Impossibly fluffy, jiggly pancakes that tower above regular pancakes
Japanese Souffle Pancakes
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
1
3 pancakes
Difficulty
Advanced
Cost
Budget
$
Recipe at a Glance
These tall, cloud-like Japanese souffle pancakes are made by folding stiff meringue into pancake batter and steaming them in ring molds. They jiggle like custard and taste like a sweet, airy dream.
Cuisine: Japanese
Category: Breakfast, Dessert
Difficulty: Hard
Cost: $
Dietary: Vegetarian
Quick Summary
35 min total time|1 servings|Hard difficulty
These tall, cloud-like Japanese souffle pancakes are made by folding stiff meringue into pancake batter and steaming them in ring molds. They jiggle like custard and taste like a sweet, airy dream.
JapaneseVegetarian
Sarah Chen
(Updated )
Japanese souffle pancakes are unlike any pancake you have had before. They stand several inches tall, jiggle when you shake the plate, and have the airy, melt-on-your-tongue texture of a souffle. They look almost impossibly fluffy, and eating one feels like biting into a sweet cloud.
The technique is all about meringue. You fold stiffly beaten egg whites into a simple pancake batter, then cook the pancakes low and slow in ring molds with a lid on the pan, steaming them to create that iconic height and jiggle.
Ingredients
- 2 large egg yolks
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1/4 cup cake flour (or all-purpose flour)
- 1/2 teaspoon baking powder
- 3 large egg whites
- 2 tablespoons granulated sugar
- 1/4 teaspoon cream of tartar
- Butter for greasing
- Powdered sugar for dusting
- Maple syrup and butter for serving
Instructions
- 1
In a bowl, whisk together egg yolks, milk, and vanilla. Sift in the cake flour and baking powder. Whisk until smooth.
- 2
In a separate clean, dry bowl, beat the egg whites with cream of tartar using an electric mixer on medium speed until foamy. Gradually add the sugar while beating. Continue beating until stiff, glossy peaks form.
- 3
Fold one-third of the meringue into the yolk mixture to lighten it. Then gently fold in the remaining meringue in two additions, being very careful not to deflate the mixture.
- 4
Grease 3 ring molds (3 to 4 inches wide, 2 to 3 inches tall) and place them in a large nonstick skillet over the lowest heat setting. If you do not have ring molds, you can pipe the batter freeform.
- 5
Spoon the batter into the ring molds, filling them about two-thirds full. Add 1 tablespoon of water to the pan (not into the molds). Cover with a lid.
- 6
Cook on the lowest heat for 6 to 7 minutes until the bottoms are golden. Carefully flip the pancakes (still in the molds) using a spatula. Add another tablespoon of water to the pan, cover, and cook 6 to 7 minutes more.
- 7
Remove the lid and carefully unmold. The pancakes should be tall, golden, and jiggly.
- 8
Stack and dust with powdered sugar. Serve immediately with butter and maple syrup.
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
Substitutions
Cake flourAll-purpose flour
Use the same amount. The pancakes will be slightly less delicate.
Cream of tartarLemon juice
Use 1/2 teaspoon lemon juice as a substitute stabilizer for the meringue.
Whole milkOat milk
Works in the batter though the result is slightly less rich.
Tips & Storage
Pro Tips
The heat must be as low as possible — too high and the outsides burn before the insides cook.
Make sure there is absolutely no yolk in your egg whites, or they will not whip to stiff peaks.
Fold the meringue gently — aggressive mixing will deflate it and produce flat pancakes.
Greased metal ring molds (or cleaned tuna cans with both ends removed) work as improvised molds.
Storage
Souffle pancakes must be eaten immediately. They deflate within minutes of leaving the pan.
Reheating
Not possible. The souffle texture cannot be restored once deflated.
Nutrition Facts
Per serving (3 souffle pancakes) · 1 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates34g
Fat10g
Fiber0g
Sugar20g
Sodium220mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why did my pancakes deflate?
- Either the meringue was not beaten stiffly enough, it was over-folded into the batter, or the heat was too high causing uneven cooking.
- Can I make these without ring molds?
- You can pipe or spoon the batter freeform, but the pancakes will spread more and will not be as tall.
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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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