Extra Fluffy Japanese Soufflé Pancakes
Hear the secret to making the fluffiest Japanese souffle pancakes that melt in your mouth—discover the technique behind their airy perfection.
Total time
30 min
Servings
1
Calories
594.4
Category
Breakfast & Brunch
Light, airy, and impossibly fluffy, these Extra Fluffy Japanese Soufflé Pancakes are the ultimate breakfast indulgence. With a delicate meringue folded into a creamy yogurt batter, each pancake rises to cloud-like perfection on the stovetop. Ready in just 30 minutes, this single-serving recipe brings a touch of Japanese elegance to your morning routine.
Ingredients
Makes 1 serving
- 80 plain yogurt
- 2 cake flour
- 50 baking powder
- 5 salt
- 3 white sugar
- 1 unsalted butter
Method
1. Place a sieve which is covered by a piece of paper towel on a bowl and place the plain yogurt on top a night before to remove moisture.
2. Put the plain yogurt into a bowl.
3. Add 2 egg yorks into 2 and mix them well.
4. Sift the cake flour and baking powder into 3. Mix well.
5. Add 3 egg whites into another bowl and add a pinch of salt into it.
6. For meringue, use a mixer to mix 5 and add the white sugar 3 times separately while mixing. (It can make the meringue smoother by mixing on a bowl of iced water.).
7. Add 6 into 4. Mix it 4-5 times separately. Please do not over mix! It will affect the fluffiness of the pancakes. Keep the whole process in around a minute.
8. Melt the butter on a pan on low heat.
9. Add one-third of 7 on the pan at each time to make 3 pancakes.
10. Cover the pan with a lid and cook it for 3 minutes.
11. Flip the pancakes over and cook it for another 3 minutes.
12. Put the souffle pancakes on a plate and adding your favorite seasonings/ fruits ! Enjoy the extra fluffiness :).
Cook's notes
- Drain the yogurt overnight through a paper-towel-lined sieve to achieve the right thick consistency.
- Use cold egg whites and mix the meringue over an ice water bath for a smoother, more stable foam.
- Add sugar to the meringue in three separate additions for maximum volume and structure.
- Fold the meringue into the batter in four to five increments, completing the process in about one minute to avoid deflating the mixture.
- Cook on low heat with a lid to ensure the pancakes cook through without burning the exterior.
Easy swaps
- Instead of plain yogurt (80 g), use Greek yogurt (same amount, no draining needed)
- Instead of cake flour (2 tbsp, ~16 g), use all-purpose flour (2 tbsp, reduce by 1 tsp)
- Instead of unsalted butter (for pan), use coconut oil or ghee
- Instead of white sugar (3 tbsp, ~36 g), use coconut sugar or maple syrup (reduce liquid elsewhere if using syrup)
Frequently asked
Why do I need to drain the yogurt overnight?
Draining removes excess moisture from the yogurt, resulting in a thicker batter that helps the pancakes hold their shape and rise properly during cooking.
Can I skip the ice water bath for the meringue?
You can, but the ice water bath stabilizes the egg whites and helps create a smoother, more voluminous meringue, which is key for the pancakes' signature fluffiness.
What if I don't have cake flour?
Substitute with all-purpose flour but reduce the amount by about 1 teaspoon to mimic cake flour's lower protein content. This keeps the pancakes tender.
Why is it important not to overmix the batter?
Overmixing deflates the meringue, destroying the air bubbles that make the pancakes fluffy. Fold gently and quickly—ideally within one minute.
Can I double this recipe?
Yes, simply multiply all ingredients by the number of servings. Note that cooking time may increase slightly if using a larger pan or more batter per pancake.
