How do Japanese make pancakes so fluffy?

Japanese soufflé pancakes get their height and softness from stiffly whipped egg whites that are gently folded into a yolk-based batter. This meringue traps air, creating the signature rise when cooked slowly over low heat. The result is a fluffy texture that's light and airy rather than dense.

Why is my soufflé pancake not fluffy?

If your pancakes turned out flat, the most common reason is overmixing the batter or under-whipping the egg whites. Be sure your meringue reaches stiff peaks and that you fold gently to avoid deflating the mixture. Also, cook on low heat so the structure sets gradually.

What is the difference between Japanese pancakes and soufflé pancakes?

Regular Japanese pancakes are often thick and cake-like, while Japanese soufflé pancakes rely on meringue for height and have a much lighter, fluffier texture. They jiggle slightly when moved and are more delicate than traditional pancakes.

How to keep Japanese pancakes fluffy?

To keep your pancakes fluffy, serve them immediately after cooking. If you're cooking in batches, place finished pancakes in a warm oven set to about 200°F and cover loosely with foil. This keeps the texture soft without drying them out.

Fluffy Japanese Soufflé Pancakes – Dreamy 3-Step Recipe You’ll Love

Name: Fluffy Japanese Soufflé Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 large eggs; 2 tablespoons milk; ½ teaspoon vanilla extract; 1 teaspoon lemon zest (optional); ¼ cup all-purpose flour (fluffed, spooned, and leveled); ¼ teaspoon baking powder; ½ teaspoon white vinegar (or lemon juice); 2 tablespoons granulated sugar; Neutral oil for cooking; Sweetened whipped cream; Assorted berries; Powdered sugar; Maple syrup; ½ cup cold heavy cream; 1 tablespoon granulated sugar; ½ teaspoon vanilla extract

Description

Fluffy Japanese soufflé pancakes are light, airy, and beautifully jiggly. Learn how to master this iconic café-style treat right in your own kitchen.

Ingredients

For the pancake batter:

2 large eggs
2 tablespoons milk
½ teaspoon vanilla extract
1 teaspoon lemon zest (optional)
¼ cup all-purpose flour (fluffed, spooned, and leveled)
¼ teaspoon baking powder
½ teaspoon white vinegar (or lemon juice)
2 tablespoons granulated sugar
Neutral oil for cooking

Optional toppings:

Sweetened whipped cream
Assorted berries
Powdered sugar
Maple syrup

Sweetened whipped cream (optional):

½ cup cold heavy cream
1 tablespoon granulated sugar
½ teaspoon vanilla extract

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Instructions

1. Separate the egg whites and yolks into separate bowls.

2. Whisk the egg yolks with milk, vanilla, and lemon zest. Sift in flour and baking powder. Whisk until smooth.

3. Add vinegar or lemon juice to the egg whites. Beat until frothy, then gradually add sugar while beating to stiff peaks.

4. Gently fold one-third of the meringue into the yolk batter until combined. Repeat with remaining meringue.

5. Transfer batter to a large spoon, scoop, or piping bag.

6. Heat a nonstick pan over low heat. Lightly grease with oil and wipe off excess.

7. Spoon or pipe batter into 2 or 3 tall mounds in the pan.

8. Cover and cook for 7 to 8 minutes until golden underneath.

9. Carefully flip, cover, and cook another 5 to 6 minutes until cooked through.

10. Serve immediately with whipped cream, fruits, syrup, or sugar.

Notes

Use room temperature eggs for better volume in the meringue.

Be gentle when folding to avoid deflating the batter.

Electric stovetops work best for steady low heat.

Keep cooked pancakes warm in a low oven while preparing the next batch.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast, Brunch
Method: Stovetop
Cuisine: Japanese