Soufflé Pancakes (スフレパンケーキ) – Japanese Pancakes with Whipped Egg Whites

Soufflé pancakes are 3 to 4 cm tall and jiggle on the plate like a pudding. Cafés in Japan serve them stacked in threes, with butter, cream and fruit. You get the height from whipped egg whites that you fold into a thin egg yolk batter. You need no baking powder for it.

By Laura Chen· November 4, 2026

30 Mintotal

2servings

520kcal

JapaneseCuisine ›

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You cook the pancakes over the lowest heat in a pan with a lid. A little water next to the batter creates steam, which cooks the top while the bottom browns. Place the batter in tall mounds and add a second layer on top after 2 minutes. After flipping, the pancakes sink a little. Serve them right away; after 10 minutes they lose some of their height.

Flat Japanese pancakes with bean paste are in Dorayaki. You also whip stiff egg whites for the honey cake Kasutera. A matcha latte goes well with breakfast.

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Soufflé Pancakes (スフレパンケーキ) – Japanese Pancakes with Whipped Egg Whites

Name: Soufflé Pancakes (スフレパンケーキ) – Japanese Pancakes with Whipped Egg Whites
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 3 egg yolks (size M); 40 ml milk; 1/2 tsp vanilla extract; 60 g all-purpose flour (type 405); 4 egg whites (size M); 1 tsp lemon juice; 50 g sugar; 2 tsp vegetable oil; 8 tbsp water; 20 g butter; 40 ml maple syrup; 100 g berries; Powdered sugar for garnish

Laura Chen

Servings

Prep time

15 minutes

Cook time

15 minutes

Calories

520

Cuisine

Japanese

Ingredients

For the batter:

3 egg yolks (size M)
40 ml milk
1/2 tsp vanilla extract
60 g all-purpose flour (type 405)
4 egg whites (size M)
1 tsp lemon juice
50 g sugar

For the pans:

2 tsp vegetable oil
8 tbsp water

To serve:

20 g butter
40 ml maple syrup
100 g berries
Powdered sugar for garnish

Instructions

Whisk the egg yolks, milk and vanilla. Sift the flour over it and stir to a smooth, thick batter.
Beat the egg whites and lemon juice with the hand mixer until foamy. Sprinkle in the sugar in three portions and keep beating until the whites form stiff, glossy peaks.
Stir a third of the egg whites vigorously into the egg yolk batter. Fold in the rest in two portions with a spatula, until no white streaks remain.
Heat two nonstick pans with lids on the lowest setting and spread 1 tsp oil in each with paper towels. With a large spoon, place 3 tall mounds in each pan.
Add 2 tbsp water between the mounds in each pan, close the lids and cook the batter for 2 minutes. Put another spoonful of batter on each mound.
Add 1 tbsp water to each pan, close the lids and cook the pancakes for 5 minutes. Flip them with two wide spatulas.
Pour in 1 tbsp water each and cook the second side with the lid on for 5 minutes, until golden brown.
Stack 3 pancakes on each plate, put butter on top, pour maple syrup over them and scatter berries and powdered sugar on top.

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Soufflé Pancakes (スフレパンケーキ) – Japanese Pancakes with Whipped Egg Whites

Ingredients

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For the pans:

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