Fluffy Japanese Pancakes (Soufflé Pancakes)

Fluffy Japanese Pancakes are tall, airy soufflé pancakes with a soft, cloud-like texture. This no-mold recipe uses whipped egg-white meringue for that signature rise, then cooks low and slow for gloriously fluffy pancakes. Serve them with maple syrup and whipped cream, fresh fruit, or my tiramisu topping.

this recipe

What are Japanese Soufflé Pancakes?

Japanese soufflé pancakes are a modern café-style take on traditional pancakes, popularized in Japan during the 2010s. They’re taller, softer, and more jiggly than traditional blueberry buttermilk pancakes, with a delicate, soufflé-like texture thanks to the use of whipped egg whites.

Unlike Japan’s savoury okonomiyaki, these are sweet pancakes.

In Japanese, they’re often called fuwafuwa pankēki (ふわふわパンケーキ). Fuwafuwa describes something soft and fluffy - from pancakes to kittens!

Fun fact: I actually studied Japanese at university. I can also tell you, quite confidently, that I’m still pretty bad at it.

Key Ingredients

You only need a handful of ingredients to make Japanese soufflé pancakes, but a few of them do most of the heavy lifting:

• Eggs: Whipped egg whites create the pancakes’ height and airy texture, while the yolk adds richness.
• Cake flour: Keeps the pancakes soft and tender rather than chewy.
• Sugar: Adds sweetness while also helping stabilize the whipped egg whites.
• Baking powder: Provides a little extra lift alongside the meringue.
• Milk: Adds moisture and helps create a smooth batter.
• Vanilla: Adds a little warmth and sweetness to the flavor.

For another pancake recipe that uses whipped egg whites for extra lift, try my mascarpone pancakes. They’re a little more forgiving than Japanese pancakes but still wonderfully airy.

How to Make Japanese Pancakes Without a Mold

You don't need ring molds to make tall Japanese soufflé pancakes. The edges won't be quite as perfectly straight, but the trick is to build the batter upward rather than letting it spread outward.

Riz's Expert Tips

1. Master the Meringue

The meringue is the most important part of this recipe - and probably the trickiest if you don't make meringue often.

• Keep the egg whites cold until you're ready to whip them.
• Use a clean, dry bowl. Even a little grease or egg yolk can make it harder for the whites to whip properly.
• Stop at the right stage. The meringue should look glossy and hold a firm peak, with perhaps just the very tip bending over. If it looks dry, grainy, or clumpy, you've gone too far.
• Cream of tartar is optional. I don’t find it necessary, but you can add ⅛ teaspoon per egg white to help stabilize the meringue.

2. Cook Low and Slow

Patience is the key here, bestie. Keep the heat low so the center has time to cook before the outside gets too dark. Higher heat may give you beautifully browned pancakes on the outside…with a raw middle. Nobody has ever asked for their pancakes medium-rare.

Keep the pan covered while they cook to hold in heat and moisture and help the centers set.

3. Flip Gently

No high-flying pancake acrobatics! Wait until the underside has set, then use a wide, flat spatula to turn it over gently. A rough landing can knock out some of that precious air.

Why do Japanese Pancakes Deflate?

If your pancakes deflate - or never rise very much in the first place - don't panic. Japanese pancakes are notoriously temperamental, and small changes in the meringue or cooking temperature can make a big difference.

The two biggest things to check are:

Your meringue. Underbeaten egg whites won't have enough structure to support the pancakes, while overbeaten meringue can become dry and difficult to fold into the batter without losing air. Aim for glossy peaks that hold their shape with just a slight bend at the tip. I use an electric hand mixer to beat the egg whites. You're very welcome to use your impeccably toned whisking muscles, it's a good workout! In fact, I'd join you…except, *disappears*

Your cooking temperature. Keep the heat low. Higher heat can make the pancakes rise quickly and brown on the outside before the center has fully cooked. If the interior hasn't set enough to support that height, the pancake is much more likely to collapse once it comes off the heat.

A little deflation after cooking is normal. What you're trying to avoid is a dramatic collapse or a pancake that never develops much height in the first place.