Soufflé Pancakes: The Japanese Recipe for a Delicious Breakfast!

There’s a kind of breakfast that feels like a reward. Not because it's complicated or calls for a million ingredients, but because it’s playful, soft, and absolutely charming in every way. Japanese Soufflé Pancakes are a modern culinary creation that has captivated food enthusiasts worldwide with their distinctive, airy texture and elegant presentation

They’re sweet, lightly flavored with vanilla, and finished with a drizzle of maple syrup and powdered sugar. Ideal for breakfast, brunch, or even a cheeky dessert, they’re the type of dish that wins everyone over on sight.

What are Soufflé Pancakes?

Soufflé pancakes, or "fuwa fuwa pancakes" as they’re fondly called in Japan became a phenomenon thanks to cafes in Tokyo that turned the humble pancake into an art form. Unlike American pancakes that lie flat and proud, these rise vertically, thanks to the same airy technique used in classic soufflés: beaten egg whites folded gently into a batter.

The technique itself is rooted in French cooking, but Japan gave it a twist, both literally and figuratively. You’ll now find these pancakes in specialty cafes around the world, often served with whipped cream, fresh fruit, or elaborate plating that borders on sculpture.

The viral success of these pancakes has led to people traveling across countries just to queue for a stack. Thankfully, this recipe brings that cafe magic into your own kitchen, without the airfare.

Pro Tips for The Best Soufflé Pancakes

• Separate the eggs carefully because even a trace of yolk in the whites can prevent the meringue from whipping up properly.
• Fold gently due to the fact that the air in the meringue is what gives your pancakes their height. Use a spatula and light hands.
• Preheat your pan well because if it is too hot, your pancakes will burn before they rise.
• Let the bottoms set completely before flipping and you can use two spatulas if you need to.

Can I Make Soufflé Pancakes Without a Mixer?

Yes, but be prepared for an arm workout. Whipping egg whites to stiff peaks by hand takes time and patience, so a hand or stand mixer is your best friend here.

Can I Use Almond or Oat Milk Instead of Regular Milk?

The milk here is more for moisture than structure, so feel free to swap it out with your favorite plant-based milk. Just keep the quantity the same.

Why Did My Pancakes Collapse?

Soufflé pancakes are fragile creatures. Over Mixing the batter, flipping too early, or undercooking can all cause collapse. Follow the steps carefully and be gentle.

Do I Need to Pipe the Batter?

Not necessarily, but piping or spooning carefully helps control the shape and gives a taller pancake. Use a large spoon if you don’t have a piping bag.

How Do I Know When to Flip the Pancakes?

Wait until the sides have set and the bottom is golden brown. Gently test with a spatula before flipping.

Can I Make These in Advance?

Soufflé pancakes are best fresh off the pan. The texture changes quickly after cooling, so make them right before serving.

Why Is My Meringue Runny?

Your bowl might have had some moisture or the sugar wasn’t added slowly. Make sure everything is clean and dry, and add sugar gradually while whipping.

How to Make Japanese Soufflé Pancakes

Step 1

Step 1

In a large bowl, whisk together the egg yolks, milk, and vanilla extract until smooth. Sift in the flour and baking powder, and stir until fully combined.

In a large bowl, whisk together the egg yolks, milk, and vanilla extract until smooth. Sift in the flour and baking powder, and stir until fully combined.

Step 2

Step 2

In a separate, dry bowl, add the egg whites and lemon juice. Beat with a mixer until foamy. Add sugar in two parts, whipping until the mixture reaches stiff peaks.

In a separate, dry bowl, add the egg whites and lemon juice. Beat with a mixer until foamy. Add sugar in two parts, whipping until the mixture reaches stiff peaks.

Step 3

Step 3

Gently fold the meringue into the yolk mixture in batches. Use a spatula and slow movements to avoid knocking out the air.

Gently fold the meringue into the yolk mixture in batches. Use a spatula and slow movements to avoid knocking out the air.

Step 4

Step 4

Lightly oil a non-stick pan and preheat it over low heat. Spoon or pipe the batter into tall mounds on the pan. Place a lid over the pan and cook for 3–5 minutes. You’re looking for a golden base and a slightly set side. Once golden, use a spatula to carefully flip each pancake. Cover and cook for another 3 minutes until cooked through.

Lightly oil a non-stick pan and preheat it over low heat. Spoon or pipe the batter into tall mounds on the pan. Place a lid over the pan and cook for 3–5 minutes. You’re looking for a golden base and a slightly set side. Once golden, use a spatula to carefully flip each pancake. Cover and cook for another 3 minutes until cooked through.

Step 5

Step 5

Finally, plate the pancakes, drizzle with maple syrup, and dust with powdered sugar. Serve immediately while still warm.

Finally, plate the pancakes, drizzle with maple syrup, and dust with powdered sugar. Serve immediately while still warm.