A white plate containing Japanese souffle pancakes dusted with powdered sugar, fresh mixed berries, and whipped cream.

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Recipe Highlights

Pancakes are my family’s favorite weekend treat, and my daughter’s absolute favorite is Fluffy Japanese Soufflé Pancakes (スフレパンケーキ). She fell in love with them on a trip to Tokyo when she was little, and we’ve been making them on slow weekend mornings ever since.

These aren’t your average pancakes. Whipped egg whites and low-and-slow cooking transform them into tall, cottony stacks—impossibly light with golden edges and a melt-in-your-mouth center.

Here’s why I keep coming back to this recipe:

  • Light as cloud—no special techniques, just the right method
  • Low-and-slow cooking gives golden edges and a melt-in-your-mouth center
  • No special ingredients—just pantry staples with café-worthy results

If you love Japanese breakfast recipes, try my Matcha Soufflé Pancakes, Japanese Milk Bread (Shokupan), and Matcha Muffins next!

A white plate containing Japanese souffle pancakes dusted with powdered sugar, fresh mixed berries, and whipped cream.

What Are Fluffy Japanese Soufflé Pancakes?

Soufflé pancakes (スフレパンケーキ) are a Japanese café staple famous for their extreme height and cloudlike texture. They get their lift from stiff-peak meringue folded into the pancake batter—not leavening alone. They became a street food sensation in Japan in the 2010s and have since spread to cafés worldwide.

Ingredients for Fluffy Japanese Soufflé Pancakes

  • large eggs
  • cake flour
  • whole milk
  • sugar
  • vanilla extract
  • baking powder
  • neutral oil (for the pan)
  • water (for steaming)

For the Toppings

  • confectioners’ sugar
  • maple syrup
  • heavy cream and sugar (for whipped cream, optional)
  • fresh strawberries and blueberries (optional)

Find the printable recipe with measurements below.

Jump to Recipe

How to Make Fluffy Japanese Soufflé Pancakes

  1. Mix the batter. Separate the eggs, freeze the whites for 15 minutes, then whisk the yolks with milk and vanilla until frothy. Sift in the flour and baking powder and fold by hand until just combined.
  1. Whip egg whites into meringue. Beat the half-frozen whites with sugar until stiff peaks form. Preheat a nonstick pan to 300°F (150°C) on the lowest stove setting and grease lightly.
  1. Fold the meringue into the batter. Incorporate in three additions, folding gently with a hand whisk to keep the air bubbles intact.
  1. Stack and steam. Scoop the batter with a cookie scoop into tall mounds. After 2 minutes, add a splash of water, cover, and cook 6–7 minutes. Add a final scoop to each mound.
  1. Flip and finish. Roll each pancake over gently with an offset spatula. Add another splash of water, cover, and cook 4–5 minutes until golden. Serve immediately.
A hand whisk in a glass mixing bowl containing batter and flour for fluffy Japanese soufflé pancakes.
A glass mixing bowl containing egg whites beaten to stiff peaks for fluffy Japanese soufflé pancakes.
A glass mixing bowl containing batter and meringue for fluffy Japanese soufflé pancakes mixed with a hand whisk.
Three fluffy Japanese pancakes cooking in a frying pan covered with a lid.
A white plate containing Japanese souffle pancakes dusted with powdered sugar, fresh mixed berries, and whipped cream.
Namiko Hirasawa Chen

Nami’s Recipe Tips

These tips will help you make Fluffy Japanese Soufflé Pancakes perfectly every time. That said, these pancakes take practice—I made them countless times before I felt confident enough to share this recipe. Read each step carefully and work with intention. Every detail is there for a reason.

Beating Egg Whites into Meringue

  • Separate the eggs carefully – Even a small amount of yolk in the whites will prevent them from whipping properly.
  • Chill the egg whites first – A 15-minute freeze helps them whip faster and more stably. In Japan, this is all you need for a stable meringue—no cream of tartar required.
  • Whip to stiff, glossy peaks – Too soft and the pancakes won’t hold their shape; too stiff and they’ll crack. Look for whites that stand straight up with just the tip folding over.
A hand mixer is whipping egg whites in a clear glass bowl, creating bubbles and foam for fluffy Japanese souffle pancakes. The bowl sits on a wooden surface.
A glass mixing bowl containing egg whites beaten to stiff peaks for fluffy Japanese soufflé pancakes.

Folding the Batter

  • Fold in two stages – Add one-third of the meringue to the egg yolk batter first to lighten it. Then gently fold in the rest. This makes it easier to incorporate without deflating the air bubbles.
  • Fold without deflating – Use a bottom-to-top motion and move quickly to preserve the air bubbles you built in the meringue. Stop the moment no white streaks remain.
A glass mixing bowl containing batter and meringue for fluffy Japanese soufflé pancakes mixed with a hand whisk.
A person whisking a creamy, pale yellow batter in a clear glass bowl on a light wooden surface, preparing fluffy Japanese souffle pancakes.

Cooking

  • Preheat the pan slowly over the lowest heat – Rushing this step leads to uneven browning before the inside cooks through.
  • Pile the batter high – Once the first scoop sets, stack more on top. Their signature height comes from building up, not spreading out.
  • Even out the heat – Rest the pan briefly on a damp towel before adding the batter to stabilize the temperature.
A spoon piling batter for three fluffy Japanese soufflé pancakes in a frying pan.
Three thick, fluffy Japanese souffle pancakes are cooking in a nonstick pan, with golden-brown tops and light, airy sides.
  • Cover and cook low and slow – The lid traps steam and heat, cooking the pancake gently from all sides.
  • Cook them through fully – Undercooked pancakes collapse the moment you lift them from the pan. Cooking all the way through gives the structure time to set and hold its shape.
  • Flip with a rolling motion – Pull the pancake slightly to create space, then roll it over. If it resists, wait another minute.
A white plate containing Japanese souffle pancakes dusted with powdered sugar, fresh mixed berries, and whipped cream.

Variations

Here are a few easy ways to make these pancakes your own.

  • Make it matcha. Add matcha powder to the batter for green tea flavor—see my Matcha Soufflé Pancakes recipe for measurements.
  • Swap the flour. No cake flour? Replace 2 tablespoons per cup of all-purpose flour with cornstarch and sift 3–5 times.
  • Switch up the fruit. Peaches, mangoes, or whatever is in season work beautifully in place of berries.
  • Try a different syrup. Swap maple for kuromitsu (Japanese black sugar syrup), chocolate sauce, or strawberry sauce.
  • Add mix-ins. Fold chocolate chips into the batter just before cooking.
A white plate containing Japanese souffle pancakes dusted with powdered sugar, fresh mixed berries, and whipped cream.

What to Serve with Soufflé Pancakes

Serve these Soufflé Pancakes with a Japanese drink. We almost always make a matcha latte to go alongside with these pancakes.

  • Iced Hojicha Latte – A beloved café drink in Japan with a rich, roasted aroma that that complements that delicate sweetness of these pancakes.
  • Kinako Milk – Nutty and nutritious, this roasted soybean milk pairs beautifully hot or cold.
  • Japanese Iced Coffee – Bright and smooth, it’s flash-brewed over ice to lock in the complex flavors and aroma.
  • Matcha Latte – Creamy and earthy, with a gentle bitterness that balances the sweetness of the pancakes.
A tall glass filled with iced hojicha latte, showing two layers of milk and chocolate-color roasted green tea (hojicha).
Handmade ceramic mug cups containing hot kinako milk.

Storage and Reheating Tips

To store: Leftovers keep in an airtight container in the refrigerator for up to 2 days. I don’t recommend freezing—the delicate texture won’t survive.

To reheat: Warm gently in a covered nonstick pan over low heat. A microwave works in a pinch.

FAQs

How do I make Japanese soufflé pancakes fluffy?

Beat the egg whites to stiff, glossy peaks, fold the meringue gently until no white streaks remain, and cook on the lowest heat with a lid on the entire time. Patience is what gives you that tall, cottony stack!

Why did my soufflé pancakes deflate?

This is usually caused by one of the following:

  • Underbeaten egg whites — whip to stiff, glossy peaks before folding
  • Overmixing the batter — fold gently and stop as soon as no white streaks remain
  • Heat too high — low and slow is non-negotiable; rushing the cook collapses the structure
  • Undercooking — the pancakes need to cook through fully so the structure sets before you plate them

A note on flour: Recipes with less flour (like this one) give you that lighter, airier texture—but they’re more delicate. More flour makes them easier to handle, but the result is closer to a cakey pancake than a true soufflé.

Can I make fluffy Japanese pancakes without a nonstick pan?

A well-seasoned cast iron skillet or covered electric griddle can work, but a nonstick pan is strongly recommended for the cleanest flip.

What makes this Japanese pancake recipe different from regular pancakes?

This Japanese fluffy pancakes recipe uses whipped egg whites and low-and-slow steam cooking for a much taller, softer result than a standard flapjack.

I’d love to hear how yours turned out! 💛 These pancakes hold a special place in our family—every time I make them, I think of my daughter’s face when she had them for the first time in Tokyo. If you give this recipe a try, leave a star rating and comment below. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust. 🥰

Fluffy Japanese Soufflé Pancakes

4.72 from 1482 votes
by Namiko Hirasawa Chen
A white plate containing Japanese souffle pancakes dusted with powdered sugar, fresh mixed berries, and whipped cream.
Fluffy Japanese soufflé pancakes are tall, cottony stacks that taste like eating a cloud. The secret is stiff-peak meringue folded into the batter, then cooked low and slow with steam. My step-by-step recipe will help you make them at home for a weekend breakfast you won’t want to miss.
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Equipment

Prep: 15 minutes
Cook: 15 minutes
Chilling: 15 minutes
Total: 45 minutes

Ingredients 
 

Servings: 3 pancakes (1 serving)
  • 2 large eggs (50 g each w/o shell)
  • 1½ Tbsp whole milk (see end Notes)
  • ¼ tsp pure vanilla extract
  • ¼ cup cake flour (click the Metric button above and weigh the flour for accuracy; you can make homemade cake flour)
  • ½ tsp baking powder (see end Notes)
  • 2 Tbsp sugar
  • 1 Tbsp neutral oil (for the pan)
  • 2 Tbsp water (for steaming)

For the Fresh Whipped Cream (optional)

  • ½ cup heavy (whipping) cream
  • 1½ Tbsp sugar (or more, to taste)

For the Toppings

  • 1 Tbsp confectioners’ sugar
  • fresh berries (strawberries, blueberries, etc.)
  • maple syrup

Instructions

Before You Start

  • Read the blog post carefully for tips before starting—timing and temperature are critical.
    You'll need a nonstick frying pan and tight-fitting lid.
    Use a kitchen scale for accuracy (switch to Metric above) or learn how to measure flour with a measuring cup.
    Gather all the ingredients.
    If you're serving optional whipped cream, make it ahead of time so you can serve the pancakes immediately. See the instructions at the end.
    Japanese Souffle Pancakes Ingredients

To Mix the Batter

  • Cook one batch (1 serving) of batter at a time, or the batter will deflate if it sits too long. Use multiple nonstick frying pans or a griddle if you double or triple the recipe.
    Separate the yolks and whites of 2 large eggs (50 g each w/o shell) into different bowls.
    Put the bowl of egg whites in the freezer for 15 minutes—set a timer so you don't forget.
    Nami's Tip: Partially freezing the egg whites strengthens their protein structure, making them whip faster and form a much more stable meringue.
    Souffle Pancakes 3
  • Add 1½ Tbsp whole milk and ¼ tsp pure vanilla extract to the egg yolks. Whisk by hand until pale, thick, and frothy.
    Souffle Pancakes 4
  • Sift ¼ cup cake flour and ½ tsp baking powder directly into the yolk mixture.
    Souffle Pancakes 5
  • Whisk just until the batter comes together smoothly—do not overmix.
    Souffle Pancakes 6

To Make the Meringue

  • Preheat: Set your nonstick frying pan over the lowest heat to preheat to 300ºF (150ºC) and keep it warm while preparing the batter.
    Take out the bowl of egg whites from the freezer.
    Beat the half-frozen egg whites with a hand mixer or stand mixer on low speed (Speed 2–3) until foamy with large bubbles (about the texture of a cappuccino foam).
    Souffle Pancakes 7
  • With the mixer running on medium speed (Speed 4–6), add 2 Tbsp sugar, one-third at a time, allowing each addition to dissolve before adding the next.
    Once all the sugar is incorporated, increase the speed to medium-high (Speed 6–8) and beat until stiff, glossy peaks form, about 2 minutes.
    Souffle Pancakes 8
  • Pause near the end to sweep any unwhipped egg whites along the bowl's edge into the center.
    Finish beating on medium speed (Speed 4–6) if using a hand mixer. If using a stand mixer, detach the whisk attachment and finish beating with a hand whisk.
    Lift the whisk straight up to check the consistency. The meringue should hold a firm peak that stands straight up or folds over slightly at the tip, looking smooth and glossy.
    Nami's Tip: Be careful not to overbeat, or the meringue will become grainy and difficult to fold into the batter.
    Souffle Pancakes 9

To Fold In the Meringue

  • Add one-third of the meringue to the egg yolk mixture. Whisk by hand until fully combined and smooth.
    Nami's Tip: Don’t worry about breaking air bubbles during this first addition—this step is to lighten the thick yolk base so the rest folds in easily.
    Souffle Pancakes 11
  • Add half of the remaining meringue to the yolk mixture. Gently fold with a hand whisk using a gentle bottom-to-top motion, taking care not to deflate the trapped air.
    Nami's Tip: A balloon whisk actually folds meringue into batter more gently and evenly than a silicone spatula, as the wires cut through without crushing the structure.
    Souffle Pancakes 12
  • Pour the lightened yolk mixture directly into the meringue bowl with the last portion of meringue. Fold gently until completely homogenous and no white streaks remain. Proceed immediately to cooking.
    Souffle Pancakes 13

To Cook the Pancakes

  • By now, your pan should be preheated to 300ºF (150ºC) over the lowest heat.
    Lightly brush with 1 Tbsp neutral oil, then blot with a paper towel to leave a thin, even film.
    Nami's Tip: A clean, lightly oiled pan ensures an even, golden color without hot spots.
    Souffle Pancakes 10
  • Using a cookie scoop, scoop the batter into the pan to make 3 tall mounds. Increase the stove's setting to low heat to maintain the pan's temperature at 300ºF (150ºC).
    Note: Two more scoops will be added to each pancake.
    Souffle Pancakes 14
  • When the surface of the pancake looks slightly dry, stack a second scoop directly on top of each mound to build height.
    Nami's Tip: You should have at least three scoops left in the bowl.
    Souffle Pancakes 15
  • Pour 1 Tbsp water into the open spaces in the pan (avoid pouring water directly on the pancakes). Cover with the lid and steam cook for 6 to 7 minutes over low heat—set a timer so you don't forget.
    Nami's Tip: The steam keeps the pancakes moist and helps them rise evenly without drying out.
    Souffle Pancakes 16
  • At the 2-minute mark, quickly uncover and mound a final scoop of batter onto each pancake. If the water has evaporated, add another small splash. Re-cover immediately and continue cooking.
    Souffle Pancakes 17

To Flip the Pancakes

  • When the timer goes off, slide an offset spatula under one pancake. Gently pull it to one side to create space, then use a smooth rolling motion to flip it over.
    Nami's Tip: If the pancake resists, don't force it—give it another 30–60 seconds to set before flipping, or it may crack.
    Souffle Pancakes 18
  • Flip the remaining pancakes using the same rolling motion.
    Souffle Pancakes 19
  • Add 1 Tbsp water to the open spaces, cover with the lid, continue cooking for 4 to 5 minutes on the lowest heat—set a timer so you don't forget.
    Souffle Pancakes 21
  • When the timer goes off, check to see the bottoms are golden brown and the sides feel set when gently touched. Transfer immediately to serving plates.
    Souffle Pancakes 22

To Serve

  • Dust with 1 Tbsp confectioners’ sugar , top with fresh berries and a dollop of whipped cream (if using), and drizzle with maple syrup.
    Serve immediately for the best texture. Fluffy soufflé pancakes are best enjoyed hot right out of the pan, as they naturally lose some of their height as they cool.
    A white plate containing Japanese souffle pancakes dusted with powdered sugar, fresh mixed berries, and whipped cream.

To Store

  • Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. You can freeze leftovers for up to 1 month, though they will lose their delicate soufflé height and thaw into a regular, flat pancake.
    To Reheat: Warm gently in a covered nonstick pan over low heat with a small splash of water to re-steam them until warm. A microwave works in a pinch (10–15 seconds), but the pan method restores the best texture.

To Make the Whipped Cream (optional; make ahead)

  • Fill a large bowl halfway with ice cubes and water. Nest a clean, dry medium bowl on top.
    Add ½ cup heavy (whipping) cream and 1½ Tbsp sugar.
    Nami's Tip: The ice bath keeps the fat firm in the cold cream. This helps trap air so the whipped cream doesn't separate.
    Souffle Pancakes 1
  • Whisk on high speed to medium-firm peaks: The cream mounds and holds its shape, with tips that curl rather than flop.
    Chill it in the fridge until ready to serve.
    Souffle Pancakes 2

Notes

Ingredient Notes
  • Whole milk: I haven‘t tried reduced-fat, low-fat, nonfat, or plant-based milk for this recipe as I believe they will make the batter too thin.
  • Baking powder: It makes the pancakes light and fluffy. If it’s old or expired, they’ll come out flat and dense. Check that yours is still active—replace it if it’s been more than 6 months since opening.
How to Keep the Pancakes from Deflating
  • Don’t underbeat the egg whites. Whip to stiff, glossy peaks before folding
  • Don’t overmix the batter. Fold gently and stop as soon as no white streaks remain
  • Don’t use high heat. Low and slow is non-negotiable; rushing the cook collapses the structure
  • Don’t undercook. Cook through fully so the structure sets before you plate them
Variations and Customizations
  • Make it matcha. Add matcha powder to the batter for green tea flavor—see my Matcha Souffle Pancakes recipe for measurements.
  • Swap the flour. No cake flour? Replace 2 tablespoons per cup of all-purpose flour with cornstarch and sift 3–5 times.
  • Switch up the fruit. Peaches, mangoes, or whatever is in season work beautifully in place of berries.
  • Try a different syrup. Swap maple for kuromitsu (Japanese black sugar syrup), chocolate sauce, or strawberry sauce.
  • Add mix-ins. Fold chocolate chips into the batter just before cooking.

Nutrition

Serving: 1pancake, Calories: 168kcal, Carbohydrates: 18g, Protein: 6g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 125mg, Sodium: 122mg, Potassium: 67mg, Fiber: 1g, Sugar: 10g, Vitamin A: 192IU, Calcium: 69mg, Iron: 1mg

The nutrition facts shown are generated by an online calculator and are estimates only. Please consult a professional nutritionist for specific dietary needs.

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Editor’s Note: This post was originally published on May 12, 2018 and updated on November 10, 2024. It was republished with new tips and helpful information on April 18, 2026, and updated with improved step-by-step instructions on September 28, 2026.