Fluffy Japanese Soufflé Pancakes
Fluffy Japanese Soufflé Pancakes recipe—tall, cottony, and made with stiff-peak meringue. Step-by-step tips for perfect results every time.
Dish: Pancakes
Variant: Fluffy Japanese Soufflé Pancakes
- Total time
- 45 min
- Active time
- 15 min
- Yield
- 3, 3 pancakes (1 serving)
- Difficulty
- Medium
- Equipment
- 2 required
Ingredients and Constraints
Ingredients
Ingredient watchpoints1 watchpoint
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Sugar
1½ Tbsp sugar ((or more, to taste))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Additional ingredient notes
Ingredients for Fluffy Japanese Soufflé Pancakes
large eggs cake flour whole milk sugar vanilla extract baking powder neutral oil (for the pan) water (for steaming) For the Toppings confectioners’ sugar maple syrup heavy cream and sugar (for whipped cream, optional) fresh strawberries and
Ingredients US CUSTOMARY METRIC 1X 2X 3X
2 large eggs (50 g each w/o shell) 1½ Tbsp whole milk (see end Notes) ¼ tsp pure vanilla extract ¼ cup cake flour (weigh for accuracy; click the Metric button above for weights; or learn how to measure flour with a measuring cup; you can ma
Notes
Ingredient Notes Whole milk: I haven‘t tried reduced-fat, low-fat, nonfat, or plant-based milk for this recipe as I believe they will make the batter too thin.
Baking powder: It makes the pancakes light and fluffy. If it’s old or expired, they’ll come out flat and dense.
Required setup
Equipment
Source recipe card equipment.
Source recipe card equipment.
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
Variations
Here are a few easy ways to make these pancakes your own.
Add matcha powder to the batter for green tea flavor—see my Matcha Soufflé Pancakes recipe for measurements. Replace 2 tablespoons per cup of all-purpose flour with cornstarch and sift 3–5 times. Peaches, mangoes, or whatever is in season work beautifully in place of berries. Try a different syrup. Swap maple for kuromitsu (Japanese black sugar syrup), chocolate sauce, or strawberry sauce. Fold chocolate chips into the batter just before cooking.
Method Overview
Structured method notes that are separate from the step timeline.
Recipe Highlights
Pancakes are my family’s favorite weekend treat, and my daughter’s absolute favorite is Fluffy Japanese Soufflé Pancakes (スフレパンケーキ).
She fell in love with them on a trip to Tokyo when she was little, and we’ve been making them on slow weekend mornings ever since. These aren’t your average pancakes.
How to Make Fluffy Japanese Soufflé Pancakes
Separate the eggs, freeze the whites for 15 minutes, then whisk the yolks with milk and vanilla until frothy.
Sift in the flour and baking powder and fold by hand until just combined. Whip egg whites into meringue.
Show 2 more media items
How do I make Japanese soufflé pancakes fluffy?
Beat the egg whites to stiff, glossy peaks, fold the meringue gently until no white streaks remain, and cook on the lowest heat with a lid on the entire time.
Patience is what gives you that tall, cottony stack!
Why did my soufflé pancakes deflate?
This is usually caused by one of the following: Underbeaten egg whites — whip to stiff, glossy peaks before folding Overmixing the batter — fold gently and stop as soon as no white streaks remain Heat too high — low and slow is non-negotiab
More flour makes them easier to handle, but the result is closer to a cakey pancake than a true soufflé.
Source video
Source video
Method Timeline
Prep
ActivePrep
15 min
Prep time from the source recipe card.
Cook
ActiveCook
15 min
Cook time from the source recipe card.
Total
PassiveTotal
45 min
Total time from the source recipe card.
Step 1
Read the blog post carefully for tips before starting—timing and temperature are critical. Use a 11–12-inch (28–30 cm) nonstick frying pan with lid or an electric nonstick griddle with lid to cook 3 pancakes at once. It‘s also helpful to have an infrared thermometer gun to check the temperature of the pan. Cook one batch of batter at a time, or the batter will deflate if it sits too long. Use multiple nonstick frying pans or a griddle if you double or triple the recipe. Gather all the ingredients. Use a kitchen scale for accuracy (switch to Metric above) or learn how to measure flour with a measuring cup.
Image detailsRead the blog post carefully for tips before starting—timing and temperature are critical.Use a 11–12-inch (28–30 cm) nonstick frying pan with lid or an electric nonstick griddle with lid to cook 3 pancakes at once. It‘s also helpful to have an infrared thermometer gun to check the temperature of the pan.Cook one batch of batter at a time, or the batter will deflate if it sits too long. Use multiple nonstick frying pans or a griddle if you double or triple the recipe.Gather all the ingredients. Use a kitchen scale for accuracy (switch to Metric above) or learn how to measure flour with a measuring cup.Just One Cookbook · Fluffy Japanese Soufflé Pancakes (Video) スフレパンケーキDev reference Inputs and tools1
Uses
- ¼ cup cake flour
Step 2
Fill a large bowl halfway with ice cubes and water. Nest a clean, dry medium bowl on top and add ½ cup heavy (whipping) cream and 1½ Tbsp sugar. Nami's Tip: The ice bath keeps the fat firm in the cold cream. This helps trap air so the whipped cream doesn't separate.
Image detailsFill a large bowl halfway with ice cubes and water. Nest a clean, dry medium bowl on top and add ½ cup heavy (whipping) cream and 1½ Tbsp sugar. Nami's Tip: The ice bath keeps the fat firm in the cold cream. This helps trap air so the whipped cream doesn't separate.Just One Cookbook · Fluffy Japanese Soufflé Pancakes (Video) スフレパンケーキDev reference Inputs and tools5
Uses
- 2 Tbsp sugar
- 2 Tbsp water ((for steaming))
- ½ cup heavy (whipping) cream
- 1½ Tbsp sugar ((or more, to taste))
- 1 Tbsp confectioners’ sugar
Step 3
Whisk on high speed to medium-firm peaks: The cream mounds and holds its shape, with tips that curl rather than flop. Chill it in the fridge until ready to serve.
Image detailsWhisk on high speed to medium-firm peaks: The cream mounds and holds its shape, with tips that curl rather than flop. Chill it in the fridge until ready to serve.Just One Cookbook · Fluffy Japanese Soufflé Pancakes (Video) スフレパンケーキDev reference Visual cue
until ready to serve.
Checks2
Visual cueInfoVisualuntil ready to serve.
Expected state: until ready to serve.
ServiceMain recipeSource service instruction
Whisk on high speed to medium-firm peaks: The cream mounds and holds its shape, with tips that curl rather than flop. Chill it in the fridge until ready to serve.
Why and source
This step has reviewed source-backed guidance.
Step 4
Separate the yolks and whites of 2 large eggs (50 g each w/o shell) in different bowls. Put the bowl of egg whites in the freezer for 15 minutes—set a timer so you don't forget. Nami's Tip: Read why we partially freeze the egg whites in 2 Tips to Make Perfect Meringue (Egg Whites).
Image detailsSeparate the yolks and whites of 2 large eggs (50 g each w/o shell) in different bowls. Put the bowl of egg whites in the freezer for 15 minutes—set a timer so you don't forget.Nami's Tip: Read why we partially freeze the egg whites in 2 Tips to Make Perfect Meringue (Egg Whites).Just One Cookbook · Fluffy Japanese Soufflé Pancakes (Video) スフレパンケーキDev reference Checks1
TimingInfoTimingfor 15 minutes
Target: 15 minute
Expected state: Put the bowl of egg whites in the freezer for 15 minutes—set a timer so you don't forget.
Inputs and tools1
Uses
- 2 large eggs (50 g each w/o shell)
Why and source
This step has reviewed source-backed guidance.
Step 5
Add 1½ Tbsp whole milk and ¼ tsp pure vanilla extract to the egg yolks. Whisk by hand until pale, thick, and frothy.
Image detailsAdd 1½ Tbsp whole milk and ¼ tsp pure vanilla extract to the egg yolks. Whisk by hand until pale, thick, and frothy.Just One Cookbook · Fluffy Japanese Soufflé Pancakes (Video) スフレパンケーキDev reference Visual cue
until pale, thick, and frothy.
Checks1
TextureInfoTextureuntil pale, thick, and frothy.
Expected state: until pale, thick, and frothy.
Inputs and tools2
Uses
- ¼ tsp pure vanilla extract
- 1½ Tbsp whole milk ((see end Notes))
Why and source
This step has reviewed source-backed guidance.
Step 6
Sift ¼ cup cake flour and ½ tsp baking powder into the bowl.
Image detailsSift ¼ cup cake flour and ½ tsp baking powder into the bowl.Just One Cookbook · Fluffy Japanese Soufflé Pancakes (Video) スフレパンケーキDev reference Inputs and tools1
Uses
- ½ tsp baking powder ((see end Notes))
Step 7
Do not overmix. Whisk just until the batter comes together. While the egg whites chill, heat a large nonstick frying pan to 300ºF (150ºC) over the lowest heat.
Image detailsDo not overmix. Whisk just until the batter comes together. While the egg whites chill, heat a large nonstick frying pan to 300ºF (150ºC) over the lowest heat.Just One Cookbook · Fluffy Japanese Soufflé Pancakes (Video) スフレパンケーキDev reference Visual cue
until the batter comes together.
Checks1
Visual cueInfoVisualuntil the batter comes together.
Expected state: until the batter comes together.
Why and source
This step has reviewed source-backed guidance.
Step 8
Take out the bowl of egg whites from the freezer. Beat the half-frozen egg whites with a hand mixer or stand mixer on low speed (Speed 2–3) until foamy. Increase to medium speed (Speed 4–6) until soft peaks form.
Image detailsTake out the bowl of egg whites from the freezer.Beat the half-frozen egg whites with a hand mixer or stand mixer on low speed (Speed 2–3) until foamy.Increase to medium speed (Speed 4–6) until soft peaks form.Just One Cookbook · Fluffy Japanese Soufflé Pancakes (Video) スフレパンケーキDev reference Visual cue
until foamy.
Checks1
Visual cueInfoVisualuntil foamy.
Expected state: until foamy.
Why and source
This step has reviewed source-backed guidance.
Step 9
With the mixer running, add 2 Tbsp sugar, one-third at a time. Increase the speed to medium-high (Speed 6–8) and beat until stiff, glossy peaks form, about 2 minutes. Be careful not to overbeat, or the meringue will become stiff and grainy and will be difficult to fold into the batter. See the next step to check for the right consistency. Nami's Tip: If using a stand mixer, pause beating when the meringue is almost done. Detach and use the whisk attachment to hand-mix the looser egg whites near the bowl's edge into the stiffer whites near the center until the texture is homogenous. Reattach the whisk and continue beating.
Warning:
Be careful not to overbeat, or the meringue will become stiff and grainy and will be difficult to fold into the batter.
2 min
Image detailsWith the mixer running, add 2 Tbsp sugar, one-third at a time. Increase the speed to medium-high (Speed 6–8) and beat until stiff, glossy peaks form, about 2 minutes. Be careful not to overbeat, or the meringue will become stiff and grainy and will be difficult to fold into the batter.See the next step to check for the right consistency.Nami's Tip: If using a stand mixer, pause beating when the meringue is almost done. Detach and use the whisk attachment to hand-mix the looser egg whites near the bowl's edge into the stiffer whites near the center until the texture is homogenous. Reattach the whisk and continue beating.Just One Cookbook · Fluffy Japanese Soufflé Pancakes (Video) スフレパンケーキDev reference Visual cue
until stiff, glossy peaks form, about 2 minutes.
Checks2
Visual cueInfoVisualuntil stiff, glossy peaks form, about 2 minutes.
Expected state: until stiff, glossy peaks form, about 2 minutes.
TimingInfoTimingabout 2 minutes
Target: 2 minute
Expected state: Increase the speed to medium-high (Speed 6–8) and beat until stiff, glossy peaks form, about 2 minutes.
Why and source
This step has reviewed source-backed guidance.
Step 10
Pull up the beaters or whisk to check for stiff peaks. The meringue should hold a firm peak that points straight up or folds over slightly at the tip. It should look glossy and smooth.
Step 11
Add one-third of the meringue to the egg yolk mixture. Whisk by hand until homogenous. Nami's Tip: Don’t worry about breaking air bubbles at this stage.
Image detailsAdd one-third of the meringue to the egg yolk mixture. Whisk by hand until homogenous.Nami's Tip: Don’t worry about breaking air bubbles at this stage.Just One Cookbook · Fluffy Japanese Soufflé Pancakes (Video) スフレパンケーキDev reference Visual cue
until homogenous.
Checks1
Visual cueInfoVisualuntil homogenous.
Expected state: until homogenous.
Why and source
This step has reviewed source-backed guidance.
Step 12
Add half the remaining meringue to the egg yolk mixture and gently fold them with a hand whisk without deflating the air bubbles. Nami's Tip: See why we use a whisk instead of a silicone spatula in 2 Tips to Make Perfect Meringue (Egg Whites).
Step 13
Transfer the egg yolk mixture into the meringue bowl. Fold the two mixtures together until homogenous, taking care not to deflate the air bubbles.
Image detailsTransfer the egg yolk mixture into the meringue bowl. Fold the two mixtures together until homogenous, taking care not to deflate the air bubbles.Just One Cookbook · Fluffy Japanese Soufflé Pancakes (Video) スフレパンケーキDev reference Visual cue
until homogenous, taking care not to deflate the air bubbles.
Checks1
Visual cueInfoVisualuntil homogenous, taking care not to deflate the air bubbles.
Expected state: until homogenous, taking care not to deflate the air bubbles.
Why and source
This step has reviewed source-backed guidance.
Step 14
By now, your pan should be preheated to 300ºF (150ºC) over the lowest heat. Lightly brush with 1 Tbsp neutral oil, then blot with a paper towel to leave a thin, even film. Nami's Tip: A clean pan is the key to an even golden color.
Image detailsBy now, your pan should be preheated to 300ºF (150ºC) over the lowest heat. Lightly brush with 1 Tbsp neutral oil, then blot with a paper towel to leave a thin, even film. Nami's Tip: A clean pan is the key to an even golden color.Just One Cookbook · Fluffy Japanese Soufflé Pancakes (Video) スフレパンケーキDev reference Inputs and tools1
Uses
- 1 Tbsp neutral oil ((for the pan))
Step 15
Scoop the batter into the pan in a tall mound, then stack a second scoop on top. Repeat to form 3 pancakes, maintaining the pan temperature at 300°F (150°C) over low heat.
low heat
Image detailsScoop the batter into the pan in a tall mound, then stack a second scoop on top. Repeat to form 3 pancakes, maintaining the pan temperature at 300°F (150°C) over low heat.Just One Cookbook · Fluffy Japanese Soufflé Pancakes (Video) スフレパンケーキDev reference Checks1
TemperatureInfoTemperature300°F
Target: 300 degree-fahrenheit
Expected state: Repeat to form 3 pancakes, maintaining the pan temperature at 300°F (150°C) over low heat.
Why and source
This step has reviewed source-backed guidance.
Step 16
Check the surface of each pancake—it should look slightly dry. Add one more scoop of batter on each, piling it high. Nami's Tip: You should have at least three scoops left in the bowl.
Step 17
Pour 1 Tbsp water into the open spaces in the pan, cover with the lid, and cook for 6–7 minutes—set a timer so you don't forget. Nami's Tip: The steam keeps the pancakes moist while cooking. The suggested cook time is a guideline, and actual time depends on the frying pan's temperature.
Image detailsPour 1 Tbsp water into the open spaces in the pan, cover with the lid, and cook for 6–7 minutes—set a timer so you don't forget.Nami's Tip: The steam keeps the pancakes moist while cooking. The suggested cook time is a guideline, and actual time depends on the frying pan's temperature.Just One Cookbook · Fluffy Japanese Soufflé Pancakes (Video) スフレパンケーキDev reference Checks1
TimingInfoTimingfor 6–7 minutes
Target: 6-7 minute
Expected state: Pour 1 Tbsp water into the open spaces in the pan, cover with the lid, and cook for 6–7 minutes—set a timer so you don't forget.
Why and source
This step has reviewed source-backed guidance.
Step 18
At the 2-minute mark, uncover and mound a final scoop of batter onto each pancake. If the water has evaporated, add a small splash. Re-cover and continue steaming until the timer goes off.
Image detailsAt the 2-minute mark, uncover and mound a final scoop of batter onto each pancake. If the water has evaporated, add a small splash. Re-cover and continue steaming until the timer goes off.Just One Cookbook · Fluffy Japanese Soufflé Pancakes (Video) スフレパンケーキDev reference Visual cue
until the timer goes off.
Checks1
Visual cueInfoVisualuntil the timer goes off.
Expected state: until the timer goes off.
Why and source
This step has reviewed source-backed guidance.
Step 19
Slide an offset spatula under one pancake and lift it slowly. Pull it slightly to one side to create a gap, then use a rolling motion to flip it. Nami's Tip: The pancake moves easily when it's ready. If the pancake is stuck, let it firm up a bit, then try again. If you force it, the pancake will crack.
Step 20
Flip the remaining pancakes using the same rolling motion, working quickly but carefully.
Step 21
Add 1 Tbsp water to the empty spaces in the pan and cover. Set the timer for 4–5 minutes and cook the other side on the lowest heat.
Image detailsAdd 1 Tbsp water to the empty spaces in the pan and cover. Set the timer for 4–5 minutes and cook the other side on the lowest heat.Just One Cookbook · Fluffy Japanese Soufflé Pancakes (Video) スフレパンケーキDev reference Checks1
TimingInfoTimingfor 4–5 minutes
Target: 4-5 minute
Expected state: Set the timer for 4–5 minutes and cook the other side on the lowest heat.
Why and source
This step has reviewed source-backed guidance.
Step 22
Once the bottoms are golden brown and the pancakes feel set when gently pressed, transfer to serving plates.
Image detailsOnce the bottoms are golden brown and the pancakes feel set when gently pressed, transfer to serving plates.Just One Cookbook · Fluffy Japanese Soufflé Pancakes (Video) スフレパンケーキDev reference Visual cue
Once the bottoms are golden brown and the pancakes feel set when gently pressed, transfer to serving plates.
Checks2
TextureInfoTextureOnce the bottoms are golden brown and the pancakes feel set when gently pressed, transfer to serving plates.
Expected state: Once the bottoms are golden brown and the pancakes feel set when gently pressed, transfer to serving plates.
ServiceMain recipeSource service instruction
Once the bottoms are golden brown and the pancakes feel set when gently pressed, transfer to serving plates.
Why and source
This step has reviewed source-backed guidance.
Step 23
Top with fresh berries and whipped cream, if using. Dust with 1 Tbsp confectioners’ sugar and drizzle with maple syrup.
Image detailsFluffy Japanese Soufflé PancakesJust One Cookbook · Fluffy Japanese Soufflé Pancakes (Video) スフレパンケーキDev reference Inputs and tools2
Uses
- fresh berries ((strawberries, blueberries, etc.))
- maple syrup
Step 24
Serve immediately for best texture. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Nami’s Recipe Tips
These tips will help you make Fluffy Japanese Soufflé Pancakes perfectly every time.
That said, these pancakes take practice—I made them countless times before I felt confident enough to share this recipe. Read each step carefully and work with intention.
Show 2 more media items
What to Serve with Soufflé Pancakes
Serve these Soufflé Pancakes with a Japanese drink.
We almost always make a matcha latte to go alongside with these pancakes. Iced Hojicha Latte – A beloved café drink in Japan with a rich, roasted aroma that that complements that delicate sweetness of these pancakes.
Storage and Reheating Tips
To store: Leftovers keep in an airtight container in the refrigerator for up to 2 days.
I don’t recommend freezing—the delicate texture won’t survive. To reheat: Warm gently in a covered nonstick pan over low heat.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Can I make fluffy Japanese pancakes without a nonstick pan?
A well-seasoned cast iron skillet or covered electric griddle can work, but a nonstick pan is strongly recommended for the cleanest flip.
Testing notes
Useful tests and side-by-side notes after the method is clear.
What Are Fluffy Japanese Soufflé Pancakes?
Soufflé pancakes (スフレパンケーキ) are a Japanese café staple famous for their extreme height and cloudlike texture.
They get their lift from stiff-peak meringue folded into the pancake batter—not leavening alone. They became a street food sensation in Japan in the 2010s and have since spread to cafés worldwide.
What makes this Japanese pancake recipe different from regular pancakes?
This Japanese fluffy pancakes recipe uses whipped egg whites and low-and-slow steam cooking for a much taller, softer result than a standard flapjack.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
3, 3 pancakes (1 serving)
Batter
Source step 1 creates or uses batter.
Mixture
Source step 11 creates or uses mixture.
Syrup
Source step 23 creates or uses syrup.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Whole milk: I haven‘t tried reduced-fat, low-fat, nonfat, or plant-based milk for this recipe as I believe they will make the batter too thin.
Whole milk: I haven‘t tried reduced-fat, low-fat, nonfat, or plant-based milk for this recipe as I believe they will make the batter too thin.
Baking powder: It makes the pancakes light and fluffy.
Baking powder: It makes the pancakes light and fluffy. If it’s old or expired, they’ll come out flat and dense. Check that yours is still active—replace it if it’s been more than 6 months since opening.
How to Keep the Pancakes from Deflating
How to Keep the Pancakes from Deflating
Don’t underbeat the egg whites. Whip to stiff, glossy peaks before folding
Don’t underbeat the egg whites. Whip to stiff, glossy peaks before folding
Don’t overmix the batter. Fold gently and stop as soon as no white streaks remain
Don’t overmix the batter. Fold gently and stop as soon as no white streaks remain
Don’t use high heat. Low and slow is non-negotiable; rushing the cook collapses the structure
Don’t use high heat. Low and slow is non-negotiable; rushing the cook collapses the structure
Don’t undercook. Cook through fully so the structure sets before you plate them
Don’t undercook. Cook through fully so the structure sets before you plate them
Make it matcha. Add matcha powder to the batter for green tea flavor—see my Matcha Souffle Pancakes recipe for measurements.
Make it matcha. Add matcha powder to the batter for green tea flavor—see my Matcha Souffle Pancakes recipe for measurements.
Recipe Utilities
Account actions, source details, export, and reporting stay available without interrupting the cooking flow.
Source and Origin
Origin declaration
Adapted from source
Imported from the just-one-cookbook page for dev review.
Copy risk: Unchecked
Fluffy Japanese Soufflé Pancakes (Video) スフレパンケーキ
Article
View source
My Kitchen Actions
Login is required.
My Kitchen keeps saved recipes, private notes, adaptations, cooking logs, imports, and exports tied to your account.
Export
Public recipe exports include only approved public content. Personal backup exports require login.
Export history
No exports yet.