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.
Recipe Summary: Fluffy Japanese Pancakes Recipe
- Recipe Name: Fluffy Japanese Pancakes
- Equipment Needed: Electric hand mixer, large nonstick pan with a lid, spatula
- Ready In: 45 minutes
- Serves: 2
- Difficulty: Intermediate - the meringue and low-heat cooking technique take a little practice
- Main Ingredients: Eggs, cake flour, milk, sugar, baking powder, and vanilla
- Calories: 186 calories per serving
- Dietary Info: Vegetarian
- Why You’ll Love It: Tall, soft, cloud-like Japanese pancakes made without ring molds, with detailed tips to help you master the meringue, rise, and cooking temperature.
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Jump to:
- Recipe Summary: Fluffy Japanese Pancakes Recipe
- What are Japanese Soufflé Pancakes?
- Key Ingredients
- Toppings & Variations
- How to Make Japanese Pancakes Without a Mold
- Riz's Expert Tips
- What I Learned Testing this Recipe
- Why do Japanese Pancakes Deflate?
- Japanese Pancake Recipe FAQs
- More delicious pancake recipes
- 📖 Recipe
- 💬 Reviews
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.
Toppings & Variations
Keep it classic with whipped cream, maple syrup, fresh berries, or a dusting of powdered sugar.
For an easy tiramisu-inspired topping, dust ¼ cup whipped cream with 1 teaspoon espresso powder, drizzle with 1 teaspoon melted dark chocolate, and swirl together. Or try my tiramisu pancakes for the full experience!
Fancy something fruitier? My Japanese mango pancakes incorporate mango into the batter, while the homemade blueberry compote from my lemon ricotta pancakes makes a lovely topping here, too.
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.
- Make the batter. Prepare the egg-yolk mixture, then whip the egg whites into the meringue.
- Fold gently. Fold the meringue into the yolk mixture just until combined. Take care not to knock out the air.
- Start cooking. Place a mound of batter into a lightly greased pan over low heat and cover with a lid.
- Build the height. Once the batter begins to set, add another scoop directly on top. Cover and continue cooking slowly.
- Flip very gently. Once the underside is set enough to hold together, carefully turn the pancake over. Oh. So. Gently.
- Finish and serve. Cook until the center is set, then serve immediately with your favourite toppings.
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.
What I Learned Testing this Recipe
Japanese soufflé pancakes are a little more temperamental than my popular fluffy pancake recipe, but they’re absolutely achievable at home!
After testing this recipe, I discovered that you don’t need ring molds to make beautifully tall pancakes. I also experimented with adding water to the pan to create steam, but didn’t find that it made a noticeable difference.
And don’t be discouraged if your first batch isn’t perfect. These pancakes take a little practice! You'll sometimes see Japanese pancake recipes promising perfect results in 15-20 minutes, but in my experience, that's optimistic for most home cooks.
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.
Japanese Pancake Recipe FAQs
No. This recipe is specifically designed to make fluffy Japanese pancakes without ring molds. The trick is to add the batter in layers, building upward rather than letting it spread outward. Your pancakes may not have perfectly straight sides, but they can still rise beautifully.
The outside should be lightly golden, with the center set and no wet batter inside. If the pancakes are browning too quickly before the middle cooks through, lower the heat and continue cooking with the lid on.
Japanese soufflé pancakes get most of their height from whipped egg-white meringue folded gently into the batter. The trapped air expands as the pancakes cook, creating their characteristic tall, soft, cloud-like texture.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 200°F (95°C) oven until warmed through. I don’t recommend freezing them, as their delicate soufflé texture doesn’t thaw particularly well.
More delicious pancake recipes
Pancake recipes are kinda my shtick. Here are some other recipes I know you'll love:
📖 Recipe
Fluffy Japanese Pancakes (Soufflé Pancakes)
- Total Time: 45 minutes
- Yield: 2–3 fluffy Japanese pancakes 1x
- Diet: Vegetarian
Description
Tall, airy Japanese soufflé pancakes with a soft, cloud-like texture. This tested recipe uses whipped meringue for its signature rise and can be made without ring molds.
Ingredients
Bowl 1 – Yolk Mixture
- 1 egg yolk
- 2 tbsp sugar
- 2 tbsp milk
- ½ tsp pure vanilla extract
- 3 tbsp cake flour
- ½ tsp baking powder
Bowl 2 – Meringue
- 2 large egg whites
- 1 ½ tbsp sugar
Instructions
Make the Yolk Mixture
- Whisk the yolk. Whisk the egg yolk and sugar until pale and frothy. Mix in the milk and vanilla.
- Add the dry ingredients. Sift in the cake flour and baking powder, then whisk just until incorporated.
Make the Meringue
- Whip the egg whites. Using an electric hand mixer, beat the egg whites until pale and frothy. Gradually add the sugar in batches while continuing to beat.
- Check the meringue. Stop when the meringue is glossy and holds a firm peak, with just the tip bending slightly. Avoid whipping until it looks dry, grainy, or clumpy.
Combine & Cook
- Combine the mixtures. Whisk one-third of the meringue into the yolk mixture until incorporated. Gently mix in half of the remaining meringue, then fold in the rest with a spatula, taking care not to deflate the batter.
- Start cooking. Heat a large nonstick pan with a lid over low heat and add a very small drizzle of oil. Spoon ¼ cup of batter into the pan. Cover and cook for 2-3 minutes.
- Build the height. Spoon another ¼ cup of batter directly on top of the partially cooked pancake. Cover again and cook for another 4-5 minutes.
- Flip gently. Once the underside is set enough to hold together, carefully flip the pancake. Cover and cook for another 4-5 minutes, or until the center is cooked through. Repeat with remaining pancake batter and serve. Enjoy!
Notes
Expect a little practice. Japanese soufflé pancakes can be finicky, especially the first time. Meringue consistency and low cooking heat make the biggest difference.
Water isn’t necessary. Some methods add a tablespoon of water to the pan to create steam. I tested this and didn’t find that it noticeably improved the pancakes.
Cook one at a time if needed. I usually cook these individually in a large covered pan. A covered griddle also works.
Ring molds are optional. You can use one for straighter sides and a more uniform shape, but this recipe is designed to work without them.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast & Brunch
- Method: Stovetop
- Cuisine: Japanese
Recipe Testing & Updates: This Japanese pancake recipe was originally published on March 28, 2019 – the recipe has remained unchanged. I’ve since updated the post with new photos, a recipe video, clearer instructions, and troubleshooting tips to help you make these pancakes successfully.
Pidgeon
Made these with Trader Joe’s gluten free pancake mix instead of flour. Cut the sugar to 1 tbs with the yolk. The mix already has some sugar and baking powder so only added vanilla. The secret is in the meringue. They puffed up perfectly on my pancake griddle. a light coating of butter worked better than oil. the first one stuck when I tried to turn it. Turning them is tricky, takes a couple or more times to get the hang of it. I got 4 pancakes out of the recipe. My sloppy turning wasn’t pretty but they tasted yummy. Didn’t even need syrup.
Riz
Ah, that’s good to hear…and thanks for including your modifications – I’m sure it’ll be helpful to anyone that wants to try this using the same pancake mix! You’re right, the flip can be a bit finicky, but a little practice and you’ll have it down!
snuggles and tea
Awesome recipe and so easy to follow! Just tried it and shared my experience linking your recipe! 🙂
Riz
Oh! Thanks so much for trying it out, I’m super happy to hear you liked it!!! (And thank you for linking back to the recipe!)
Andrea
Is cake flour the secret to this recipe? I wonder if I can sub in all purpose flour. Thanks!
Riz
Hey Andrea, cake flour is recommended as it will make a lighter pancake. But if you’re in a pinch, you can still get pretty good results with all-purpose flour. Good luck!
pancake heaven
like, actually, heavenly.
Riz
LOL! Thank you! I’m so happy you enjoyed it!
Riz
Heather P Van Gorder
Used pineapple can as ring – took a few tries to figure out how to flip (using two spatulas finally did the trick). Fluffy & delicious!! Thanks for the recipe!!
Riz
Hey Heather! Good idea using the pineapple can as a ring! And well done flipping it! I’m really happy it worked out so well for you!! Hope you come back soon, and try out a few of my other recipes too 🙂
Nora
I’ve made this recipe twice now. They’re incredibly light & fluffy and they taste amazing!
Saved the recipe and they’re the only pancakes I’ll ever make from now on. Awesome recipe!
Riz
I’m so happy to hear that Nora!! Hopefully you’ll share some photos of your pancakes with me on Instagram, or try a few other recipes too 🙂
Kris
I am going to try these tomorrow! After trolling recipes online I am happy to find what looks to be the traditional recipe without using a pre-made pancake mix and form molds! Thank you so much and I look forward to feeding them to my picky husband
Riz
I hope they turned out perfectly Kris!!!
Jen
Hello
Could I use almond milk at all? 🙂
Riz
Hi Jen! I’ve not tried it myself…and generally, almond milk isn’t a perfect baking substitute for regular milk. However, since this recipe only uses a small amount, I think it should work out okay 🙂 Let me know how it went!
tim
you listed sugar twice?
Riz
Hey Tim! Well spotted…sugar is listed twice because it’s used in Bowl 1 for the Yolk Mixture stage, and Bowl 2 for the Meringue stage. I’ve amended the recipe to clear that up. Thanks!
Heather
Can these be prepared in advance and warned up later?
Riz
Hi Heather,
Technically, yes. (But for the best results, no…the airiness/texture will be lost. I’m afraid this style of pancake is quite finicky.) If preparing in advance, I’d suggest only preparing the batter, and then cooking the pancakes when you intend to eat.
Soroush
Hi Riz. I have made it today for the first time and it was amazing except the part that I overcooked it and it became less fluffier than it could be. Thanks a lot
Cameron
OMG. <333333 They turned out SO WELL. YOUR INSTRUCTIONS ARE THE BEST!
Riz
Thanks so much Cameron!!! I’m happy to hear the instructions were clear for you!!!
Sean Standage
My batter was runny so they looked more like regular pancakes, were my whites not stiff enough?
Thanks
Riz
Hey Sean! That sounds like it could have been the case, you may have overmixed the batter which is a common problem! Hope you’ve managed to solve it since 🙂
Sara
Following and pinning for later. Can’t wait to taste this…I love a good challenge, especially when the reward is a belly full of pancakes:)
Riz
Hi Sara! So glad you passed by, hope you enjoy the pancakes! (I know you’re more than up to the challenge!)
C.J
Where do you incorporate the vanilla?
Riz
Oops! Sorry about that CJ! You add the vanilla in at the same time as the milk. I’ve edited the recipe to include that, thanks for noticing and letting me know!
Jo Vanderwolf
I’ve often seen these and have been dying to try them. They do sounds a little scary to try and make though. I’m pinning this to try when I am feeling more confident! lol Thanks for sharing 🙂
Riz
Good luck!! And don’t be nervous. You got this, Jo!
Jane
Do you need to add any cream of tartar or acid in this recipe?
Riz
Hi Jane – nope, not required 🙂
Chef Sous Chef
I love Japanese pancakes. Looking forward to having these on the weekend!
Riz
Woohoo! I hope you enjoyed them!
Riz
I hope you enjoyed them!