Japanese Soufflé Pancakes: Quick & Easy Homemade Fluffy Clouds

Stack of three Japanese souffle pancakes tall fluffy jiggly with butter melting maple syrup drizzle powdered sugar strawberries

Japanese Soufflé Pancakes: Quick & Easy Homemade Fluffy Clouds

These Japanese soufflé pancakes are light, jiggly, and melt-in-your-mouth soft — a cloud-like breakfast dream. Chef Hanna’s easy 30-minute version makes this viral sensation achievable at home without molds or fancy tools. Perfect for weekend brunch or when you want something as beautiful as it is delicious.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 2 people (6 pancakes)

Course: Breakfast, Brunch, Dessert

Cuisine: Japanese

Calories: 210

Ingredients Equipment Method Notes

Ingredients

Pancake Batter

2 large eggs separated at room temperature
2 tbsp whole milk
1/2 tsp vanilla extract
1/4 cup all-purpose flour sifted
1/2 tsp baking powder
1 pinch salt
2 tbsp granulated sugar for meringue
1/4 tsp cream of tartar or 1/2 tsp lemon juice

For Cooking

Butter or neutral oil for greasing
2 tbsp water for steaming

For Serving (Optional)

Butter for topping
Maple syrup or honey for drizzling
Powdered sugar for dusting
Fresh berries optional
Whipped cream optional

Equipment

Hand Mixer
Mixing Bowls
Non-stick pan
Spatula
Lid
Ring molds (optional)

Method

Separate the eggs into two bowls, keeping whites in a grease-free bowl. Let them reach room temperature. Preheat a non-stick pan over low heat.
Whisk together egg yolks, milk, and vanilla until smooth. Sift in flour, baking powder, and salt; mix gently until combined.
Beat egg whites with cream of tartar until foamy. Gradually add sugar and continue beating to stiff, glossy peaks.
Fold one-third of the meringue into the yolk batter to lighten it, then gently fold in the rest until just combined.
Lightly grease the pan and ring molds (if using). Spoon batter into molds, filling ¾ full. Add water to the pan and cover with a lid.
Cook for 7–8 minutes on low heat without lifting the lid. Flip gently, add a bit more water, and cover again. Cook another 7–8 minutes until golden and set.
Serve immediately with butter, syrup, berries, and powdered sugar. Best enjoyed fresh while still fluffy and jiggly!

Notes

Room temperature eggs and a clean bowl are key to perfect meringue. Cook on low heat with a lid to steam gently. Eat immediately for the fluffiest texture!