I know I’ve published a lot of pancake recipes.
But I can’t help it, I have a sweet tooth and on Saturdays, my partner and I usually have a sweet breakfast.
You can check out my blueberry pancakes here and Banana Pancakes here. I also love these really healthy carrot pancakes.
If you’re looking for a healthier version, check out my cottage cheese pancake recipe here.
I even have a recipe for buttermilk pancakes.
Japanese pancakes captivated me when I went to a cafe where I live and I loved watching the whole process.
If regular pancakes are comforting, Japanese pancakes are like eating a vanilla-scented pillow.
They’re jiggly, melt-in-your-mouth soft, and about three times taller than anything you’d find in a diner stack.
What makes them different is the whipped egg whites folded gently into the batter to create that souffle-like lift.
Cooking them low and slow allows the steam to work its magic, giving you golden tops and a custardy, airy interior that practically dances on your tongue.
Whether you’re making these for a special breakfast, a cozy dessert night, or just to post something stunning on Instagram, these pancakes are pure happiness on a plate.
And if you’re looking for the best nonstick griddle or the fluffiest pancake spatula, check out my favorite one here.
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips for Extra Delicious Pancakes
Use a mini silicone spatula to flip them without tearing—these pancakes are delicate until cooked through.
Always beat your egg whites to stiff peaks—this stainless steel bowl helps hold the structure better than plastic
Fold the whites slowly so your batter stays voluminous
Use low heat with a lid to steam and cook without burning
Add a tiny pinch of salt to the yolk mixture to balance flavor
Chill your whipped cream beforehand for better hold
Don’t open the lid while cooking—trap that steam for maximum rise
Make sure your baking powder is fresh—this aluminum-free baking powder works beautifully and keeps flavors clean.
Want crispy edges? Add a small pat of butter to the skillet before each pancake pour.
Japanese Soufflé Pancakes (So Fluffy)
Course: BreakfastDifficulty: Medium4
pancakes15
minutes20
minutesIngredients
2 large eggs, separated
3 tablespoons milk
1 teaspoon vanilla extract
¼ cup all-purpose flour
¼ teaspoon baking powder
2 tablespoons sugar
1 teaspoon lemon juice (for stabilizing egg whites)
Butter or oil, for greasing the pan
Maple syrup, whipped cream, and vanilla ice cream to serve
Directions
- Start by separating the eggs into two bowls—yolks in one, whites in another. To the yolks, add the milk and vanilla extract and whisk until smooth. Then sift in the flour and baking powder and mix gently until there are no lumps left, but don’t overmix.
- In the other bowl, beat the egg whites with lemon juice until frothy. Gradually add sugar and beat until stiff peaks form. A hand mixer or stand mixer will make your life a lot easier here.
- Now gently fold the whipped egg whites into the yolk mixture in 3 batches. Use a silicone spatula and fold carefully to avoid deflating the batter. It should look fluffy and airy.
- Heat a non-stick pan over the lowest flame possible and lightly grease it with butter or oil. You can use pancake molds to help hold the height, but even free-form works if your batter is stiff enough. Scoop large dollops of the batter onto the pan. Add a splash of water to the pan (not on the pancakes!) and cover it with a lid to let the steam cook them through. Cook for 5–6 minutes, then gently flip and cook the other side for another 4–5 minutes. They should be golden and firm to the touch, but still jiggly.
- Serve immediately with a pat of butter, a drizzle of maple syrup, whipped cream, and a scoop of vanilla ice cream. The fluffier they are, the faster you’ll want to dig in—these beauties don’t wait.
- If you have any more pancake ideas I should make, leave a comment below!
Substitutions and Add-Ins:
Swap vanilla with almond extract or matcha powder for a twist
Add a little lemon zest for a citrusy hint
For a dairy-free version, use almond milk and plant-based whipped cream
Replace flour with cake flour for an even softer bite
Serve with fresh berries or a fruit compote instead of syrup
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
