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Eye level close-up of Japanese Souffle Pancakes with strawberries and blueberries and marple syrup, placed on a white plate.

Easy Japanese Soufflé Pancakes

Ultra-fluffy, cloud-like Japanese soufflé pancakes made with whipped meringue and steamed to golden perfection in a covered pan.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 people
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs Separated into whites and yolks cleanly
  • 2 tablespoons granulated sugar Used to stabilize whipped egg whites
  • 2 tablespoons whole milk Blended into yolk mixture
  • 3 tablespoons all purpose flour Sifted to prevent lumps
  • ½ teaspoon pure vanilla extract Infuses warm aroma
  • 1 teaspoon vegetable oil For greasing nonstick pan
  • ¼ cup fresh strawberries and blueberries Sliced for garnish topping
  • 2 tablespoons pure maple syrup For serving warm over stack

Equipment

  • 1 nonstick skillet with lid Traps steam for tall rise
  • 1 Electric Hand Mixer For whipping stiff meringue
  • 1 Rubber spatula For gentle folding motions
  • 1 Ice cream scoop Shapes tall batter mounds

Method
 

  1. Separate the eggs into whites and yolks carefully into two clean mixing bowls.
  2. Whisk the egg yolks, milk, and vanilla extract together with sifted flour until a smooth paste forms.
  3. Beat the egg whites with an electric mixer while adding sugar gradually until stiff, glossy peaks form.
  4. Fold one third of the whipped meringue into the yolk paste gently to lighten the base texture.
  5. Pour the lightened mixture back into the remaining egg whites and fold slowly until just unified.
  6. Stack two tall scoops of batter per pancake onto a lightly oiled, low-heat nonstick skillet.
  7. Add a teaspoon of water to the pan corners, cover tightly, and steam for five minutes per side until bouncy.
  8. Transfer the tall fluffy pancakes to a plate and serve immediately with fresh berries and warm maple syrup.

Notes

Cook over low heat with a tight lid and a splash of water to steam the pancakes gently without deflating the airy meringue structure.