Fluffy Japanese Soufflé Pancakes – Soft and Bouncy Every Time

There’s something magical about the first bite of a soft, bouncy Japanese soufflé pancake—it melts in your mouth like a cloud.

I still remember making these on a quiet Sunday morning, carefully stacking each layer while the scent of egg and sugar warmed the kitchen.

No fancy tools needed, just a bit of patience and the joy of watching them rise tall and golden.

Why You’ll Love This Recipe

Only 8 ingredients – All are common pantry staples.

No mixer needed – Just a whisk and a bit of arm power.

Incredibly light and airy – Thanks to whipped egg whites.

Aesthetic and fun – They stack tall and jiggle like a dream.

Perfect base – Add fruit, cream, or syrup—your choice!

What You’ll Need (Ingredient Highlights)

Egg whites – Whipped to stiff peaks for that signature height and fluff.

Lemon juice – Stabilizes the meringue and gives subtle brightness.

Sugar & cornstarch – Sweetens and supports the batter.

Cake flour – Creates a soft, tender crumb.

Egg yolks & milk – For rich flavor and smooth texture.

Salt – Just a few pinches to balance sweetness.

Pro Tips Before You Start

Preheat the pan early – Low heat from the start ensures even cooking.

Whip whites to stiff peaks – The tips should stand straight up.

Use a piping bag or scoop – Helps you stack batter vertically.

Steam is key – A few teaspoons of water and a lid help cook them through.

Patience = perfection – Don’t rush the flipping step.

How to Make Fluffy Japanese Soufflé Pancakes

Step 1: Prep Your Tools and Ingredients

Sift the cake flour and salt together.

Lightly oil a non-stick pan and spread it thinly with a paper towel.

Place the pan on low heat now, so it’s gently warmed and ready for the batter.

Step 2: Whip the Egg Whites

Add lemon juice to the egg whites in a clean bowl.

Whisk until foamy, like bubbles in soap.

Add half of the sugar, continue whipping until soft peaks (the tip folds when lifted).

Add remaining sugar and whip until stiff peaks form—the tips should stand tall.

Step 3: Add Cornstarch

Sprinkle in the cornstarch. Whisk briefly just until no lumps remain.

Step 4: Incorporate the Yolks

Add egg yolks into the whipped whites.

Stir gently with a whisk—only until about halfway combined.

Stop once you see a marbled mixture.

Step 5: Fold in Flour Mixture

Add the sifted cake flour and salt. S

witch to a spatula and fold gently until no dry flour is visible.

Be careful not to deflate the batter.

Step 6: Add the Milk

Pour in the milk and fold a few more times until smooth.

Immediately transfer to a piping bag, ice cream scoop, or spoon.

Step 7: Cook the First Layer

Pipe or scoop a little over half the batter into 4 vertical mounds on the warm pan.

Keep them tall—not wide.

Add a few teaspoons of water to the pan (not on the batter).

Cover with a lid and steam-cook for about 3 minutes. Do not peek.

Step 8: Add the Second Layer

Add the remaining batter on top of each mound—stack it up again.

Add another splash of water, close the lid, and cook for 4 more minutes.

Time may vary, so trust your eyes—the sides should look slightly dry.

Step 9: Flip Carefully

Check that the bottoms are golden and the sides set.

Lightly oil a spatula, and flip each pancake gently.

Add a bit more water, cover, and steam for 4 minutes on the second side.

Step 10: Finish and Serve

Once they’re dry and bouncy on the sides, remove from the pan.

Serve warm with whipped cream, berries, maple syrup, or your favorite toppings!

What to Serve It With

Fresh strawberries or mixed berries

A drizzle of honey or maple syrup

Vanilla whipped cream

Sweet red bean paste for a Japanese touch

Matcha glaze or chocolate sauce

Variations / Substitutions

Dairy-free: Use oat or almond milk.

Flavor twist: Add a drop of vanilla extract or grated citrus zest.

Chocolate lovers: Mix in cocoa powder or top with chocolate chips.

Savory spin: Omit sugar and pair with poached eggs and herbs.

Gluten-free: Substitute with cake flour alternatives like rice flour mix.

Storage & Leftovers

These are best served fresh and warm.

However, you can refrigerate leftovers in an airtight container for up to 2 days.

To reheat, steam them gently or microwave with a damp paper towel for 20–30 seconds.

Avoid freezing—the airy texture doesn’t hold well.

FAQs

Can I make these without a piping bag?
Yes! A large spoon or ice cream scoop works just fine.

Why are my pancakes flat?
You may have overmixed or under-whipped the egg whites.

Can I use all-purpose flour?
Cake flour gives a softer texture, but all-purpose can work in a pinch—sift it well.

Can I double the recipe?
Absolutely. Just scale each ingredient proportionally.

Do I need a ring mold?
Not at all—just stack vertically with a piping bag or scoop.

Why add lemon juice?
It helps stabilize the meringue, keeping the pancakes fluffy.

Can I make the batter ahead of time?
Not recommended. The meringue deflates—make and cook immediately.

Final Thoughts

Making fluffy Japanese soufflé pancakes is like baking a cloud—simple ingredients, a bit of technique, and pure joy in every bite.

Whether you’re treating yourself on a weekend or impressing brunch guests, these soft, airy pancakes never fail to bring smiles.