Fluffy and Jiggly Japanese Soufflé Pancake Recipe

While I was in Japan, I found a whole new world of pancakes, from the savory pancake Onomiyaki to the filling ones like Dorayaki or Imagawayaki. However, my latest Japanese pancake discovery elevated the pancake game to a whole new level—the Japanese soufflé pancake or flipper pancakes.

Japanese souffle pancakes are a delightful twist on the traditional pancake. Compared to my hometown British pancakes, they are not just taller, thicker, and fluffier, but also airier. What sets them apart is the unique cooking method and the key ingredient: meringue.

Japanese souffle pancake
Japanese jiggly pancake

If you know how to make meringue, this Japanese fluffy pancake recipe is not that difficult to make. The Japanese souffle pancake recipe also includes flour, sugar, baking powder, and egg yolks.

However, the magic happens when you fold in the whipped egg whites or meringue. This step adds an incredible lightness and fluffiness to the pancakes that is simply irresistible. I guessed that’s why people called it a cloud pancake.

This is how to make the Japanese souffle pancakes:

Japanese souffle pancakes – egg white pancake

These fluffy steamed Japanese pancakes redefine the breakfast game, making each bite a delightful revelation.
Total Time 50 minutes
Course Breakfast, Dessert
Cuisine Asian, Japanese
Servings 4 pancakes
Calories 150 kcal

Ingredients
  

  • 3 large eggs separated
  • 1/4 cup granulated sugar
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup cake flour
  • 1 ½ teaspoons baking powder
  • Pinch of salt
  • Butter for cooking

Instructions
 

  • In a bowl, whisk together the egg yolks, milk, and vanilla until well combined.
  • Gradually add the sifted cake flour, baking powder, and salt. Mix until you have a smooth batter.
  • In a separate clean, dry bowl, whip the egg whites until soft peaks form.
  • Gradually add sugar while continuing to whip until stiff, glossy peaks are formed.
  • Gently fold a third of the whipped egg whites into the egg yolk mixture to lighten it. Use a whisk to do this. Add another third of the whipped egg whites and gently fold until just combined. Fold in the remaining whipped egg whites until the batter is smooth and airy.
  • Heat a non-stick pan over low heat and grease a small amount of butter.
  • Spoon 2 portions of the batter onto the pan to form pancakes. It's important not to make them too large to ensure even cooking.
  • Cover the pan with a lid to trap steam, helping the pancakes rise. Cook for 3-4 minutes until the bottom is golden brown.
  • Carefully flip the pancake using two spatulas, cover the lid, and cook for an additional 2-3 minutes until the other side is golden brown and the pancake is cooked through.
  • Repeat the cooking process with the remaining batter, adding more butter to the pan as needed.
Keyword gluten free, japanese, pancakes

You can serve this Japanese-style pancake with a dollop of whipped cream, fresh fruits like berries, or a drizzle of maple syrup or honey. I hope you enjoy these pancakes as I do!

Johanna Cleveland
About the author
Kate

Hi, I'm Kate, the creator of Happy Baking Days. I'm a food lover, recipe creator, and kitchen explorer. I have amateur baking knowledge gained from years spent in the kitchen with my grandma and mum, where I graduated slowly from dusting work surfaces with flour and licking the spatula to the finer arts of pastry and meringue. Now in my own kitchen, I put all those years of training into practice, experimenting with recipes and ingredients from around the world. Join me as I share my culinary journey and favorite recipes that make cooking a delightful experience.

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