Name: Japanese Soufflé Pancakes with Syrup
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 large eggs, separated; 2 tbsp milk; 1/4 tsp vanilla extract; 1/4 cup all-purpose flour; 1/2 tsp baking powder; 1/4 tsp lemon juice or 1/8 tsp cream of tartar; 2 tbsp granulated sugar; Vegetable oil or butter, for cooking; Maple syrup or pancake syrup, for serving

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Japanese Soufflé Pancakes are an ultra-fluffy, airy version of traditional pancakes that have become famous for their sky-high rise and jiggly texture. Light as a cloud and delicately sweet, they’re best enjoyed warm with a drizzle of syrup, fresh fruit, or a dusting of powdered sugar.

Why You’ll Love This Recipe

Impossibly fluffy and light texture
Delightful presentation that impresses at the table
Subtle sweetness allows for creative toppings
Made with simple pantry ingredients
Ideal for a special brunch or breakfast treat

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Eggs
Granulated sugar
Milk
All-purpose flour
Baking powder
Vanilla extract
Lemon juice or cream of tartar
Vegetable oil or butter (for cooking)
Maple syrup or pancake syrup (for serving)

Directions

Separate the egg whites and yolks into two clean bowls.
In the yolk bowl, whisk together egg yolks, milk, vanilla extract, and sifted flour with baking powder until smooth.
In the egg white bowl, add lemon juice or cream of tartar. Beat the egg whites using a hand mixer until soft peaks form.
Gradually add sugar to the egg whites and continue beating until stiff peaks form.
Gently fold the meringue into the yolk batter in batches, being careful not to deflate the mixture.
Heat a nonstick pan over low heat and lightly grease it with butter or oil.
Using a ring mold or free-form scoops, carefully spoon the batter into tall mounds. Cover with a lid and cook for 4–5 minutes.
Flip gently and cook the other side for another 4–5 minutes, covered.
Serve immediately with syrup, whipped cream, or fruit.

Servings and Timing

Servings: 3–4 pancakes (serves 2 people)
Preparation Time: 15 minutes
Cooking Time: 10–12 minutes
Total Time: Approximately 25–30 minutes

Variations

Add matcha powder to the batter for a green tea twist.
Use chocolate chips or cocoa powder for a dessert-style pancake.
Top with strawberries and whipped cream for a café-style finish.
Fold in lemon zest for added fragrance.

Storage/Reheating

Storage: Best enjoyed fresh, but you may refrigerate leftovers in an airtight container for up to 1 day.
Reheating: Reheat in a microwave for 15–20 seconds, or in a covered pan over low heat until warm.

FAQs

Why are my pancakes not fluffy?

The fluffiness depends on properly whipped egg whites. Make sure you achieve stiff peaks and fold gently to retain the air.

Do I need a mold to cook these pancakes?

Molds help achieve the tall, round shape, but with careful spooning and slow cooking, you can make them free-form.

Can I make the batter ahead of time?

No, the batter must be cooked immediately after folding in the meringue or it will lose volume.

Can I use self-rising flour?

It’s best to use all-purpose flour with added baking powder for precise control.

What kind of pan should I use?

A nonstick skillet with a lid is ideal for even cooking and easy flipping.

Can I freeze these pancakes?

Freezing is not recommended as their airy structure will collapse and lose texture.

Why do my pancakes deflate?

They can deflate if overmixed or if cooked too quickly on high heat. Gentle folding and low, covered cooking are key.

How do I know when they are done?

They should be golden on both sides and spring back slightly when gently touched.

Is cream of tartar necessary?

It helps stabilize the egg whites, but lemon juice or vinegar can be used as substitutes.

Can I double the recipe?

Yes, but work quickly to cook the pancakes before the batter starts to deflate.

Conclusion

Japanese Soufflé Pancakes with Syrup are a whimsical, mouthwatering treat that turns breakfast into an elegant occasion. With their lofty height, pillowy texture, and subtle sweetness, these pancakes are sure to delight both the eyes and the palate. Whether served simply with syrup or dressed up with fruit and cream, they’re a true breakfast indulgence.

Japanese Soufflé Pancakes with Syrup

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Japanese Soufflé Pancakes are airy, jiggly, and sky-high pancakes with a delicate sweetness and melt-in-your-mouth texture. Served with syrup and your favorite toppings, they make for a visually stunning and delicious breakfast or brunch treat.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Yield: 3–4 pancakes (serves 2) 1x
Category: Breakfast
Method: Pan-Fried
Cuisine: Japanese
Diet: Vegetarian

Instructions

Separate the eggs into two clean bowls.
In the yolk bowl, whisk together egg yolks, milk, vanilla extract, and sifted flour with baking powder until smooth.
Add lemon juice or cream of tartar to the egg whites and beat with a hand mixer until soft peaks form.
Gradually add sugar to the egg whites while continuing to beat until stiff peaks form.
Gently fold the meringue into the yolk batter in 2–3 additions, being careful not to deflate the mixture.
Heat a nonstick skillet over low heat and lightly grease with butter or oil.
Spoon or pipe the batter into tall mounds, using a ring mold if available. Cover and cook for 4–5 minutes.
Flip carefully and cook the other side for another 4–5 minutes, covered, until golden and puffed.
Serve immediately with syrup, whipped cream, or fruit.