If you've ever dreamed of biting into a pancake that's as light as air, softly jiggling with every touch, and decadently rich all at once — you're dreaming of Japanese soufflé pancakes. These tall, wobbly, impossibly fluffy pancakes are a beloved breakfast (or dessert!) in Japan, known for their unique texture that sits somewhere between a classic pancake and a delicate soufflé.

Made with whipped egg whites for maximum height and tenderness, these pancakes are cooked low and slow to achieve their signature height and bounce. Served with powdered sugar, whipped cream, fresh berries, or a drizzle of maple syrup, this dish is perfect for when you want to impress someone — or just spoil yourself!

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📝 Ingredients (U.S. Standard Measurements)

• 2 large eggs, yolks and whites separated
• 1 ½ tablespoons whole milk
• ¼ teaspoon vanilla extract
• ¼ cup all-purpose flour
• ½ teaspoon baking powder
• 2 tablespoons granulated sugar
• ¼ teaspoon cream of tartar (optional, helps stabilize the egg whites)
• Oil or butter for greasing the pan
• 1 tablespoon water (for steam during cooking)

Optional Toppings:

• Powdered sugar
• Maple syrup
• Whipped cream
• Fresh berries
• Custard sauce
• Ice cream

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👨‍🍳 Instructions – How to Make Fluffy Japanese Soufflé Pancakes

Step 1: Prepare the Egg Yolk Batter

1. In a mixing bowl, whisk together egg yolks, milk, and vanilla until smooth.
2. Sift in the flour and baking powder, and gently whisk until fully combined (don’t overmix).

Step 2: Whip the Egg Whites

1. In a clean, dry bowl, beat egg whites with a hand mixer on medium speed until foamy.
2. Add cream of tartar (if using) and gradually add sugar while beating.
3. Continue beating until stiff peaks form — the meringue should hold its shape but still look glossy.

Step 3: Fold Gently

1. Take ⅓ of the meringue and mix it into the egg yolk batter to lighten it.
2. Gently fold in the remaining meringue in two additions, being careful not to deflate the mixture. Use a spatula with a light hand.

Step 4: Cook the Pancakes

1. Lightly oil a nonstick skillet with a lid. Heat over low heat.
2. Scoop batter into the pan, stacking it high (use a ring mold or freehand).
3. Add 1 tablespoon of water to the edge of the pan and quickly cover with a lid — this helps steam the pancakes and keep them moist.
4. Cook for about 4–5 minutes per side, flipping very gently with a spatula once the bottom is golden and set. Use extra water and cover again after flipping.
5. The pancakes should be golden, tall, and slightly jiggly when done!

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🍴 Nutrition Info (Per Pancake – without toppings)

• Calories: ~120 kcal
• Protein: 4 g
• Carbohydrates: 13 g
• Sugars: 6 g
• Fat: 5 g
• Fiber: 0.5 g

Nutrition may vary depending on toppings.

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💡 Tips & Tricks

• Use fresh eggs for better volume in your meringue.
• Don’t skip the low heat — high heat will burn the outside before the inside cooks.
• Ring molds help create tall, even pancakes. You can also use DIY parchment collars.
• Practice makes perfect: Soufflé pancakes require care and patience, but they’re well worth it!
• Add a twist: Fold in lemon zest, matcha powder, or cocoa for flavored variations.

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🧑‍🍳 From Me to You: My Extra Touch ✨

For a café-style presentation, I like to stack three soufflé pancakes, top with lightly sweetened whipped cream, scatter fresh strawberries around the plate, and drizzle with honeycomb syrup. Finish with a mint sprig and a dusting of powdered sugar for that Instagram-ready look!

If you're planning brunch for someone special or want to recreate that Tokyo café vibe at home, this recipe is your ticket.