Fluffy Japanese pancakes

Fluffy Japanese pancakes

By Food E Fare

Fluffy Japanese pancakes, also known as soufflé pancakes, are a delightful treat known for their airy texture and jiggly appearance. Here's how to make them:


  • 3 large eggs, separated
  • 1/4 cup (60ml) milk
  • 1/4 teaspoon vanilla extract
  • 1/2 cup (60g) cake flour
  • 1/2 teaspoon baking powder
  • 3 tablespoons granulated sugar
  • Butter or oil for cooking
  • Maple syrup, fruit, or other toppings of your choice


Separate the Eggs:

  • Carefully separate the egg whites from the yolks, ensuring there are no traces of yolk in the whites. Place them in separate bowls.

Prepare the Batter:

  • In a small bowl, whisk together the milk and vanilla extract. Set aside.
  • In a separate bowl, sift together the cake flour and baking powder.
  • In the bowl with the egg yolks, add half of the sugar (1.5 tablespoons) and whisk until pale and thick. Gradually add the milk mixture and whisk until well combined.
  • Gradually add the sifted flour mixture to the egg yolk mixture, stirring until smooth and well incorporated.

Whip the Egg Whites:

  • Using a hand mixer or stand mixer, whip the egg whites on medium speed until foamy.
  • Gradually add the remaining sugar (1.5 tablespoons) to the egg whites while continuing to whip.
  • Increase the speed to high and whip until stiff peaks form. The egg whites should hold their shape when the beaters are lifted.

Fold in the Egg Whites:

  • Gently fold one-third of the whipped egg whites into the batter using a spatula until mostly incorporated.
  • Add the remaining egg whites and continue to fold gently until no streaks of egg white remain. Be careful not to deflate the mixture too much.

Cook the Pancakes:

  • Heat a non-stick pan or griddle over low to medium-low heat. Add a small amount of butter or oil and spread it evenly.
  • Spoon or pour the pancake batter onto the pan, using about 1/4 to 1/3 cup of batter for each pancake. Use a spoon to shape the batter into round, thick pancakes.
  • Cook the pancakes for 3-4 minutes on the first side, or until bubbles form on the surface and the edges look set.
  • Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the second side, or until golden brown and cooked through.


  • Transfer the pancakes to a plate and serve immediately with your favorite toppings such as maple syrup, fresh fruit, whipped cream, or powdered sugar.
  • Enjoy the fluffy, jiggly goodness of these Japanese soufflé pancakes while they're still warm!


  • Be gentle when folding the egg whites into the batter to preserve the airy texture.
  • Cooking the pancakes over low to medium-low heat helps ensure they cook evenly without burning.
  • For extra height, you can stack the pancakes on top of each other with a small piece of parchment paper in between.
  • Customize your pancakes with different toppings such as chocolate sauce, Nutella, sliced bananas, or berries for a personalized touch.

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