Can I use a different flour?

Absolutely! While cake flour produces the softest results, all-purpose flour can work as well. Just keep in mind that the texture may differ slightly. Can I make the batter ahead of time? Yes, you can prepare the batter a few hours in advance. Keep it covered in the refrigerator, but make sure to fold in the meringue just before cooking for the lightest pancakes. What if I don't have a non-stick pan? If you only have a regular skillet, just ensure it is well-greased to prevent sticking. Cooking may require more attention to prevent burning.

Can I use a different flour?

Absolutely! While cake flour produces the softest results, all-purpose flour can work as well. Just keep in mind that the texture may differ slightly.

Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours in advance. Keep it covered in the refrigerator, but make sure to fold in the meringue just before cooking for the lightest pancakes.

What if I don't have a non-stick pan?

If you only have a regular skillet, just ensure it is well-greased to prevent sticking. Cooking may require more attention to prevent burning.

Easy Fluffy Japanese Soufflé Pancakes Recipe 2026

Name: Fluffy Japanese Soufflé Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 2 large eggs; 1½ Tbsp whole milk; ¼ tsp pure vanilla extract; ¼ cup cake flour; ½ tsp baking powder; 2 Tbsp sugar; 1 Tbsp neutral oil (for greasing the pan); 2 Tbsp water (for steaming); ½ cup heavy (whipping) cream; 1½ Tbsp sugar (add more if you like it sweeter); 1 Tbsp confectioners’ sugar; Fresh berries (strawberries, blueberries, etc.); Maple syrup

Description

Experience the joy of Fluffy Japanese Soufflé Pancakes that are light, airy, and perfect for creating cherished moments at the table.

Ingredients

Scale

2 large eggs
1½ Tbsp whole milk
¼ tsp pure vanilla extract
¼ cup cake flour
½ tsp baking powder
2 Tbsp sugar
1 Tbsp neutral oil (for greasing the pan)
2 Tbsp water (for steaming)
½ cup heavy (whipping) cream
1½ Tbsp sugar (add more if you like it sweeter)
1 Tbsp confectioners’ sugar
Fresh berries (strawberries, blueberries, etc.)
Maple syrup

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Instructions

Prepare fresh whipped cream: In a mixing bowl, add ½ cup heavy cream and 1½ Tbsp sugar. Whip until soft peaks form, then refrigerate to keep it fresh.
Mix the batter: Carefully separate the egg yolks from the whites. In a large bowl, whisk the yolks with the milk and vanilla extract. Sift in the cake flour and baking powder, mixing until just combined.
Make the meringue: In another bowl, beat the egg whites until frothy. Gradually add in the 2 Tbsp of sugar, whisking until you achieve stiff peaks.
Fold meringue into batter: With a gentle hand, fold in one-third of the egg white meringue into the yolk mixture. Repeat until fully incorporated, being careful not to deflate the airy texture.
Cook pancakes: Heat a non-stick pan over low heat and grease it with a bit of oil. Ladle a generous amount of batter for each pancake, add 2 Tbsp of water for steaming, and cover the pan. Cook for about 4-5 minutes until the bottoms are golden, then flip and cook for an additional 4-5 minutes.
Serve: Stack the fluffy pancakes on a plate and dust them lightly with confectioners’ sugar. Top with fresh berries and serve alongside the whipped cream and maple syrup.

Notes

For a twist, try adding a sprinkle of cinnamon or lemon zest to the batter. Enjoy with crispy bacon or a drizzle of maple syrup.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Cooking
Cuisine: Japanese

Nutrition

Serving Size: 2 pancakes
Calories: 350
Sugar: 12g
Sodium: 200mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 6g
Cholesterol: 160mg