Can I Make Japanese Souffle Pancakes Without a Mold?

Yes, you can! While some recipes call for ring molds, you don't need them. Just stack scoops of batter into tall mounds and cook low and slow. The key is patience and steam — not fancy equipment.

Why Did My Souffle Pancakes Collapse?

Most of the time, it’s due to either undercooked centers or overmixed meringue. Try using a spatula to gently fold your egg whites, and don’t flip the pancakes until they’re firm and golden underneath. Steam also helps set the structure.

How Long Do They Stay Fluffy?

Japanese Souffle Pancakes are best served immediately. Like any souffle, they begin to deflate once removed from heat. So eat up while they’re warm and wobbly!

Can I Make a Vegan or Dairy-Free Version?

It’s tricky — since the meringue is crucial. While aquafaba (chickpea water) is often used as a substitute, results vary. Some dairy-free recipes work using oat or almond milk, but getting the same fluff takes experimentation.

Are Japanese Souffle Pancakes Healthy?

They’re light in texture, but don’t let that fool you — they’re still a treat. With eggs, sugar, and cream, they lean more indulgent than everyday healthy. Enjoy them in moderation, and you’ll be just fine.

Fluffy Japanese Souffle Pancake Recipe Guide

Description

These fluffy Japanese Souffle Pancakes are tall, airy, and melt-in-your-mouth soft. Perfect for breakfast or dessert, they’re made by folding whipped egg whites into a delicate batter and cooking low and slow with steam for the ultimate cloud-like texture. Topped with whipped cream, fresh berries, and syrup, they bring a taste of Japanese café culture to your kitchen.

Ingredients

Scale

2 large eggs (separated)
1½ tablespoons whole milk
¼ teaspoon vanilla extract
¼ cup cake flour
½ teaspoon baking powder
2 tablespoons sugar
1 tablespoon neutral oil (for greasing pan)
2 tablespoons water (for steaming)
½ cup heavy whipping cream (optional, for topping)
1½ tablespoons sugar (for whipped cream)
Fresh berries (e.g., strawberries, blueberries)
1 tablespoon powdered sugar (for garnish)
Maple syrup (for serving)

Instructions

Separate the eggs and place the egg whites in the freezer for 15 minutes.
In a bowl, whisk together egg yolks, milk, and vanilla extract until frothy.
Sift in cake flour and baking powder, then gently mix to combine.
In a clean bowl, beat the chilled egg whites until foamy. Gradually add sugar and continue beating until stiff, glossy peaks form.
Fold one-third of the meringue into the yolk batter to loosen, then gently fold in the remaining meringue in two parts.
Preheat a lightly greased nonstick or cast-iron pan over low heat.
Scoop 2–3 mounds of batter per pancake into the pan, stacking vertically.
Add 1 tablespoon of water to the pan (not on pancakes) and cover with a lid. Steam for 5–7 minutes.
Add one more scoop of batter to each pancake and steam for another 5 minutes.
Carefully flip each pancake using a spatula, add more water, and steam for an additional 4–5 minutes.
Serve immediately with whipped cream, berries, powdered sugar, and maple syrup.

Notes

Use cake flour for a softer, lighter texture.
Ensure all tools for whipping egg whites are clean and grease-free.
Do not rush cooking — low heat and steam are essential for proper rise.
Serve immediately for maximum fluffiness.
You can substitute almond milk and coconut cream for a dairy-free version.

Prep Time: PT15M
Cook Time: PT15M
Category: Breakfast, Dessert
Method: Steam Cooking, Pan Frying
Cuisine: Japanese

Nutrition

Serving Size: 1 pancake
Calories: 168
Sugar: 10g
Sodium: 122mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 1g
Carbohydrates: 18g
Fiber: 1g
Protein: 6g
Cholesterol: 125mg

Keywords: Japanese Souffle Pancake, fluffy pancakes, souffle pancake, Japanese pancake recipe, airy pancakes, cafe-style breakfast, jiggly pancakes