DIY Soufflé Pancakes

If you’ve ever wondered what it’s like to eat clouds for breakfast, soufflé pancakes come pretty close. These Japanese-style pancakes are known for their ultra-light, airy texture, delicate sweetness, and dramatic height. Unlike traditional pancakes, they’re thick yet soft, jiggly but tender—perfect for a cozy morning treat or a brunch that wows.

Bring the café magic home with this easy, step-by-step recipe.

Ingredients (Serves 2–3)

• 2 large eggs, separated

• 3 tablespoons white sugar

• ½ cup all-purpose flour

• ½ teaspoon baking powder

• ¼ cup milk (room temperature recommended)

• ½ teaspoon vanilla extract

• Butter or oil, for greasing the pan

Optional toppings:
Powdered sugar, maple syrup, whipped cream, fresh fruit 

How to Make Soufflé Pancakes

Step 1: Separate the Eggs

Carefully separate the egg whites from the yolks. Place the whites in a clean, dry (preferably glass or metal) bowl, and the yolks in another bowl.

Tip: Cold eggs are easier to separate, but room temperature whites whip better. Separate them while cold, then let the whites sit out for a few minutes.

Step 2: Make the Yolk Batter

Add the milk and vanilla extract to the egg yolks. Whisk until smooth and slightly frothy.
Sift in the flour and baking powder, then whisk again until the batter is smooth and thick. This forms the base of your pancake.

Step 3: Make the Meringue

Using a hand or stand mixer, beat the egg whites on medium speed until foamy.
Gradually add the sugar, one tablespoon at a time, while continuing to beat.
Beat until stiff peaks form—the meringue should hold a firm, pointed tip when you lift the whisk.

Tip: Avoid over- or under-whipping. Overbeaten meringue will be dry and clumpy; underbeaten won’t give enough rise.

Step 4: Fold Meringue into the Batter

Start by adding one-third of the meringue to the yolk mixture and gently stir to lighten the batter.
Then, carefully fold in the remaining meringue in two batches using a spatula. Use a gentle motion: cut through the middle, sweep around the sides, and repeat.

Think of folding like whispering to your batter—you want to preserve as much air as possible.

Step 5: Cook Low and Slow

Heat a non-stick skillet over very low heat and lightly grease it with butter or oil.
Using a spoon or ice cream scoop, drop tall mounds of batter into the pan. Don’t worry about making them perfectly round.

Add a few drops of water to the pan (away from the pancakes), then cover with a lid—this creates steam to gently cook the pancakes through.

Cook for 4–5 minutes on the first side. Then, gently flip each pancake using a wide spatula (or two). Cover again and cook for another 3–4 minutes.

Patience is key—slow cooking ensures a soft interior and golden exterior.

Step 6: Serve Immediately

Serve the pancakes hot, topped with your favorites:

• A dusting of powdered sugar

• A dollop of whipped cream

• A drizzle of maple syrup

• Fresh berries

They’re soft, airy, and picture-perfect—if you can resist digging in long enough to snap one!