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Easy Fluffy Japanese Soufflé Pancakes – Soft Cloud-Like Brunch Recipe

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Fluffy Japanese Soufflé Pancakes are light, airy, and beautifully tall pancakes with a delicate melt-in-your-mouth texture. Made with whipped egg whites folded into a silky batter, these cloud-like pancakes are gently steamed to perfection and served with whipped cream, maple syrup, and fresh berries for a luxurious breakfast or brunch treat.

Ingredients

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  • 4 large eggs, separated
  • 3 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 3 tablespoons butter, plus extra for cooking
  • 2 tablespoons water
  • 4 tablespoons butter
  • 1/2 cup maple syrup
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries, sliced
  • 1 cup fresh blueberries
  • Powdered sugar for dusting

Instructions

  1. Whisk egg yolks, milk, vanilla, and melted butter until smooth.
  2. Sift in flour, baking powder, and salt, whisking until silky and lump-free.
  3. In a separate bowl, beat egg whites with cream of tartar until foamy, then gradually add sugar and beat until stiff glossy peaks form.
  4. Gently fold meringue into yolk batter in two additions to keep it airy.
  5. Heat a nonstick skillet on very low heat with butter.
  6. Spoon or pipe tall mounds of batter into the pan, cover, add 2 tbsp water, and steam-cook for 6 minutes.
  7. Carefully flip, cover again, and cook 5 more minutes until golden and fluffy.
  8. Whip cream with powdered sugar and vanilla until soft peaks form.
  9. Stack pancakes, top with butter, drizzle with maple syrup, add whipped cream, and garnish with berries and powdered sugar.

Notes

  • Cook on very low heat to prevent burning and ensure full cooking inside.
  • Do not overmix the batter to preserve airiness.
  • Serve immediately for best texture and height.

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