These ethereal Japanese soufflé pancakes are a cloud-like breakfast dream with their signature tall, jiggly texture and delicate crumb. Made with whipped egg whites folded into a silky batter, they cook low and slow to achieve the perfect golden exterior while maintaining an impossibly soft, custardy interior. Topped with fresh berries, whipped cream, and a drizzle of maple syrup or matcha-infused honey, these pancakes are an Instagram-worthy masterpiece that tastes as heavenly as they look.
Japanese fluffy pancakes, also known as soufflé pancakes or hotcakes, represent a revolution in breakfast cuisine that originated in Tokyo’s trendy café culture. Unlike traditional American pancakes that are thick and dense, these Japanese darlings are engineered to be light as air with a wobbling, jiggly center that almost defies gravity. The secret lies in the meticulous technique of whipping egg whites into stiff peaks and carefully folding them into a delicate egg yolk batter, creating a structure that puffs up magnificently during cooking.
What makes these pancakes truly special is their unique texture—crispy-edged on the outside, but with a custardy, almost melting center that collapses slightly when you cut into them. They’ve become a global phenomenon, with dedicated pancake cafés popping up from New York to Sydney, and for good reason: once you taste one, you’ll understand why they’re worth the extra effort and attention to detail.
This recipe guides you through the process step-by-step, ensuring you achieve that coveted wobble and perfect rise every time. Even though they require patience and precision, the reward is a breakfast experience that will transform your weekend mornings into something truly magical and memorable.
Why You’ll Love This Recipe
- The unique jiggly, custardy center combined with crispy golden edges creates an unmatched textural experience unlike any pancake you’ve tried before
- They’re elegant enough to impress guests or date night at home, yet surprisingly manageable to make once you understand the technique
- The recipe is naturally customizable—add matcha powder, chocolate, or fruit flavors to the batter for endless variations
- One bite will transport you to a trendy Tokyo café, bringing a taste of Japanese breakfast culture directly to your kitchen
Ingredients
5 large Egg yolks (Room temperature, separated from whites)
5 large Egg whites (Room temperature, must be completely free of any yolk)
1 cup All-purpose flour (Sifted to remove lumps)
0.5 cup Milk (Whole milk works best)
3 tablespoons Butter (Melted and slightly cooled)
0.5 cup Granulated sugar (Divided: 2 tablespoons for yolk mixture, rest for whites)
1 teaspoon Vanilla extract (Pure vanilla for best flavor)
1.5 teaspoons Baking powder (Aluminum-free preferred)
0.25 teaspoon Salt (Pinch for egg whites)
1 tablespoon Unsalted butter (For cooking pancakes)
2 tablespoons Powdered sugar (For dusting)
0.5 cup Maple syrup or honey (For serving)
Instructions
Separate your eggs carefully, ensuring no yolk gets into the whites as this will prevent them from whipping properly. Sift your flour and set aside. Melt the 3 tablespoons of butter and let it cool slightly. Have all ingredients at room temperature for best results, as this helps the batter come together more smoothly and allows the egg whites to whip more easily.
💡 Use room temperature eggs—they whip more easily and incorporate better into the batter for maximum fluffiness
In a large bowl, whisk together the 5 egg yolks with 2 tablespoons of sugar and the vanilla extract until the mixture becomes pale yellow and slightly thickened, about 2 minutes. Gently fold in the sifted flour, then add the milk and melted butter alternately in small portions, stirring gently until just combined. The batter should be smooth but still thick. Stir in the baking powder and salt until evenly distributed.
💡 Don’t overmix the yolk mixture—gentle folding prevents developing gluten, which would make the pancakes tough
In a separate, completely clean and dry bowl, beat the egg whites on medium speed using an electric mixer. When soft peaks start to form, gradually add the remaining sugar (about 6 tablespoons) while continuing to beat. Continue beating until stiff, glossy peaks form and the whites hold their shape when you lift the beaters—this should take about 4-5 minutes total. This step is crucial for achieving the signature fluffy texture.
💡 Any trace of grease or yolk will prevent the whites from whipping to full volume—wash your bowl with hot soapy water and dry thoroughly
This is the most delicate step. Gently fold one-third of the whipped egg whites into the yolk mixture using a rubber spatula with large, sweeping motions from the bottom to the top. Once combined, gently fold in the remaining egg whites in two additions, using the same careful technique. Stop folding as soon as no white streaks remain—overmixing will deflate the meringue and result in dense pancakes.
💡 Use a light hand and fold from the bottom up—this preserves the air bubbles you’ve carefully whipped into the egg whites
Heat a non-stick skillet or griddle over medium-low heat (this low temperature is essential to cook the pancakes through without burning the exterior). Lightly butter the surface. If using pancake rings or metal molds, place them on the hot pan now and lightly butter the insides—this helps contain the batter and ensures uniform height. Let the pan preheat for 2-3 minutes so the temperature is consistent.
💡 Using silicone pancake rings or English muffin rings helps these pancakes rise evenly and maintain their signature shape
Carefully pour the batter into the rings or directly onto the pan, filling each about three-quarters full. The batter should rise during cooking, so don’t overfill. Cook on medium-low heat for about 4-5 minutes until the bottom is set and golden—you should see steam rising from the edges. The pancakes should look puffed and slightly jiggly on top when ready to flip.
💡 Don’t flip until the bottom is fully set or the pancakes will collapse—patience is key to perfect Japanese pancakes
Carefully flip the pancakes or remove the rings and flip using two spatulas. Cook the other side for another 3-4 minutes until golden brown and a toothpick inserted in the center comes out clean. The pancakes should still jiggle slightly in the center when done—this custardy texture is what makes them special. Transfer to a serving plate.
💡 If the pancakes are browning too quickly, reduce the heat slightly—they need time to cook through without burning
Dust the finished pancakes lightly with powdered sugar and serve immediately while still warm and jiggly. Top with fresh berries, whipped cream, matcha cream, and a generous drizzle of maple syrup or honey. The contrast between the warm, soft pancake and cool toppings is part of the experience.
💡 These pancakes are best enjoyed immediately—the texture changes as they cool, so serve right away for the optimal jiggly center
👨🍳 Chef’s Notes
The key to perfect Japanese fluffy pancakes is patience, precision, and understanding that you’re essentially cooking a soufflé on the stovetop. The low, slow cooking method is non-negotiable—rushing the heat will burn the outside before the inside cooks through. The meringue is the soul of this recipe; treat your egg whites with reverence and they’ll reward you with clouds of fluffy perfection. I recommend making these pancakes one or two at a time rather than batching multiple pancakes simultaneously, as they require your full attention and the pan needs to maintain consistent temperature between batches.
Japanese Fluffy Pancakes
These ethereal Japanese soufflé pancakes are a cloud-like breakfast dream with their signature tall, jiggly texture and …
Ingredients
- • 5 large Egg yolks
- • 5 large Egg whites
- • 1 cup All-purpose flour
- • 0.5 cup Milk
- • 3 tablespoons Butter
- • 0.5 cup Granulated sugar
- • 1 teaspoon Vanilla extract
- • 1.5 teaspoons Baking powder
- • 0.25 teaspoon Salt
- • 1 tablespoon Unsalted butter
- • 2 tablespoons Powdered sugar
- • 0.5 cup Maple syrup or honey
Instructions
- Separate your eggs carefully, ensuring no yolk gets into the whites as this will prevent them from whipping properly. Sift your flour and set aside. Melt the 3 tablespoons of butter and let it cool slightly. Have all ingredients at room temperature for best results, as this helps the batter come together more smoothly and allows the egg whites to whip more easily.
- In a large bowl, whisk together the 5 egg yolks with 2 tablespoons of sugar and the vanilla extract until the mixture becomes pale yellow and slightly thickened, about 2 minutes. Gently fold in the sifted flour, then add the milk and melted butter alternately in small portions, stirring gently until just combined. The batter should be smooth but still thick. Stir in the baking powder and salt until evenly distributed.
- In a separate, completely clean and dry bowl, beat the egg whites on medium speed using an electric mixer. When soft peaks start to form, gradually add the remaining sugar (about 6 tablespoons) while continuing to beat. Continue beating until stiff, glossy peaks form and the whites hold their shape when you lift the beaters—this should take about 4-5 minutes total. This step is crucial for achieving the signature fluffy texture.
- This is the most delicate step. Gently fold one-third of the whipped egg whites into the yolk mixture using a rubber spatula with large, sweeping motions from the bottom to the top. Once combined, gently fold in the remaining egg whites in two additions, using the same careful technique. Stop folding as soon as no white streaks remain—overmixing will deflate the meringue and result in dense pancakes.
- Heat a non-stick skillet or griddle over medium-low heat (this low temperature is essential to cook the pancakes through without burning the exterior). Lightly butter the surface. If using pancake rings or metal molds, place them on the hot pan now and lightly butter the insides—this helps contain the batter and ensures uniform height. Let the pan preheat for 2-3 minutes so the temperature is consistent.
- Carefully pour the batter into the rings or directly onto the pan, filling each about three-quarters full. The batter should rise during cooking, so don’t overfill. Cook on medium-low heat for about 4-5 minutes until the bottom is set and golden—you should see steam rising from the edges. The pancakes should look puffed and slightly jiggly on top when ready to flip.
- Carefully flip the pancakes or remove the rings and flip using two spatulas. Cook the other side for another 3-4 minutes until golden brown and a toothpick inserted in the center comes out clean. The pancakes should still jiggle slightly in the center when done—this custardy texture is what makes them special. Transfer to a serving plate.
- Dust the finished pancakes lightly with powdered sugar and serve immediately while still warm and jiggly. Top with fresh berries, whipped cream, matcha cream, and a generous drizzle of maple syrup or honey. The contrast between the warm, soft pancake and cool toppings is part of the experience.
