Fluffy Japanese Souffle Pancakes

Fluffy Japanese Souffle Pancakes

The Lowdown:

Before we dive into the recipe, let's talk a bit about the history of Japanese souffle pancakes. These fluffy treats have been around for decades and are a beloved breakfast item in Japan. They're made using a special technique that involves whipping egg whites until they're light and airy, then folding them into the batter to create a souffle-like texture.

Making souffle pancakes can be intimidating, but don't worry! Even experienced chefs sometimes struggle with getting the perfect rise. One tip we recommend is to make sure your egg whites are at room temperature before whisking them - this will make them easier to work with and will result in a better rise. We also love to add a pinch of salt to the egg whites to help stabilize them.

Souffle pancakes are different from regular pancakes because they are made with whipped egg whites, which creates a light and airy texture. The cream of tartar helps to stabilize the egg whites and prevent them from deflating, which is key to achieving a tall, fluffy pancake. It's important to be gentle when folding the egg whites into the batter - too much mixing will cause the air bubbles to pop and your pancakes will be flat.



  • 3 large eggs, separated
  • ¼ cup granulated sugar
  • ½ cup all-purpose flour
  • ½ tsp baking powder
  • ¼ cup whole milk
  • ¼ tsp cream of tartar
  • Butter, for greasing the pan



  1. In a large bowl, whisk together the egg yolks and sugar until pale and creamy. Sift in the flour and baking powder, and stir until just combined
  2. Add the milk and stir until the batter is smooth and free of lumps.
  3. In a separate bowl, whisk the egg whites and cream of tartar until stiff peaks form.
  4. Gently fold the egg whites into the batter until no white streaks remain. Be careful not to overmix.
  5. Heat a nonstick pan over medium heat. Grease the pan with butter.
  6. Using a 1/4-cup measure, scoop the batter onto the pan. Cover the pan with a lid and cook for 2-3 minutes, or until the bottom of the pancake is golden brown.
  7. Carefully flip the pancake using a spatula, and cook for another 1-2 minutes, or until the other side is golden brown.
  8. Repeat with the remaining batter, making sure to grease the pan with butter before each batch.
  9. Serve the pancakes hot with your favorite toppings, such as maple syrup, fresh fruit, whipped cream, or Nutella, enjoy!

 Note: If your pancakes are turning out too thin, try reducing the heat and cooking them for a longer time with the lid on. If they are still not rising enough, make sure your egg whites are at room temperature and that

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