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My Japanese fluffy pancake recipe is the best! These super fluffy Japanese Soufflé Pancakes are light and airy, like little clouds. They’re a perfect fit for a brunch party menu, Sunday morning breakfast, or even breakfast for dinner!
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Best Fluffy Pancake Recipe
Japanese soufflé pancakes are a deliciously light and fluffy version of traditional American pancakes. They’re so soft and airy!
Japanese pancakes are made with the same ingredients as the pancakes you’re familiar with – this soufflé pancake recipe only requires folding whipped egg whites into the pancake batter to make them extra fluffy.
Pastry rings mold the pancakes while they cook, making them perfect, airy little towers. I’ll show you how to make fluffy Japanese pancakes, and I guarantee you will love them! This is the best Japanese pancake recipe ever.
This is now the pancake recipe my kids ask for every time. It is just amazing.
Patricia on Pinterest
Souffle Pancakes Recipe Ingredients
- Egg Yolks
- Powdered Sugar
- Whole Milk
- All-Purpose Flour
- Baking Powder
- Egg Whites
- Salt
How to Make Fluffy Pancakes
- Separate the egg yolks and egg whites. Place the egg yolks in a large mixing bowl and the egg whites in the bowl of your mixer. Set aside the egg whites.Add the powdered sugar to the egg yolks and whisk until creamy. Stir in the whole milk, then the flour and baking powder.Start whipping the egg whites with the salt, starting on a medium speed and gradually increasing to high speed until you get stiff peaks.
- Place a non-stick skillet with a lid on your stove and turn on low heat (as low as possible).While the skillet is warming up, fold about ⅓ of the whipped egg whites into the rest of the pancake batter. When smooth, add the rest of the egg whites in two times. Try not to overwork the batter to avoid deflating the egg whites.Generously grease your pastry rings and skillet with cooking oil. Place the rings in the pan and fill about half of the rings with the pancake batter. They will rise while cooking so be careful not to overfill them.
- Directly place the lid back on the skillet and leave to cook for 4 minutes. Carefully remove the lid (there will be some steam), gently flip each pastry ring with a flat spatula then place the lid back on for another 3 minutes.If the Soufflé Pancakes do not come out easily of the pastry rings, run a small sharp knife around the edges of the ring.Repeat the process if required, making sure to re-grease the rings between each rounds. Serve and enjoy!
Equipment needed
- Large mixing bowl
- Stand mixer or electric hand mixer
- Whisk or spatula
- Non-stick skillet or non-stick pan, with a lid
- Pastry rings (Note: if you don’t have pastry rings, you can make some by saving your cans and using a can opener on both sides.)
- Non-stick cooking spray (optional)
Japanese Fluffy Pancakes Tips
- Heat the pan over the lowest heat possible – and preheat it for a long time before making your pancakes. You want the pan to be fully hot, but you also want it to be at a very low heat.
- Don’t over-beat or under-beat the egg whites. You want a stiff peak when you lift the whisk – the egg whites should stand up firmly, with the very tip bending.
- After the pancake starts to form, add more batter on top. This is how you make fluffy pancakes tall. I also use a ring mold so they keep their shape and are even taller.
- Cook the pancakes slowly and with a lid. Otherwise, the inside of the pancake might never cook correctly. You can also try adding 1 tablespoon of water to the pan to help steam them.
Japanese Pancakes FAQs
It is the egg whites beaten into stiff peaks that make a Japanese fluffy pancake recipe rise and become extremely fluffy. Whipping the egg whites is the most important part of Japanese pancakes, and will make or break it.
Start whipping the egg whites slowly, gradually increasing the speed of your mixer. Add a little bit of salt to the egg whites – this helps them stabilize. You can also use the cream of tartare instead if you prefer.
Be careful not to over-beat the egg whites. You should see stiff peaks on the whip, but it should not be breaking apart.
Once whipped, keep the egg whites (and the batter you add them to) away from the heat. You do not want them to melt again.
If you over-beat or under-beat your egg whites, your pancakes will deflate. They have to be just right.
You may also have the heat too high. The pan should be over the lowest possible heat setting for your stove.
You can make Japanese soufflé pancakes without using molds! Follow these instructions for how to make Japanese pancakes without molds.
Using a spoon or cup, add some batter to the pan. We recommend you do not cook more than two pancakes in the same pan. Cover with a lid and cook for 4 minutes on the lowest heat possible.
Remove the lid and add another scoop of pancake batter to the top of each pancake. Cover again, and cook another 4 minutes.
Any remaining batter should be carefully added to the top of the pancakes. Then, gently flip them. Cover and cook another 5 minutes or so until the pancakes are cooked through.
What to Serve with Japanese Pancakes
This is the best fluffy pancakes recipe that will be delicious with any of your favorite pancake toppings! Other than the classic maple syrup, here are a few ideas for toppings:
- Strawberry Vanilla Jam
- Berry Compote
- Strawberry Sauce
- Sauteed Apples
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Easy Breakfast Recipes
- Sheet Pan Pancakes
- Air Fryer Breakfast Potatoes
- French Toast Casserole
- Banana Bread Waffles Recipe
- Dutch Baby Pancake
- Sausage Breakfast Casserole
If you love these fluffy Japanese pancakes, try more of my favorite breakfast recipes.
📋 Recipe
Fluffy Japanese Soufflé Pancakes
Equipment
- Stand Mixer (or electric hand mixer)
- Mixing Bowl
- Non-Stick Skillet
- Round Pastry Rings (2 inches high by 2 and 2.5 inches wide)
Ingredients
- 2 Egg Yolks
- 2 Tablespoons Powdered Sugar
- ¼ cup Whole Milk
- ½ cup All-Purpose Flour
- ½ teaspoons Baking Powder
- 4 Egg Whites
- 1 pinch Salt
Instructions
- Separate the egg yolks and egg whites. Place the egg yolks in a large mixing bowl and the egg whites in the bowl of your mixer. Set aside the egg whites.Add the powdered sugar to the egg yolks and whisk until creamy. Stir in the whole milk, then the flour and baking powder.Start whipping the egg whites with the salt, starting on a medium speed and gradually increasing to high speed until you get stiff peaks.
- Place a non-stick skillet with a lid on your stove and turn on low heat (as low as possible). While the skillet is warming up, fold about ⅓ of the whipped egg whites into the rest of the pancake batter. When smooth, add the rest of the egg whites in two times. Try not to overwork the batter to avoid deflating the egg whites.Generously grease your pastry rings and skillet with cooking oil. Place the rings in the pan and fill about half of the rings with the pancake batter. They will rise while cooking so be careful not to overfill them.
- Directly place the lid back on the skillet and leave to cook for 4 minutes. Carefully remove the lid (there will be some steam), gently flip each pastry ring with a flat spatula then place the lid back on for another 3 minutes. If the Soufflé Pancakes do not come out easily of the pastry rings, run a small sharp knife around the edges of the ring.Repeat the process if required, making sure to re-grease the rings between each rounds. Serve and enjoy!
Notes
- The Pastry Rings I use for this recipe were these sizes:
– 2,5 inches wide / 2 inches high
– 3 inches wide / 2 inches high - Cooking Spray: I have tried using both butter and cooking oil in a spray form. The pancakes came out much easily when using the cooking oil spray than with butter, so this is what I recommend using.
- Pastry Rings: If you do not have pastry rings, you can make your own by saving your cans and using a can opener on both ends.
- No Mold Souffle Pancakes: Yes, you can make Japanese soufflé pancakes without using molds! To do this, you will need to cook them a bit differently:
- Use a spoon or cup, add some batter to the pan. We recommend not cooking more than two pancakes in the same pan. Cover with a lid and cook for 4 minutes on the lowest heat possible.
- Remove the lid and add another scoop of pancake batter to the top of each pancake. Cover again, and cook another 4 minutes.
- Any remaining batter should be carefully added to the top of the pancakes. Then, gently flip them. Cover and cook another 5 minutes or so until the pancakes are cooked through.
Let us know what you think or ask a question about the recipe!