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Japanese Souffle Pancakes

Souffle Pancakes

  • Author: caroline
  • Total Time: 30 minutes
  • Yield: 2 1x


Jiggly, sweet & so so fluffy – these Japanese souffle pancakes are a unique & fun dessert or brunch option. Perfect topped with fruit & syrup. 

This recipe will make around 2 portions – of 2 pancakes each.


  • 2 egg yolks
  • 1/2 tsp baking powder
  • 40g plain flour
  • 2 tbsp milk (see note 3)
  • 1/4 tsp vanilla essence
  • 3 egg whites
  • 45g sugar
  • 1 tsp lemon juice
  • 1 Tbsp neutral-flavored oil (eg vegetable or rapeseed) – for greasing the pan

Japanese Souffle Pancakes Ingredients


1. Place a frying pan over a medium low heat with the oil. Use a brush or some paper towel to spread it out so the entire pan is covered. See note 1

2. In a bowl whisk together the egg yolks, baking powder, flour, vanilla essence and milk until you have a smooth thick batter.

3. In a separate bowl start to whisk the egg whites and lemon juice. See note 2. A little at a time add the sugar as you whisk. Keep going until you have stiff peaks. This meringue mix will make or break your pancakes so you need to make sure it’s thick enough (but don’t overwhisk or you’ll break the mixture)

Japanese Souffle Pancakes Step 2

4. Add a dollop of the egg white mixture to the flour mixture and whisk until just combined. Pour the flour mixture into the egg whites and fold just enough to combine the mixture – you don’t want to deflate it!

Japanese Souffle Pancakes Step 3Japanese Souffle Pancakes Step 4

5. Using an ice cream scoop place dollops of the mixture into the frying pan. Add another scoop of the mixture on the top of each dollop. Don’t over crowd the pan and allow room for them to expand. They stick together like nothing else (trust me!). Cover the pan.

Japanese Souffle Pancakes Step 5

6. After around 3 minutes remove the lid and add another dollop of the mixture on top of each pancake. Cover and cook for a further 3 minutes.

7. Place a spatula under one of the pancakes. Gently flip the pancake by rolling it over. Repeat for all pancakes.

8. After a further 6 minutes remove the pancakes from the pan and serve immediately.

9. Top with your choice of fruits, whipped cream, syrup and icing sugar. Lovely!


  1. Place the frying pan over the low heat early so it’s got time to reach the right temperature and heat the surface evenly
  2. Make sure you don’t get any drops of egg yolk in the whites or it will prevent them whisking properly
  3. I used semi skimmed milk – but you could use full fat and it would make the mixture even creamier. 
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Hob
  • Cuisine: Japanese


  • Serving Size: 1 portion (2 pancakes)
  • Calories: 310
  • Fat: 13g
  • Carbohydrates: 40g
  • Protein: 10g

Keywords: pancakes, souffle pancakes, japanese, asian, dessert, breakfast, brunch, syrup