Fluffy Japanese Soufflé Pancakes | Two Plaid Aprons

recipe image of flour eggs milk butter sugar baking powder vanilla extract salt heavy cream powdered sugar maple syrup fresh berries whipped cream chocolate chips fruit compote cinnamon nutmeg lemon zest butter sauce honey cream cheese arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

C. Motter Cindy

Fluffy Japanese Soufflé Pancakes | Two Plaid Aprons

Incredibly light and airy Japanese soufflé pancakes that rise tall like clouds, with a tender, melt-in-your-mouth texture—perfect for turning breakfast into a magical morning ritual.

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Prep Time 15

Cook Time 16

Total Time 31

Servings: 4 pancakes

Course: Breakfast

Cuisine: Japanese

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pancake Batter

2 large eggs separated, whites at room temperature
2 tablespoons whole milk or dairy-free alternative
1 teaspoon vanilla extract
2 tablespoons granulated sugar divided
1/4 cup all-purpose flour or gluten-free 1:1 blend
1/2 teaspoon baking powder
pinch salt
1 tablespoon butter or oil for greasing the pan

For Serving

to taste powdered sugar for dusting
to taste maple syrup
to taste fresh berries such as strawberries or blueberries
to taste whipped cream

Equipment

electric mixer,
Nonstick Skillet or Griddle
Metal ring molds (3-inch diameter)
Rubber Spatula

Method

Prepare the Ingredients

Cook the Pancakes

Nutrition

Calories: 210kcalCarbohydrates: 30gProtein: 6gFat: 8g

Notes

These pancakes are best served fresh, directly after cooking, as they naturally deflate slightly over time. For the highest rise, ensure your egg whites are at room temperature and your mixing bowl is completely grease-free. Ring molds are essential for achieving tall clouds; if unavailable, try piping batter into tall mounds using a pastry bag. Store leftovers in an airtight container for up to 2 days; reheat in a toaster oven or skillet for best texture. Avoid the microwave, which makes them rubbery. For vegan options, substitute egg whites with 6 tablespoons of aquafaba (chickpea brine), whipped to stiff peaks. Gluten-free flour blends like King Arthur Measure for Measure work well but may require 1 extra teaspoon of milk for ideal consistency.

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