Dessert

Fluffy Japanese Soufflé Pancakes Recipe

Name: Fluffy Japanese Soufflé Pancakes Recipe
Prep time: 7 min
Cook time: 13 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 2 large eggs; 2 tablespoons milk; ½ teaspoon vanilla extract; 1 teaspoon lemon zest (optional); ¼ cup all-purpose flour (fluffed, spooned, and leveled); ¼ teaspoon baking powder; ½ teaspoon white vinegar (or lemon juice); 2 tablespoons granulated sugar; Oil, any neutral oil (for cooking); Sweetened whipped cream; Assorted berries; Powdered sugar; Maple syrup; ½ cup heavy cream, cold; 1 tablespoon granulated sugar (more or less to your preference); ½ teaspoon vanilla extract

ByNaomi Fletcher February 22, 2026February 22, 2026

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Introduction

These Japanese soufflé pancakes are incredibly fluffy, jiggly, and soft–a perfect treat for breakfast, a snack, or dessert. Their pillowy texture and delicate rise will impress anyone you serve, making brunch feel extra special.

A stack of two thick, fluffy, pale yellow pancakes sits on a white plate with a rough edge. The top pancake is slightly puffed with a smooth texture. On top, there is a dollop of white whipped cream and two bright red strawberry halves with green leaves, arranged side by side. Another whole strawberry with green leaves is placed next to the stack on the plate. A golden fork with a black handle lies in front of the plate on a white marbled surface. In the background, there are blurred white containers with wooden lids and kitchen items. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs
2 tablespoons milk
½ teaspoon vanilla extract
1 teaspoon lemon zest (optional)
¼ cup all-purpose flour (fluffed, spooned, and leveled)
¼ teaspoon baking powder
½ teaspoon white vinegar (or lemon juice)
2 tablespoons granulated sugar
Oil (any neutral oil for cooking)

Optional toppings:

Sweetened whipped cream
Assorted berries
Powdered sugar
Maple syrup

Optional sweetened whipped cream:

½ cup cold heavy cream
1 tablespoon granulated sugar (adjust to taste)
½ teaspoon vanilla extract

Instructions

Step 1: Separate the egg whites and yolks into two bowls, being careful not to break the yolks.
Step 2: To the yolks, add milk, vanilla extract, and lemon zest (if using). Whisk briefly until combined. Sift in flour and baking powder, then whisk until smooth with no dry spots. Set aside.
Step 3: Add vinegar or lemon juice to the egg whites. Using a hand mixer, beat on medium speed until frothy. Gradually add sugar while mixing.
Step 4: Increase mixer speed to medium-high and beat until stiff peaks form.
Step 5: Gently fold one-third of the meringue into the yolk batter until blended and no streaks remain.
Step 6: Fold in the remaining meringue carefully until evenly combined, avoiding over-mixing to keep the batter light and fluffy.
Step 7: Prepare a large spoon, cookie scoop, or piping bag fitted with a large round tip to portion the batter.
Step 8: Heat a large nonstick pan over low heat. Lightly grease and evenly wipe away excess oil.
Step 9: Scoop or pipe the batter into 2 to 3 tall mounds in the pan.
Step 10: Cover the pan with a lid and cook for 7 to 8 minutes until the bottoms are golden brown.
Step 11: Carefully flip the pancakes, cover again, and cook for another 5 to 6 minutes until golden brown and cooked through.
Step 12: Serve immediately with optional toppings such as sweetened whipped cream, berries, powdered sugar, and maple syrup.
Optional – Step 13: To make sweetened whipped cream, whisk heavy cream, sugar, and vanilla until firm peaks form. Keep refrigerated until ready to use.

Tips & Variations

Be gentle when folding the meringue to keep the batter airy and tall pancakes.
Use a kitchen scale for measuring flour or fluff and spoon it into the measuring cup to avoid dense batter.
Cook the pancakes low and slow (around 285°F to 320°F / 140°C to 160°C) to avoid burning and ensure they cook through.
Use an electric stovetop if possible for more even heating.
Try piping the batter with a piping bag and large round tip for taller, fluffier pancakes.
Add lemon zest or vanilla to brighten the flavor and reduce egginess.
Substitute lemon juice or cream of tartar for vinegar when stabilizing egg whites.

Storage

These soufflé pancakes are best enjoyed fresh as they tend to deflate over time. If needed, store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid drying out or flattening.

How to Serve

A stack of two fluffy, thick, pale yellow pancakes sits on a square white plate with a rough edge. The top pancake holds a dollop of white whipped cream and two bright red strawberry halves with green leaves inside. One whole red strawberry with green leaves leans on the side of the stack. A gold and black fork rests on the plate's edge. The background shows blurry white containers and a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is the difference between regular pancakes and soufflé pancakes?

Soufflé pancakes use whipped egg whites folded into the batter, which creates an airy, fluffy, and jiggly texture unlike regular pancakes that rely mainly on leaveners for rise.

Do Japanese soufflé pancakes taste eggy?

Properly made soufflé pancakes have only a subtle egg flavor that is not overpowering. Cooking them thoroughly and adding vanilla or lemon zest helps balance the taste.