I love how these pancakes look and taste like they came straight from a trendy Japanese café. They’re tall, tender, and slightly sweet — perfect for breakfast, a light dessert, or an anytime snack. The magic comes from the meringue, which makes the batter puff up like a cloud. Plus, I can customize the toppings however I like, from berries and whipped cream to a drizzle of maple syrup. They also come together in about 20 minutes, making them doable even on a relaxed weekend morning.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the pancake batter: 2 large eggs 2 tablespoons milk ½ teaspoon vanilla extract 1 teaspoon lemon zest (optional) ¼ cup all-purpose flour ¼ teaspoon baking powder ½ teaspoon white vinegar (or lemon juice) 2 tablespoons granulated sugar Neutral oil (for cooking)
For the sweetened whipped cream (optional): ½ cup cold heavy cream 1 tablespoon granulated sugar (adjust to taste) ½ teaspoon vanilla extract
Directions
1. Make the pancake batter: I start by separating the eggs into two bowls. In the yolk bowl, I whisk together the milk, vanilla, and optional lemon zest. Then I sift in the flour and baking powder, whisking until smooth and lump-free.
2. Whip the meringue: In the egg white bowl, I add the vinegar or lemon juice and beat with a hand mixer until frothy. Then I slowly add the sugar while continuing to beat until stiff peaks form.
3. Fold the meringue into the batter: I gently fold one-third of the meringue into the yolk mixture to lighten it, then fold in the rest carefully. It’s important not to overmix so the batter stays fluffy.
4. Portion and cook the pancakes: I heat a nonstick pan over low heat and lightly oil it, wiping off the excess. Using a large spoon or piping bag, I scoop or pipe 2 to 3 tall mounds of batter onto the pan. I cover the pan and cook the pancakes for 7–8 minutes, then gently flip and cook another 5–6 minutes covered until both sides are golden and the pancakes are cooked through.
5. Make the whipped cream (optional): In a cold bowl, I combine cream, sugar, and vanilla. I whip it to firm peaks using a hand mixer or whisk by hand.
6. Serve: I serve the pancakes immediately, topped with whipped cream, berries, powdered sugar, or maple syrup — whatever I’m in the mood for.
Servings and timing
Servings: 1 (makes 2 to 3 pancakes) Prep time: 7 minutes Cook time: 13 minutes Total time: 20 minutes
Variations
I sometimes add matcha powder or cocoa to the batter for a twist in flavor.
For a fruity touch, I like folding in a few finely chopped strawberries into the yolk batter.
Instead of whipped cream, I drizzle condensed milk or a berry compote on top.
A dairy-free version works by using plant milk and coconut whipped cream.
I’ve even tried stacking them with layers of Nutella or custard in between.
Storage/Reheating
These pancakes are best fresh, but if I need to store them, I place them in an airtight container in the fridge for up to 1 day. To reheat, I warm them gently in the microwave for about 15–20 seconds or in a covered pan over low heat until warm. They won’t be as tall and fluffy after reheating, but they’ll still taste great.
FAQs
How do I know when the pancakes are cooked through?
I check if both sides are golden brown and gently press the center — it should feel firm but still soft. If in doubt, I cook them a little longer on very low heat.
Can I double the recipe to make more pancakes?
Yes, I just multiply the ingredients and make sure not to overcrowd the pan. I cook them in batches if needed to keep them tall and fluffy.
Why did my pancakes deflate?
A little deflating is normal after cooking. But if they collapse completely, it could be from overmixing the batter or undercooking them. I make sure to fold the meringue gently and cook them thoroughly on low heat.
Can I make the batter ahead of time?
I don’t recommend it. The meringue loses volume over time, so I always make and cook the batter immediately for the fluffiest result.
What’s the best pan to use?
A nonstick pan with a lid works best. I use a thick-bottomed pan for even heat, and electric stoves often give better temperature control for these delicate pancakes.
Conclusion
Making fluffy Japanese soufflé pancakes at home feels like bringing a bit of café magic into my kitchen. They’re light, fun, and absolutely delicious. Whether I serve them for brunch, dessert, or just a cozy weekend treat, they always make me smile — and impress whoever I share them with.
Super soft, jiggly, and tall — these fluffy Japanese soufflé pancakes are a brunch dream come true! Perfect for breakfast, dessert, or impressing guests.
Ingredients
For the Pancake Batter:
2 large eggs
2 tablespoons milk
½ teaspoon vanilla extract
1 teaspoon lemon zest (optional)
¼ cup all-purpose flour (fluffed, spooned, and leveled)
¼ teaspoon baking powder
½ teaspoon white vinegar (or lemon juice)
2 tablespoons granulated sugar
Neutral oil (for cooking)
Optional Toppings:
Sweetened whipped cream
Assorted berries
Powdered sugar
Maple syrup
Sweetened Whipped Cream (optional):
½ cup cold heavy cream
1 tablespoon granulated sugar (adjust to taste)
½ teaspoon vanilla extract
Instructions
Separate eggs – place whites and yolks in separate bowls.
Make yolk batter – To yolks, add milk, vanilla, and lemon zest. Whisk, then sift in flour and baking powder. Mix until smooth.
Make meringue – Add vinegar or lemon juice to egg whites. Beat with a hand mixer until frothy. Gradually add sugar and beat to stiff peaks.
Fold batter – Gently fold ⅓ of the meringue into the yolk mixture, then fold in the rest carefully to avoid deflating.
Prepare pan – Heat a nonstick pan over low heat and lightly oil it. Wipe off excess oil.
Shape pancakes – Using a spoon, scoop, or piping bag, form 2–3 tall mounds of batter in the pan.
Cook covered – Cover and cook for 7–8 minutes, then carefully flip and cook another 5–6 minutes.
Serve – Serve immediately with whipped cream, berries, syrup, or your favorite toppings.
For Whipped Cream:
Whisk cold cream, sugar, and vanilla until stiff peaks form. Chill until ready to use.
Notes
Use a piping bag with a Wilton 2A tip for best shape.
Cook pancakes low and slow with a lid for optimal fluffiness.
Pancakes may deflate slightly after cooking, but will stay soft and airy.
Avoid overmixing batter to preserve the meringue’s structure.
Electric stovetops provide consistent heat for better results.
