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Best Fluffy Japanese Soufflé Pancakes – Easy Homemade Brunch Favorite

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Fluffy Japanese Soufflé Pancakes are light, airy, and beautifully tall pancakes with a delicate melt-in-your-mouth texture. Made with whipped egg whites folded into a silky batter, these cloud-like pancakes are steamed to perfection and topped with whipped cream, maple syrup, fresh berries, and powdered sugar for the ultimate breakfast or brunch treat.

  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 large eggs, separated
  • 3 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 3 tablespoons butter, plus extra for cooking
  • 2 tablespoons water
  • 4 tablespoons butter
  • 1/2 cup maple syrup
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries, sliced
  • 1 cup fresh blueberries
  • Powdered sugar for dusting

Instructions

  1. Whisk egg yolks, milk, vanilla, and 3 tablespoons melted butter in a bowl until smooth.
  2. Sift in flour, baking powder, and salt, whisking until silky with no lumps.
  3. In a separate bowl, beat egg whites with cream of tartar until foamy, then gradually add granulated sugar and beat until stiff glossy peaks form.
  4. Fold one-third of the meringue into the yolk batter to lighten it, then gently fold in the rest in two additions keeping it airy and fluffy.
  5. Heat a nonstick skillet over very low heat with a thin coat of butter and use a piping bag or large spoon to mound tall fluffy pancake stacks.
  6. Cover with a lid, add 2 tablespoons water to the pan, and steam-cook for 6 minutes.
  7. Carefully flip the pancakes, cover again, and cook 5 more minutes until golden domed and jiggly.
  8. Whip heavy cream with powdered sugar and vanilla until fluffy.
  9. Stack the soufflé pancakes high, top with butter, drizzle heavily with maple syrup, pile whipped cream beside, and scatter strawberries and blueberries around, then dust with powdered sugar.

Notes

  • Use very low heat to prevent the pancakes from burning before cooking through.
  • Do not overmix the batter or the pancakes may lose their airy texture.
  • Serve immediately for the fluffiest results.
  • Author: lina
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Pan-Cooked
  • Cuisine: Japanese
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 stack
  • Calories: 480
  • Sugar: 18 g
  • Sodium: 280 mg
  • Fat: 28 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 46 g
  • Fiber: 2 g
  • Protein: 11 g
  • Cholesterol: 245 mg

Find it online: https://easyrecipes.cookingtastes.com/best-fluffy-japanese-souffle-pancakes-easy-homemade-brunch-favorite/