I MADE FLUFFY JAPANESE PANCAKES!! I MADE FLUFFY PANCAKES!!
Sorry for shouting, but I’m so excited!! Ever since the first time I laid eyes on those giggly giant fluffy Japanese pancakes, I’ve been obsessed. We may or may not have been to almost every fluffy pancake place in Tokyo because of my obsession – here’s a run down on the places we’ve been to. I love the way Japanese pancakes taste: light, airy, and oh so delicious.
The best part of going to the pancake places, aside from eating the pancakes, is that you get to watch them expertly shape, flip, and plate up serving after serving of fluffy goodness. It’s nice to watch but also kind of awkward because I’m sure the pancake peeps don’t really want anyone staring at them. I would have major anxiety if people were watching me do my job day after day after day.
Heck, I was anxious making these pancakes in the safety of my own home in my joggers and sweatshirt. It’s a good thing I was in comfy clothes because these pancakes have been years in the making and to be honest, I failed a couple times before they came out just the way I wanted them.
Japanese pancakes: with or without mold?
The very first time I tried to do Japanese pancakes I did the ring mold version, but that just wasn’t what I wanted. Then, a couple of years ago, I winged it and made some that tasted good, but weren’t perfect, looks wise. (Update: I made the ones with molds and they are super tall and fluffy!) I kept meaning to perfect that recipe and put it up, but I kind of sort of *gasp* forgot about them. Just recently though, Mike mentioned that Pancake Day was coming up and I started thinking about pancakes again and here we are.
I tried to find the recipe that I was working on so many years ago but somehow it was gone so I gave up and just tried out a very popular google result. Sadly, I was seriously disappointed: too eggy and nothing like the pancakes I’ve had in Tokyo. They weren’t even fluffy?! I just knew I had to get back the recipe that I started so many years ago so I asked Mike to help and lo and behold, it was there, on my computer. With tasty recipe in hand, I set out on making them even fluffier and went deep into fluffy pancake search mode and found a promising looking video.
I set out on making them even fluffier and went deep into fluffy pancake search mode
The recipe in the video is pretty much like mine, with just a few changes: I stabilized the egg whites with a bit of cream of tartar, decreased the baking powder, took out the vanilla and salt, and increased the sugar and cooking time. I guess when I put it like that, I changed the recipe quite a lot. I was super happy with the results: the pancakes came out super fluffy and tasted almost just like what I remember!
There are two key things you need to concentrate on if you want to make fluffy pancakes at home. One is the meringue – be sure that it’s well developed but not over beaten. The second one is how you cook them. Most of the recipes I see online use either frying pans on low heat or the exact same machines that they use in Japan: flat griddles with giant lids.
My first couple of attempts were with a frying pan with a lid. These didn’t work out for me – the heat of my gas stove, even on low, was too high. I don’t have one of those fun griddles (even though I want one) so I went with what I found at home: my crepe pan! It has a super low setting that worked perfectly. I don’t have a lid for it but my giant wok lid worked in a pinch. Fluffy pancake success! Serve them up with a dusting of icing sugar, whipped butter and maple syrup. You’ll be in heaven.
What is a Japanese soufflé pancake?
A Japanese soufflé pancake is a pancake made using soufflé techniques. Egg whites are whipped up with sugar into a glossy thick meringue then mixed with a batter made with the yolks. Soufflé pancakes are incredibly popular in Japan.
Soufflé pancakes are fluffy, jiggly, sweet, soft, and so, so delicious. They taste like you are eating a sweet pancake cloud, with butter and syrup!
Soufflé pancake ingredients
You only need six ingredients to make soufflé pancakes.
- Eggs. Eggs make up the bulk of the pancakes. It’s best to use room temp eggs.
- Sugar. Sugar adds sweetness. If you don’t want to use sugar and make keto soufflé pancakes, you can substitute in something like Swerve for a sugar-free alternative.
- Milk. Milk helps smooth out the pancake batter.
- Flour. You need just the tiniest amount of flour to help your pancakes hold their shape. If you want to make keto soufflé pancakes, use superfine almond flour.
- Baking powder. Baking powder is what makes the pancakes rise tall and fluffy.
- Cream of tartar. Cream of tartar is a stabilizer that will help your egg whites whip up to their potential. Stable fluffy egg whites are the key to successfully making soufflé pancakes. If you don’t have cream of tartar, you can sub in 1/2 teaspoon of lemon juice.
How to make fluffy Japanese pancakes
- Mix. Mix the egg yolk and sugar until frothy, then mix in the milk. Sift in the flour and baking powder, making a smooth batter. Set aside.
- Whip. Make the meringue by beating together sugar, egg whites, and cream of tartar. When the egg whites hold their shape and are stiff and glossy, they’re ready.
- Incorporate. Fold the egg yolk batter into the whites, being careful not to deflate.
- Cook. Heat up a pan (or a crepe maker) on very, very low heat. Lightly oil the pan then scoop out a large dollop of batter, cover and cook for 4-5 minutes. Remove the lid then pile some more batter on and add a couple drops of water. Cover and cook. When the bottoms are golden, very carefully flip, add a couple more drops of water, then cover and cook. Remove from the pan and enjoy immediately with butter, syrup, and powdered sugar. The pancakes will deflate as they cool down.
Japanese pancakes FAQ
Why are my pancakes flat?
There are two culprits for flat pancakes: your meringue wasn’t strong enough or you over mixed the meringue and egg yolk batter. The meringue is key to making fluffy pancakes so make sure that they hold a stiff peak. Over mixing can lead to deflating the pancakes as well, so do a gentle scoop and fold motion when mixing together the whites and yolks.
Why are my pancakes fluffy then deflate?
All soufflés deflate eventually. The reason why soufflés are so fluffy is the hot air that’s trapped inside. When soufflés cool down, the hot air inside escapes, leaving your pancakes less fluffy. Unfortunately there’s no beating science. The key is eating them right away!
How do I whip the egg whites?
Make sure your utensils are COMPLETELY clean and there is absolutely no oil or fat residue on your whisk or bowl. If you break your yolks as your separating the eggs the whites won’t whip up. Use a stainless steel or glass bowl and make sure it’s completely clean. Don’t use silicone or plastic bowls or utensils – even when they seem clean, there’s a possibility of oily residue that will make it hard for your eggs to whip up properly. Whipping egg whites takes time, so don’t be surprised if it takes a while for them to whip up.
This is THE best souffle pancake recipe, trust me. I’ve made so many successful soufflé pancakes now, I can pretty much start my own cafe and I want you to be able to soufflé pancake too. Hopefully this soufflé pancake recipe helps you live the cottagecore life with some home cafe vibes.
What to put on top of Japanese pancakes
I love Japanese pancakes best with butter and maple syrup but sometimes you just need toppings! If you’re wondering what are the best toppings for Japanese pancakes, here they are!
- Maple butter: mix 2 parts room temp butter with 1 part maple syrup
- Whipped cream: whip 1/2 cup heavy whipping cream with 1.5 tbsp icing sugar until soft peaks form
- Matcha whipped cream: whip 1/2 cup heavy whipping cream with 1.5 tbsp icing sugar and 1.5 tsp matcha powder until soft peaks form
- Whipped cheesecake: whip 1/4 cup heavy whipping cream with 1/4 cup cream cheese, 1/4 cup marscapone and 2 tbsp icing sugar
- Tiramisu: marscapone whipped cream, espresso powder, cocoa powder
- Strawberries: sliced strawberries, whipped cream, strawberry jam
- Bananas: caramelized bananas, whipped cream, Nutella, chopped roasted hazelnuts
- Matcha: matcha whipped cream, crumbled matcha cookies, shaved white chocolate
If you love soufflé pancakes, try these recipes:
- Mile high mini soufflé pancakes
- Copycat Gram soufflé pancakes
- Creme Brûlée soufflé pancakes
- Bonus: Where to get the best soufflé pancakes in Japan
PS – These are a commitment, so you really have to love pancakes, yourself, or whoever you’re making them for. Patience is key, both when making the batter and when cooking.
PPS – If you’re looking for the pan I used in this post, it’s this one paired with a wok lid I found at a grocery store (it looks like a really cheap version of this one).
Japanese Pancakes: Soufflé Pancake Recipe
Ingredients
Yolks
- 1 egg yolk 18g
- 1 tbsp sugar 12g
- 2 tbsp milk 30g
- 3 tbsp flour 30g
- 1/4 tsp baking powder 1g
Whites
- 2 large egg whites 60g
- 1/8 tsp cream of tartar 0.4g
- 1.5 tbsp sugar 18g
Instructions
- Whisk the egg yolk with 1 tablespoon of sugar until pale and frothy. Mix the milk in batches. Sift the flour and baking powder over the yolk mixture and whisk well making sure everything is incorporated.
- Whip the egg whites with the cream of tartar until frothy and pale, adding in the sugar in bit at a time until the whites are whipped into a glossy thick meringue that holds a peak. Be careful not to over whip.
- Take 1/3 of the whipped egg whites and whisk it into the bowl with the yolks until completely incorporated. Add half of the remaining whites and whisk into the yolk batter, being careful not to deflate. Transfer the egg yolk mixture to the remaining egg whites, whisk and then use a spatula to fold together.
- Heat up a large non stick frying (with a lid) pan over low heat. Very lightly brush with oil and use a paper towel to rub it around. You want a very light film. Using an ice cream scoop or measuring cup, scoop the batter onto the pan. Unless you have a very large pan with a lid, it’s probably best to make these two or even one to a pan. Scoop the batter onto the pan, cover and cook for 4-5 minutes. If you have a crepe maker or griddle with a lid that will cover the entire thing without touching the pancakes, use that on the lowest setting.
- Remove the lid and add some more batter on top of each pancake. Cover and continue to cook for 4-5 more minutes. Lift the lid and use a spatula to gently peek under the pancake. The pancake should release easily – don’t force it.
- If you still have any batter left, pile it on top of the pancakes and then gently flip. Cover and cook for 5-6 minutes. The pancakes will grow even taller and fluffier when they’re done.
- Once the pancakes are golden and cooked through, gently remove and serve on a plate with powdered sugar, butter, whipped cream, and maple syrup. Enjoy immediately!
Notes
Estimated Nutrition
183 Comments
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-Steph & Mike
Isn’t it interesting how a little rearranging of ingredients makes a different thing. I’m anxious to try this recipe since we have been enjoying German egg cakes since the 80’s – more eggs and a bit of buttermilk making the difference. Also the Finnish recipe for an oven pancake gives a different result. All of these are yummy!
yes! i love how many pancake variations there are out there – it’s a pancake world and we’re just living in it :)
Oh dear Lord, now I’m going to have to try German and Finish recipes also!
Can Imake the pancakes in the oven?
i don’t think this’ll work in the oven :(
I’ve made these in mini cupcake pans and they’ve worked great!
ooh yay so happy they worked out!
I was wondering about that, but do you still flip them?
I was almost certain that these needed some Japanese mayo in there (eg Kewpie). Am I mistaken?
i’ve seen recipes like that online, but i definitely didn’t see any bottles of kewpie mayo in the kitchens at the pancake places in tokyo!
Thanks for the info! These came out great but I didn’t get quite the rise you did. STiff peaks, cream of tartar and everything- i think my pan was way too low
happy they came out! too bad they didn’t rise as much. hmm…too low as in the heat was too low? they definitely rise a lot once they’re fully cooked so if you try it again, maybe just make sure that after you flip them, to cook them until they get really puffy. also, if you want really tall ones, pile on extra batter before the flip.
Should it be soft peaks or stiff peaks for the meringue? Thank you–they look amazing!
stiff peaks!
Definitely want to try this some time. But where are your plates and that cup from?! The speckling is lovely.
i made the cup in a pottery workshop! and the plate is from another local pottery studio :)
Stephanie, I’d love to make the recipe the need to use GF flour. Do you think it would work?
hi yana,
i haven’t tried, so i can’t say. i’m not sure how gluten free flour reacts, is it the same as regular?
I made these with gluten free flour and came out great.
What flour did you use? Will different brand of flour gives different result?
hi diana,
it’s all purpose flour, i don’t think different brands will give different results, but i recommend weighing out the flour and sifting it :)
Hi Stephanie
My name is Julie and I’m a big pancake lover. I have always wanted to make fluffy pancakes and when I saw your post I wanted to read it immediately.
I admire your determination and how you continued until you found the right recipe. I think many people will be grateful for your work. Most of the time I am the person who makes the pancakes at home. My family will be surprised when I make these fluffy pancakes for them, hopefully will love it.
I’m sure I will try this recipe one day and then I’ll let you know if it worked. But with all your tips it will succeed.
Greetings Julie
Hi! Why do my pancakes immediately deflate after I take them off the heat?
hi alice,
can you tell me a bit more about what happened? did you whip the eggs to stiff peaks? when you incorporated the whites into the yolks, did the batter hold it’s shape? were the pancakes cooked through after you cut into them?
I’m not Alice but I had the same issue. Super tall pancakes while cooking (3 rounds of piling the batter on top), still super tall when I flipped them, but deflated as soon as I took them off the pan. :(
What did the batter look like right after combining the whites into the yolk mix? Did it hold its shape well, like a super dense foam?
Yes! And they were cooked through after cutting them.
I had the same issue. They held up well all the way till I took them off the pan. They still taste amazing and texture is great even though they were deflated… Thanks for the recipe!
hi laurane,
so happy that they tasted great and the texture was good. did they deflate all the way flat? because they do deflate a little bit. when i opened the cover i couldn’t believe how tall they got, but the nature of all soufflé things is that they tend to fall just a tiny bit due to the temperature difference. glad you liked them anyway!
I think the ones that are deflating are being steamed enough so they aren’t fully cooked
Can these be made ahead of time
unfortunately you can’t make these ahead of time as they will deflate!
Was your plate warmed or cold? Might make a difference?
Hello,
I will certainly try this recipe myself at home. I think that with this recipe and your clear explanation it should be possible. Even though I’m not that good at cooking. I really like pancakes and this is a different kind to how we make them in Belgium. So I think I’m going to love them. It has been a long time since I have eaten a pancake so I will start working on it right away. Thank you for all the information and the nice recipe.
Regards Thibo
Can it be made gluten free?
i think you can try with almond flour but i don’t think they’ll be as fluffy!
Can I replace tartar cream by something else? Thanks!
it helps with making the eggs more stable :)
So…does that mean I, you can’t replace cream of tartar?
i’ve never tried it without cream of tartar but some people use a tiny bit of lemon juice instead. the cream of tartar is what helps stabilize the egg whites. you can try without but i’m not sure if the pancakes will be as fluffy.
You can use a touch of lemon juice or white vinegar.
Hi,
We’re making this recipe now and they’re not rising at all :( Have doubled the recipe to feed two people, including the raising agents, but they’re really flat. Any ideas what we’re doing wrong?
hi, does the batter hold it’s shape even before cooking? how were the egg whites when you beat them? stiff and glossY?
HI I wanna make them for breakfast but I dont have tarter cream is there a subtitute or will it change the taste
hi ayes,
it won’t change the taste but your egg whites won’t be as stable so they might not be as fluffy. you can try a tiny bit of lemon juice (1/4 teaspoon) and see if that works :)
If you don’t let them cook long enough before the flip they will
Deflate. Add a couple drops of water into the pan to “steam” them after the flip once cooked thoroughly. It will help maintain the fluffiness. Also when making the meringue. Be sure that no water or oil gets into the mixture. All whisks and spoons must be very dry and oil free for perfect meringue.
thanks for the awesome tips! that is totally true, if they’re not fully cooked, they will deflate!
So good…. second time making these and tried double batch. They did not fluff as much but I don’t know how to meringue the whites so well. Still yummy – & I don’t like regular pancakes.
glad you made them a second time! just make sure to whip the eggs for a while, it takes quite a long time for them to revue the meringue stage! :)
As a pastry chef who’s made 20+ meringues at once with the same batter, it’s definitely possible to make multiple batches with the same pancake batter.
But a person *can* over-whip their egg whites, which will also make them unstable. It creates air bubbles that are too large and very easily popped, for lack of a better description.
Just made them and ate them. Total deliciousness! Very filling,I ate all three! My pancakes did deflate slightly , as expected, but still light and airy! Little pancake clouds!
yay! so happy you liked them :)
Hi! My batter seems to not be cooking right? I put the heat on low and it just never seems to cook so should I turn up the heat or just wait longer?
you can turn up the heat a tiny bit more or wait a bit longer. sometimes it helps if you add a drop or two of water to the pan to help steam them.
Thank you!
I saw these pancakes in a magazine and of course we don’t have a place that makes them around here, so I started the hunt on the internet for a recipe and found yours. These were delicious! I actually did not use the baking powder as I dislike the taste and they were still super fluffy. I thought they were a tiny bit too sweet (but I eat very little sugar), so I’m going to try reducing the sugar for my taste, but these are definitely going into my breakfast rotation. Thanks for the great recipe.
hi jamie,
so happy they turned out well! you can definitely reduce the sugar a bit to taste :)
This is the first time I’ve made and even tasted these, but they turned out perfectly. Covering them is super important and consistent low heat is too. I made a double batch and as I don’t have an electric griddle I used a frying pan on an electric stove covered with tin foil which was really hard to get a consistent heat going but they were tall and fluffy and an absolute joy to eat. Thank you for posting this!
hi lo,
yay! so happy they worked out for you. and a double batch too! thanks for taking the time to let me know they worked out :) fluffy pancakes forever!
No sugar can make fluffy pancake?
hi vic,
you definitely need the sugar to stabilize the eggs.
hi can i know the recipe in grams?
hi yiling,
it’s in the brackets :)
Hii….
just wonder, do you know how long it will stay fluffy and not deflated?
hi surya,
they deflate little by little. they will never be as tall as when they come right off the pan, but they have that first deflation, they stay pretty stable. hope that helps!
Hi,
Thx for the recipe! I tried making the pancake just now but the batter wasn’t cooked (still sticky) even I cooked it for longer time. Do you know what might I have done wrong? Thx for ur help in advance!
hi,
how high was the heat you had it on? did you cover the pancake? and how long did you cook it for?
Hi,
Thanks for your reply! I put the heat on electric skillet at 300F for 10 mins for one side. Then flip it over and cook it for 5 mins but the batter remained uncooked, so I cooked it for 5 more mins but it ended up that the inside and the side of the pancake is never cooked. Do you know what might be the cause? Many thanks!
hi vera,
try cooking it for 15 minutes on one side, then for another 15 on the other side. did you cover it at all because it needs to be completely covered with a lid for the inside to cook :)
Hi,
I did cover it with a lid but there’s an opening for venting, does it make a difference? Thanks so much for your reply! I’ll definitely try cooking it again for a longer time.
hi vera,
did you preheat the grill? also, it’s better if there’s no vent :)
Use water to steam them slightly! Works a treat and really speeds up the process
great tip! i don’t use water to steam but i’ve seen a bunch of ppl who do with great success :)
Hi is this just white sugar or icing sugar? Thanks
regular white sugar :)
What is the creamy tartar ??
hi,
it’s a powdered acid that helps stabilize the egg whites. you can find it in the baking aisle :)
Hellooo I am a pastry chef :) and in my restaurant we start doing souffle pancakes for the brunch. I was watching some japanese pancakes videos how to make them and i saw that the do the butter mix in different bowls (I mean if they want to do 5 times reciepe they have 5 bowls with butter mix) and after they do meringue and they mix with the butter mix. Is it better like that? In my job we are doing 10 times butter mix in one bowl and after we take some of the mix and then we mix with meringue, is that going to be bad for the pancakes? Can you give me some advice to do them with nice shape? The key here is the consistence of the meringue?. Thanks!!!
hi,
i recommend mixing each batch separately. hope that helps!
I had great luck with thus excellent recipe! I would just add that some recipes suggest using metal rings to get perfectly round pancakes.
Can you do this in the oven? It seems like if you want a low heat (whatever is equiv to low setting on your electric crepe pan) then you could do it in the oven to achieve it.
hi brandon,
i haven’t tried in the oven, it might be possible in a covered pan? maybe i’ll give it a try one day :)
In the San Francisco area there are 2 places to get them: Grams Cafe Stonestown Mall & Sweethoney Desserts (they have multiple locations in CA). Sweethoney makes several flavors.
Do you uses room temperature eggs?
i use them out of the fridge, but it shouldn’t make much of a difference if make the meringue properly. hope that helps!
Hi I just tried your recipe, and everything looked perfect until I took it out of the pan and the pancakes deflated super fast. Any troubleshooting help? :(
hi elizabeth,
i can try to help! did they deflate immediately? when you cut into them, were they cooked through completely? how was the batter when you mixed the egg whites and yolks? was the batter able to hold it’s own shape?
I have been trying so many recipes over the years, searching for the perfect pancake. I’ve found it!! These were SO light and fluffy, and just melt in your mouth tender. Unbelievably good. I doubled the recipe and used my crumpet baking rings for the first four, then free form for the last, big one. Amazing! Thank you, thank you,thank you!!
yay so happy you loved them :) and wow, a giant one!!
I did it!! I used a mold for the sides… it worked. If I could share my results- I would they stayed fluffy !
yay!!! :) so happy it worked out for you!
Hi! Just wondering, did you use powdered sugar in the batter, or granulated ones? Or doesn’t matter at all?
hi,
it’s granulated!
looks very good!
I need help with this. I watch the street vendors and so many youtube videos. But i cant make this the way i want. I want the merengue/egg batter mix to be stiff but everything i make it, its more liquid than i want. How do you get the mix (the one you put on the grill) to be so stiff? Ive used more sugar. Ive done sooo many things but to no avail. Please help.
hi!
what size eggs are you using?
Hi- I had this problem my first few attempts
1) egg whites need to be beaten to stiff peaks ( also help to have cold egg whites )
2) your egg yolk batter needs to be quite runny
3) try adding 1-2 scoops of meringue and mix it into egg batter first to make the egg batter more runny. This helps prep the batter for folding the meringue in. Then add the rest of meringue (either in one or two batches ) and use cut and fold method ( try “youtubing” cut and fold meringue )
Mine just turned into a runny mess when I added the fluffy egg whites! What happened!
hi cait,
what did the egg yolk mixture look like before you added the whites?
Hi, I don’t have granulated sugar and I’m making these for my mom as a mood boost since there’s no school for and the quarantine. I have light brown sugar but it was best by 2018 and I have regular brown sugar which should I use?
i would try with the light brown sugar but i can’t guarantee that it’ll work. good luck!
Hi,
I have tried this recipe SOO many times. Whenever I taste it, it tends to taste like an omelet, very eggy.
hi aryana,
the base of this recipe is eggs so it does tend to have that eggy flavor, but not like an omelette! the fluffy pancakes in japan tend to be on the eggy side as well. you can definitely try adding more sugar if you want more of a pronounced sweet flavor!
Hi Stephine, this recipe is awesome! Me and my family have been wanting to try this recipe for a long time and this recipe worked! We thank you so much.
hi emi!
so happy these pancakes were able to brighten up your family’s day!
This was a wonderful recipe! I think I might have slightly overbeaten my meringue and didn’t get that huge rise, but they were delicious! Next time, I would have included a little splash of vanilla in the egg yolk mixture, just to up the flavor a bit. Thankyou sm!
vanilla sounds like a wonderful addition! so happy you liked it :)
These tasted wonderful but as soon as I took the lid off the pan when they were cooked on the 2nd side they immediately deflated. I’m not sure hoe to change this.
hi margaret,
it all has to do with how strong your egg white are and being sure to cook low and slow. hope that helps a bit!
I REALLY wanted these to turn out but they didnt…. as soon as I opened the lide they deflated….. BUT even though that happened they tasted perfectly fine. Did I over beat my egg whites? Under beat? They held there shape when mixed together. But also maybe I just didnt make them big enough bc I got six pancakes not three…..
hi melisa,
you definitely need to pile the batter on when making the pancakes to make them taller – how was the batter at holding it’s shape when you put it on the pan. there should be no spreading at all. it’s possible you under beat the whites.
Hi! :) Can i ask what milk did u use?
hi michelle,
i used 2%!
I don’t get how 3 tbsp of flour and etc, can make three pancakes?
the volume comes from the whipping up the eggs!
Hi, can the egg white batter with sugar be left in the fridge overnight?
hi celeste, i’ve never left it overnight in the fridge.
Thanks so much for posting your recipe Stephanie! The texture of these turned out exactly as I remember having at Happy Pancake in Japan – just like eating a cloud:) Tried to replicate the whole experience by serving with hojicha syrup and whipped cream…oishii!
thanks for the comment anita and wow hojicha syrup!? that sounds amazing!
Hi thanks for your amazing recipe :)
However, I’m facing a problem, and my batter kinda “deflates” after a short while. I’m sure i’ve beaten the egg whites properly,they become stiff and shiny so i don’t really know where’s the problem :(
hi,
do you mean that the pancakes deflate after cooking? the pancakes are super puffy right off the pan but do deflate a tiny bit (as all soufflés do) but if they’re deflating a lot, it might be because they’re not entirely cooked through.
or do you mean that the batter deflates while it’s still uncooked? if it deflates while it’s uncooked it might mean that you’re over beating your whites and when you mix them into the yolks, the whites are getting deflated because they’re not able to hold themselves up structurally. or it could be that your mixing the whites into the yolks too much and they are getting deflated.
Oh my gosh…. These were so GOOD!!! My son requested them for his 16th birthday breakfast in bed & I thought they seemed very time consuming & I thought I would have to do 1 or 2 at a time, but I was able to do 4 in a large pan & they turned out beautiful & more importantly absolutely DELICIOUS!!! I will definitely be making them again. Thanks!
yay so happy you loved them and happy birthday to your son!
Hi Stephanie!
Did you also make the butter on top? I’m hoping to replicate the whole thing by adding the manuka fermented butter just like the ones from Japan but don’t know how to start off.
hi eva,
i did make the butter on top but it’s just a whipped butter with maple and a bit of flaky sea salt in it. i’ve been thinking of making fermented butters but haven’t gotten around to it yet :)
I just finished trying to make souffle pancakes and it went good until it was time to flip and it became completely flat and I am wondering what exactly went wrong?
were the puffy then they deflated right after you opened the lid?
Is there a way to add bananas to the fluffly pancakes? I like banana pancakes more than regular pancakes.
hmm, i haven’t tried – i think adding bananas in the batter will probably make it deflate? you could try mixing in some mashed bananas and seeing how that goes. i would start with one small banana :)
This recipe is amazing. I made 9 medallion size pancakes for my daughter and I we love it. They are fluffy,moist and have just the right amount of sweetness with bacon and a cheese omelet yum. This is the first time in many years I’ve eaten pancakes I’m more of a waffle fan but with these pillows of joy I’m now a fan. Thanks
Hi Stephanie,
Thanks for sharing this recipe! Is it possible to keep the batter in the fridge and use it after a few hours?
hi nes,
i haven’t tried. it might hold up if you’re very good at making meringues but i’m not sure how long it’ll last for. but i’m guessing that restaurants don’t constantly make pancake batter so i suspect that it’ll keep for a couple hours?
Thanks Stephanie!
Just wondering if erythitol would work as substitution for sugar….would like to make this as keto as possible…..
unfortunately i haven’t tried it with erythitol. have you ever used it in meringues?
Hi can I use almond milk instead of regular milk ?
hi sarah,
yes, almond milk will work!
Wow…these look so good. I have never had souffle pancakes. I’m excited to try these. Hopefully I don’t screw up :)
Just made this for breakfast, was delicious and sweeter then I anticipated unlike American pancakes didn’t really need too much syrup haha. In the past I’ve tried two others fluffy pancake recipes the ring mold type and they only used whipped egg whites not meringue, this was definitely the best. I’ll have to give them another cause mine didn’t achieve maximum towering fluff so that’ll be a goal of mine. Anyway thx for the recipe, highly recommend to anyone that reads this; best fluffy pancake recipe I’ve ever tried not egg forward and super light airy! 11/10.
Omg I was jumping up and down with you! I, too, am obsessed with them. The lightest, airiest, most cloud like, melt in your mouth ones I had in South Korea at Innisfree cafe. Oh MY GAWD!! I haven’t been able to match that experience yet. I’m truly eager to make these and excited about your recipe. Thank you sooooooo much for sharing this! Your fellow fluffy addict! ☺️
Can You add autumn spices to or would it deflate it?
hi mayzie,
i haven’t tried, but i’m pretty sure it will work, just sift the spices into the flour :) and dust some on top afterwards. autumn spice fluffy pancakes sound perfect!
My favorite breakfast dish. Only I love them with chocolate cream or plain sugar. And I also make small ones in a small frying pan to make it easier to eat. Brilliant recipe, thank you for adding it.
OMG I have tried 2 different recipes before this one and almost gave up bc they both sucked. But these are PERFECT! Thank you for perfecting it and sharing with us! These were bomb
oh yay! so happy they were fluffy and perfect for you!!!!
Additionally, (after thoroughly drying your [IDEALLY] metal (or glass in a pinch, but it will impact the “stability” of your meringue)) wipe down the bowl and whisk/paddle with vinegar, it will break down the microscopic soap/food residue deposits unseen to the naked eye that will compromise the integrity/height/stability/structure of a perfect meringue.
Secondarily, if you chill your bowls and whisks it will similarly help create meringues that solidify and climb to the sky!!!
(While not requisite, it’s a tip I learned in Baking/Patisserie School (so too the vinegar tip) and my egg white work has never been better!!!
Just made this and they turned out lovely! Was going to substitute cream of tartar with lemon juice but I forgot that step, and they still came out great! I used half brown sugar and half stevia. Topped it with icing sugar, raspberries and maple syrup. Definitely making them again.
Also added cinnamon!
Are the calories per pancake? Or is it like for example “one serving = 3 pancakes”?
Thank you!!
hi laura,
it’s for all three pancakes :)
Great souffle pancake recipe! I’ve tried making souffle pancakes four times using a recipe that used English muffin rings despite the fact that I didn’t have a set myself. Suffice to say, the never worked out despite me babying the meringue. Yours was the first time I actually got a nice puffy result. So thanks!
I also always love websites that include measurements in metric meaning I can get my ingredients to a more precise level, so thanks for that. However, I did just want to point out that your servings adjustment calculator does not change the metric measurements at all. It just affects the imperial measurements.
Made these this morning and I was so pleased! They’re fluffy and delicious and reminded me of the ones I ate in Japan.
The pancakes taste great but they didnt want to cook, any advice?
hi emma,
you probably need to cook them longer depending how how big you made them. if you add a couple of drops of water to the pan (no more than 1/2 teaspoon) the water will help steam them.
Used crumpet rings and cooked them on a bakestone, turned saucepan upside down to cover them fora while too. These were absolutely delicious, they held their shape, so light and fluffy!!
A tip for keeping them fluffy longer while serving: hot plates! It’s easy to heat them in the oven.
Thank you! this was my first time making these and your recipe / technique worked a treat once I established what worked out for me using my induction hob and pans.
These look amazing, all are perfect even color! – I’ll have to try making these. Love it!
Amazing recipe!
I made it with gluten free flour, which had xantan gum in it, and it turned out perfect.
Everyone loved it.
Thanks for the recipe!
I’ve been to Tokyo a few years ago and happened to walk into a Japanese soufflé pancakes place. My family and I were curious about the difference of it and normal pancakes, so we immediately went inside and ordered it. It was so delicious!! I love the texture of it, and have always wanted to make it myself again. Today I was just searching online randomly again and found your website, I’m going to try this later and see how it’ll turn out. thank you for the recipe!
I tried this recipe and it turned out just great, everyone loved it! I wasn’t sure whether to use powdered or liquid milk as it wasn’t clear to me in the recipe, but I ended up using liquid coconut milk and it was perfectly fine. I have to admit that reading the comments was frustrating and I was expecting to be disappointed and to end up with deflated pancakes like many who shafed their comments, but luckily it wasn’t the case. I might have left the pancakes to cook for longer than they should so they won’t turn to be raw on the inside; to me the pancakes tastes a bit too dry, but everyone else thought they weren’t actually. Thanks for sharing your recipe with us :-)
Amazing pancakes thank you for the recipe!! Was wondering if you have a recommendation for a lid for the crepe griddle? :)
i use a giant wok lid that’s extra domed, like this one: https://amzn.to/3N2hJU9
Your recipe was delicious! Instructions were clear and easy to follow. I was a bit worried because my eggs whites didn’t look like they were forming stiff peaks (they seemed soft to me) but my pancakes came out fluffy and held their shape. They were so sweet that I didn’t need to add anything to them except for some fruit. Next time I might use a mold to get some Instagram worthy pictures!
We’ve been wanting to try Japanese pancakes for a long time, so for Fathers Day I crossed my fingers and tried this recipe. My husband and kids loved it! Our gas stove does get too hot, so a couple of them got a little dark, but the flavor was still good. Doubling the recipe doesn’t really work unless you have a few skillets. It takes the ones you have cooking too long before the next ones, so by the time you get to the last of the mix, the egg whites have deflated-thus a deflated pancake (although still delicious). Great recipe! Thanks!
so good, made it perfectly first time and it was absolutely delicious, even whipped it by hand and it was absolutely delicious, so easy and yet such amazing results, 100000/10 would make again
Your recipe was delicious! Instructions were clear and easy to follow.
Thanks for sharing.
I can’t wait to try making these! I LOVE fluffy pancakes in Japan! I eat them a couple of times a week, so I think I’ve tried every place in Tokyo. WARNING: These are addictive and can contribute to 20 lbs. weight gain, so best to not eat so often! LoL!!
Finally! This is the one!!! I love you for this recipe!!! 😍
So we loved the recipe and appreciated the details in your article. I mean this in the nicest way, but it seemed to just taste like eggs. Is that what it’s supposed to taste like?
they are a slightly eggier pancake, but to me they taste just like the pancakes iN japan! you can definitely add a bit more sugar if you like!
Hi,
Can you make the batter ahead of time and save it in the fridge?
Awesome blog, keep up the good work!
hi max i think its possible, but i’ve never held the batter in the fridge. that being said, i think the pancake shops in japan do exactly that. just make sure your meringue is really strong.
My daughter and I had these in Japan so I was excited to try. They came out absolutely perfect! I only added a dash of vanilla and also used my own vanilla sugar. I set the griddle at 300 and it was a bit low, so turned to 325 and it was too hot, so somewhere in the middle would be ideal. Happy to keep this one in my binder of favorites. Thank you!
It is a delicious meal but takes a long time to make. Your recipe inspired me to make them! Thanks so much!
These were great! I added a mini pinch of vanilla infused sea salt and a drip of vanilla bean paste.
This recipe is wildly outsized – Changed this to serving size of 2 (which according to your comments should yield about 6 pancakes). I’m stood here with batter for about 20 pancakes….
For others making this, stick to the 1 serving for a full family amount 😅
I just made these and they stuck to my pan! I use green pan, it’s nonstick and I’ve never had anything stick. What did I do wrong?
hi, did they cook and form a crust?
Made these today and they were so good! Very similar to the ones we had in a Japanese cafe ❤️ I doubled the portion and it was just enough for 2 people :)
Pretty good but needed a little love. I doubled the batter recipe and tripled the meringue recipe. Used butter in place of oil and they came out awesome! Made 6, 4” pancakes.