Why You'll Love It
- - Incredibly light and fluffy texture that melts in your mouth
- - Visually impressive with their tall, jiggly appearance
- - Perfectly sweet without being heavy or overly rich
- - Fun cooking project that feels special for weekend breakfasts
*"My kids said they taste like sweet clouds! We make these every Sunday now."*
Essential Ingredient Guide
- Cake flour: The low protein content gives these pancakes their tender, delicate crumb. Don't substitute with all-purpose flour – it makes them too chewy.
- Egg whites: Whipped to stiff peaks, these are the soul of the recipe, creating all that amazing lift and airiness. Make sure your bowl and beaters are completely clean and dry.
- Whole milk: Adds richness without weighing down the batter. I like to take it out of the fridge about 30 minutes before so it's not ice cold.
- Baking powder: Gives that extra boost to help the pancakes rise tall and stay fluffy. Check that yours is fresh for best results.
- Vanilla extract: Just a touch enhances the sweetness and gives that warm, comforting aroma. Real extract makes a difference here.
- Sugar: Not too much – just enough to sweeten without making them heavy. The sugar also helps stabilize the egg whites when you whip them.
Complete Cooking Process
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Ingredient Readiness:
Everything should be at room temperature, honestly. Cold ingredients can deflate your beautiful whipped egg whites. I leave the eggs and milk out for about half an hour before starting. It makes such a difference.
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Flavor Development:
The vanilla melds with the egg yolks and milk as you mix the batter base. It's a quiet, gentle blending that creates that warm background note you taste in every bite.
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Texture Control:
Folding the egg whites in carefully – oh, this is everything. You want to keep as much air as possible. I use a big rubber spatula and turn the bowl slowly, incorporating the whites in three batches. It should still look a little streaky when you're done.
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Finishing Touches:
The steam cooking at the end is magic. That lid traps the moisture and helps the pancakes cook through without browning too much on top. It's what gives them that beautiful pale golden color.
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Serving Timing:
Serve them right away, while they're still warm and towering. They do deflate a bit as they cool, which is perfectly normal. That's part of their charm.
- Use a ring mold or parchment paper collar to help the pancakes keep their shape
- Don't overcrowd the pan – cook two at a time maximum
- Keep the heat low and be patient – rushing will burn the outside
- Use a lid! The steam is essential for cooking through
Pro Tips
I've made these enough times to know that patience is your best friend here. The low heat might feel too slow, but trust me, it's what gives you that perfect cook without any raw center. And yeah, the first one might not be perfect – that's okay. Mine never are. It's part of the process, learning how the batter behaves in your particular pan. Another thing – don't be tempted to press them down like regular pancakes. These need to stay tall and proud. I remember my grandmother watching me make them once and she said, "You're treating those like they're made of glass." And she was right. They deserve that gentle touch.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- The egg whites must be whipped to stiff peaks – when you lift the beaters, peaks should stand straight up
- Folding is not mixing – be gentle to preserve the air bubbles
- Low heat is non-negotiable – medium will burn the outside before the inside cooks
- They will deflate as they cool – this is normal and part of their charm
Frequently Asked Questions
→ Why did my pancakes deflate too much?
Usually it means the egg whites weren't whipped enough, or you overmixed when folding. The batter should still have some streaky white bits visible when you're done combining.
→ Can I make the batter ahead of time?
I wouldn't recommend it. The air bubbles start to deflate quickly. It's best to cook right after mixing for the fluffiest results.
→ What's the best pan to use?
A good non-stick skillet is your friend here. Cast iron can work but might cook the bottoms too quickly. Make sure it has a tight-fitting lid.
→ Can I add flavors like chocolate or fruit?
Small additions work – a few chocolate chips or some blueberries folded in at the end. But too much will weigh them down. The classic version is beautiful in its simplicity.
→ How do I know when to flip them?
When the edges look set and you see little bubbles on top, about 4-5 minutes. They should release easily from the pan when ready.
→ Why do they taste eggy?
This usually happens if the heat was too high, cooking the eggs too quickly. Low and slow is the way to go for the perfect texture.
Chef's Tips
Make sure all ingredients are room temperature for best results,Don't skip the steaming step – it's crucial for cooking through,The first pancake is always a test – don't worry if it's not perfect,These don't reheat well, so enjoy them fresh
Nutrition Facts
per serving
180
Calories
6g
Protein
25g
Carbs
6g
Fat
Taste Profile
Delicately sweet with warm vanilla notes – a gentle, comforting flavor profile
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
If using all-purpose, remove 2 tablespoons per cup and replace with cornstarch
Oat milk works particularly well for maintaining richness
Recipe Variations
Try these delicious twists on the original
Matcha Version
Add 1 tablespoon matcha powder to the dry ingredients for a beautiful green color and subtle earthy flavor
Chocolate Chip
Fold in ¼ cup mini chocolate chips at the end for little bursts of chocolate throughout
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Using cold ingredients – deflates the egg whites
- Overmixing the batter – knocks out the air bubbles
- Cooking on too high heat – burns outside, raw inside
- Not using a lid – pancakes won't cook through properly
- Pressing down while cooking – flattens the pancakes
Meal Prep & Storage
Make Ahead Tips
You can measure the dry ingredients the night before, but the batter should be mixed and cooked fresh for the best rise.
Leftover Ideas
These don't keep well – they become dense and eggy. If you must save them, reheat gently in a toaster oven, but fresh is always best.
Perfect Pairings
Serve this with...
Cooking Timeline
Gather and measure all ingredients. Separate eggs. Preheat skillet.
Mix dry ingredients and egg yolk mixture. Whip egg whites to stiff peaks.
Fold egg whites into batter. Heat pan with oil.
Cook pancakes in batches with steam method. Flip carefully.
Serve immediately with desired toppings. Enjoy!
Traditional Fluffy Japanese Souffle Pancakes Recipe
These Japanese souffle pancakes are like little clouds on a plate – impossibly light, delicately sweet, and so fluffy they practically float right off your fork. I remember the first time I had them in a tiny café in Tokyo, and honestly, I couldn't believe how tender they were.
Timing
Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
Recipe Details
Ingredients
Dry Ingredients
- 01 1 cup cake flour
- 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 unsalted butter, melted and cooled
For Cooking
- 01 1 tablespoon neutral oil (like vegetable or canola)
- 02 2 tablespoons water (for steaming)
- 03 Butter and maple syrup for serving
Instructions
Separate your eggs carefully, making sure no yolk gets into the whites. Place the whites in a very clean, dry bowl – honestly, any grease will prevent them from whipping properly. Let the yolks sit in another bowl.
In a medium bowl, whisk together the cake flour, baking powder, sugar, and salt. In a smaller bowl, whisk the egg yolks with the milk, vanilla, and melted butter until smooth. Pour the wet mixture into the dry ingredients and stir until just combined – don't overmix. A few lumps are okay.
Using an electric mixer, beat the egg whites on medium-high speed until stiff peaks form. This takes about 3-4 minutes. You'll know they're ready when you lift the beaters and the peaks stand straight up without curling over.
Gently fold the whipped egg whites into the batter in three additions. Use a big rubber spatula and cut down through the center, then fold over. Turn the bowl as you go. It should still look a bit streaky when done – that's perfect.
Heat a large non-stick skillet over low heat. Add a tiny bit of oil and spread it around. Spoon about ⅓ cup of batter per pancake, leaving space between them. If you have ring molds, you can use them to help shape them.
Add 1 tablespoon of water to the empty spaces in the pan, then cover immediately. Cook for 4-5 minutes until the bottoms are golden and the tops look set around the edges. Carefully flip – oh, be gentle here – and cook covered for another 3-4 minutes.
Serve immediately with butter and maple syrup. They're best eaten right away while they're still tall and warm. I like to add some fresh berries too, for a little color.
Notes & Tips
- 1 Make sure all ingredients are room temperature for best results
- 2 Don't skip the steaming step – it's crucial for cooking through
- 3 The first pancake is always a test – don't worry if it's not perfect
- 4 These don't reheat well, so enjoy them fresh
Tools You'll Need
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Electric mixer
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Large non-stick skillet with lid
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Rubber spatula
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Measuring cups and spoons
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Mixing bowls
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Whisk
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Pancake rings (optional but helpful)
Must-Know Tips
- Whip egg whites to stiff peaks – this is non-negotiable for lift
- Fold gently – overmixing deflates the batter
- Cook on low heat – patience gives you perfect texture
- Use a lid – steam cooks them through without burning
Professional Secrets
- Room temperature ingredients – prevents deflating the egg whites
- Clean, dry bowl for whipping – any fat prevents proper foaming
- Water steam method – creates the perfect cooking environment
- Don't press down – let them cook naturally tall
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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