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Soufflé Pancakes Recipe


Soufflé Pancakes stand out in the breakfast landscape for their exceptionally light and fluffy texture, akin to that of a soufflé. This unique characteristic has made them a beloved choice among pancake aficionados around the world. Originating from Japan, these pancakes are a relatively recent culinary invention that have quickly spread in popularity, capturing the hearts of food lovers with their airy, delicate structure and elegant presentation. The cultural significance of Soufflé Pancakes lies not just in their taste, but also in the meticulousness of their preparation, reflecting the Japanese dedication to culinary arts. Their rise to global fame is a testament to the universal appeal of reinventing traditional dishes with a novel twist.


Ingredients & Tools Needed

To make Soufflé Pancakes, you’ll need basic ingredients that might already be in your pantry, along with a few specialized items:

  • Eggs: The whites and yolks will be used separately.
  • Granulated Sugar: For sweetening the batter and the meringue.
  • Cake Flour: Preferred for its fine texture, but all-purpose flour can be substituted.
  • Baking Powder: A leavening agent that helps the pancakes rise.
  • Milk: Dairy or any plant-based alternative.
  • Vanilla Extract: For flavoring. Vanilla bean paste can be a more flavorful substitute.

Alternatives and substitutions include using lemon zest to add freshness or almond extract for a different flavor profile. For those without cake flour, a combination of all-purpose flour and a little cornstarch can mimic its effects.

Essential tools include a non-stick skillet or griddle, mixing bowls, a whisk, and a spatula. While traditional recipes might call for ring molds to maintain the pancakes’ shape, you can also make do without them. Alternatives like cleaned tuna cans (with both ends removed) or homemade molds from parchment paper can work in a pinch.

Step-by-Step Cooking Guide

Preparing the Batter

  1. Separating Eggs: Start by separating the egg whites from the yolks. The yolks will enrich the batter, while the whites will be beaten to stiff peaks to incorporate air, ensuring the pancakes’ signature fluffiness.
  2. Making Meringue: Beat the egg whites with a pinch of cream of tartar until frothy. Gradually add sugar until the mixture forms stiff, glossy peaks. This meringue will be folded into the rest of the batter to provide lift and airiness.
  3. Folding Techniques: Carefully fold the meringue into the batter using a spatula, being mindful not to deflate the mixture. This is key to achieving the pancakes’ light texture.

Cooking Tips

  • Temperature Control: Cook the pancakes on a low heat to ensure they cook through without burning. A consistent, gentle heat will allow them to rise properly and develop a golden exterior without overcooking the inside.
  • Flipping Techniques: Wait until bubbles form on the surface and the edges look set before attempting to flip. Use a wide spatula to gently turn the pancakes over, minimizing deflation.
  • Ensuring Even Cooking: Covering the skillet with a lid helps to create a mini-oven environment, ensuring the pancakes cook evenly throughout. If your skillet doesn’t have a lid, a large baking sheet can also work in a pinch.

Patience is key when making Soufflé Pancakes. The gentle folding of the meringue and careful cooking will reward you with a batch of incredibly light and fluffy pancakes that are well worth the effort.

Advanced Cooking Tips

Troubleshooting common issues like undercooked pancakes, raw centers, or overly eggy flavors starts with mastering a few key techniques:

  • Even Heat Distribution: Ensure your cooking surface provides consistent heat to avoid undercooking. An electric griddle can offer more control than a stovetop.
  • Proper Folding: Incorporating the meringue into the batter without deflating it is crucial. Fold gently and minimally.
  • Flavor Balance: To mitigate an eggy taste, ensure your pancakes are fully cooked and consider adding a bit of lemon zest or extra vanilla extract to the batter for a flavor boost.

Achieving the perfect texture and flavor involves patience and attention to detail. Cook pancakes on a low heat to ensure they rise properly without burning, and experiment with flavorings to find the perfect balance for your taste.

Serving Suggestions

Soufflé Pancakes lend themselves to a variety of toppings and presentation styles:

  • Toppings: Beyond traditional maple syrup, consider fresh berries, whipped cream, a dusting of powdered sugar, or homemade fruit compotes for a delightful finish.
  • Presentation: Stack pancakes interspersed with thin layers of your chosen toppings for an Instagram-worthy plate.

Pairing suggestions for a complete meal might include side dishes that balance the pancakes’ sweetness. Consider savory options like bacon, sausage, or eggs, or a fresh fruit salad for a lighter touch.


How to make Soufflé Pancakes without ring molds?

  • No ring mold? No problem. You can use cut-open cans (with both ends removed), silicone molds, or even make makeshift molds from aluminum foil or parchment paper. The key is to create a stable form that can hold the batter as it cooks.

Can Soufflé Pancakes be made in advance, and how to store them?

  • While best served fresh, you can partially cook Soufflé Pancakes, let them cool, and then store them in the refrigerator for a day. Reheat gently in a skillet or in the oven to restore some of their fluffiness. Freezing is not recommended as it can significantly affect their texture.

Can the recipe be doubled or made in large batches?

  • Doubling the recipe requires careful management of the meringue. Make sure your meringue maintains stiff peaks even when doubled, and cook in batches to maintain quality. Large batches may require adjustments in cooking time.

How to add variations to the basic recipe, such as making them chocolate flavored?

  • For a chocolate version, substitute some of the flour with cocoa powder. Adjust the sugar to balance the cocoa’s bitterness. You can also experiment with adding matcha powder, pumpkin spice, or blueberries directly into the batter for other flavor variations.

These tips and answers should help you navigate the delightful but sometimes tricky process of making Soufflé Pancakes, ensuring delicious results with each batch.


Soufflé Pancakes Recipe

Discover how to make light and airy Soufflé Pancakes with this simple yet detailed recipe. Perfect for a luxurious breakfast or brunch, these pancakes are sure to impress with their fluffy texture and elegant presentation.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine French-Inspired, Japanese
Servings 2 Serves
Calories 300 kcal


  • Non-stick skillet or griddle
  • Mixing bowls
  • Whisk
  • Spatula
  • Electric mixer (optional, for meringue)


  • 4 large eggs separated
  • 1/4 cup granulated sugar
  • 1 cup cake flour substitute: all-purpose flour with 2 tbsp cornstarch
  • 1 tsp baking powder
  • 1/2 cup milk dairy or plant-based
  • 1 tsp vanilla extract
  • Pinch of cream of tartar for stabilizing egg whites
  • Butter or oil for cooking
  • Toppings of choice fruit, syrup, powdered sugar, etc.


  • Separate egg whites from yolks. Beat egg whites with cream of tartar until stiff peaks form.
  • Mix egg yolks with sugar, milk, and vanilla extract. Sift in flour and baking powder, mixing until smooth.
  • Gently fold in egg whites with the batter.
  • Heat a lightly oiled skillet over low-medium heat. Pour batter to form pancakes. Cook until bubbles form and edges are dry, then flip and cook until browned.
  • Serve hot with desired toppings.


  • For best results, ensure no yolk gets into the whites for a fluffier meringue.
  • Experiment with toppings like fresh berries, whipped cream, or maple syrup for added flavor.
  • If you don't have cake flour, you can make a substitute by removing two tablespoons from each cup of all-purpose flour and replacing it with cornstarch.
Keyword Breakfast, Brunch, Fluffy Pancakes, Gourmet Pancakes, Japanese Pancakes, Soufflé Pancakes