These Japanese soufflé pancakes are tall, cloud-soft, and so airy they jiggle on the plate. They taste like a cross between a pancake and a light sponge cake, and you can make them at home with a regular nonstick skillet and a lid. The magic comes from whipped egg whites. When beaten, egg whites can increase as much as 6 to 8 times in volume, according to the American Egg Board (Incredible Egg), and that trapped air is what lifts each pancake so high.
Key Takeaways
- Egg whites whip to greater volume after warming for 20 to 30 minutes, and a little cream of tartar helps stabilize them (Incredible Egg).
- Low heat, a few drops of water, and a lid let the pancakes steam and rise without burning.
- The recipe makes 6 pancakes (3 servings) in about 40 minutes.
What Are Japanese Soufflé Pancakes?
Japanese soufflé pancakes are extra-thick pancakes made by folding a stiff meringue into a light egg yolk batter. Instead of baking powder doing most of the work, the whipped egg whites provide the lift. As a result, they are about 1 to 1.5 inches tall, with a delicate, custardy middle.
They became a café favorite in Japan, where they are often called “fuwa fuwa” pancakes, meaning fluffy. Since then, they have spread to dessert cafés around the world and to countless home kitchens.
The Science Behind the Fluff
When you whip egg whites, the whisk unfolds their proteins. Those proteins then wrap around tiny air bubbles and hold them in place. Consequently, the more stable the meringue, the taller the pancakes.
Fat is the enemy of a good meringue. Even a trace of yolk or grease in the bowl can stop the whites from foaming properly. For that reason, separate the eggs carefully and use a spotless metal or glass bowl.
Japanese Soufflé Pancakes Ingredients
- Eggs: Three large eggs, separated. The yolks go into the batter, and the whites become the meringue.
- Milk and vanilla: These loosen the yolk batter and add flavor.
- Cake flour: Its low protein keeps the pancakes tender. All-purpose flour works in a pinch.
- Baking powder: A small amount adds insurance lift.
- Cream of tartar and sugar: They stabilize the meringue so it holds its shape.
How to Make Japanese Soufflé Pancakes
The exact measurements are in the recipe card at the end of this post. Here, meanwhile, is the method.
1. Make the yolk batter. First, whisk the egg yolks, milk, and vanilla. Then sift in the cake flour and baking powder and whisk until smooth.
2. Whip the meringue. Next, beat the egg whites and cream of tartar until foamy. Gradually add the sugar and beat until you have firm, glossy peaks that stand up straight.
3. Fold gently. After that, stir one-third of the meringue into the yolk batter to lighten it. Then fold in the rest in two additions, using a spatula and turning the bowl as you go.
4. Cook low and covered. Heat a lightly oiled nonstick skillet over the lowest heat. Pile a tall scoop of batter for each pancake, add 1 tablespoon of water to the pan, and cover. Cook for about 5 minutes, then add another small scoop on top of each pancake.
5. Flip and finish. Finally, flip each pancake gently, add a little more water, cover again, and cook for 4 to 5 minutes more, until set.
Tips for Tall Japanese Soufflé Pancakes
- Do not overwhip. Stop when the peaks are firm and glossy. Dry, chunky meringue will not fold in smoothly.
- Work quickly. Meringue starts to deflate as soon as it is folded, so cook the batter right away.
- Keep the heat very low. Otherwise, the outsides burn before the centers cook.
- Use ring molds for extra height. Lined 3-inch ring molds keep the pancakes tall and round.
Topping Ideas
- Classic: A pat of butter, powdered sugar, and maple syrup.
- Café style: Whipped cream, sliced banana, and strawberries.
- Matcha: Whisk 1 teaspoon of matcha into the yolk batter and top with sweet cream.
Frequently Asked Questions
Why did my Japanese soufflé pancakes deflate?
Some shrinking is normal once they leave the pan. However, big collapses usually mean the meringue was under-whipped, overmixed during folding, or the pancakes were undercooked in the center.
Can I make them ahead?
Unfortunately, not really. They are best eaten within 10 minutes of cooking, while they are still tall and warm.
Do I need cream of tartar?
It helps a lot. If you do not have it, use 1/2 teaspoon of lemon juice or white vinegar instead.
Final Thoughts
In the end, Japanese soufflé pancakes take a little patience, but they are worth every minute. Once you master the meringue, you will have a show-stopping weekend breakfast in your back pocket.
Pair them with our iced blue tea latte with vanilla cold foam, or try our banana croissant French toast casserole for another sweet brunch.
AuthorEmma food bloggerDifficultyAdvancedExtra-tall, airy pancakes made by folding a glossy meringue into a light yolk batter and steaming them in a covered skillet. Makes 6.
Yolk Batter
Meringue
For Cooking and Serving
Make the yolk batter. Whisk the egg yolks, milk, and vanilla. Sift in the cake flour and baking powder and whisk until smooth.
Whip the meringue. In a clean bowl, beat the egg whites and cream of tartar until foamy. Gradually add the sugar and beat to firm, glossy peaks.
Fold. Stir one-third of the meringue into the yolk batter to lighten it. Gently fold in the remaining meringue in two additions until no streaks remain.
First cook. Heat a nonstick skillet over the lowest heat and wipe with oil. Pile 3 tall scoops of batter in the pan, add 1 tbsp water to the empty spaces, cover, and cook 5 minutes.
Build height. Add another small scoop of batter on top of each pancake.
Flip and finish. Gently flip each pancake, add 1 tbsp water, cover, and cook 4–5 minutes, until set. Repeat with the remaining batter.
Serve. Serve immediately with butter, powdered sugar, maple syrup, whipped cream, or fruit.
3 servings
2 pancakes
- Amount per serving
- Calories190
- % Daily Value *
- Total Fat 6g8%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 187mg63%
- Sodium 150mg7%
- Total Carbohydrate 23g9%
- Dietary Fiber 0g
- Total Sugars 13g
- Protein 8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Yolk Batter
Meringue
For Cooking and Serving
Sources
- American Egg Board (Incredible Egg), How to Make Soft Meringue: Recipe and Tips
