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Extra Fluffy Soufflé Pancakes

Japanese souffle pancakes are super tall and fluffy, made using whipped egg whites. This recipe uses whole eggs, so you don’t have leftover yolks and does not require any rings or molds. While making Japanese pancakes seems intimidating, if you follow my step-by-step instructions, even beginners can have success!

What are Japanese Souffle Pancakes? Japanese souffle pancakes differ from typical American pancakes in that they are very tall and have a fluffy and airy texture, almost like a mini sponge cake. They are usually about 3-4 inches in diameter, and at least 1-2 inches in height. They are not a “traditional” Japanese food in that they don’t have a long history in Japan. When I stayed in Kyoto for a summer in college, I don’t think these existed yet! But I’ve noticed they have become super popular on social media in the past 6-7 years, and it doesn’t look like that trend is stopping anytime soon.

You can find souffle pancakes at specialty cafes in Japan, where they are not just served for breakfast. They are so decadent, they can be served as a dessert! You’ll see pancake cafes open all day… like a fancy…artisan… IHOP. What a dream.

How are Japanese Pancakes Made? Japanese pancakes are made by whipping egg whites into stiff peaks and folding them into the rest of the batter. It’s similar in technique to a souffle (hence the name) or chiffon cake. You then pile tall towers of batter into a griddle or pan and cook for a long time over low heat. In order to get those super tall, fluffy pancakes to cook all the way through, you’ll need either some special tools or techniques. Because this recipe is meant to be for home cooks, I tried not to use any special tools and adjusted the technique to be more user-friendly.

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Do I Need a Mold to Make Japanese Pancakes? Some recipes call for a metal ring in order to cook tall pancakes that would otherwise flop over. While they look amazing, I didn’t feel like buying a tool just for this one recipe, and I’m betting you all probably don’t want to either. So this recipe does NOT use a mold!


2 large eggs, separated
3 tablespoons granulated sugar
1/4 teaspoon vanilla extract
1/3 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
3 tablespoons milk
Butter or oil for greasing the pan


Separate the egg whites from the yolks into two different bowls.

In the bowl with the egg yolks, add sugar and vanilla extract. Beat until pale and creamy.

Sift in the flour, baking powder, and salt into the bowl with the egg yolk mixture. Gently mix until just combined.

Gradually add milk to the batter, stirring until smooth.

In the bowl with the egg whites, beat until stiff peaks form.

Gently fold the beaten egg whites into the batter until just combined. Be careful not to overmix, as this can deflate the egg whites and result in denser pancakes.

Heat a non-stick pan or griddle over medium-low heat and grease with butter or oil.

Spoon about 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to set.

Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.

Serve the fluffy soufflé pancakes immediately with your favorite toppings, such as fresh berries, maple syrup, or whipped cream.

Enjoy your light and airy soufflé pancakes!

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