Cloud-Soft Japanese Souffle Pancakes

Cloud-Soft Japanese Souffle Pancakes


  • 2 large eggs (around 140 kcal)
  • 2 tablespoons sugar
  • 1/2 cup milk (around 60 kcal)
  • 1/2 teaspoon vanilla extract
  • 1 cup cake flour (around 400 kcal)
  • 1 teaspoon baking powder
  • Pinch of salt
  • Butter or oil for cooking
  • Optional toppings: maple syrup, fresh berries, whipped cream

Preparation Steps:

  1. Separate Eggs:
    • Carefully separate egg whites and yolks into two bowls.
  2. Whip Egg Whites:
    • Whip egg whites until stiff peaks form, gradually adding sugar.
  3. Prepare Batter:
    • In another bowl, whisk together egg yolks, milk, and vanilla extract.
    • Sift in cake flour, baking powder, and a pinch of salt. Mix until just combined.
  4. Fold and Combine:
    • Gently fold the whipped egg whites into the batter, ensuring a light and airy consistency.
  5. Cooking:
    • Heat a non-stick pan or griddle over low-medium heat. Add butter or oil.
    • Spoon the batter onto the pan to form pancakes of desired size.
  6. Create Height:
    • To achieve the iconic soufflé look, add a dollop of additional batter on top of each pancake.
  7. Cover and Cook:
    • Cover the pan and cook until the edges set and bubbles form on the surface.
  8. Flip and Finish:
    • Carefully flip the pancakes and cook for a short time on the other side until golden brown.
  9. Serve and Garnish:
    • Plate the Cloud-Soft Japanese Soufflé Pancakes and garnish with your favorite toppings like maple syrup, fresh berries, or a dollop of whipped cream.
  10. Enjoy the Fluffiness:
    • Indulge in the cloud-like fluffiness of these Japanese Soufflé Pancakes, a delightful treat that transcends the ordinary pancake experience.

Elevate your breakfast with these heavenly pancakes, blending the best of Japanese culinary finesse with the comforting appeal of a classic breakfast dish.

*Recipe on video and text may differ from each other!

How to cook Cloud-Soft Japanese Souffle Pancakes:

Original Breakfast