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Close up on the Fluffy Pancakes with Maple Syrup

Fluffy Japanese Soufflé Pancakes

If you enjoy pancakes for breakfast, then you will love my Japanese soufflé pancakes! This super fluffy pancake recipe is light, airy, and delicious.
Course Breakfast, brunch
Cuisine Japanese
Keyword Fluffy Japanese Pancakes, fluffy pancake recipe, Fluffy Pancakes, Japanese Souffle Pancakes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 Pancakes
Calories 67kcal


  • Stand Mixer (or electric hand mixer)
  • Mixing Bowl
  • Non-Stick Skillet
  • Round Pastry Rings (2 inches high by 2 and 2.5 inches wide)


  • 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


  • 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.
    Making the pancake batter
  • 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.
    Cooking the pancakes in pastry rings
  • 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!
    Fluffy pancake half eaten


  • 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.


Calories: 67kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 35mg | Potassium: 54mg | Fiber: 1g | Sugar: 4g | Vitamin A: 77IU | Calcium: 17mg | Iron: 1mg