Japanese Soufflé Pancakes Recipe | Fluffy, Jiggly, Melt-in-Your-Mouth

The moment you press your fork into it, the pancake gently jiggles. Bring it to your mouth, and it melts away with a soft, airy sigh.

Japanese soufflé pancakes are a unique style of pancake born in Japan. Loved for their cloud-like lightness and delicately sweet flavor, they leave a lasting impression on travelers from around the world—many say they are something they have to eat again.

What creates this unforgettable texture is a carefully whipped meringue and a distinctly Japanese cooking method: slow, gentle steaming over low heat. Adding a touch of acidity to stabilize the egg whites, adjusting when the sugar is incorporated, folding a small amount of meringue into the yolk batter before combining everything—each step plays an important role. In this recipe, these classic pastry techniques are explained clearly and gently, so they’re easy to recreate at home.

It may sound technical, but the secret lies in just a few small details. Those extra moments of care are what give soufflé pancakes their café-style height and their signature melt-in-your-mouth softness.

The pancakes are cooked slowly, as if they’re quietly breathing in air, rising softly in the pan. Watching them puff up into perfect rounds is a joy in itself—so charming that it brings a smile even before the first bite.

All the ingredients are familiar and easy to find, and the process is never complicated. By taking just a little extra care, you can recreate the fluffy, delicate soufflé pancakes served in Japanese cafés—right in your own kitchen.

Soufflé pancakes reflect the spirit of Japanese food culture: respecting ingredients, valuing careful preparation, and savoring gentle, comforting flavors. The lightness that makes you smile after just one bite.
The adorable way they rise as they cook.
And the simple happiness of enjoying them fresh off the pan.

Bring the special feeling of a Japanese café into your home—and discover a pancake you’ll want to make again and again.

 

How Pancakes Evolved in Japan

In Japan, pancakes have long been enjoyed both at home and in traditional coffee shops. From the mid-20th century, pancake mixes—commonly marketed as “hotcake mix”—became widely available, making pancakes much easier to prepare at home and helping them become a familiar everyday treat.

Because the term “hotcake” was commonly used, many people in Japan still refer to pancakes as “hotcakes” today, especially among older generations. It’s worth noting that overseas, dishes like okonomiyaki are sometimes described as “pancakes,” but in Japan, okonomiyaki is not called a pancake. Even now, making pancakes with hotcake or pancake mix for breakfast or a light meal remains a familiar and everyday scene in Japanese households.

Traditional pancakes made with hotcake or pancake mix rely on chemical leaveners like baking powder to rise. As a result, they tend to be more substantial and cake-like, with a pleasantly springy bite.

In contrast, the style that has gained popularity in recent years—especially in stylish cafés across Japan—is the soufflé pancake. By incorporating whipped egg whites into the batter, it achieves an exceptionally fluffy, light texture that seems to melt away in your mouth.

Soufflé pancakes are often enjoyed as a special, indulgent treat—something a little out of the ordinary. Their unique texture has also made them especially popular with visitors from overseas.

In this recipe, we’ll show you how to recreate these meringue-based soufflé pancakes at home. Treat yourself to a truly special dessert and enjoy a café-style moment in your own kitchen.

 

Ingredients (Makes 2 pancakes)

 

Instructions

1		Take the eggs straight from the refrigerator and separate the yolks and whites while they are still well chilled. Cold egg whites have more structure and are easier to whip. Tip Egg yolks are high in fat, which breaks down egg-white foam. Even a tiny bit of yolk can prevent the meringue from whipping up properly, so keep the whites completely yolk-free.
2		Place the egg yolks in a bowl, add the milk, and whisk until well combined.
3		Sift in the cake flour and baking powder, then mix until smooth with no visible lumps. Tip The yolk batter can be mixed thoroughly at this stage. The key here is to create a smooth, lump-free base.
4		Place the egg whites in a clean, separate bowl and add the lemon juice. Tip Adding a small amount of acid (such as lemon juice, vinegar, or cream of tartar) helps stabilize the egg whites, prevents over-whipping and separation, and gives the meringue a glossy finish. Make sure your bowl and whisk are perfectly clean and grease-free—any oil will keep the egg whites from forming a stable, fluffy meringue.
5		From the total sugar, add just a small pinch to the egg whites and whisk until the initial stiffness loosens. Tip Adding a pinch of sugar helps relax the structure of the egg whites by interacting with their moisture and proteins, making them easier to whip smoothly.
6		Add the remaining sugar in 2–3 additions while whipping, until a firm, glossy meringue forms. Tip Adding all the sugar at once can collapse the air bubbles and make it harder to achieve a fine, stable meringue. The meringue is ready when you lift the whisk and the tip bends slightly, forming a “bird’s beak” (known in French pastry as bec d’oiseau).
7		Add a small portion of the meringue to the yolk batter and mix gently. Tip This step helps loosen the yolk batter so it can be combined more easily with the remaining meringue without deflating the foam.
8		Add the yolk mixture back into the bowl of meringue and fold gently until just combined. Tip Mix evenly while preserving as much air as possible. Use a rubber spatula to scoop from the bottom of the bowl and fold upward, turning the bowl with your other hand. Be careful not to overmix, as this will reduce the fluffy, airy texture after cooking.
9		Heat a frying pan over low heat and lightly grease it with a very thin layer of oil.
10		Transfer the batter to a piping bag and pipe tall, rounded mounds to create height. If you don’t have a piping bag, use a large spoon and gently stack the batter as high as possible.
11		Drizzle 1–2 tablespoons of water around the batter, cover with a lid, and cook over very low heat for about 4–5 minutes.
12		When the surface looks slightly set, gently flip the pancakes using a spatula. Add a little more water, cover again, and steam-cook for another 3 minutes. Tip Cooking gently over low heat is essential. If the heat is too high, the outside will brown too quickly while the inside remains undercooked, causing the pancakes to collapse as they cool. Slow steaming allows the heat to reach the center evenly, creating the signature fluffy, melt-in-your-mouth texture.
13		Carefully transfer the pancakes to a plate and finish with powdered sugar, butter, honey, or your favorite toppings.

 

The Ideal Meringue for Baking

For meringue, both over-whipping and under-whipping should be avoided.

Best: Medium-stiff peaks (about 7–8 minutes)

This is the ideal state for soufflé pancakes.

• Glossy with a smooth sheen.
• When you lift the whisk, the peak gently bends downward.
• Holds its shape when the bowl is tilted, yet feels soft and elastic on the surface.
• Fine, tight bubbles with a moist, supple texture.

 

Not recommended: Over-whipped (about 9–10 minutes)

Does not blend well with the yolk batter and can cause large air pockets and uneven holes in the finished pancakes.

• Peaks stand straight up and look stiff.
• Dull, matte appearance with no shine.
• Dry and crumbly; the foam tears easily when touched.

 

Not recommended: Under-whipped (6 minutes or less)

The pancakes won’t rise well, resulting in less height and a weaker fluffy, airy texture.

• Peaks form briefly but quickly collapse or droop.
• Batter becomes too loose and deflates easily during cooking.

 

Top Spots in Japan We Recommend — TAM TAM, Jimbo-cho

In Japan, a soufflé pancake boom began to spread around the mid-2010s. As pancakes grew increasingly popular—sparked in part by the arrival of dishes like ricotta pancakes from bills—an even lighter style soon emerged. These soufflé-style pancakes, risen with whipped egg whites, stood out for their airy, fluffy texture and quickly captured widespread attention.

Located just steps from the exit of Jimbocho Station in Tokyo, TAM TAM Jimbocho is one of the cafés that became well known during this period.

When our office was once based in Jimbocho, we visited specifically to try these pancakes. The experience left a strong impression—their remarkably fluffy texture completely overturned our previous idea of what pancakes could be. The colleagues who joined us were equally enthusiastic, and we clearly remember thinking that it was easy to understand why this new style of dessert had become so popular.

Jimbocho is conveniently located with easy access from Tokyo Station, and the café sits right near a subway exit. While exploring Tokyo, why not stop by as part of your journey and experience a café that represents Japan’s unique soufflé pancake culture?

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