Fluffy Clouds On Your Plate: DIY Japanese Soufflé Pancakes! Recipe

These light, airy pancakes combine the richness of egg yolks with the delicate lift of whipped egg whites for a dreamy, cloud-like experience. With a unique, jiggly texture and a hint of vanilla, every bite is an invitation to indulge in softness and flavor that transforms an ordinary brunch into an extraordinary delight.

I’ve been experimenting with recipes for a while and these DIY Japanese Soufflé Pancakes really stunned me with their jiggly, airy texture. I used 3 large egg yolks and 3 large egg whites, both at room temp, which really helps to lift the batter.

I mixed in 2 tbsp of whole milk, a quarter teaspoon of vanilla extract, and carefully sifted 1/3 cup of all purpose flour with 1/2 tsp of baking powder. I also split 4 tbsp granulated sugar between the yolk mix and the meringue to give it a nice sweetness.

To stabilize the egg whites and add a bit more structure, I tossed in an optional 1/8 tsp cream of tartar along with a pinch of salt. This dish is a great start for anyone trying out Japanese Soufflé style pancakes and is a smart choice if you are looking for a recipe that balances nutrition with flavor while keeping things simple.

Why I Like this Recipe

I really love this recipe because the pancakes come out super fluffy and jiggly like edible clouds and they almost melt in your mouth. I enjoy the process of separating and beating the eggs too because even though it can be a bit tricky sometimes, it makes me feel like a real chef. The mixture of vanilla, milk and flour creates a comforting taste and reminds me of home cooking. I also like how simple the directions are even if I mess up a little bit sometimes and it still turns out amazing.

Ingredients

• Egg yolks are rich in vitamins and healthy fats that add creaminess and depth of flavor.
• Egg whites bring a load of protein which creates that airy, souffle texture.
• Whole milk gives a smooth, mellow taste and extra moisture to keep things light.
• Vanilla extract offers a subtle, sweet note that ties all elements together.
• All purpose flour provides essential carbohydrates and structure without being too heavy.
• Granulated sugar sweetens the batter and helps achieve that nice, golden color.
• Baking powder makes the pancakes rise and become wonderfully fluffy

Ingredient Quantities

• 3 large egg yolks (make sure they’re at room temp)
• 3 large egg whites (room temp works best)
• 2 tbsp whole milk
• 1/4 tsp vanilla extract
• 1/3 cup all purpose flour (sifted)
• 1/2 tsp baking powder
• 4 tbsp granulated sugar, divided (2 tbsp for yolk mix and 2 tbsp for the meringue)
• A pinch of salt
• 1/8 tsp cream of tartar (optional, but helps stabilze the egg whites)

How to Make this

1. Separate the egg yolks and egg whites into two bowls while making sure they’re at room temp so they mix better

2. In a medium bowl, whisk the egg yolks with the whole milk, vanilla extract, sifted all purpose flour and baking powder then mix in 2 tbsp of the granulated sugar

3. In another clean bowl, add the egg whites with a pinch of salt and the cream of tartar if you have it available, and start beating them with an electric whisk until soft peaks form

4. Gradually add the remaining 2 tbsp of sugar to the egg whites while you continue to beat them until they’re firm and glossy

5. Gently fold the beaten egg whites into the egg yolk batter in 2 to 3 additions, making sure to keep as much of the air in the mixture as possible

6. Preheat a non stick pan on low heat and lightly grease it so the batter doesn’t stick

7. If you have round metal rings or silicone molds, place them on the pan then spoon in your batter, otherwise just drop dollops of batter onto the pan making them slightly thick

8. Cover the pan with a lid and let the pancakes cook for about 4-5 minutes, or until the bottom is golden and the top is just set without burning

9. Carefully remove the molds (if used) or flip the pancakes using a spatula and cover again for another 3-4 minutes until both sides are evenly browned

10. Serve immediately while they’re still fluffy and jiggly, and enjoy devouring these dreamy, edible clouds on your plate!

Equipment Needed

1. Two mixing bowls – one for the egg yolks and one for the egg whites
2. One medium-sized bowl for whisking the yolk mixture with milk, vanilla, flour, and baking powder
3. A clean small bowl for beating the egg whites with salt and cream of tartar
4. An electric whisk for beating the egg whites until soft peaks form
5. A spatula for gently folding the meringue into the yolk batter and for flipping the pancakes
6. A nonstick pan that you can lightly grease
7. A lid to cover the pan while cooking
8. (Optional) Round metal rings or silicone molds for shaping the pancakes
9. A sieve for sifting the all purpose flour (if you dont already have flour that’s sifted)

FAQ

Fluffy Clouds On Your Plate: DIY Japanese Soufflé Pancakes! Recipe Substitutions and Variations

• If you dont have egg whites, you might try aquafaba (that chickpea liquid) as an alternative. It works surprisingly well for meringues.
• If you run out of whole milk, a plant based milk like almond milk can be used instead. It might change the flavor a bit though.
• You could use cake flour in place of all purpose flour. The pancakes might turn out a bit lighter, but you may need to adjust the milk amount slightly.
• Instead of cream of tartar, try a few drops of lemon juice. This can help to stabilize your egg whites similarly.

Pro Tips

1. Make sure you keep your egg yolks and egg whites at room temp before you start because cold eggs can mess up how well everything mixes together.
2. When you’re folding in the whipped egg whites, be super gentle and try not to over stir. If you mix too hard you might knock out the air and lose that super fluffy texture.
3. If you got round metal rings or silicone molds, use them for nicer shaped pancakes. Trust me, even if you just drop in dollops, using a mold can help you get a more even cook and a better look.
4. Use a lid on your pan while cooking to trap some steam. Its extra help makes the pancakes cook evenly on top, so you dont end up with a raw center or burnt bottom.