YT Recipe

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

  1. 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

  2. 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

  3. Incorporate Flour

    Sift ¼ cup all‑purpose flour directly into the yolk mixture and whisk until no lumps remain.

    Time: PT2M

  4. 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

  5. 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

  6. Lighten Yolk Batter

    Take about one‑third of the whipped egg whites and gently stir into the yolk batter to loosen it.

    Time: PT2M

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

Last updated: April 29, 2026

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How to Make Japanese Souffle Pancakes

Recipe by In The Kitchen With Matt

Fluffy, cloud‑like Japanese soufflé pancakes made with a light egg‑white batter, cooked low and slow with a touch of steam. Perfect for a special breakfast or brunch, served with powdered sugar and fresh berries.

MediumJapaneseServes 2

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
31m
Prep
16m
Cook
10m
Cleanup
57m
Total

Cost Breakdown

$1.47
Total cost
$0.74
Per serving

Critical Success Points

  • • 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

Safety Warnings

  • • The skillet will be hot; use oven mitts when handling.
  • • Steam from the water can cause burns; keep face away when covering the pan.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Japanese soufflé pancakes in Japanese cuisine?

A

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.

cultural
Q

What are the traditional regional variations of Japanese soufflé pancakes in Japanese cuisine?

A

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.

cultural
Q

How is Japanese soufflé pancakes traditionally served in Japan?

A

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.

cultural
Q

What occasions or celebrations are Japanese soufflé pancakes associated with in Japanese culture?

A

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.

cultural
Q

What makes Japanese soufflé pancakes special or unique in Japanese cuisine?

A

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.

cultural
Q

What are the most common mistakes to avoid when making Japanese soufflé pancakes?

A

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.

technical
Q

Why does this Japanese soufflé pancake recipe use cream of tartar instead of lemon juice?

A

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.

technical
Q

Can I make Japanese soufflé pancakes ahead of time and how should I store them?

A

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.

technical
Q

What texture and appearance should I look for when the Japanese soufflé pancakes are done?

A

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.

technical
Q

What does the YouTube channel In The Kitchen With Matt specialize in?

A

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.

channel
Q

How does the YouTube channel In The Kitchen With Matt's approach to Japanese cooking differ from other Japanese cooking channels?

A

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.

channel
More like this:Japanese RecipesBreakfast RecipesMore by In The Kitchen With Matt

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