Fluffy Japanese Pancake Recipe

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Japanese Souffle Pancakes

Japanese Souffle Pancakes
Japanese Souffle Pancakes

Not your regular pancake recipe, these Japanese pancakes are light, fluffy, and very tall. Japanese-style food is usually over the top in both flavor and looks, so these pancakes fit right in. They are pancakes with a big personality and their flavor is out of this world delicious.

For the confectioner’s sugar mentioned in this recipe, you can use store-bought though we took some of our Demerara Sugar and ground it up in a coffee grinder to make our own confectioner’s sugar.

You absolutely want to use ring molds when making this recipe. Be sure to spray your molds with cooking spray to prevent your giant, fluffy pancakes from sticking to the sides, which would require a scraping that would surely ruin their beautiful composition. Cooking spray works well with this recipe. Toss one of two tablespoons full of water into the cooking pan as the pancakes cook as well since they take a long time to cook and the bottom of the pancake has a propensity to burn.

If you have ever wondered what you can possibly use Cream of Tartar for, look no further. Usually, you will find this ingredient used to stabilize eggs, as is the case here.

These pancakes require a little patience, and they do take some time to master. You might have to whip these up a few times before you get them right. Use regular pancake toppings to finish these off and then serve them. We used homemade whipped cream along with some strawberries, but blueberries and syrup or raspberries with a dollop of cool vanilla bean ice cream and a dash of cinnamon wouldn’t be the worst thing in the world to eat with these. Everyone who tried these insisted that they were good alone, but exceptional with the whipped cream and cool strawberries.

 Print Recipe

Prep Time: 20 min.
Cooking Time: 40 min.
Category: Breakfast
Cuisine: Japanese
  • 1 1/2 cups all-purpose flour
  • 3 Tbsp confectioners sugar
  • 2 tsp baking powder
  • 1/2 tsp Kosher Salt
  • 1 1/4 cup milk
  • 4 Tbsp unsalted butter, melted and cooled
  • 1/2 tsp Vanilla Extract
  • 1 large egg yolk, plus 3 large egg whites
  • 1/4 tsp Cream of Tartar
  • Nonstick cooking spray
  1. Whisk together the flour, baking powder, salt, and confectioners sugar in a large bowl.
  2. Whisk together the milk, melted butter, vanilla, and egg yolk in a medium bowl until combined.
  3. Beat the egg whites and cream of tartar with a mixer on medium- high until stiff peaks form, about 2-3 minutes
  4. Stir the milk mixture into the flour mixture until it’s just combined (don’t worry if there’s a few lumps). Stir a third of the beaten egg whites into the flour mixture. Gently fold in the remaining egg whites until combined. Do not over mix.
  5. Lightly spray ring molds with nonstick cooking spray. Place 2-4 molds (depends on the size of the skillet you are using) in skillet and heat to medium-low.
  6. Pour batter into ring molds. Should be enough to fill two thirds of the way. Place a Tbsp or two of water in skillet and cover with lid. Let cook 5-7 minutes or so. The pancakes should rise. Carefully slide a spatula under the mold, and with tongs or a towel, flip over and cook another 5 minutes or so.
  7. When finished cooking, transfer to a plate and serve with toppings of choice, such as maple syrup, fruit and whipped cream, etc.