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A close-up of three fluffy Japanese soufflé pancakes stacked on a plate with berries and powdered sugar.

Classic Fluffy Japanese Soufflé Pancakes

Light, airy, and incredibly fluffy, these Japanese soufflé pancakes are a delightful treat. They are made with a meringue base, giving them their characteristic height and jiggly texture.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Calories 250 kcal

Equipment

  • medium bowl
  • whisk
  • sifter
  • electric mixer
  • spatula
  • non-stick pan or griddle

Ingredients
  

Pancake Batter

  • 1 large egg white chilled or room temperature
  • 1 large egg yolk
  • 2 tablespoons whole milk
  • 1/4 teaspoon vanilla extract
  • 1/4 cup all-purpose flour sifted
  • 1 teaspoon baking powder
  • 1 tablespoon granulated sugar

Meringue

  • 1 tablespoon granulated sugar

For Cooking & Serving

  • Oil or butter for greasing the pan
  • powdered sugar Optional topping
  • fresh berries Optional topping
  • whipped cream Optional topping
  • maple syrup Optional topping

Instructions
 

Prepare the Batter

  • Whisk egg yolk, milk, vanilla extract, and 1 tablespoon of sugar. Sift flour and baking powder into the wet ingredients and fold gently until just combined, being careful not to overmix.

Make the Meringue

  • Beat the egg white in a clean bowl until foamy, then gradually add the additional 1 tablespoon of granulated sugar while continuing to beat until stiff, glossy peaks form.

Combine Gently

  • Fold one-third of the meringue into the egg yolk batter to lighten it. Then, gently fold in the remaining meringue with a spatula, using an upward motion to maintain airiness.

Cook the Pancakes

  • Lightly grease a non-stick pan over very low heat and place mounds of batter, leaving space between them. Add a tablespoon of water away from the pancakes, cover, and cook for 4-5 minutes until golden and puffed.
  • Gently flip the pancakes, add another tablespoon of water, cover, and cook for 3-4 minutes until cooked through and golden on both sides. Serve immediately.

Notes

For the fluffiest pancakes, ensure your egg white bowl is completely clean and dry before making the meringue. Be extra gentle when folding the meringue into the batter to preserve the airy texture. Serving these pancakes immediately ensures the best taste and texture.