Whenever I want to impress at breakfast—or just treat myself to something special—I make these DIY soufflé pancakes. They’re tall, jiggly, and airy, with a melt-in-my-mouth texture that’s completely different from regular pancakes. These Japanese-style pancakes look fancy, but with a little patience and the right technique, I can make them right in my own kitchen.
Why You’ll Love This Recipe
I love how soufflé pancakes are both fun to make and a joy to eat. The texture is what makes them stand out—fluffy like a soufflé, yet tender and slightly creamy inside. They’re not overly sweet, so I can dress them up with anything from fresh berries to a drizzle of maple syrup or a dollop of whipped cream. Plus, it’s a great way to slow down and enjoy a homemade breakfast that feels like a café treat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Egg yolks
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Egg whites
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All-purpose flour
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Milk
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Sugar
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Baking powder
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Vanilla extract
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Lemon juice or cream of tartar (to help stabilize egg whites)
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Butter or neutral oil (for greasing the pan)
Directions
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I start by separating the egg whites and yolks into two clean bowls.
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In the bowl with yolks, I whisk in the milk, vanilla extract, and sifted flour with baking powder until smooth.
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In the other bowl, I whip the egg whites with lemon juice or cream of tartar, adding sugar gradually until stiff peaks form.
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I gently fold the meringue into the yolk mixture in three additions, being careful not to deflate the batter.
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I heat a non-stick pan over low heat and lightly grease it with butter or oil.
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Using a spoon or piping bag, I add tall scoops of batter into the pan. To help them rise, I sometimes add a little extra batter on top after a minute.
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I cover the pan and cook slowly for 4–5 minutes per side. If needed, I add a teaspoon of water and cover again to create steam.
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I flip them gently and cook another 4–5 minutes until both sides are golden and the pancakes are cooked through.
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I serve them immediately, topped with powdered sugar, syrup, whipped cream, or fruit.
Servings and timing
This recipe makes 3 to 4 medium soufflé pancakes, perfect for 2 servings.
Prep time takes around 15 minutes, and cook time is about 10 minutes. I set aside 25–30 minutes total from start to finish.
Variations
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I’ve added matcha powder or cocoa to the batter for a fun flavor twist.
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For extra indulgence, I layer them with mascarpone and berries like a mini pancake cake.
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I use almond milk or oat milk instead of dairy for a lighter, dairy-free version.
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I sometimes make mini versions for brunch platters or parties.
Storage/reheating
These pancakes are best eaten fresh while still warm and jiggly. If I need to store them, I keep them in the fridge for up to 24 hours in an airtight container. To reheat, I steam them lightly or microwave with a damp paper towel for about 20–30 seconds. I avoid freezing, as it changes the texture too much.
FAQs
Why did my pancakes collapse?
Soufflé pancakes can deflate if the egg whites weren’t whipped enough or if the folding was too aggressive. I make sure to fold gently and cook them slowly.
Can I make the batter ahead of time?
Not really—the batter needs to be cooked right after folding in the egg whites to stay fluffy.
Do I need a ring mold?
Not necessarily. I’ve made them free-form with great results. But ring molds can help get that tall, uniform look.
How do I know when to flip them?
I wait until the edges look set and the bottoms are golden brown. I flip gently with a wide spatula to keep the shape.
What’s the difference between soufflé pancakes and regular pancakes?
Soufflé pancakes rely on meringue for volume and have a much lighter, fluffier texture—almost like eating a sweet cloud.
Conclusion
DIY soufflé pancakes are one of those recipes that turn a simple morning into something magical. I love making them when I want to slow down, have fun in the kitchen, and enjoy a breakfast that’s as delicious as it is beautiful. Once I got the technique down, they became one of my favorite treats to whip up at home.
Print
DIY Soufflé Pancakes: Light, Fluffy, and Perfectly Cloud-Like Every Time
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25–30 minutes
- Yield: 3–4 pancakes (2 servings)
- Category: Breakfast, Brunch, Dessert
- Method: Stovetop, Pan-Cooked
- Cuisine: Japanese-Inspired
- Diet: Vegetarian
Description
DIY Soufflé Pancakes are ultra-fluffy, Japanese-style pancakes with a jiggly, cloud-like texture that melt in your mouth. These impressive but approachable breakfast treats are cooked low and slow on the stovetop and make the perfect café-style brunch at home.
Ingredients
- Egg yolks
- Egg whites
- All-purpose flour
- Milk (dairy or non-dairy)
- Sugar
- Baking powder
- Vanilla extract
- Lemon juice or cream of tartar (to stabilize egg whites)
- Butter or neutral oil (for greasing the pan)
Instructions
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Separate egg whites and yolks into two clean bowls.
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Whisk yolks with milk, vanilla, and sifted flour mixed with baking powder until smooth.
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In a clean bowl, whip egg whites with lemon juice or cream of tartar. Gradually add sugar and beat until stiff peaks form.
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Gently fold the meringue into the yolk mixture in three parts, being careful not to deflate.
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Heat a non-stick pan over low heat and lightly grease with butter or oil.
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Spoon or pipe tall mounds of batter into the pan. Add more batter on top for height if desired.
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Cover the pan and cook for 4–5 minutes. Add a teaspoon of water to the pan and cover again to create steam if needed.
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Carefully flip and cook another 4–5 minutes until golden and cooked through.
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Serve warm with powdered sugar, syrup, fruit, or whipped cream.
Notes
- Add matcha or cocoa powder to the batter for flavor variations.
- Serve stacked with mascarpone and berries for a decadent brunch.
- Use almond or oat milk for a dairy-free version.
- Best enjoyed fresh, but can be reheated gently with steam or a damp towel in the microwave.
- Mini versions are great for brunch platters or events.
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