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How To Make The Japanese pancake Easy Steps

Stack of fluffy Japanese soufflé pancakes topped with honey

If you’ve ever seen a pancake wiggle like a cloud on a plate, chances are it was the iconic Japanese Soufflé Pancake. These ultra-fluffy, thick, and jiggly pancakes are not only fun to make but also absolutely divine to eat.

In Japan, they’re a café staple, loved for their height, softness, and melt-in-your-mouth texture. But you don’t have to travel to Tokyo to enjoy them — you can easily make them at home with just a few basic ingredients and some patience.

These pancakes are different from the traditional flat kind. They’re more like a cross between a pancake and a soufflé, using whipped egg whites to create a delicate and airy texture.

Today, I’ll walk you through step-by-step instructions to help you make these dreamy pancakes yourself. Don’t worry — it’s simpler than it looks, and once you master the technique, you’ll want to make them every weekend.

Whether you’re serving brunch, impressing guests, or just treating yourself, this recipe is the perfect way to experience the magical fluffiness of Japanese pancakes from your own kitchen.


Ingredients:

  • 3/4 cup + 1 tbsp Flour
  • 1/4 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • Pinch of Salt
  • 1 Egg Yolk + 3 Egg Whites
  • 2 tbsp melted Butter
  • 1 /2 cup + 4 tbsp Buttermilk
  • 2 1/2 tbsp Sugar ( to add to the egg whites)
  • Zest of 1/4 of a Lemon ( add lemon zest or 1 tsp vanilla).
  • 1/4 tsp Cream of Tartar or 1/2 tsp Lemon Juice

 

Instructions:

1 ) So, like most other pancakes, the Japanese pancake recipe starts with buttermilk and eggs yellow.

2 )  Add a little bit of lemon. It’s optional but highly recommend you to add it. Because it’ll give some extra flavor to your pancake.

3 )  And add some melted butter to give these wet ingredients a good mix. So, they’re combined.

4 )  And then add the dry ingredients mix, but do not over mix them. Otherwise, your pancake will be very tough. And obviously that’s not how you would like pancake to be.

5 )  Put the whole mixture aside. And take another bowl and add 3 large egg whites in, and add some lemon juice you can add some cream of tartar if you prefer as well.

6 )  Whip these up, and slowly keep incorporating the sugar. This is what will give your pancake that big rise, and make it really fluffy, and give it that classic jiggle you want.

7 )  Keep betting the egg’s white, until they reach stiff peaks. And then fold these into the pancake batter.

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8 ) Mix about 2 to 3 tablespoons at first just to line the mixture, so it’ll be easier to fold in the rest of the egg whites.

9 ) Once you add the rest of the egg whites, gently fold them in, and be careful to not deflate them. Your pancake batter should be very light, airy, but at the same time it needs to keep its shape.

10 ) Now, you need to pre-heat your pan, and I highly recommend you to use a nonstick pan. Don’t have one…? Here are our recommended pans, if you want to invest a few bucks on it.

11 ) Now, you use a ring to get a perfectly rounded Japanese pancake, or just put the ice cream scoop directly onto the pan. Then go ahead and cook these for about three minutes on each side. Make sure that the inside is fully cooked through, and serve with honey or what you like!

 

Stack of fluffy Japanese soufflé pancakes topped with honey


Pro Tips for Perfect Japanese Soufflé Pancakes

  • Separate your eggs carefully — no yolks in the whites!
  • Use room-temperature eggs for best volume when whipping.
  • Whip egg whites to stiff peaks — but don’t overmix!
  • Fold gently — overfolding deflates the batter.
  • Use ring molds to achieve those sky-high stacks.
  • Cook on very low heat with a lid to steam and cook through evenly.
  • Don’t rush it — low and slow cooking gives them that soufflé texture.
  • Use nonstick pans and lightly oil the inside of your mold rings.
  • Serve immediately — they deflate slightly as they cool.
  • Top with whipped cream, berries, or maple syrup for the ultimate finish.


Frequently Asked Questions (FAQ):

What makes Japanese pancakes so fluffy?

  • The secret is whipped egg whites folded gently into the batter, which gives the pancakes their soufflé-like rise.

Can I make Japanese pancakes without a ring mold?

  • You can, but the shape will be less defined. Ring molds help the batter hold its height and cook evenly.

Why did my pancakes deflate?

  • Overmixed batter or cooking too fast at high heat can cause the pancakes to collapse. Use gentle folding and low heat.

How long do Japanese pancakes take to cook?

  • About 5–6 minutes per side on low heat, with a lid to trap steam.

Can I freeze or reheat soufflé pancakes?

  • They’re best fresh, but you can reheat them in the microwave for 20–30 seconds — just note the texture may change slightly.

 


📝 Recipe Summary

  • Prep Time: 15 minutes
  • Cook Time: 15–20 minutes
  • Total Time: 30–35 minutes
  • Calories per serving: Approx. 200–250 kcal
  • Yield: 2–3 pancakes

 


8 thoughts on “How To Make The Japanese pancake Easy Steps

  1. Plan to make them tomorrow, will add some mixed berries to the batter. Hope it works out because the recipe looks easy and delish.

  2. Mine did not stay fluffy after cooking and did not rise as like the photo shows. However they were absolutely the most delicious, fluffy and soft pancakes I have ever eaten.The flavor was just O-SO perfect!! My family loved them. For a family of 4, we did double the recipe.

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