With hundreds of attempts and countless tweaks, this Japanese soufflésoufflé pancake recipe has earned its spot as the most requested breakfast on my weekend table! Don’t let the technique intimidate you – these towering, cloud-like pancakes are achievable at home with a little patience and the right method.
Another reason this has become a reader favorite – the pure joy on everyone’s faces when you serve these fluffy giants! I give you all my secrets for getting that perfect wobble, sky-high rise, and pillowy texture that makes Japanese soufflésoufflé pancakes so special.
Sarah commented: “OMG these are like eating clouds! My kids went absolutely crazy for them and now it’s our Sunday tradition ❤️” ★★★★★
This recipe all started with my obsession with a tiny café in Tokyo. I spent an entire morning watching the chef make batch after batch, taking mental notes of every technique. When I came home, I was determined to recreate that magic in my kitchen! It took me 47 attempts (yes, I counted!) to get the technique just right – but every single pancake taught me something new.
I’ve lost track of how many Sunday mornings I’ve spent perfecting these fluffy Japanese pancakes. So many attempts that my family now expects them every weekend! And it’s not just the pancakes themselves – watching them rise in the pan is pure kitchen theatre. Even my husband, who’s usually buried in his phone at breakfast, stops everything to watch these beauties puff up. 😂
Over the years, I have not changed much about the original technique I learned. However, I have tested every possible variation – different pan sizes, oven methods, ring moulds, and even tried making them without the rings (spoiler alert: don’t!). While the technique requires some finesse, I provide step-by-step photos so you can see exactly what success looks like at each stage!
⭐ These Japanese soufflésoufflé pancakes have become such a weekend staple that I even created a mini version for my small batch pancake rings when it’s just the two of us!
Easy Step-By-Step
The magic of Japanese soufflésoufflé pancakes is all in the technique, but I promise it’s more achievable than you think! Here’s exactly how I make mine perfect every single time:
Separate those eggs like your life depends on it – Any trace of yolk in your whites will prevent them from whipping properly. I use three bowls: one for yolks, one for whites, and one small bowl to crack each egg into first (just in case!).
Whip to stiff peaks, but don’t overdo it – Your meringue should hold its shape when you lift the beaters, but still look glossy and smooth. Overwhipped meringue becomes grainy and won’t fold in properly.
Fold with love and patience – This is where most people lose their fluffy texture! Add the meringue in three additions, folding gently from the bottom up. It should look slightly streaky – overmixing deflates all that beautiful air we just whipped in.
Low and slow is the way to go – These fluffy Japanese pancakes need gentle heat and patience. Too high heat and the outsides will burn before the centres cook through.
Tip! The photos in this post show exactly what your batter should look like at each stage. Don’t skip the visual cues – they’re your best guide to success!
Ring moulds are non-negotiable – Trust me, I tried making these Japanese soufflésoufflé pancakes without rings, thinking I could freehand it. The result? Flat, sad pancakes that spread everywhere. Get the rings, your pancakes will thank you!
Cover and steam – This is the secret technique I learned from that Tokyo café! Adding a lid creates a gentle steam environment that helps the pancakes cook evenly and stay incredibly moist.
Leftover Egg Yolk Recipes
You’ll have some extra egg yolks from this recipe (we only use two yolks, but separate three eggs for enough whites).
You can browse my full collection of egg yolk recipes, or try a couple of my favourites: the vanilla bean crème brûlée for two (because who doesn’t love torch-fired sugar!), and the incredibly rich lemon curd small batch bars.
This recipe has brought me so much joy over the years – and it’s all because of watching people’s faces light up when they see these towering beauties! I love to hear about your success stories, so let me know in the comments below! 🥞
JAPANESE SOUFFLÉSOUFFLÉ PANCAKES
- Cuisine: Japanese
- Category: Breakfast
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Serves: 2-3 people
INGREDIENTS FOR JAPANESE SOUFFLÉ PANCAKES
- 3 large eggs, separated (room temperature)
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- ⅓ cup all-purpose flour
- ½ teaspoon baking powder
- 3 tablespoons granulated sugar
- Pinch of salt
- Butter for cooking
- Powdered sugar for dusting
- Maple syrup for serving
Essential Equipment
- 4-inch ring moulds (necessary!)
- Electric hand mixer or stand mixer
- Large non-stick pan with lid
PREPARATION FOR JAPANESE SOUFFLÉSOUFFLÉ PANCAKES
Prep Your Workspace
- Before you start, make sure your bowl and beaters are completely clean and dry. Any grease will prevent your egg whites from whipping properly.
- Separate your eggs when they’re cold, then let them come to room temperature for about 30 minutes. Room temperature eggs whip better and create more stable meringue.
Make the Base Batter
- In a medium bowl, whisk together two egg yolks (save that third one for another recipe!), milk, and vanilla until smooth.
- Sift flour and baking powder directly over the yolk mixture. Whisk until just combined and smooth. Set aside.
Create the Magic Meringue
- In a spotlessly clean bowl, whip the three egg whites with a pinch of salt until foamy. Gradually add sugar and whip to stiff, glossy peaks. This takes about 3-4 minutes with a hand mixer.
- The meringue should hold its shape when you lift the beaters, but still look smooth and shiny.
Fold and Combine
- Add ⅓ of the meringue to the yolk mixture and fold gently from bottom to top. Add another third, fold again, then add the final portion.
- The batter should look slightly streaky – don’t overmix! We want to keep all that beautiful air in there.
Cook the Pancakes
- Heat your non-stick pan over the lowest possible heat. Butter your ring moulds and place them in the pan.
- Fill each ring about ¾ full with batter. Cover the pan and cook for 7-8 minutes without lifting the lid.
- Carefully flip the pancakes (rings and all!) and cook covered for another 5-6 minutes until golden and set.
- Remove rings carefully and serve immediately!
NUTRITION INFORMATION OF JAPANESE SOUFFLÉSOUFFLÉ PANCAKES
- 245 calories per pancake
- 8g protein per pancake
- 28g carbs per pancake
- 11g fat per pancake
Tools I Always Use:
4-inch Stainless Steel Ring Moulds – These are essential for getting that perfect height and shape!
Digital Kitchen Scale – For the most consistent results, I always weigh my flour.
Electric Hand Mixer – A stand mixer works too, but a hand mixer gives you better control over the meringue.
Large Non-Stick Pan with Lid – The lid is crucial for creating that gentle steam environment.
These Japanese soufflésoufflé pancakes are seriously life-changing. The first time I successfully made them, I happy-danced around my kitchen! There’s something so satisfying about watching them puff up into these glorious, wobbly towers of breakfast perfection.
The technique might seem fussy, but once you get the hang of it, these fluffy Japanese pancakes become second nature. I love making them for special occasions or lazy weekend mornings when I want to create something truly magical.
The best part? The look of pure amazement on people’s faces when you serve these towering beauties. They’re Instagram-worthy, but more importantly, they taste like eating the fluffiest clouds imaginable!
FREQUENTLY ASKED QUESTIONS
Why did my Japanese soufflésoufflé pancakes fall flat?
This usually comes down to meringue issues or temperature problems. Make sure your egg whites are whipped to stiff peaks but not overbeaten, and fold the meringue in gently. Also, keep your heat low – too high heat will cause them to rise too quickly and then collapse.
Can I make Japanese soufflésoufflé pancakes without ring moulds?
Unfortunately, no! I tried this many times, and they just spread out into regular pancakes. The ring moulds are what give these Japanese soufflésoufflé pancakes their signature height and shape. You can find them online or at kitchen stores.
How do I know when my Japanese soufflésoufflé pancakes are done?
They should be golden brown on the bottom and spring back lightly when gently touched on top. The internal temperature should reach about 200°F. If they’re browning too quickly, lower your heat even more.
Can I make the batter ahead of time?
The meringue deflates quickly, so these Japanese soufflésoufflé pancakes need to be made fresh. However, you can separate your eggs and measure your dry ingredients the night before to speed up the process.
What’s the secret to getting them so tall?
It’s all about the meringue! Whip those egg whites to perfect stiff peaks, fold gently to preserve the air, and cook low and slow with a lid. The steam helps them rise and stay fluffy throughout cooking.
This recipe has brought me so much joy over the years – and it’s all because of you! I love hearing about your Japanese soufflésoufflé pancakes adventures, so please share your photos on my Facebook page and tag me @OlyviaBestRecipes on Pinterest when you make these fluffy beauties! 🥞
Author: Olyvia T.
