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Japanese Soufflé Pancakes

Japanese Souffle Pancakes

Want to know how to make fluffy Japanese souffle pancakes? I’m showing you the recipe for these super thick pancakes as well as everything I learned from spending a whole day perfecting them. They take a bit of work but the results are jiggly, super fluffy pancakes.


  • 2 egg yolks
  • 15 g milk
  • 1/4 tsp vanilla
  • 33 g all purpose flour
  • 4 g baking powder
  • 3 egg whites
  • 50 g sugar


  • For the recipe, you’ll need two egg yolks and 3 egg whites in separate bowls. To the yolks add in 15 grams of milk and 1/4 tsp of vanilla extract and stir to combine.
  • For the dry ingredients. Measure 33 grams of all purpose flour and 4 grams of baking powder. Then sift into the wet ingredients. Stir this all together until smooth.
  • Take the three egg whites from earlier and whisk them until they light and fluffy at the soft peak stage. Measure 50 grams of sugar and add to the whipped whites. Whip until the whites are stiff peaks. This is super important, the meringue needs to be very firm or the batter will be too runny.
  • Gently Fold the meringue into the yolk and flour mixture in three additions trying not to knock out too much air. We want the batter to be fluffy and light. I tried different methods of adding the batter to the pan and using a piping bag is best. You need to use a non stick pan on low heat and make sure it is well greased with a neutral cooking oil.
  • When you pipe the batter in the pan focus on piping the mixture high rather than wide. The batter will spread slightly on its own. Another note is this batter is best when cooked immediately so if you can get multiple pans on at once so you can all the batter in one go this will yield the best results.
  • Pour a small amount of water in the pan and then cover with a lid. I cooked mine for about 5 minutes on low but yours might need more or less time depending on your stove. You’ll know that the pancakes are ready to be flipped when the batter is matte like this not sticky to the touch. Gently flip the pancakes, add in another splash of water and cover until cooked through.
  • I cooked mine on this side for another five minutes. The pancakes are done when they’re firm and springy to the touch. It’s best to serve them right away at the peak of their fluffiness. As they sit they start to deflate like mine have here a bit. Serve with whatever pancake toppings you please. I wasn’t sure if I would like the taste of these but they’re actually really nice almost like angel food cake. They’re really delicately sweet and of course have a nice light texture.