Soufflé Pancake Recipe – Irresistibly Fluffy & Perfect for Breakfast
Light, jiggly, and melt-in-your-mouth delicious, these Japanese-style soufflé pancakes are the ultimate brunch treat. Made with whipped egg whites and cake flour for cloud-like texture, this recipe delivers café-style pancakes right at home.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2–3 pancakes (1–2 servings)
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
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2 large eggs (separated into yolks and whites)
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1 tbsp whole milk (15g)
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¼ tsp vanilla extract (optional)
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4 tbsp cake flour (30g)
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½ tsp baking powder (2g)
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2 tbsp sugar (25g)
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Neutral oil or butter (for greasing pan)
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1 tbsp water (for steaming)
Instructions
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Separate the eggs: Place yolks in one bowl and whites in another. Ensure no yolk gets into the whites.
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Make the yolk batter: Whisk yolks with milk and vanilla until smooth. Sift in cake flour and baking powder. Whisk until combined.
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Whip the egg whites: Beat whites until foamy. Gradually add sugar and beat to stiff, glossy peaks.
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Fold the meringue: Add one-third of the whites to the yolk mix to loosen. Gently fold in the remaining whites without deflating the batter.
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Preheat skillet: Lightly oil a non-stick pan and heat over low. Grease ring molds if using.
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Cook the pancakes: Spoon batter into the skillet or molds. Add 1 tbsp water to the pan and cover with lid to steam. Cook for 4–5 minutes per side.
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Flip carefully: Use a wide spatula to gently flip each pancake. Cook another 4–5 minutes until golden and jiggly.
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Serve immediately: Enjoy warm with powdered sugar, whipped cream, fruits, or syrup.
Notes
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For best results, use cake flour and room-temperature eggs.
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Don’t skip steaming—it helps the pancakes rise and cook through evenly.
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Serve immediately after cooking to retain fluffiness.