These Japanese Soufflé Pancakes are tall, fluffy, jiggly, and unbelievably soft! A light meringue is gently folded into the egg yolk batter to create their signature airy rise, then the pancakes are slowly cooked with a little steam until soft and pillowy inside. Serve them warm with confectioners’ sugar, fresh berries, and a drizzle of honey for an impressive Japanese-style breakfast or brunch.
Japanese soufflé pancakes have been popping up all over the internet lately, so I decided it was time to try them. After all, we love trying versions of our favorite recipes from other cultures! German pancakes have been a hit for a while in my house.
I now understand the hype behind these pancakes. Japanese soufflé pancakes take the idea of fluffy pancakes to a whole new level. The batter is combined with meringue to create a light, airy batter and water is added to steam the pancakes as they cook. The end result is delightfully soft, pillowy, and delicious pancakes that are no harder to make than any other pancake recipe. You’ll definitely want to give these a try!
Why We Love These Japanese Soufflé Pancakes
- Unique & different. As much as we love enjoying our usual breakfasts on repeat, sometimes it’s fun to switch things up a bit. These pancakes are one of our favorite ways to switch up weekend breakfasts.
- Soft and fluffy. The texture of these soufflé pancakes is truly incredible. The inside is so fluffy and pillowy, thanks to the unique cooking process.
- Easy to make. The process of making these is slightly different than most pancakes, but it’s not hard or complicated. It just requires a few extra steps and paying close attention to the stovetop while they cook. You may be surprised at how easy they are to make.
Ingredient Notes
These pancakes may look and sound fancy, but they are made with very basic ingredients. Be sure to scroll down to the recipe card below for the exact measurements.
- Eggs – Separate the yolks and whites carefully. The whites are whipped into a meringue, while the yolks are added to the batter.
- Milk – Whole or 2% milk works great.
- All-purpose flour – Measure carefully because too much or too little will impact the texture of the batter and therefore the pancakes.
- Baking soda – Helps the pancakes rise when cooking.
- Lemon juice – Adds acidity to the meringue.
- Cornstarch – Helps stabilize the egg white meringue.
- Sugar – Helps stabilize the egg whites to create the meringue.
How To Make Japanese Soufflé Pancakes
Here’s an overview of how to make these pancakes. The printable instructions can be found in the recipe card below.
- Make the batter. Whisk the egg yolks until smooth and then whisk in the milk, flour, and baking soda. Place the batter in the fridge.
- Make the meringue. Beat the egg whites, lemon juice, and cornstarch on high speed. Gradually add the sugar while beating. Continue beating the mixture until stiff peaks form.
- Combine. Gently fold ½ of the meringue into the batter until just combined. Add the remaining meringue and continue folding. Do not overmix. Transfer the batter to a piping bag and cut off the tip.
- Cook the pancakes. Heat the skillet over low and grease the surface. Pipe the batter onto the skillet into a tall mound about 3 inches high. Add a teaspoon of water to the skillet, making sure it doesn’t touch the batter. Cover and cook for 1 minute.
- Continue cooking. Remove the lid, pipe more batter on each pancake, and add another teaspoon of water. Cover and cook for 2 minutes. Add another teaspoon of water, cover, and cook for 3 minutes.
- Serve. Serve the pancakes immediately after removing the lid, garnished with powdered sugar, berries, and honey. Repeat the process with the remaining batter.
Why Did My Soufflé Pancakes Deflate?
A little deflation after cooking is normal, but excessive deflation can happen if the meringue was under-whipped, over-whipped, or deflated while folding. It can also happen if the pancakes are undercooked in the center. Make sure the meringue reaches stiff peaks, fold gently, and cook the pancakes slowly over low heat.
Tips & Tricks
These Japanese soufflé pancakes are easier to make than most people think, but there are a few important things to remember when making them.
- Fully beat the meringue. The meringue is ready when it looks glossy and holds its shape firmly. When you lift the beaters, the peak should stand upright without folding over. Properly whipped meringue is important because it gives Japanese soufflé pancakes their signature height and fluffy texture.
- Gently fold the meringue. The tiny air bubbles trapped inside the meringue are what help the pancakes rise and stay light and airy. Folding too aggressively or mixing for too long can deflate those bubbles and result in flatter, denser pancakes. Fold only until you no longer see large streaks of meringue.
- Cook over low heat. Japanese soufflé pancakes are much thicker than regular pancakes, so they need time to cook through without burning on the outside. Low heat allows the center to cook gradually while helping the pancakes maintain their fluffy texture.
- Add water to the skillet. The small amount of water creates steam inside the covered skillet. This gentle steam helps the thick pancakes cook through evenly while keeping them soft and moist. Make sure the water is added beside the pancakes and does not directly touch the batter.
- Add more batter. Adding a second layer of batter helps build extra height. Once the bottom layer has begun to set, additional batter can be piped on top to create the tall, cloud-like shape pancakes.
- Use a piping bag. You can carefully spoon the batter onto the skillet instead, but a piping bag makes it easier to control the shape and build the batter upward for taller pancakes.
Serving Suggestions
You can top your souffle pancakes with anything you’d like, but our favorite combination is powdered sugar, fresh berries, and a drizzle of honey.
The classic butter and syrup works too. We like to use cinnamon honey butter for extra flavor.
Whatever you top them with, the key is to enjoy them immediately after they finish cooking.
Storing & Reheating
Japanese soufflé pancakes are best served immediately while they are warm and fluffy, as they will naturally deflate as they cool.
- Fridge: If you have leftovers, allow them to cool completely, then store them in an airtight container in the refrigerator for up to 2 days.
- Reheat: Reheat gently in the microwave for a few seconds until warmed through, keeping in mind that they will not be as tall or fluffy as when freshly cooked.
Japanese Souffle Pancakes
Ingredients
- 3 large eggs yolks and whites separated
- 3 Tablespoon milk 45g
- ⅓ cup all-purpose flour 50g
- ⅛ teaspoon baking soda
- 2 teaspoon lemon juice
- 2 Tablespoons cornstarch 15g
- ¼ cup granulated sugar 40g
- Water for cooking the soufflé pancakes
Instructions
- In a mixing bowl, whisk the egg yolks until smooth. Add the milk, all-purpose flour, and baking soda, then whisk until just combined. Place the batter in the refrigerator while you prepare the meringue.
- To make the meringue, add the egg whites, lemon juice, and cornstarch to a large mixing bowl. Using a hand mixer or stand mixer, beat the egg whites on high speed. Gradually add the granulated sugar while continuing to beat. Beat until the meringue forms stiff peaks.
- Add one-third of the meringue to the egg yolk batter and gently fold until just combined. Pour the batter into the remaining meringue and continue folding gently until just combined. Be careful not to overmix or deflate the air bubbles in the meringue.
- Transfer the batter to a piping bag and cut off the tip.
- Heat a skillet over low heat and lightly grease the surface.
- Pipe the batter onto the skillet, building each pancake into a tall mound about 3 inches high. I was able to fit 2 pancakes at a time in a 9-inch skillet. Add 1 teaspoon of water to the side of the skillet, making sure the water does not touch the batter. Cover with a lid and cook for 1 minute.
- Remove the lid and pipe additional batter on top of each pancake to create more height. Add another 1 teaspoon of water to the side of the skillet without touching the pancakes. Cover and cook for another 2 minutes.
- Remove the lid and gently flip each pancake. Add 1 teaspoon of water to the side of the skillet, cover, and cook for another 3 minutes.
- Remove the lid and serve the pancakes immediately with a dusting of confectioners’ sugar, fresh berries, and honey
- Repeat the steps with remaining batter.
Last Step:
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