There’s something magical about soft, cloud-like pancakes that melt the moment they hit your tongue.

The first time I tried Japanese soufflé pancakes, I was completely smitten — light, jiggly, and a true breakfast treat that feels like dessert.

These soufflé pancakes are now a weekend favorite in my kitchen, especially when I want to impress family or just treat myself to something special without leaving home.

Why You’ll Love This Recipe

Pillowy soft and light – Like eating clouds for breakfast

Impressive yet simple – No special molds or oven required

Naturally sweet – No need for heavy syrups or toppings

Kid-approved – They’ll love the texture and bounce

Customizable – Add fruits, cream, or even matcha!

What You’ll Need (Ingredient Highlights)

Eggs (separated) – Creates the soufflé-like rise and texture

Whole milk – Adds richness and balances the batter

All-purpose flour – Gives structure without making them dense

Sugar – Sweetens and helps stabilize the meringue

Baking powder – A bit of extra lift

Vanilla extract – For warm, comforting aroma

Vinegar or lemon juice – Helps stiffen egg whites

Pro Tips Before You Start

Use room temperature eggs for better volume in the meringue.

Don’t skip the vinegar/lemon juice – it makes your egg whites more stable.

Low and slow heat is key to avoid over-browning or undercooking.

Gently fold the meringue – overmixing will deflate the batter.

For tall pancakes, stack more batter after the first few minutes of cooking.

How to Make Fluffy Soufflé Pancakes

Step 1: Separate the Eggs

Carefully separate the egg whites from the yolks into two clean bowls.

Step 2: Mix the Yolks

Whisk together the egg yolks with milk and vanilla until smooth.

Sift in flour and baking powder, then mix until no lumps remain.

Step 3: Beat the Egg Whites

Add vinegar or lemon juice to the egg whites.

Whisk until frothy, then gradually add sugar.

Continue beating until stiff peaks form.

Step 4: Fold Gently

Fold ⅓ of the meringue into the yolk mixture to lighten it.

Then fold in the remaining meringue gently until just combined. Don’t overmix.

Step 5: Portion the Batter

Scoop or pipe batter into a lightly greased nonstick pan over low heat.

Make 2–3 round pancakes with space between.

Step 6: Cook Slowly

Cover and cook for 7–8 minutes until bottoms are golden.

Carefully flip, cover again, and cook another 5–6 minutes.

Step 7: Serve Immediately

Serve warm with powdered sugar, fresh fruit, maple syrup, or whipped cream.

What to Serve It With

Fresh strawberries and blueberries

Maple syrup or honey drizzle

Sweetened whipped cream

A dusting of powdered sugar

Matcha cream or chocolate sauce for a twist

Variations / Substitutions

Matcha Soufflé Pancakes – Add 1 tsp matcha powder to the flour

Lemon Zest – Add for a bright, citrusy aroma

Gluten-Free – Use a 1:1 gluten-free flour substitute

Dairy-Free – Use almond or oat milk instead of whole milk

Stuffed – Add a small spoon of jam or Nutella in the center before cooking

Storage & Leftovers

Best enjoyed fresh, but you can refrigerate leftovers in an airtight container for up to 2 days.

Reheat gently in a covered skillet over low heat or in the microwave with a damp paper towel to keep moisture.

FAQs

Can I make the batter ahead of time?
It’s best to cook the batter immediately after folding in the meringue to keep its fluffy structure.

Why are my pancakes not rising?
Your egg whites may not be whipped to stiff peaks, or the heat might be too high.

Can I use a hand whisk for the egg whites?
Yes, but it will take much longer and require strong arms! A hand mixer is highly recommended.

Can I freeze soufflé pancakes?
They don’t freeze well because they collapse easily. Fresh is always best.

Do I need to use a mold?
No mold is necessary — just control the batter height with a scoop or spoon and cook covered.

Can I use cake flour instead of all-purpose flour?
Yes, cake flour will yield an even softer pancake.

What’s the difference between regular and soufflé pancakes?
Soufflé pancakes use whipped egg whites for volume and airiness, unlike regular flat pancakes.

Final Thoughts

These soufflé pancakes are the ultimate treat when you want something soft, sweet, and absolutely comforting.

They may look fancy, but the process is surprisingly simple — and the payoff is totally worth it.

I love making them on slow mornings with coffee and jazz in the background.

One bite, and it feels like you’re having breakfast in a cozy Tokyo café.

The Boat Shed Kitchen