Treat yourself to the ultimate breakfast with these Fluffy Japanese Soufflé Pancakes! Light, airy, and melt-in-your-mouth delicious, these jiggly pancakes are a fun twist on your usual stack. Made with whipped egg whites for that signature lift, this Japanese Soufflé Pancake recipe is easier than you think—and perfect for brunch, dessert, or a cozy morning in. If you love fluffy pancakes and beautiful breakfast recipes, this one’s a must-try!

What Are Fluffy Japanese Soufflé Pancakes?

These aren’t your average pancakes. Japanese soufflé pancakes are incredibly airy and light — think of them as a cross between a classic pancake and a soufflé. They’re made fluffy thanks to whipped egg whites folded into the batter, creating a soft, pillowy texture that practically dances on the plate. The result? Pancakes that are sky-high, golden on the outside, and tender on the inside.

Why You’ll Love These Soufflé Pancakes

Insanely fluffy and jiggly
A fun twist on traditional breakfast recipes
Made with pantry staples
Elegant enough to impress at brunch, yet easy enough for a cozy Sunday morning

Ingredients for Fluffy Japanese Soufflé Pancakes

Make sure you scroll to the recipe card for exact measurements, but here’s what you’ll need:

Eggs – Separate the yolks and whites; egg whites are key to the fluff!
Whole Milk – Adds richness to the batter.
All-Purpose Flour – Gives the pancakes some structure.
Baking Powder – Helps the pancakes rise just a little more.
Vanilla Extract – For that cozy, aromatic flavor.
Sugar – Sweetens the batter and stabilizes the meringue.
Vinegar or Lemon Juice – A touch of acid helps the egg whites whip to perfection.

How to Make Japanese Soufflé Pancakes

These pancakes are all about technique — but don’t worry, we’ve broken it down for you:

1. Prepare the Batter

Separate the eggs into whites and yolks.
In the bowl with yolks, whisk together milk and vanilla, then sift in flour and baking powder. Mix until smooth and set aside.

2. Whip the Meringue

Add vinegar (or lemon juice) to the egg whites.
Beat until frothy, then gradually add sugar.
Whip until stiff peaks form — your meringue should stand tall without drooping.

3. Fold the Meringue

Start by folding a third of the meringue into the yolk mixture to lighten it up.
Gently fold in the remaining meringue in two batches. Be careful not to deflate the batter — this is what gives your pancakes their rise.

4. Cook Low and Slow

Heat a nonstick pan on low heat and lightly oil it.
Scoop or pipe your batter into tall mounds (a piping bag with a large round tip works best).
Cover with a lid or heatproof bowl and cook for 7–8 minutes.
Flip carefully, cover again, and cook another 5–6 minutes.

5. Serve Immediately

Top your Fluffy Japanese Soufflé Pancakes with whipped cream, fresh fruit, maple syrup, or powdered sugar. Then get ready for the most satisfying bite ever!

Tips for Perfect Soufflé Pancakes

Don’t overmix: Fold gently to keep the air in the batter
Use a scale for flour: Too much flour = dense pancakes.
Low and slow heat: Keep it between 285°F–320°F for even cooking.
Flip with care: The pancakes are delicate, so be gentle!

Best Tools for Pancake Shaping

We tested different methods for getting the perfect pancake height and shape:

Large Spoon – Easy and accessible, but less uniform.
Large Cookie Scoop – Great for consistent size.
Piping Bag with Round Tip – The best for control and height.

Troubleshooting Guide

Pancakes Deflate?

You might have overmixed the meringue or undercooked the pancakes.
Be sure your meringue is at stiff peaks and your batter is handled gently.

Pancakes Too Dark or Raw?

Adjust your heat — if the outside is dark and the inside is raw, your pan is too hot.
Use an infrared thermometer if you want extra precision.

Taste Too Eggy?

Proper cooking is key! Golden brown equals delicious caramelization.
Add vanilla extract and a bit of lemon zest to brighten the flavor.

Frequently Asked Questions

What makes these pancakes different from regular pancakes?
They use whipped egg whites instead of relying on baking powder alone, creating a much fluffier, taller pancake.

Can I use cake flour instead of all-purpose flour?
Yes, but all-purpose flour gives a better balance of chewiness and fluff. If using cake flour, reduce the quantity slightly.

Do I need baking powder?
It’s optional but recommended for extra lift.

Are soufflé pancakes raw in the middle?
Not if cooked properly. They should be fully set and cooked through.

Can I replace vinegar?
Absolutely. Swap with equal amounts of lemon juice or a pinch of cream of tartar.

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Ready to Make the Fluffiest Pancakes Ever?

There’s no better way to elevate your weekend breakfast recipes than with a stack of jiggly Fluffy Japanese Soufflé Pancakes. They’re fun, elegant, and downright irresistible. Whether you’re surprising someone with brunch or treating yourself, this recipe will definitely impress.