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–+ servings
“Fluffy Japanese souffle pancakes stacked with whipped cream, fresh strawberries, and maple syrup, dusted with powdered sugar and topped with mint.”

Japanese souffle pancakes

Fluffy, jiggly Japanese Souffle Pancakes that rise tall like clouds and melt in your mouth. After 75 test runs, this foolproof method guarantees that signature wobble every time — perfect for special brunches or cozy weekend mornings.
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Prep Time 25 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 1 hour 7 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: Japanese, Asian Fusion
Calories: 258
Ingredients Equipment Method Nutrition Notes

Ingredients
  

The Pancake Base
  • 3 large eggs -separated room temperature
  • 2 tablespoon whole milk - can sub with oat milk
  • ¼ teaspoon vanilla extract -or almond extract for variation
  • 3 tablespoon granulated sugar -divided half for yolks, half for whites
  • ¼ cup all-purpose flour -sifted
  • ¼ teaspoon baking powder -for lift
  • ⅛ teaspoon cream of tartar -stabilizes meringue
  • 1 pinch salt -balances flavor
For Serving
  • butter pat -optional
  • fresh berries - strawberries or blueberries
  • maple syrup -or honey
  • powdered sugar - for dusting
  • whipped cream -optional
Optional Flavor Boosters
  • 1 teaspoon lemon zest -for Lemon Berry version
  • 1 tablespoon matcha powder -for Matcha Cloud version
  • 2 tablespoon cocoa powder - for Chocolate Dream version

Equipment

  • 1 Electric hand mixer (For beating egg whites to stiff peaks)
  • 1 Mixing Bowls (Separate for yolks and whites))
  • 1 3-inch metal ring molds (Essential for tall pancakes
  • 1 Non-stick skillet with lid (Low, even heat and steam for rise))
  • 1 Rubber spatula (For gentle folding

Method
 

  1. Separate eggs, warm to room temp, preheat skillet, and grease molds.
  2. Beat egg whites with cream of tartar and sugar until stiff peaks form.
    “Homemade whipped cream being lifted with a spatula from a bowl, showing its light and airy consistency for frosting or dessert filling.”
  3. Whisk yolks, milk, sugar, flour, and baking powder until smooth.
  4. Gently fold whipped egg whites into batter without deflating.
    “Fluffy whipped cream in a stainless steel mixing bowl, showing soft peaks and smooth texture — perfect topping for pancakes, cakes, or desserts.”
  5. Spoon batter into molds, cover, and steam-cook on low heat.
  6. Carefully flip pancakes, cook until golden and fully set.

Nutrition

Serving: 180gCalories: 258kcalCarbohydrates: 32gProtein: 9gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 180mgSodium: 125mgPotassium: 145mgFiber: 0.8gSugar: 14gVitamin A: 410IUVitamin C: 2mgCalcium: 65mgIron: 1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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