Extra Fluffy Soufflé Pancakes are that magical breakfast you see online and wonder if the height is real. I get it. They look intimidating, they wobble, and they seem like something only a pro can pull off. But if you crave cloud-like pancakes that jiggle just a little, I’ve got you. With a few simple tricks and the right heat, you can get towering pancakes at home without breaking a sweat. I’ll walk you through what to use, what to watch, and how to nail that dreamy texture on your first try.
The Story Behind This Recipe
From my kitchen to yours—Extra Fluffy Soufflé Pancakes mixes a little nostalgia with a cozy aroma. Tested, tasted, and ready for your table. Extra Fluffy Soufflé Pancakes are that magical breakfast you see online and wonder if the height is real. I get it. They look intimidating, they wobble,…
What are Japanese Souffle Pancakes?
Think of these as the fluffiest pancakes you have ever had, powered by whipped egg whites. They are lighter than classic American pancakes and more delicate than a typical diner stack. Instead of lots of flour, the batter leans on meringue for lift, which gives that famous jiggly look and melt-in-your-mouth bite.
When people ask what makes Extra Fluffy Soufflé Pancakes different, I tell them two things: the airy meringue and low, steady heat. The batter is gently folded to keep tiny air bubbles intact. Then you cook them covered so a bit of steam helps them rise sky high. It is part science, part patience, and totally worth it.
If you love airy textures, you might also enjoy this fluffy blueberry marshmallow delight for dessert later. It has that same pillowy vibe in a sweet, gooey way that pairs perfectly with these pancakes.
Key Equipment for Making Japanese Souffle Pancakes
You do not need fancy gear, but a few tools make a big difference in height and texture. Here is what I use and why it helps.
- Nonstick skillet with a lid: A lid traps steam, which helps the pancakes rise.
- Electric hand mixer or stand mixer: You want stiff, glossy peaks for tall pancakes.
- Two mixing bowls: One for yolks, one for whites. Clean and dry for the whites.
- Ring molds or parchment rings: Optional but helpful for straight sides and extra height.
- Silicone spatula: Gentle on the batter to protect air bubbles.
- Digital kitchen scale: More accuracy means better results.
- Small cup of water: A splash in the pan adds steam.
If you are into soft, cloud-like sweets, this marshmallow-soft blueberry treat is another dreamy option for your weekend menu. It plays nicely after a savory breakfast, and honestly, it is a vibe with coffee.
How to Make Japanese Souffle Pancakes
This is a simple process once you get the feel for the batter. The secret is in the meringue and how gently you fold it in. Use low heat, cook covered, and resist the urge to peek too often. Here is the full breakdown so you can rock it on the first try.
Ingredients
- 2 large eggs, separated and at room temperature
- 40 g cake flour or low-protein flour
- 30 g milk
- 40 g sugar, divided
- 1/2 tsp vanilla extract
- 1/2 tsp lemon juice or a pinch of cream of tartar
- 1/4 tsp baking powder (optional for extra lift)
- Neutral oil or butter for the pan
- 1 tbsp water for steaming in the pan
- Powdered sugar, fruit, whipped cream, or maple syrup for serving
Step-by-step
- Prep the pan and molds: Lightly oil the skillet and any ring molds. Heat the pan on the lowest setting. Keep a lid nearby.
- Make the yolk base: Whisk yolks, milk, vanilla, and 1 tablespoon of the sugar until smooth. Sift in flour and baking powder. Whisk until just combined. Do not overmix.
- Start the meringue: In a clean, dry bowl, beat the egg whites with lemon juice. When foamy, stream in the remaining sugar. Beat to stiff, glossy peaks that hold their shape.
- Fold gently: Add one-third of the meringue to the yolk base and stir to lighten. Fold in the rest in two more additions using a soft, slow scoop-and-turn motion.
- Fill the pan: If using molds, fill each about three-quarters full. Without molds, spoon tall scoops and stack a little more batter on top for height.
- Steam-cook low and slow: Add 1 tbsp water to an empty spot in the pan. Cover. Cook on low heat for 5 to 6 minutes until the sides look set and the bottoms are golden.
- Flip with care: If using molds, loosen the edges, remove molds, and flip with two spatulas. If freeform, slide a spatula under and flip quickly but gently.
- Finish: Cover and cook 4 to 5 more minutes until cooked through but still jiggly. They should spring back when lightly pressed.
- Serve immediately: Dust with sugar, add fruit, and drizzle syrup. Enjoy the softness right away.
- Cooker cues: Every stove runs differently. If they brown too fast, your heat is too high. If they do not rise, your heat may be too low or the meringue was under whipped.
For a playful finish, pair them with a bright sauce or a sweet side like this blueberry marshmallow twist. It adds a fruity pop that complements the light vanilla notes in the pancakes.
Tips for Making Japanese Souffle Pancakes
Room temperature eggs whip better. I set mine out for 30 minutes or put the whole eggs in warm water for 5 minutes. It makes a noticeable difference in volume.
Wipe your mixing bowl and beaters with a little vinegar or lemon juice to remove any grease. Even a tiny bit of fat can stop your whites from whipping properly.
Beat egg whites to true stiff peaks. When you lift the whisk, the tip should stand up straight with a slight curl, not flop over. If the whites look dry and clumpy, you went too far. Start over if needed. It is the backbone of Extra Fluffy Soufflé Pancakes.
Fold slowly with a light hand. Use big, smooth scoops, turning the bowl as you go. You are mixing to combine without crushing the air bubbles. You should still see a few streaks of white when you stop.
Cook on low heat and keep the lid on. The gentle steam helps them rise. If your pan runs hot, move it on and off the flame for control. You want a pale golden bottom and a tender middle.
If your pancakes deflate, a few things could be going on: the whites were under whipped, you stirred too aggressively, or the heat was too high and they set too fast. Calm heat and patient flipping are your best friends.
“I never thought I could make tall soufflé pancakes at home, but this method worked the first time. The low heat and lid trick changed everything. They came out thick, jiggly, and so soft.”
If you like playful textures and flavors, you might also love this fluffy blueberry marshmallow delight. It is light, sweet, and a fun match with a cozy brunch spread.
Variations and Customizations
Topping ideas and flavors
Fruit is always a winner. Strawberries, blueberries, or peaches add bright sweetness without weighing the pancakes down. Warm berry compote clings to all those fluffy edges and tastes fantastic with a little vanilla.
Matcha fans can sift 1 tsp matcha powder into the flour. For chocolate lovers, 1 tbsp cocoa powder gives a subtle cocoa note. A squeeze of lemon zest brings fresh, sunny flavor. You can also fold in mini chocolate chips, but keep the batter light by not overloading it.
For a finishing flourish, go with soft whipped cream, a drizzle of honey, or a scoop of vanilla yogurt. If you want a fun brunch pairing, set out a small board with fruit, nuts, and a sweet dip. And if your sweet tooth runs wild, this fruity treat is a great side: fluffy blueberry marshmallow delight.
Common Questions
Q: My pancakes collapse after cooking. Why?
A: Usually the meringue was under whipped, or you folded too hard. Aim for stiff peaks and gentle folds, and keep the heat low so the structure sets slowly.
Q: Can I make them without ring molds?
A: Yes. Spoon tall mounds and stack extra batter on top. Keep them small and cook covered. They will still puff nicely.
Q: Can I bake them in the oven?
A: You can use a 325 F oven with greased molds on a sheet pan for about 13 to 16 minutes. They are best on the stovetop, but the oven can work with even heat.
Q: How do I store leftovers?
A: These are best fresh. If you must store, cool completely, refrigerate up to 1 day, and reheat gently in a covered skillet on low with a splash of water for steam.
Q: Can I make them gluten free or dairy free?
A: Use a 1 to 1 gluten free flour blend and dairy free milk. The texture stays good as long as your meringue is strong.
Ready to Flip?
With calm heat, a sturdy meringue, and a careful fold, you can absolutely make Extra Fluffy Soufflé Pancakes at home. Keep the process simple and trust the cues. For more inspiration, I like this clear, friendly guide from Japanese Souffle Pancake Recipe – Mochi Mommy and the step-by-step visuals in Fluffy Japanese Soufflé Pancakes (Video) スフレパンケーキ. Set out your bowls, warm up the pan, and go for it. Your first bite will be all the proof you need.
Extra Fluffy Soufflé Pancakes
Ingredients
Method
- Lightly oil the skillet and any ring molds. Heat the pan on the lowest setting. Keep a lid nearby.
- Whisk yolks, milk, vanilla, and 1 tablespoon of the sugar until smooth. Sift in flour and baking powder. Whisk until just combined. Do not overmix.
- In a clean, dry bowl, beat the egg whites with lemon juice. When foamy, stream in the remaining sugar. Beat to stiff, glossy peaks that hold their shape.
- Add one-third of the meringue to the yolk base and stir to lighten. Fold in the rest in two more additions using a soft, slow scoop-and-turn motion.
- If using molds, fill each about three-quarters full. Without molds, spoon tall scoops and stack a little more batter on top for height.
- Add 1 tbsp water to an empty spot in the pan. Cover. Cook on low heat for 5 to 6 minutes until the sides look set and the bottoms are golden.
- If using molds, loosen the edges, remove molds, and flip with two spatulas. If freeform, slide a spatula under and flip quickly but gently.
- Cover and cook 4 to 5 more minutes until cooked through but still jiggly. They should spring back when lightly pressed.
- Dust with sugar, add fruit, and drizzle syrup. Enjoy the softness right away.
