How to Make Japanese Souffle Pancakes
How to Make Japanese Souffle Pancakes is a medium Japanese recipe that serves 2. 210 calories per serving. Recipe by In The Kitchen With Matt on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $1.47 total, $0.74 per serving
Ingredients
- 2 pieces Egg Yolks (separated from whites, room temperature)
- 4 teaspoons Whole Milk (can use any milk (dairy or plant‑based))
- 0.5 teaspoon Vanilla Extract (pure vanilla extract)
- 2 teaspoons Vegetable Oil (for the batter, neutral flavor)
- 0.25 cup All-Purpose Flour (sifted before adding)
- 3 pieces Egg Whites (room temperature, from large eggs)
- 0.125 teaspoon Cream of Tartar (stabilizes egg whites; can substitute with white vinegar or lemon juice)
- 3.5 tablespoons White Granulated Sugar (adjust sweetness to taste; up to 4 tbsp acceptable)
- 1 tablespoon Water (added to skillet for steam)
- to taste sprinkle Powdered Sugar (for dusting finished pancakes)
- a handful pieces Raspberries (fresh, for garnish (optional))
Instructions
Separate Eggs
Separate the eggs, placing two yolks in a medium bowl and the three whites in a large bowl. Keep yolks mostly free of white.
Time: PT2M
Mix Yolks with Wet Ingredients
Add 4 teaspoons whole milk, ½ teaspoon vanilla extract, and 2 teaspoons vegetable oil to the yolks. Whisk until smooth and frothy.
Time: PT3M
Incorporate Flour
Sift ¼ cup all‑purpose flour directly into the yolk mixture and whisk until no lumps remain.
Time: PT2M
Whip Egg Whites
Add ⅛ teaspoon cream of tartar to the egg whites. Using a hand mixer on medium speed, whisk until the whites become foamy.
Time: PT3M
Add Sugar to Egg Whites
Gradually add 3½ tablespoons sugar while continuing to whisk. Whisk until stiff peaks form and the mixture is glossy.
Time: PT4M
Lighten Yolk Batter
Take about one‑third of the whipped egg whites and gently stir into the yolk batter to loosen it.
Time: PT2M
Fold Remaining Egg Whites
Gently fold the remaining egg whites into the batter using a spatula, turning the bowl over and under until fully incorporated. Stop as soon as the mixture is uniform.
Time: PT3M
Preheat Skillet
Place a 12‑inch skillet over low‑medium heat and lightly oil the surface. Heat for about 10 minutes until the pan is evenly warm.
Time: PT10M
Temperature: low
First Layer of Batter
Scoop half of an ice‑cream scoop of batter onto the skillet, add 1 tablespoon water around the side, and cover with the lid. Cook for 6–7 minutes.
Time: PT7M
Temperature: low
Add Second Layer
After about 2 minutes, add another half scoop of batter on top of the first layer, replace the lid and continue cooking for another 5 minutes.
Time: PT5M
Temperature: low
Flip Pancake
Check that the bottom is set and not sticky. Carefully slide a wide spatula under the pancake and flip. Cover and cook another 4 minutes until the top is set and lightly golden.
Time: PT4M
Temperature: low
Finish and Serve
Remove the pancakes, dust with powdered sugar and garnish with fresh raspberries or fruit sauce. Serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 210
- Protein
- 6 g
- Carbohydrates
- 30 g
- Fat
- 5 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten
Allergens: Eggs, Milk, Wheat
Ingredient Substitutions
- Instead of Whole Milk: almond milk, soy milk, skim milk
- Instead of Vanilla Extract: vanilla bean paste, almond extract
- Instead of Vegetable Oil: canola oil, melted butter
- Instead of All-Purpose Flour: cake flour
- Instead of Egg Whites: aquafaba (for vegan version)
- Instead of Cream of Tartar: white vinegar, lemon juice
- Instead of White Granulated Sugar: cane sugar, honey (reduce amount)
- Instead of Raspberries: strawberries, blueberries
Equipment Needed
- Medium Mixing Bowl
- Large Mixing Bowl
- Whisk
- Hand Mixer or Stand Mixer (optional)
- Measuring Spoons
- Measuring Cups
- Fine Mesh Sieve (optional)
- 12‑Inch Skillet
- Lid that fits skillet
- Ice Cream Scoop (½ size) (optional)
- Offset Spatula / Cake Spatula
Critical Steps — Do Not Skip
- Separating egg yolks from whites without contaminating the whites
- Whipping egg whites to stiff peaks with cream of tartar
- Folding egg whites into the batter without deflating
- Cooking low and slow with steam to achieve height
- Flipping only when the bottom is fully set
Chef Tips from the Video
- Sift the flour twice for extra lightness.
- Room‑temperature eggs whip better and incorporate more air.
- A splash of water creates steam; you can add a little more if the pan looks dry.
- Use a silicone spatula for folding to avoid tearing the batter.
Troubleshooting
Pancakes are dense and not fluffy.
Ensure egg whites are whipped to stiff peaks and folded gently. Over‑mixing or under‑whipping will reduce air incorporation.
Pancakes stick to the skillet.
Make sure the skillet is properly oiled and fully pre‑heated on low heat. Use a non‑stick surface or add a little more oil.
Pancakes crack on top.
Do not flip too early; allow the bottom to set fully and the interior to steam. Keep the heat low and cover the pan.
Batter spreads too much and stays thin.
Add the second layer of batter as instructed and keep the lid on to trap steam, which raises the pancake.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat.
Freezer: Freeze individually wrapped pancakes for up to 1 month. Thaw overnight in the fridge and reheat.
Room temperature: Not recommended; pancakes will dry out.
Make-Ahead Tips
- The batter can be prepared up to 2 hours ahead; keep it covered in the refrigerator.
- Whipped egg whites hold their volume for about 30 minutes; if they start to deflate, give a quick whisk before folding.
Frequently Asked Questions
What is the cultural significance and history of Japanese soufflé pancakes in Japanese cuisine?
Japanese soufflé pancakes, also known as "soufflé pancakes" or "fluffy pancakes," originated from the modern Japanese café scene where chefs adapted Western pancakes with extra egg whites to create a cloud‑like texture. They have become a popular Instagram‑worthy breakfast and dessert item across Japan and worldwide.
What are the traditional regional variations of Japanese soufflé pancakes in Japanese cuisine?
While the basic fluffy pancake is consistent, some regions add matcha powder, sweet red bean paste, or yuzu zest to the batter for local flavor twists. In Osaka, a drizzle of kuromitsu (black sugar syrup) is common, whereas in Tokyo cafés you’ll often find fruit compotes on top.
How is Japanese soufflé pancakes traditionally served in Japan?
They are typically served warm, dusted with powdered sugar, and accompanied by fresh berries, whipped cream, or a drizzle of maple syrup. Some cafés present them with a side of sweetened condensed milk or a fruit coulis for added moisture.
What occasions or celebrations are Japanese soufflé pancakes associated with in Japanese culture?
These pancakes are popular for weekend brunches, birthday celebrations, and café meet‑ups. Their impressive height makes them a festive treat for special occasions like graduations or holiday gatherings.
What makes Japanese soufflé pancakes special or unique in Japanese cuisine?
The key uniqueness lies in the technique of folding stiff‑peaked egg whites into a lightly flavored batter and cooking the pancakes low and slow with steam, resulting in a towering, airy texture unlike typical thin Japanese pancakes (okonomiyaki) or American buttermilk pancakes.
What are the most common mistakes to avoid when making Japanese soufflé pancakes?
Common errors include over‑whipping the egg whites, folding too aggressively, using high heat which causes the outside to set before the interior rises, and flipping too early which can cause the pancake to collapse. Follow the low‑heat, steam‑covered method for best results.
Why does this Japanese soufflé pancake recipe use cream of tartar instead of lemon juice?
Cream of tartar stabilizes the egg‑white foam, allowing it to hold air longer during folding and cooking. Lemon juice works too but adds a tangy flavor; cream of tartar keeps the pancake neutral and fluffy.
Can I make Japanese soufflé pancakes ahead of time and how should I store them?
Yes, you can prepare the batter up to two hours ahead and keep it refrigerated, covered. After cooking, store the pancakes in an airtight container in the refrigerator for up to two days, then reheat gently in a skillet or microwave.
What texture and appearance should I look for when the Japanese soufflé pancakes are done?
The pancakes should be about two inches tall, with a golden‑brown exterior and a soft, sponge‑like interior that springs back when pressed lightly. The bottom should release easily from the pan and not be sticky.
What does the YouTube channel In The Kitchen With Matt specialize in?
The YouTube channel In The Kitchen With Matt, hosted by Matt Taylor, focuses on easy‑to‑follow home cooking tutorials, often featuring classic comfort foods, quick weeknight meals, and viewer‑requested recipes with clear step‑by‑step guidance.
How does the YouTube channel In The Kitchen With Matt's approach to Japanese cooking differ from other Japanese cooking channels?
Matt Taylor emphasizes simplicity and accessibility, using everyday pantry ingredients and minimal specialized equipment, whereas many Japanese cooking channels rely on traditional tools and more complex techniques. His style makes Japanese dishes approachable for the average home cook.
Last updated: September 6, 2026
