Japanese Soufflé Pancakes

I’m sharing my recipe for ultra-tall, fluffy Japanese soufflé pancakes—light, airy treats perfect for breakfast, a snack, or dessert. I use whole eggs and avoid leftover yolks, so there’s no waste.

Why I’ll Love This Recipe

I fell for these pancakes because they’re tall and pillowy—nothing like ordinary flapjacks. I like using whole eggs for simplicity and the gentle steaming method that gives them their cloud-like texture. Whether it’s a lazy weekend or a special moment, these pancakes make everything feel cozy and indulgent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 eggs, separated

• ¼ cup granulated sugar

• ½ cup cake flour (can substitute all-purpose flour)

• ½ tsp baking powder

• Pinch of salt

• 3 tbsp whole milk (or other milk)

• ½ tsp vanilla extract

• 4 tbsp water, for steaming

• Butter, for cooking

Directions

I start by whisking egg yolks with milk and vanilla, then mix in the flour, baking powder, and salt—setting that aside. Next, I whisk egg whites until frothy, add sugar, and continue until I get stiff peaks. I warm my skillet over low heat with a bit of butter. To form the pancakes, I scoop batter to create tall stacks, add water around them, and cover to steam. After a few minutes, I gently flip, add more water, cover again, and finish cooking until both sides are golden and the centers set.

Servings And Timing

• Prep time: 10 minutes

• Cook time: 30 minutes

• Servings: Makes about 10 pancakes

Variations

• I can stir in a teaspoon of matcha powder for green tea flavor.

• I may top them with fresh berries, whipped cream, maple syrup, kuromitsu (Japanese black sugar syrup), chocolate sauce, or jams.

Storage/Reheating

I love serving these pancakes fresh, but if I have leftovers, I store them in an airtight container at room temperature. When I want to reheat, I gently warm them in a covered pan over low heat or microwave them for a few seconds until warm and soft.

FAQs

1. What If My Soufflé Pancakes Collapse?

I’ve noticed that under- or over-beating egg whites can cause collapse. I make sure the egg whites form stiff, glossy peaks and that I cook low and slow so the interior is fully set.

2. How Can I Make More Pancakes At Once?

I usually use multiple pans on the stove or an electric griddle with a lid to increase the batch size. It’s all about keeping the temperature low and even.

3. Can I Use Different Sugar?

I sometimes substitute with organic cane sugar or other granulated sugars. They work fine, though they may slightly change the flavor or texture.

4. Can I Skip The Lid While Cooking?

I’ve learned that covering with a lid is crucial—it locks in steam and helps the pancakes rise without drying out. I always cook with the lid on.

5. Can I Use A Regular Pan Instead Of Nonstick?

I’ve seen tips that you can, if it’s well-seasoned—but I personally stick with a nonstick skillet for the easiest release and clean-up.

Conclusion

I’m thrilled to bring these soft, lofty Japanese soufflé pancakes to the table. They’re worth the effort—stacked with my favorite toppings, they’re a dreamy treat for any moment. I hope making them brings as much joy to your kitchen as it does to mine.

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