Japanese Souffle Pancakes

These jiggly, cloud-like pancakes have been all over social media for good reason. They look dramatic, taste incredible, and they’re honestly not that hard once you get the meringue right. The secret is low heat, patience, and not opening that lid too early.

Ingredients

  • 2 large egg yolks
  • 3 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1/4 cup cake flour
  • 1/2 teaspoon baking powder
  • 3 large egg whites
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon cream of tartar
  • Butter for greasing
  • Powdered sugar and maple syrup for serving

Step-by-Step Instructions

Step 1: Make the Batter Base

Whisk the egg yolks, milk, and vanilla in a large bowl. Sift in the cake flour and baking powder, then stir until you have a smooth, lump-free batter. Set it aside.

Step 2: Whip the Meringue

In a clean bowl (any grease will ruin it), beat the egg whites and cream of tartar with a hand mixer on medium speed until foamy. Slowly add the sugar while beating, then crank it to high until you get stiff, glossy peaks. The meringue should hold its shape when you lift the beaters.

Step 3: Fold Together

Add about one-third of the meringue to the yolk batter and stir it in. This loosens the batter so the next folds are easier. Add the remaining meringue in two batches, folding gently with a spatula. You want to keep as much air as possible. A few white streaks are fine.

Step 4: Cook Low and Slow

Set your non-stick pan to the lowest heat. Grease ring molds and place them in the pan. Spoon batter into each mold, filling about halfway. Add 2 tablespoons of water to the pan (not on the pancakes), cover with a lid, and cook for 8 to 10 minutes. The steam is what makes them rise.

Step 5: Flip and Finish

Carefully flip each pancake (mold and all) using a spatula. Add another splash of water, cover again, and cook for 6 to 8 minutes. The pancakes should be golden on both sides and spring back when gently pressed.

Step 6: Serve Immediately

Remove the ring molds, stack the pancakes, and dust generously with powdered sugar. Drizzle with maple syrup and serve right away. They deflate as they cool, so eat fast.

Serving Suggestions

  • Fresh berries and whipped cream on top
  • A scoop of vanilla ice cream for a dessert version
  • Drizzle of honey and a squeeze of lemon for something lighter

Tips

  • The lowest heat setting on your stove is non-negotiable. Medium heat will burn the outside and leave the inside raw.
  • Make sure your bowl and beaters are completely clean and dry before whipping egg whites. Even a tiny bit of yolk will prevent stiff peaks.
  • Don’t skip the water in the pan. The steam is what cooks the inside and gives them that signature jiggle.
  • If you don’t have ring molds, you can freeform them, but they’ll spread more and won’t get as tall.