These light, fluffy Japanese soufflé pancakes, recognizable by their thick shape and jiggly consistency, are a surefire way to blow your brunch guests away.

Soufflé Pancakes Recipe: Tips for Making Soufflé Pancakes

Soufflé pancakes are thick, jiggly pancakes from Japan. They feature a light, egg white-based batter that yields a cloud-like texture. Unlike American-style pancakes, soufflé pancakes get cooked over low heat to preserve the airiness of the [meringue](https://www.masterclass.com/articles/a-guide-to-making-meringues-recipes-for-swiss-french-and-italian-meringues). The result is a custardy, tall pancake that photographs—and eats—beautifully.
While Japanese soufflé pancakes have a similar flavor profile to a standard flapjack, what sets these playful pancakes apart is their airy batter, which has a light, vanilla-laced sweetness.
Mastering these ultra-fluffy soufflé pancakes takes a bit of time and patience. Use these tips to make the best soufflé pancakes at home:

1. __Avoid overmixing (or undermixing)__. Lofty soufflé pancakes rely on perfectly whipped egg whites. For the fluffiest pancakes, mix the meringue just to the point of a stiff peak. Overwhipping the egg whites will cause the pancake to fall during the cooking process. On the other hand, if you whip the egg whites to the soft peak stage, they won’t add enough height to the pancake. 
2. __Be gentle when flipping__. When flipping your pancakes, work slowly and gently to ensure that the air bubbles within the pancakes don’t fall flat. 
3. __Keep the temperature low__. While it may be tempting to speed up the cooking process by cranking up the heat, a low-and-slow cooking method will produce pancakes that are light, fluffy, and golden brown on the outside. A higher temperature will quickly cook the outside while leaving the center raw. 
4. __Experiment with toppings__. Serve these buoyant flapjacks with butter and maple syrup; go decadent with whipped cream and [chocolate ganache](https://www.masterclass.com/articles/chef-dominique-ansels-chocolate-ganache-recipe); or take the fruit route with jam, fresh berries, or warm [baked apples](https://www.masterclass.com/articles/baked-apples-recipe).
These light, fluffy Japanese soufflé pancakes, recognizable by their thick shape and jiggly consistency, are a surefire way to blow your brunch guests away.

Soufflé pancakes are thick, jiggly pancakes from Japan. They feature a light, egg white-based batter that yields a cloud-like texture. Unlike American-style pancakes, soufflé pancakes get cooked over low heat to preserve the airiness of the <a href='https://www.masterclass.com/articles/a-guide-to-making-meringues-recipes-for-swiss-french-and-italian-meringues' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/a-guide-to-making-meringues-recipes-for-swiss-french-and-italian-meringues","linkCopy":"meringue","category":null}'>meringue</a>. The result is a custardy, tall pancake that photographs—and eats—beautifully.

What Are Soufflé Pancakes?

While Japanese soufflé pancakes have a similar flavor profile to a standard flapjack, what sets these playful pancakes apart is their airy batter, which has a light, vanilla-laced sweetness.

What Do Soufflé Pancakes Taste Like?

Mastering these ultra-fluffy soufflé pancakes takes a bit of time and patience. Use these tips to make the best soufflé pancakes at home:<ol class="mc-m-4"><li class="mc-my-4"> 1. Avoid overmixing (or undermixing). Lofty soufflé pancakes rely on perfectly whipped egg whites. For the fluffiest pancakes, mix the meringue just to the point of a stiff peak. Overwhipping the egg whites will cause the pancake to fall during the cooking process. On the other hand, if you whip the egg whites to the soft peak stage, they won’t add enough height to the pancake. </li><li class="mc-my-4"> 2. Be gentle when flipping. When flipping your pancakes, work slowly and gently to ensure that the air bubbles within the pancakes don’t fall flat. </li><li class="mc-my-4"> 3. Keep the temperature low. While it may be tempting to speed up the cooking process by cranking up the heat, a low-and-slow cooking method will produce pancakes that are light, fluffy, and golden brown on the outside. A higher temperature will quickly cook the outside while leaving the center raw. </li><li class="mc-my-4"> 4. Experiment with toppings. Serve these buoyant flapjacks with butter and maple syrup; go decadent with whipped cream and <a href='https://www.masterclass.com/articles/chef-dominique-ansels-chocolate-ganache-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/chef-dominique-ansels-chocolate-ganache-recipe","linkCopy":"chocolate ganache","category":null}'>chocolate ganache</a>; or take the fruit route with jam, fresh berries, or warm <a href='https://www.masterclass.com/articles/baked-apples-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/baked-apples-recipe","linkCopy":"baked apples","category":null}'>baked apples</a>. </li></ol>

4 Tips for Making Soufflé Pancakes

Fluffy Soufflé Pancake Recipe

These light, fluffy Japanese soufflé pancakes, recognizable by their thick shape and jiggly consistency, are a surefire way to blow your brunch guests away.

These light, fluffy Japanese soufflé pancakes, recognizable by their thick shape and jiggly consistency, are a surefire way to blow your brunch guests away.
