Why You'll Love It
- They're incredibly light and airy - almost like eating a sweet cloud
- The gentle jiggle is pure breakfast theater that delights everyone
- Perfectly sweet without being heavy or overly rich
- Much easier to make than they look with the right technique
"My family thought I bought these from a fancy café! The texture is absolutely dreamy."
Essential Ingredient Guide
- Cake flour: The lower protein content creates a tender, delicate crumb that can't be achieved with all-purpose flour. Sift it well to eliminate any lumps.
- Egg whites: Whipped to stiff peaks, they're the magical ingredient that gives these pancakes their signature lift and airy texture. Make sure your bowl and beaters are completely clean and dry.
- Whole milk: Adds richness without weighing down the batter. Room temperature blends more smoothly with the other ingredients.
- Baking powder: The extra leavening helps maintain the pancake's height during cooking. Check that yours is fresh for best results.
- Vanilla extract: Just a touch enhances the delicate flavor without overpowering the pancake's natural sweetness.
- Sugar: Fine granulated sugar dissolves easily and helps stabilize the egg whites while adding subtle sweetness.
Complete Cooking Process
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Ingredient Readiness:
Everything should be measured and at the right temperature before you begin. The egg whites whip best when they're not too cold, and the dry ingredients need thorough sifting to avoid lumps in your delicate batter.
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Flavor Development:
The vanilla mingles with the egg yolks and milk during the initial mixing, creating the base flavor profile. The sugar not only sweetens but also helps caramelize the outside ever so slightly as they cook.
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Texture Control:
Folding the egg whites gently preserves the air bubbles that make these pancakes so light. The low heat and covered cooking method allow the center to cook through without browning the exterior too much.
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Finishing Touches:
A quick flip and second cooking session sets the structure while maintaining that signature jiggle. A dusting of powdered sugar or drizzle of maple syrup adds the final touch.
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Serving Timing:
Serve immediately while they're still warm and at their fluffiest height. They'll gently deflate as they cool, which is part of their charm.
- Use a ring mold or create one with parchment paper to help the pancakes maintain their shape
- Don't rush the cooking - low heat is essential for cooking through without burning
- Test the pan temperature with a drop of water - it should sizzle gently
- Use a thin spatula and quick, confident flip to turn them without deflating
Pro Tips
I remember the first time I tried making these, wow, I was so nervous about deflating the batter. But honestly, once you get the folding motion down, it becomes second nature. The key is to be gentle but decisive - no hesitant stirring. The steam created by covering the pan is what cooks the top before flipping. It's the same principle that makes dumplings so tender, and it works beautifully here. You'll know they're ready to flip when the top looks set and you see little bubbles around the edges.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Don't overmix the batter - lumps are better than deflated egg whites
- Patience with cooking time is non-negotiable for proper texture
- Use a non-stick pan and minimal oil to prevent sticking without greasiness
- Serve immediately - these aren't pancakes that wait well
Frequently Asked Questions
→ Why did my pancakes deflate?
Usually from overmixing the batter, undercooking, or opening the lid too early. The egg whites need to maintain their structure throughout cooking.
→ Can I make the batter ahead?
Not recommended. The egg whites will deflate over time, resulting in denser pancakes. Mix right before cooking.
→ What's the best way to flip them?
Use two spatulas - one to support the side and one to flip. Quick and confident is better than slow and hesitant.
→ Can I freeze leftover pancakes?
They don't freeze well as the texture changes dramatically. Make only what you'll eat fresh.
→ Why use cake flour instead of all-purpose?
Cake flour has less protein, which creates a more tender crumb that complements the airy texture perfectly.
→ My pancakes are browning too fast - help!
Your heat is too high. Reduce to low and extend cooking time. The outside should be pale golden, not brown.
Chef's Tips
Don't skip sifting the dry ingredients - it prevents lumps in the delicate batter,Room temperature eggs whip better than cold ones for maximum volume,If you don't have ring molds, you can create them with aluminum foil lined with parchment paper,The water creates steam that helps cook the pancakes through without burning
Nutrition Facts
per serving
180
Calories
6g
Protein
24g
Carbs
6g
Fat
Taste Profile
Delicate sweetness with subtle eggy notes and vanilla warmth
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Use 1 cup minus 2 tablespoons AP flour + 2 tablespoons cornstarch, sifted together
Buttermilk may make the batter slightly thinner - adjust flour if needed
Oat milk or almond milk work well, though the richness may vary slightly
Recipe Variations
Try these delicious twists on the original
Matcha Green Tea Version
Add 1 tablespoon matcha powder to the dry ingredients for a beautiful green color and subtle tea flavor
Chocolate Chip Delight
Fold in 1/4 cup mini chocolate chips at the end for a sweet surprise in each bite
Lemon Poppy Seed
Add zest of one lemon and 1 tablespoon poppy seeds for a bright, citrusy twist
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overmixing the batter after adding egg whites
- Cooking on too high heat causing burnt exterior/raw interior
- Opening the lid too often during steaming
- Not using a clean bowl for egg whites
- Pressing down on pancakes while cooking
Meal Prep & Storage
Make Ahead Tips
You can separate the eggs and measure dry ingredients the night before, but mix the batter right before cooking for best results. The egg whites will deflate if left to sit too long.
Leftover Ideas
Not recommended - these pancakes are best enjoyed fresh. If you must store them, keep in an airtight container and reheat gently in a toaster oven, but expect some texture change.
Perfect Pairings
Serve this with...
Cooking Timeline
Separate eggs, measure and sift dry ingredients, prepare wet ingredients
Whip egg whites to stiff peaks, mix yolk batter
Fold egg whites into batter, heat skillet
Cook first side with steam, covered
Flip and cook second side with steam
Serve immediately while warm and fluffy
Japanese Soufflé Pancakes: Light & Fluffy Recipe
Create incredibly light and airy Japanese soufflé pancakes that practically float off your plate. These jiggly, cloud-like pancakes are a breakfast revelation with their delicate texture and subtle sweetness.
Timing
Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
Recipe Details
Ingredients
Dry Ingredients
- 01 1 cup cake flour, sifted
- 02 1 ½ teaspoons baking powder
- 03 2 tablespoons granulated sugar
- 04 ¼ teaspoon salt
Wet Ingredients
- 01 3 large eggs, separated
- 02 ¼ cup whole milk, room temperature
- 03 1 teaspoon vanilla extract
- 04 2 tablespoons Greek yogurt or sour cream
For Cooking
- 01 1 tablespoon neutral oil (vegetable or canola)
- 02 2 tablespoons water for steaming
- 03 Butter and maple syrup for serving
Instructions
Separate the eggs, placing whites in a very clean, dry mixing bowl and yolks in a separate bowl. Add milk, vanilla, and yogurt to the yolks and whisk until smooth.
Sift the flour, baking powder, sugar, and salt into the yolk mixture. Gently whisk until just combined - don't overmix. Some small lumps are fine.
Using an electric mixer, beat the egg whites on medium-high speed until stiff peaks form. This takes about 3-4 minutes. The whites should hold their shape when you lift the beaters.
Add about 1/3 of the egg whites to the batter and fold gently with a spatula to lighten the mixture. Then carefully fold in the remaining whites until no white streaks remain.
Heat a non-stick skillet over low heat. Brush lightly with oil. Place ring molds or create 3-inch circles with parchment paper on the skillet. Spoon batter into molds, filling about 3/4 full.
Add 1 tablespoon of water around the pancakes (not on them), cover the skillet, and cook for 6-8 minutes until the tops look set and bottoms are golden.
Carefully flip the pancakes using two spatulas. Add another tablespoon of water around them, cover, and cook for 4-5 minutes more until cooked through.
Serve immediately with butter and maple syrup. They're best eaten right away while still warm and fluffy.
Notes & Tips
- 1 Don't skip sifting the dry ingredients - it prevents lumps in the delicate batter
- 2 Room temperature eggs whip better than cold ones for maximum volume
- 3 If you don't have ring molds, you can create them with aluminum foil lined with parchment paper
- 4 The water creates steam that helps cook the pancakes through without burning
Tools You'll Need
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Electric mixer or whisk
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Non-stick skillet with lid
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Spatulas (preferably two)
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Mixing bowls
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Sifter
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Ring molds (optional but helpful)
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Measuring cups and spoons
Must-Know Tips
- Clean, dry bowl for egg whites is essential - any grease prevents proper whipping
- Fold gently using a figure-8 motion to preserve air bubbles
- Low heat is non-negotiable - patience yields the best texture
- Don't press down on the pancakes while cooking - let them rise naturally
Professional Secrets
- A bit of cream of tartar (1/8 tsp) added to egg whites helps stabilize them
- Letting the batter rest 5 minutes after mixing allows the flour to hydrate properly
- Using both baking powder AND whipped egg whites creates the double rise effect
- A drop of vanilla in the egg whites while whipping adds subtle flavor throughout
Recipe by
Emma Fields“Mornings are my magic hour! I create easy, energizing breakfasts that turn sleepy starts into sunshine moments.” ☀️🥞
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