Impossibly tall, jiggly souffle pancakes that wobble on the plate
Japanese Fluffy Pancakes
Japanese Fluffy Pancakes
45 minHard
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
2
4 pancakes
Difficulty
Advanced
Cost
Budget
$
Japanese Fluffy Pancakes
Impossibly tall, jiggly souffle pancakes that wobble on the plate
Ultra-thick, cloud-like Japanese souffle pancakes made with whipped egg whites, cooked low and slow until golden outside and custardy inside.
20m
Prep Time
25m
Cook Time
45m
Total Time
2
Servings
Hard
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Japanese souffle pancakes are unlike any pancake you have had before. They are several inches tall, incredibly light, and have a texture somewhere between a pancake and a souffle. They jiggle when you shake the plate, and they deflate slightly as they cool, which means eating them fresh is essential.
The technique relies on folding stiffly whipped egg whites into a minimal batter, then cooking them very slowly in ring molds on a low-heat griddle. Patience is the main ingredient — rush them and they burn on the outside while staying raw inside.
Ingredients
- 2 egg yolks
- 3 tbsp milk
- 1 tsp vanilla extract
- 1/4 cup cake flour
- 1/2 tsp baking powder
- 3 egg whites
- 2 tbsp sugar
- 1/4 tsp cream of tartar
- Butter for cooking
- Maple syrup and whipped cream for serving
Instructions
- 1
Whisk the egg yolks, milk, and vanilla together.
- 2
Sift in the cake flour and baking powder and mix until smooth.
- 3
Beat the egg whites with cream of tartar until foamy, then add the sugar gradually and beat to stiff, glossy peaks.
- 4
Fold the meringue into the yolk mixture in three additions, being very gentle.
- 5
Grease ring molds on a nonstick pan over the lowest heat. Fill each mold halfway with batter.
- 6
Add a tablespoon of water to the pan, cover, and cook for 7 to 8 minutes. Add more batter to fill the molds, flip carefully, and cook another 7 to 8 minutes covered.
- 7
Remove the molds and serve immediately with butter, syrup, and whipped cream.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
DepthPantry
Test Kitchen Pick
Soy Sauce
Helpful Pantry Staple
Why the pantry staple matters
This style of cooking leans heavily on a few foundational condiments. A better soy sauce is usually the fastest pantry upgrade to notice.
The savory base here starts with a more useful bottle, not another gadget.
- Useful across marinades, stir-fries, and dipping sauces
- Gives the final dish a fuller savory backbone
If this cuisine shows up regularly in your kitchen, soy sauce is one of the best-value pantry upgrades.
Shop soy sauce for this recipeTips & Storage
Pro Tips
Do not overfold the batter or you will deflate the meringue.
The lowest heat setting on your stove is the right one.
Ring molds are essential — the batter is too loose to hold its shape without them.
Storage
Refrigerate leftovers in airtight containers for up to 4 days.
Reheating
Reheat gently on the stovetop, in the oven, or in the microwave until hot.
Nutrition Facts
Per serving (2 pancakes) · 2 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein8g
Carbohydrates36g
Fat12g
Fiber0g
Sugar18g
Sodium180mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this ahead?
- Yes. The components or finished dish hold well if properly chilled and stored.
- Can I adjust the seasoning?
- Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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