Fluffy Japanese Souffle Pancakes

by Layla suzette

How to make the fluffiest Japanese style pancakes at home! Follow all the directions in the video and the written ones down below to make these perfect jiggle pancakes.

Tips to get perfect souffle pancakes:

  • Don’t over mix the flour in the Egg Yolk mixture.
  • The Egg Whites meringue must be stiff enough: whip the egg whites at room temperature until stiff peaks form, but be careful to don’t over mix them, it mustn’t be chunky, it mustn’t break into pieces!
  • Fold the Egg Whites gently in the yolk mixture: practice and you will succeed.
  • Pile up the batter pancake vertically: add a new pile over the batter on the pan after it starts to form.
  • Cook slow at low temperature and don’t flip them before cooked: the surface will be soft but not runny.

Fluffy Japanese Souffle Pancakes

Japanese Souffle Pancakes

Rating: 5.0/5
( 1 voted )
Serves: 4 Nutrition facts: 200 calories 20 grams fat


Makes about 4 Pancakes:

  • 3 large Egg Whites, room temperature
  • 1 Egg Yolk
  • 3 tablespoons (35 g) Milk
  • 1 teaspoon Vanilla Paste
  • 1 tablespoon (15 g) Melted Butter, unsalted
  • 5 1/2 tablespoons (40 g) All-Purpose Flour
  • 1/2 teaspoon Cream of Tartar
  • 2 tablespoons (30 g) Caster Sugar (finely granulated white sugar, not powdered sugar)


  1. Preheat a large non-stick pan over low heat.
  2. In a large bowl mix Egg Yolk, Vanilla, and Milk. Add melted butter and combine.
  3. Sift All-Purpose Flour for two times, add it to the Egg Yolk mixture and mix just until combined (don't over mix). Set aside.
  4. In a high sides medium-size bowl, add Egg Whites at room temperature and Cream of Tartar. Start whipping at medium speed until until white foamy. Gradually add sugar, increase the speed and whip until stiff peaks form (hold the bowl of egg whites upside down, they shouldn’t fall out).
  5. Add 2-3 tablespoons of the whipped egg whites mixture, into the egg yolk mix and well combine (don’t worry too much about breaking air bubbles at this step).
  6. Carefully fold the rest of the egg whites into the batter, until just incorporated, making sure not to deflate the batter.
  7. Grease the non-stick pan with some butter and absorb the excess with a kitchen paper.
  8. Using an ice cream scoop, scoop the batter into 3 or 4 pancakes and place on the frying pan. Wait 1 minute until the surface of the batter is slightly dry already, so you can stack one more scoop on top, keeping it up high.
  9. Add 1 tablespoon water in 3 empty spaces inside the pan and cover with the lid. Cook for about 7-8 minutes over low heat.
  10. After 7-8 minutes passed, using a spatula, lift the pancake very gently and flip it: when the pancake is ready, you can easily move the pancake; if you feel the pancake is stuck, don’t touch until they firm up a little.
  11. Add 1 tablespoon water in empty spaces and cook for about 4-5 minutes on the lowest heat to cook the other side.
  12. Once they are nicely browned, transfer the pancakes to your serving plates and serve immediately.


Optional: top with Maple Syrup, or powdered sugar and serve them with fresh fruits and whipped cream.

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