How do Japanese make pancakes so fluffy?

The secret behind fluffy Japanese soufflé pancakes is in the meringue technique . Japanese cooks separate egg yolks and whites, then beat the whites into a stiff meringue with sugar and lemon juice or vinegar. This meringue is gently folded into the yolk batter to create a light, airy structure. Then, they cook the pancakes low and slow with a covered lid , allowing the steam to cook them through without deflating the batter. The result? Pancakes that are tall, soft, and jiggly—more like a dessert than breakfast.

Why is my soufflé pancake not fluffy?

There are several possible reasons your fluffy Japanese soufflé pancakes didn’t turn out as expected: Undermixed or overmixed meringue – You must reach stiff peaks without drying out the egg whites. Rough folding technique – Stirring deflates the meringue. Use slow, circular folds. Heat too high – This burns the outside and leaves the inside raw. Cook on low heat with a lid. Skipping vinegar or lemon juice – This helps stabilize the egg whites. With practice and patience, you'll consistently get that cloud-like height and texture.

What is the difference between Japanese pancakes and soufflé pancakes?

All soufflé pancakes are Japanese-style, but not all Japanese pancakes are soufflé pancakes. Japanese pancakes are often soft and thick, but soufflé pancakes go a step further—they use whipped egg whites to create a taller, fluffier texture that jiggles and wobbles when moved. They resemble mini soufflés more than traditional pancakes. If you're after height and fluff, soufflé-style is the way to go.

How to keep Japanese pancakes fluffy?

To preserve the fluffiness of your soufflé pancakes: Serve them right away —they deflate naturally over time. Don’t stack while hot —let them rest a few seconds after cooking. Use the right tools —a quality nonstick pan and a lid are essential. Whip the meringue properly and fold it carefully into the batter. Even after they deflate slightly, they should remain light and soft on the inside.

Top 5 Tips for the Best Fluffy Japanese Soufflé Pancakes Recipe - Mary Recipes

Name: The Best Fluffy Japanese Soufflé Pancakes Recipe You’ll Ever Try
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: Japanese
Ingredients: 2 large eggs (separated into yolks and whites); 2 tablespoons milk; ½ teaspoon vanilla extract; 1 teaspoon lemon zest (optional); ¼ cup all-purpose flour (fluffed, spooned, and leveled); ¼ teaspoon baking powder; ½ teaspoon white vinegar or lemon juice; 2 tablespoons granulated sugar; Neutral oil for greasing pan (canola, vegetable, sunflower); Sweetened whipped cream; Assorted fresh berries; Powdered sugar; Maple syrup; ½ cup heavy cream (cold); 1 tablespoon sugar (adjust to taste); ½ teaspoon vanilla extract

Description

📋 Description

These fluffy Japanese soufflé pancakes are thick, airy, and jiggly like a cloud on your plate. Perfect for a sweet brunch, afternoon tea, or special breakfast, they combine the elegance of a soufflé with the comfort of pancakes. Cooked low and slow, then served with whipped cream, berries, and maple syrup—this viral treat is easier than it looks and absolutely worth mastering.

Ingredients

Scale

🧂 Ingredients

For the Pancake Batter:

2 large eggs (separated into yolks and whites)
2 tablespoons milk
½ teaspoon vanilla extract
1 teaspoon lemon zest (optional)
¼ cup all-purpose flour (fluffed, spooned, and leveled)
¼ teaspoon baking powder
½ teaspoon white vinegar or lemon juice
2 tablespoons granulated sugar
Neutral oil for greasing pan (canola, vegetable, sunflower)

Optional Toppings:

Sweetened whipped cream
Assorted fresh berries
Powdered sugar
Maple syrup

Sweetened Whipped Cream:

½ cup heavy cream (cold)
1 tablespoon sugar (adjust to taste)
½ teaspoon vanilla extract

Instructions

🧑‍🍳 Instructions

1. Separate the eggs: Place yolks in one bowl, whites in another. Ensure no yolk touches the whites.
2. Make yolk batter: Add milk, vanilla, and lemon zest to yolks. Whisk. Sift in flour and baking powder. Mix until smooth.
3. Make meringue: Add vinegar or lemon juice to egg whites. Beat with hand mixer until frothy. Gradually add sugar. Beat until stiff peaks form.
4. Fold: Add ⅓ of the meringue to the yolk batter. Fold gently. Repeat until all is combined with no white streaks. Don’t overmix.
5. Prepare skillet: Heat a nonstick skillet on low heat. Lightly grease with oil and wipe off excess.
6. Shape pancakes: Use a piping bag or large scoop to make 2–3 tall mounds. Do not spread.
7. Cover and cook: Cover with lid. Cook for 7–8 minutes. Flip gently. Cover and cook another 5–6 minutes.
8. Serve: Stack or plate pancakes. Top with whipped cream, berries, syrup, or powdered sugar. Serve immediately.

Notes

📝 Notes

Pancakes may deflate slightly after cooking—this is normal. If folded and cooked properly, they’ll remain fluffy.
Electric stovetops provide more consistent heat than gas.
Use a Wilton 2A piping tip for best shape if using a piping bag.
Always serve immediately after cooking for maximum fluffiness.
Avoid opening the lid while cooking to keep steam trapped.

Prep Time: 10 minutes
Cook Time: 14 minutes
Category: Breakfast / Brunch
Cuisine: Japanese

Nutrition

Calories: 375 kcal
Sugar: 26.2 g
Sodium: 155.5 mg
Fat: 10.9 g
Saturated Fat: 3.7 g
Carbohydrates: 50.9 g
Fiber: 1.1 g
Protein: 16.8 g
Cholesterol: 375.6 mg