairy.
You can also use coconut oil instead of vegetable oil for a light tropical flavor.
Mistake to Avoid
Avoid overmixing the batter - it can flatten your pancakes!
Storage Tips
- These pancakes won't stand being in a freezer; enjoy them fresh or store them for up to 2 days in the refrigerator.
- Keep toppings like whipped cream and syrup separate, and reheat pancakes gently in a steamer or microwave before serving.

Japanese Soufflé Pancakes sliced into three

FAQs

Why are my pancakes not fluffy?

Your egg whites may not have been whipped to stiff peaks. Make sure they hold shape before folding them in.

Can I make this without a ring mold?

Yes! Just spoon small mounds of batter and cook slowly on low heat to keep the height.

Can I make them ahead of time?

They’re best enjoyed fresh, but you can store them covered in the fridge and reheat for 30 seconds before serving.

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Want to impress someone with breakfast in bed? These Japanese Souffle Pancakes are a dreamy, cloud-soft treat that turns any morning into something special.