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Japanese soufflé pancakes with whipped cream, berries, matcha dusting, and syrup drizzle

Soft Japanese Soufflé Pancakes

Soft, fluffy Japanese soufflé pancakes are light, airy, and gently sweet, with a tall “jiggly” texture made by folding whipped egg whites into the batter. They feel like a café-style brunch treat and taste delicious with whipped cream, fruit, or syrup.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2
Cuisine: Japanese
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 eggs
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons sugar
  • 4 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 teaspoon butter or oil
  • 2 tablespoons water

Method
 

  1. Separate the eggs into two bowls (yolks in one, whites in another).
  2. In the yolk bowl, whisk together egg yolks, milk, vanilla extract, and 1 tbsp sugar until smooth.
  3. Add flour, baking powder, and salt to the yolk mixture and whisk until thick and smooth.
  4. Beat the egg whites until foamy, then gradually add the remaining 2 tbsp sugar and beat until stiff, glossy peaks form.
  5. Fold one scoop of meringue into the yolk batter to loosen it, then gently fold in the remaining meringue in batches without overmixing.
  6. Heat a nonstick pan on low heat and lightly grease with butter or oil.
  7. Spoon or pipe tall mounds of batter into the pan, stacking batter to build height.
  8. Add 1 tbsp water to an empty spot in the pan, cover with a lid, and cook for 4 to 5 minutes on low heat.
  9. Carefully flip the pancakes, add another 1 tbsp water, cover again, and cook for 4 to 5 minutes more until cooked through.
  10. Serve immediately with your favorite toppings.

Notes

  • Keep the heat very low so the pancakes cook through without burning.
  • Use a lid and steam (water in the pan) to help the pancakes rise and stay soft.
  • Fold the meringue gently—overmixing will deflate the batter and flatten the pancakes.
  • Whole milk gives a richer texture, but any milk works.
  • Best served fresh, but leftovers can be refrigerated for up to 2 days and reheated gently on low heat.