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Three fluffy Japanese pancakes (aka. souffle pancakes) stacked high with maple syrup being poured on them.

Fluffy Japanese Pancakes


Fluffy Japanese Pancakes (aka. Japanese Souffle Pancakes) are an airy pancake dream. Light, fluffy, and an experience you’ll long to eat again. Time to spark a little joy…one fluffy souffle pancake at a time!



Bowl 1 – Yolk Mixture

Bowl 2 – Meringue

  • 2 large egg whites
  • 1 1/2 tbsp sugar


Bowl 1 – Yolk Mixture

  1. Whisk the egg yolk with the sugar until pale and frothy. Mix in the milk and vanilla.
  2. Sift flour and baking powder into the mixture and whisk until incorporated.

Bowl 2 – Meringue

Whip the eggs white using an electric mixer (or a tireless whisking arm) until pale and frothy, begin adding the in sugar in batches until a glossy meringue is formed. You want stiff-ish peaks, not STIFF-peaks.


  1. Whisk 1/3 of the meringue into the yolk mixture until completely incorporated. Add half of the remaining meringue and mix delicately. Add the remaining meringue and fold into the mixture using a spatula – be careful not to deflate the batter.
  2. Heat a large non-stick pan (with a lid) over low heat. Add a very small drizzle of oil. Using ¼ cup scoops, scoop the batter into the pan. Cover and cook for 2-3 minutes.
  3. Remove the lid, add another ¼ cup of batter on top of the pancake already cooking. Cover and continue to cook for another 4-5 minutes.
  4. Flip the pancake…EVER. SO. GENTLY! Cover and cook for 4-5 more minutes until done. Repeat with the remaining batter. Serve!


  • Getting these to be perfect is honestly a little bit finicky. If it doesn’t work out for you the first time, don’t lose heart. It takes time and a little patience to get these Fluffy Japanese Pancakes to come out just right!
  • I’ve seen tips online suggesting you add a tablespoon of water to your pan to add even more moisture to the pancakes. I only tried this once, but personally didn’t see a difference.
  • I cook these one pancake at a time in a large pan. In Japan, they’re often cooked on a griddle with a lid. Either option is fine. 
  • You can use a ring mold if you want to ensure an thickness and shape. I personally like the asymmetry that comes from working without a mold!
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast & Brunch
  • Method: Stovetop
  • Cuisine: Japanese

Keywords: Fluffy Japanese Pancakes, Souffle Pancakes, Japanese Souffle Pancakes, Japanese Pancakes

Maple syrup being poured on to a stack of three Japanese souffle pancakes.

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