Ahhh yes ☁️🥞 soufflé pancakes — those tall, jiggly, cloud-like Japanese pancakes that wobble when you tap the plate.
Here’s a foolproof fluffy version you can make at home.
☁️ Japanese Soufflé Pancakes
Ingredients (makes 3–4 tall pancakes)
- 2 large eggs (separated)
- 2 tbsp milk
- ½ tsp vanilla
- ¼ cup all-purpose flour
- ½ tsp baking powder
- 2 tbsp sugar
- ½ tsp lemon juice or vinegar (helps stabilize)
- Oil for pan
- 1 tbsp water (for steaming)
Instructions
1️⃣ Make the base
- In a bowl, whisk egg yolks, milk, and vanilla.
- Sift in flour + baking powder. Mix until smooth.
2️⃣ Make the meringue (this is the magic)
- Beat egg whites until foamy.
- Add lemon juice.
- Gradually add sugar while beating.
- Whip until stiff peaks (peaks stand straight up).
3️⃣ Fold gently
- Add ⅓ of meringue into yolk mixture to loosen it.
- Gently fold in the rest — don’t deflate it!
4️⃣ Cook low & slow
- Lightly oil a nonstick pan.
- Heat on very low.
- Spoon tall mounds of batter into pan.
- Add 1 tbsp water to empty space in pan.
- Cover with lid and cook 4–5 minutes.
- Carefully flip, cover again, cook 4–5 more minutes.
They should be tall, fluffy, and slightly jiggly in the center.
🍓 Toppings
- Powdered sugar
- Whipped cream
- Fresh berries
- Maple syrup
- Lemon curd
- Nutella
💡 Important Tips
- Low heat is EVERYTHING.
- Don’t rush the flip.
- Use ring molds if you want perfectly tall pancakes.
- If they deflate, the meringue wasn’t stiff enough or was overmixed.
Want a chocolate soufflé pancake version, or one that’s extra tall like café style? 😏
