Japanese Souffle Pancake スフレパンケーキ

Jump to Recipe Discussion
  • Super airy and fluffy, this Souffle Pancake (スフレパンケーキ) is like eating cottony clouds, but even better with homemade whipped cream and fresh berries!

    Japanese Souffle Pancakes with berries and fresh whipped cream.

    Japanese take pancakes to new heights.  Think cottony clouds of heaven that melt in your mouth!  Have you seen Japanese Souffle Pancakes (スフレパンケーキ) on social media or maybe even tasted when you visited Japan?  They are fluffy, airy, delicate pancakes that probably look too fancy for a weekday breakfast, but impossible to resist making on the weekend.

    These pillowy, soft pancakes are a must-try.  You can’t miss the fizzy, bubbly sound from the souffle pancakes when you cut them open to enjoy!

    Watch How to Make Japanese Souffle Pancake

    Super airy and fluffy, this Souffle Pancake (スフレパンケーキ) is like eating cottony clouds, but even better with homemade whipped cream and fresh berries!

    Green Tea Souffle Pancakes at Hoshino Coffee
    Kiln-baked Green Tea Souffle Pancakes at Hoshino Coffee

    Recent Pancake Craze in Japan

    Pancakes are the comfort food.  The happiest comfort food.  I’m sure you have many joyful memories of waking up on a Saturday, looking up at a stack of pancakes on your plate.  And now as an adult, you are probably like me, always searching and trying different pancake recipes, happily eating your way on a journey to find the perfect pancake.

    In Japan, even the simplest of comfort foods like a pancake are taken very seriously.  In recent years, Japan pastry shops and cafes have been in a race to make the fluffiest, softest pancake.  And by 2016, the pancake craze in Japan was in full swing with pancake shops opening all over the country competing for the best Souffle Pancakes. Here are some of the most famous:

    • Kiln-baked Souffle Pancakes (窯焼きスフレパンケーキ) at Hoshino Coffee (picture above)
    • Miracle Pancakes (奇跡のパンケーキ) at Flippers
    • Happy Pancake (幸せのパンケーキ) at A Happy Pancake

    These pancake shop did not exist when I was growing up.  If they did, I would have been there on every special occasion and birthday!  I’m making up for lost time by creating these souffle pancakes every weekend chance I get.

    Japanese Souffle Pancakes with berries and fresh whipped cream.

    What are Souffle Pancakes?

    The ingredients for Souffle Pancakes are similar to regular pancakes, so what makes them different?  What makes souffle pancakes so pillowy soft and delicious?

    Souffle Pancakes are all about the eggs. Egg yolks and egg whites are separated, and the whites are beaten to make meringue.  Just like how you would make savory/sweet souffles or chiffon cakes.  The egg whites are beaten until stiff peaks form, and then are folded gently and carefully into the rest of the batter.  The souffle pancakes are extra fluffy because the air bubbles hold their shape inside the pancake batter.  As a result, the pancakes are super airy, like souffle.  When you cut the pancakes, you can even hear the sound of air bubbles escaping!

    Enjoy these souffle pancakes the same way you do with standard flapjacks, with fresh whipped cream, some fruits, syrups, and toppings like chocolate chips and nuts.

    Japanese Souffle Pancakes with berries and fresh whipped cream.

    5 Important Tips to Make Souffle Pancakes

    Here are some of my personal tips that helped me achieve the perfect souffle pancakes.

    1. Beat the egg whites (meringue) correctly.

    To be honest, making meringue requires a lot of practice. Some trials and errors are just part of the process, but I promise it does get easy once you have more experience and understand what it takes to reach the right consistency.

    We’re looking for stiff peak, where you lift up your whisk and the egg whites go straight up firmly, but the tip of egg whites bend over like a taking a bow.  If you over-beat egg whites, they will break into pieces.  If you under-beat, egg whites don’t have enough air bubbles and the pancakes won’t be fluffy.

    2. Preheat the pan on the lowest setting for a longer time.

    Even heating on the frying pan is crucial for the pancakes to cook through all at once. You want to preheat the pan at the lowest heat to help prevent hot spots (meaning some part of the pan is low heat, some part is too hot). This way you have a full control over the cooking time and the final result.

    3. Pile up the batter vertically (high).

    The key to make lofty pancakes is to add a new pile over the batter on the pan after it starts to form.

    4. Cook slow, covered with lid, on low heat.

    Unlike regular pancakes, you will need to cook these thick & fluffy Japanese pancakes for a much longer time. If you use higher heat, the pancakes may look done, but the inside will be too raw. Therefore, steady slow cooking over low heat is necessary. To lock in the heat and moisture inside the pan, cover with a lid.

    5. Add water to create a little bit of steam.

    I’ve tried without adding water before and the difference can be subtle. But since it doesn’t take much to add water, I include this step in my recipe.  Just drop 1 tablespoon of water to empty spaces in the frying pan to add moisture in the pan.

    Japanese Souffle Pancakes with berries and fresh whipped cream.

    To make two or more servings, you will need multiple frying pans on the stove, or an electric griddle with a lid like this.  These souffle pancakes definitely require extra time and effort, but I promise after that first bite, you will know it was all worth it.  Give this unforgettable souffle pancake recipe a try on the next special occasion!

    Japanese Souffle Pancakes with berries and fresh whipped cream.

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on FacebookPinterest, and Instagram for all the latest updates.

    4.52 from 114 votes
    Japanese Souffle Pancakes with berries and fresh whipped cream.
    Souffle Pancake
    Prep Time
    15 mins
    Cook Time
    15 mins
    chilling time
    15 mins
    Total Time
    45 mins
     

    Super airy and fluffy, this Japanese Souffle Pancake is like eating cottony clouds, but even better with homemade whipped cream and fresh berries!

    Course: Breakfast
    Cuisine: Japanese
    Servings: 3 pancakes
    Calories: 213 kcal
    Ingredients
    • 2 large eggs
    • 1 ½ Tbsp whole milk (22 g)
    • ¼ tsp vanilla extract
    • ¼ cup cake flour (30-34 g)
    • ½ tsp baking powder (2 g)
    • 2 Tbsp sugar (25 g)
    • 1 Tbsp neutral flavor oil (vegetable, canola, etc) (for greasing the pan)
    • 2 Tbsp water (for steaming)
    Fresh Whipped Cream (optional)
    • ½ cup heavy (whipping) cream (120 ml)
    • 1 ½ Tbsp sugar (20 g)
    Toppings
    • 1 Tbsp confectioners’ sugar/powder sugar
    • Fresh berries
    • maple syrup
    Instructions
    1. Gather all the ingredients. You will also need a 12-inch non-stick frying pan (large enough to cook 3 pancakes at the same time) with a lid.

      Souffle Pancake Ingredients
    2. Separate egg whites and egg yolks into two different bowls. Put the bowl with egg whites in the freezer for 15 minutes. Why do we freeze egg whites? Please read 3 Tips to Make Perfect Meringue (Egg Whites) in this post.

      Souffle Pancake 1
    3. In the meantime, add milk and vanilla to the egg yolks and whisk until thick and frothy.
      Souffle Pancake 2
    4. Sift the cake flour and baking powder into the bowl.
      Souffle Pancake 3
    5. Whisk to combine thoroughly (but do not over-mix). Set aside.
      Souffle Pancake 4
    6. After 15 minutes, take out the bowl with egg whites from the freezer. The egg whites should be half frozen. Now start beating egg whites.
      Souffle Pancake 5
    7. When the egg whites turn frothy and pale white, gradually add in sugar (roughly ⅓ at a time). Continue to whip the egg whites.

      Souffle Pancake 6
    8. The egg whites will become glossier and firmer. Stop beating when you lift up the hand mixer and the egg whites stand right up with stiff peaks slightly bending over.

      Souffle Pancake 7
    9. Heat the large non-stick frying pan to 300 ºF (150 ºC) over the lowest heat. Brush with cooking oil and lightly remove any visible oil (otherwise the pancakes will have spotty pattern). Keep the heat on while you combine egg whites and egg yolk mixture. 

      Souffle Pancake 8
    10. Take 1/3 of egg whites and add into the egg yolk mixture. Whisk together (don’t worry too much about breaking air bubbles at this step).
      Souffle Pancake 9
    11. Next, take half of the egg whites and add to the egg yolk mixture. Using a whisk, gently fold in without breaking the air bubbles in the egg whites.  Why do we use a whisk instead of silicone spatula?  Please read 3 Tips to Make Perfect Meringue (Egg Whites) in this post.

      Souffle Pancake 10
    12. Now transfer the egg yolk mixture into egg whites. Carefully fold in two mixtures together without breaking the air bubbles. Make sure to gently mix the batter thoroughly!
      Souffle Pancake 11
    13. For my stove and frying pan, I kept 300 ºF (150 ºC) all times on low heat.  Remember each pancake gets roughly 4 scoops of batter, so that’s total of 12 scoops for 3 pancakes. Now, scoop the batter and place on the frying pan. My recommendation is to use a small ladle (or a serving spoon that’s bigger than regular spoon - probably 2-3 Tbsp) and make a tall pancake. Next, stack one more scoop to the first pancake. Then move on to the next two pancakes giving each 2 small scoops.

      Souffle Pancake 12
    14. By the time all 3 pancakes have 2 scoops, the surface of batter is slightly dry already, so you can stack one more scoop on top, keeping it up high. In the bowl, you should still have roughly 3 scoops left (if you have slightly more, that’s okay).
      Souffle Pancake 13
    15. Set timer for 6-7 minutes, add 1 Tbsp water in 3 empty spaces inside the pan and cover with the lid. Water keeps the pancake moist. Please note: the suggested time is just a guideline and it’s based on the stove and frying pan that I'm using.
      Souffle Pancake 14
    16. After 2 minutes passed, open the lid, and add one more scoop for each pancake (or more scoops if you have more batter). Make sure to stack high, not wide. If the water has evaporated, add a little bit more. Cover with lid and cook.
      Souffle Pancake 15
    17. After 6-7 minutes passed, using the offset spatula, lift the pancake VERY GENTLY. If you feel the pancake is stuck, don’t touch until they firm up a little. If you force it, the pancake will crack in the middle. When the pancake is ready, you can easily move the pancake.
      Souffle Pancake 16
    18. Here is another set of images to show the process. Slightly pull the pancake to create an empty space and gently flip over with “rolling over” motion.

      Souffle Pancake 17
    19. Add water in empty spaces and set timer for 4 to 5 minutes to cook the other side on the lowest heat.
      Souffle Pancake 18
    20. Once they are nicely browned, transfer the pancakes to your serving plates. 

      Souffle Pancake 19
    21. Place fresh cream on the pancakes and top with berries. Dust the pancake with confectioners’ sugar and drizzle with maple syrup. Enjoy!

      Souffle Pancake 20
    Fresh Whipped Cream
    1. Prepare ice bath by putting ice cubes and water in a large bowl and placing a clean and dry mixing bowl over.  Add heavy cream and sugar to keep cool.

      Souffle Pancake 21
    2. Whisk on high speed until medium to firm peaks form (should not be runny, but soft and fluffy firm whipped cream). Keep it chilled until you're ready to serve the pancakes.

      Souffle Pancake 22
    Recipe Notes

    Recipe by Namiko Chen of Just One Cookbook. Please do not copy this recipe and images without my permission. If you want to share this recipe on your site, please re-write the recipe and link to this post as the original source.

    You Might Also Like...

  • Just One Cookbook: Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Discussion

  • Thom Nguyen wrote:
    • Nami wrote:
  • Drisdy wrote:
    • Nami wrote:
  • Linda Papo wrote:
    • Nami wrote:
  • A_Boleyn wrote:
    • Nami wrote:
  • ssemi wrote:
    • Nami wrote:
  • Marigold wrote:
    • Nami wrote:
  • Francis wrote:
    • Nami wrote:
  • Claire wrote:
    • Nami wrote:
  • Kornelia wrote:
    • Nami wrote:
      • Kornelia wrote:
        • Nami wrote:
  • Mydao wrote:
    • Nami wrote:
  • Kristin wrote:
    • Nami wrote:
  • Somkith wrote:
    • Nami wrote:
  • John / Kitchen Riffs wrote:
    • Nami wrote:
  • Rafael wrote:
    • Nami wrote:
  • Andrea wrote:
    • Andrea wrote:
    • Nami wrote:
      • Andrea wrote:
        • Nami wrote:
  • J. K. Ramana F. da Silva wrote:
    • Nami wrote:
  • Agnes wrote:
    • Nami wrote:
  • Said Mdahoma wrote:
    • Nami wrote:
  • Kelly wrote:
    • Nami wrote:
      • Kelly wrote:
        • Nami wrote:
  • Ariana Phouangkeo wrote:
    • Nami wrote:
  • Tiffany Chen wrote:
    • Nami wrote:
  • Claire wrote:
    • Nami wrote:
      • Claire wrote:
        • Nami wrote:
  • Dee Ann wrote:
    • Dee Ann wrote:
    • Nami wrote:
  • TZ wrote:
    • Nami wrote:
  • Margaret wrote:
    • Nami wrote:
  • 佐々木裕人 wrote:
    • Nami wrote:
  • Mac wrote:
    • Nami wrote:
  • Meagan milstead wrote:
    • Nami wrote:
  • Damara Jasmine wrote:
    • Nami wrote:
  • mjskitchen wrote:
    • Nami wrote:
  • Damara Jasmine wrote:
    • Nami wrote:
  • Damara Jasmine wrote:
  • Ivana wrote:
    • Nami wrote:
  • Elies Lie wrote:
    • Nami wrote:
  • Sasa wrote:
    • Nami wrote:
    • Nami wrote:
  • Ima wrote:
    • Nami wrote:
  • Losanna Luke wrote:
    • Nami wrote:
  • Mydao wrote:
    • Ima wrote:
      • Nami wrote:
    • Nami wrote:
  • Alison L.ee wrote:
    • Nami wrote:
  • Drisdy wrote:
    • Nami wrote:
  • JoJo wrote:
    • Nami wrote:
      • Jojo wrote:
      • JoJo wrote:
        • Nami wrote:
  • Cathleen wrote:
    • Nami wrote:
  • Gabby DaRienzo wrote:
    • Nami wrote:
  • Christine wrote:
    • Nami wrote:
  • Katy wrote:
    • Nami wrote:
  • Auli’i wrote:
    • Nami wrote:
  • Annie Y Chen wrote:
    • Nami wrote:
  • Roudha wrote:
    • Nami wrote:
      • roudha wrote:
        • Nami wrote:
  • Allison Li wrote:
    • Nami wrote:
  • delvin wrote:
    • Nami wrote: