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–+ servings
Two airy, golden Fluffy Japanese Soufflé pancakes topped with whipped cream, fresh strawberries, blueberries, blackberries, and a sprig of mint, dusted with powdered sugar on a white plate.

Cloud-Like Japanese Soufflé Pancakes

Experience the delight of ultra-fluffy, pillow-soft pancakes that melt in your mouth with each bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 15 minutes
Total Time 45 minutes
Servings: 3
Course: Breakfast, Brunch
Cuisine: Fusion, Japanese
Calories: 168
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large eggs separated, whites chilled slightly for meringue
  • 1½ tablespoon whole milk room temperature for smooth batter
  • ¼ teaspoon pure vanilla extract for a delicate sweetness
  • ¼ cup cake flour sifted for lightness; can substitute homemade cake flour
  • ½ teaspoon baking powder fresh for best lift
  • 2 tablespoon sugar for meringue stability
  • 1 tablespoon neutral oil to grease the pan evenly
  • 2 tablespoon water for creating steam in pan
  • ½ cup heavy whipping cream chilled, optional for whipped cream
  • 1½ tablespoon sugar for sweetening cream, optional
  • 1 tablespoon confectioners’ sugar for dusting
  • fresh berries strawberries, blueberries, optional
  • maple syrup for drizzling

Equipment

  • 1 Large nonstick frying pan with lid 12-inch size recommended for even cooking of pancakes
  • 1 Electric hand mixer or stand mixer with balloon whisk for whipping egg whites to stiff peaks
  • 1 Hand whisk for gently folding meringue into batter
  • 1 Offset spatula for flipping pancakes gently without deflating them
  • 1 Mixing bowls separate bowls for yolks, whites, and folding batter
  • 1 Sifter for sifting flour and baking powder evenly
  • 1 Measuring Cups and Spoons for precise ingredient measurement
  • 1 Kitchen scale strongly recommended for accurate measurements

Method
 

  1. Separate the egg yolks and whites into different bowls, then place the whites in the freezer for 15 minutes.
  2. Whisk the yolks with milk and vanilla extract until pale and frothy.
  3. Sift in cake flour and baking powder, gently folding to combine without overmixing.
  4. Beat the chilled egg whites until foamy, then gradually add sugar while whipping to stiff peaks.
  5. Gently fold one-third of the meringue into the yolk mixture by hand until incorporated.
  6. Add half of the remaining meringue and carefully fold to preserve airiness.
  7. Transfer the yolk mixture into the remaining meringue bowl and fold together until fully homogeneous.
  8. Preheat a nonstick pan over very low heat (around 300ºF / 150ºC) and lightly brush with oil.
  9. Scoop a tall mound of batter into the pan and stack a second scoop on top for each pancake.
  10. Add water to the pan, cover with lid, and cook for 6–7 minutes to create steam.
  11. At the 2-minute mark, add a final scoop on top of each pancake if needed, cover, and continue cooking.
  12. Using an offset spatula, gently flip each pancake with a rolling motion, add a splash of water, cover, and cook for another 4–5 minutes.
  13. Transfer cooked pancakes to plates and top with fresh berries, whipped cream, dust with confectioners’ sugar, and drizzle with maple syrup.

Nutrition

Serving: 1gCalories: 168kcalCarbohydrates: 18gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 125mgSodium: 122mgPotassium: 67mgFiber: 1gSugar: 10gVitamin A: 192IUCalcium: 69mgIron: 1mg

Notes

These dreamy pancakes are perfect for a leisurely weekend brunch or a special celebration. Their cloud-like texture will impress anyone and pairs wonderfully with fresh berries and whipped cream.

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