Japanese Soufflé Pancakes are the most extra breakfast I’ve ever made, and I’ve tried making them approximately eight times now. The first three attempts? Flat disasters. Like, completely deflated sad discs that my husband looked at and said “Are these… regular pancakes?”

I saw these all over Instagram and TikTok—those gorgeous wobbly stacks that jiggle when you touch them, and I thought “How hard could it be?” Turns out, pretty hard. But also totally doable once you stop being impatient with the meringue (which was my main problem for like three weekends straight).

Honestly can’t remember if I first saw these on a Japanese souffle pancakes recipe video or if my cousin showed me a picture from some fancy brunch place in Tokyo. Either way, I became mildly obsessed.

What Makes Japanese Soufflé Pancakes So Special :

Look, these aren’t your regular Saturday morning pancakes. Japanese souffle pancakes are THICK—like 2-3 inches tall—and they’re fluffy in a way that regular pancakes just can’t touch. They’re basically clouds you can eat, and yes that sounds dramatic but it’s accurate.

The secret is whipping egg whites into stiff peaks and folding them super gently into the batter. It’s the same technique used for actual soufflés, which is why they’re so airy and jiggly. And why they’re also kind of a pain to make if you’re not careful.

But here’s the thing—once you nail the technique (and you will, even if it takes a few tries), these are SO impressive. The japanese souffle pancakes aesthetic alone makes them Instagram-worthy, which I know sounds shallow but also my photos got like 200 likes so clearly people care about wobbly pancakes.

What You Actually Need for Japanese Soufflé Pancakes :

The Basics:

2 large eggs (room temperature is important—take them out like 30 minutes before)
2 tablespoons whole milk
1 teaspoon vanilla extract (or ½ teaspoon if you’re not a vanilla person)
¼ cup all-purpose flour
½ teaspoon baking powder
2 tablespoons sugar (I use regular white sugar, superfine is better if you have it)
Pinch of salt
Butter for the pan (real butter, not spray—trust me)

Optional But Makes Them Better:

A squeeze of lemon juice or ¼ teaspoon cream of tartar (helps stabilize the egg whites)
Powdered sugar for dusting
Maple syrup, whipped cream, fresh berries—whatever you’re into

Important note: You NEED an electric mixer for this. I tried doing it by hand with a whisk once because I thought I was tough. My arm hurt for two days and the egg whites never got stiff enough. Don’t be like me.

You also need ring molds or cookie cutters (3-4 inch diameter). I bought a set on Amazon for like $8 and they work perfectly. Some people use empty tuna cans with both ends cut off, which is genius but also feels weird to me.

How to Make Japanese Soufflé Pancakes Recipe :

1. Separate Your Eggs Like Your Life Depends On It

This is critical—separate the egg whites from the yolks and make sure NOT A SINGLE DROP of yolk gets into the whites. Even a tiny bit of fat will prevent them from whipping up properly. I learned this after attempt #2 failed miserably.

Put the yolks in one bowl and the whites in a completely clean, dry mixing bowl. Glass or metal works best.

2. Make the Batter Base

Whisk together the egg yolks, milk, and vanilla in a bowl. Then sift in the flour and baking powder (I skip the sifting sometimes when I’m lazy and it’s usually fine, but sifting does help). Mix until just combined—it’ll be thick and paste-like. This is normal.

3. Whip Those Egg Whites (The Make-or-Break Step)

Add a pinch of salt and lemon juice/cream of tartar to your egg whites. Start beating on medium speed until they get foamy. Then gradually add the sugar, like a tablespoon at a time, while beating continuously.

Increase to high speed and beat until you get stiff peaks. This takes 3-5 minutes with an electric mixer. You’ll know they’re ready when you can flip the bowl upside down and nothing moves. (I do this over the sink just in case because I have trust issues.)

DO NOT OVERBEAT. They should be glossy and smooth. If they start looking dry or grainy, you’ve gone too far and basically have to start over. Ask me how I know.

4. Fold, Don’t Stir (I’m Serious)

Add about ⅓ of the fluffy egg whites to your yolk mixture. Gently fold them in with a spatula using a figure-8 motion. This lightens the batter so it’s easier to incorporate the rest.

Add the remaining egg whites and fold VERY gently. You want to keep as much air in there as possible. The batter should be light, airy, and a little lumpy. If you stir too aggressively, you’ll deflate everything and end up with regular boring pancakes.

5. Cook Low and Slow (Patience Required)

Heat a non-stick pan or griddle over the LOWEST heat possible. Seriously, as low as it goes. I use setting 2 out of 10 on my stove.

Lightly grease the inside of your ring molds with butter and place them on the pan. Scoop the batter into the molds, filling them about ⅔ full. I use an ice cream scoop which works perfectly.

Add a tablespoon of water to the pan (not inside the molds, just around them), then immediately cover with a lid. The steam helps cook the tops.

Cook for about 7-8 minutes. DO NOT PEEK. I know it’s tempting but every time you lift the lid, you release steam and they won’t cook evenly.

6. The Scary Flip

After 7-8 minutes, carefully remove the lid. The tops should look mostly set but still jiggly. Using a thin spatula, gently flip each pancake (mold and all). They’re fragile so go slow.

Add another tablespoon of water to the pan, cover again, and cook for another 6-7 minutes.

7. Remove and Admire Your Work

Once they’re cooked through (they should spring back slightly when touched), carefully slide them out of the molds. They’ll be golden brown, THICK, and gloriously jiggly.

Stack them on a plate, dust with powdered sugar if you’re feeling fancy, and serve immediately. They start to deflate after about 10 minutes, so eat them fast.

Japanese Soufflé Pancakes Variations I’ve Tried :

Japanese Souffle Pancakes Matcha

Add 1-2 teaspoons of matcha powder to the flour mixture. They turn this beautiful pale green color and taste amazing with whipped cream and red bean paste. Very aesthetic.

Japanese Souffle Pancakes Chocolate

Fold in 2 tablespoons of cocoa powder with the flour, or add mini chocolate chips to the batter. My kids go crazy for these even though they deflate slightly with the chocolate weight.

Toppings and Japanese Souffle Pancakes Plating

The plating matters way more than I thought it would. I usually do:

A small pat of butter on top
Drizzle of maple syrup
Fresh berries (strawberries look the prettiest)
Dusting of powdered sugar
Maybe some whipped cream if I’m going full brunch mode

For japanese souffle pancakes photography, natural light is your friend. Take the photo RIGHT after you plate them before they deflate. Learned that one the hard way when I spent five minutes setting up my shot and they went flat.

Why Your Japanese Soufflé Pancakes Might Fail :

They deflated immediately: Your egg whites weren’t stiff enough, or you deflated them while folding. Beat them longer next time and fold more gently.

They’re raw in the middle: Heat was too high or you didn’t cook them long enough. Go LOWER and SLOWER than you think you need to.

They won’t flip: They’re too delicate or not set enough. Wait another minute or two before attempting the flip.

They taste eggy: That’s kind of just how they are, honestly. The vanilla helps, but they’re never going to taste like buttermilk pancakes. They’re their own thing.

My Honest Take on This Japanese Souffle Pancakes Recipe :

Are they worth the effort? If you’re making them for a special brunch or want to impress someone, absolutely. For random Tuesday breakfast when you’re half awake? Probably not. Just make regular pancakes.

They’re finicky and require attention and patience, which I don’t always have before coffee. But when they work? They’re incredible. Soft, airy, melt-in-your-mouth amazing. And the wobble factor is genuinely delightful.

My neighbor tried making these after I posted photos and texted me “THEY WORKED!” at 8am on a Sunday. So apparently even other people can do this, not just me after eight practice rounds.

I’ve seen people attempt japanese souffle pancakes eggless versions using aquafaba (chickpea water) instead of egg whites, but I haven’t tried that yet. Seems complicated and eggs are kind of the whole point here.

Anyway, if you try these, TAG ME IN YOUR PHOTOS. Or just tell me in the comments how many attempts it took you to get them right. I’m genuinely curious if everyone struggles as much as I did or if I’m just special.

Happy flipping! (May your egg whites be stiff and your patience abundant) 🥞✨