I MADE FLUFFY JAPANESE PANCAKES!! I MADE FLUFFY PANCAKES!!

Sorry for shouting, but I’m so excited!! Ever since the first time I laid eyes on those giggly giant fluffy Japanese pancakes, I’ve been obsessed. We may or may not have been to almost every fluffy pancake place in Tokyo because of my obsession – here’s a run down on the places we’ve been to. I love the way Japanese pancakes taste: light, airy, and oh so delicious.

The best part of going to the pancake places, aside from eating the pancakes, is that you get to watch them expertly shape, flip, and plate up serving after serving of fluffy goodness. It’s nice to watch but also kind of awkward because I’m sure the pancake peeps don’t really want anyone staring at them. I would have major anxiety if people were watching me do my job day after day after day.

Heck, I was anxious making these pancakes in the safety of my own home in my joggers and sweatshirt. It’s a good thing I was in comfy clothes because these pancakes have been years in the making and to be honest, I failed a couple times before they came out just the way I wanted them.

souffle pancake | www.iamafoodblog.com

Japanese pancakes: with or without mold?

The very first time I tried to do Japanese pancakes I did the ring mold version, but that just wasn’t what I wanted. Then, a couple of years ago, I winged it and made some that tasted good, but weren’t perfect, looks wise. (Update: I made the ones with molds and they are super tall and fluffy!) I kept meaning to perfect that recipe and put it up, but I kind of sort of *gasp* forgot about them. Just recently though, Mike mentioned that Pancake Day was coming up and I started thinking about pancakes again and here we are.

I tried to find the recipe that I was working on so many years ago but somehow it was gone so I gave up and just tried out a very popular google result. Sadly, I was seriously disappointed: too eggy and nothing like the pancakes I’ve had in Tokyo. They weren’t even fluffy?! I just knew I had to get back the recipe that I started so many years ago so I asked Mike to help and lo and behold, it was there, on my computer. With tasty recipe in hand, I set out on making them even fluffier and went deep into fluffy pancake search mode and found a promising looking video.

fluffy japanese pancakes | www.iamafoodblog.com

I set out on making them even fluffier and went deep into fluffy pancake search mode

The recipe in the video is pretty much like mine, with just a few changes: I stabilized the egg whites with a bit of cream of tartar, decreased the baking powder, took out the vanilla and salt, and increased the sugar and cooking time. I guess when I put it like that, I changed the recipe quite a lot. I was super happy with the results: the pancakes came out super fluffy and tasted almost just like what I remember!

There are two key things you need to concentrate on if you want to make fluffy pancakes at home. One is the meringue – be sure that it’s well developed but not over beaten. The second one is how you cook them. Most of the recipes I see online use either frying pans on low heat or the exact same machines that they use in Japan: flat griddles with giant lids.

My first couple of attempts were with a frying pan with a lid. These didn’t work out for me – the heat of my gas stove, even on low, was too high. I don’t have one of those fun griddles (even though I want one) so I went with what I found at home: my crepe pan! It has a super low setting that worked perfectly. I don’t have a lid for it but my giant wok lid worked in a pinch. Fluffy pancake success! Serve them up with a dusting of icing sugar, whipped butter and maple syrup. You’ll be in heaven.

Souffle pancake recipe | www.iamafoodblog.com

What is a Japanese soufflé pancake?

A Japanese soufflé pancake is a pancake made using soufflé techniques. Egg whites are whipped up with sugar into a glossy thick meringue then mixed with a batter made with the yolks. Soufflé pancakes are incredibly popular in Japan.

Soufflé pancakes are fluffy, jiggly, sweet, soft, and so, so delicious. They taste like you are eating a sweet pancake cloud, with butter and syrup!

Soufflé pancake ingredients

You only need six ingredients to make soufflé pancakes.

  1. Eggs. Eggs make up the bulk of the pancakes. It’s best to use room temp eggs.
  2. Sugar. Sugar adds sweetness. If you don’t want to use sugar and make keto soufflé pancakes, you can substitute in something like Swerve for a sugar-free alternative.
  3. Milk. Milk helps smooth out the pancake batter.
  4. Flour. You need just the tiniest amount of flour to help your pancakes hold their shape. If you want to make keto soufflé pancakes, use superfine almond flour.
  5. Baking powder. Baking powder is what makes the pancakes rise tall and fluffy.
  6. Cream of tartar. Cream of tartar is a stabilizer that will help your egg whites whip up to their potential. Stable fluffy egg whites are the key to successfully making soufflé pancakes. If you don’t have cream of tartar, you can sub in 1/2 teaspoon of lemon juice.

Japanese Souffle Pancakes | www.iamafoodblog.com

How to make fluffy Japanese pancakes

  1. Mix. Mix the egg yolk and sugar until frothy, then mix in the milk. Sift in the flour and baking powder, making a smooth batter. Set aside.
  2. Whip. Make the meringue by beating together sugar, egg whites, and cream of tartar. When the egg whites hold their shape and are stiff and glossy, they’re ready.
  3. Incorporate. Fold the egg yolk batter into the whites, being careful not to deflate.
  4. Cook. Heat up a pan (or a crepe maker) on very, very low heat. Lightly oil the pan then scoop out a large dollop of batter, cover and cook for 4-5 minutes. Remove the lid then pile some more batter on and add a couple drops of water. Cover and cook. When the bottoms are golden, very carefully flip, add a couple more drops of water, then cover and cook. Remove from the pan and enjoy immediately with butter, syrup, and powdered sugar. The pancakes will deflate as they cool down.

Japanese pancakes FAQ

Why are my pancakes flat?

There are two culprits for flat pancakes: your meringue wasn’t strong enough or you over mixed the meringue and egg yolk batter. The meringue is key to making fluffy pancakes so make sure that they hold a stiff peak. Over mixing can lead to deflating the pancakes as well, so do a gentle scoop and fold motion when mixing together the whites and yolks.

Why are my pancakes fluffy then deflate?

All soufflés deflate eventually. The reason why soufflés are so fluffy is the hot air that’s trapped inside. When soufflés cool down, the hot air inside escapes, leaving your pancakes less fluffy. Unfortunately there’s no beating science. The key is eating them right away!

How do I whip the egg whites?

Make sure your utensils are COMPLETELY clean and there is absolutely no oil or fat residue on your whisk or bowl. If you break your yolks as your separating the eggs the whites won’t whip up. Use a stainless steel or glass bowl and make sure it’s completely clean. Don’t use silicone or plastic bowls or utensils – even when they seem clean, there’s a possibility of oily residue that will make it hard for your eggs to whip up properly. Whipping egg whites takes time, so don’t be surprised if it takes a while for them to whip up.

This is THE best souffle pancake recipe, trust me. I’ve made so many successful soufflé pancakes now, I can pretty much start my own cafe and I want you to be able to soufflé pancake too. Hopefully this soufflé pancake recipe helps you live the cottagecore life with some home cafe vibes.

If you love soufflé pancakes, try these recipes:

PS – These are a commitment, so you really have to love pancakes, yourself, or whoever you’re making them for. Patience is key, both when making the batter and when cooking.

PPS – If you’re looking for the pan I used in this post, it’s this one paired with a wok lid I found at a grocery store (it looks like a really cheap version of this one).

Japanese Pancakes | www.iamafoodblog.com

Japanese Pancakes: Soufflé Pancake Recipe

Want fluffy Japanese pancakes but can't fly to Tokyo? This recipe is for you!
Serves 1
4.64 from 25 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Ingredients

Yolks

  • 1 egg yolk 18g
  • 1 tbsp sugar 12g
  • 2 tbsp milk 30g
  • 3 tbsp flour 30g
  • 1/4 tsp baking powder 1g

Whites

  • 2 large egg whites 60g
  • 1/8 tsp cream of tartar 0.4g
  • 1.5 tbsp sugar 18g

Instructions

  • Whisk the egg yolk with 1 tablespoon of sugar until pale and frothy. Mix the milk in batches. Sift the flour and baking powder over the yolk mixture and whisk well making sure everything is incorporated.
    Japanese Pancake Recipe | www.iamafoodblog.com
  • Whip the egg whites with the cream of tartar until frothy and pale, adding in the sugar in bit at a time until the whites are whipped into a glossy thick meringue that holds a peak. Be careful not to over whip.
    Souffle Pancake | www.iamafoodblog.com
  • Take 1/3 of the whipped egg whites and whisk it into the bowl with the yolks until completely incorporated. Add half of the remaining whites and whisk into the yolk batter, being careful not to deflate. Transfer the egg yolk mixture to the remaining egg whites, whisk and then use a spatula to fold together.
    Fluffy Japanese Pancakes | www.iamafoodblog.com
  • Heat up a large non stick frying (with a lid) pan over low heat. Very lightly brush with oil and use a paper towel to rub it around. You want a very light film. Using an ice cream scoop or measuring cup, scoop the batter onto the pan. Unless you have a very large pan with a lid, it’s probably best to make these two or even one to a pan. Scoop the batter onto the pan, cover and cook for 4-5 minutes. If you have a crepe maker or griddle with a lid that will cover the entire thing without touching the pancakes, use that on the lowest setting.
    Japanese Souffle Pancakes | www.iamafoodblog.com
  • Remove the lid and add some more batter on top of each pancake. Cover and continue to cook for 4-5 more minutes. Lift the lid and use a spatula to gently peek under the pancake. The pancake should release easily – don’t force it.
    How to make Japanese Pancakes | www.iamafoodblog.com
  • If you still have any batter left, pile it on top of the pancakes and then gently flip. Cover and cook for 5-6 minutes. The pancakes will grow even taller and fluffier when they’re done.
    Japanese Pancakes | www.iamafoodblog.com
  • Once the pancakes are golden and cooked through, gently remove and serve on a plate with powdered sugar, butter, whipped cream, and maple syrup. Enjoy immediately!
    How to make japanese pancakes without mold | www.iamafoodblog.com

Notes

I’ve only made one batch at a time but I think you’d be able to double this as long as your meringue is whipped properly – from what I can tell, in Japan they don’t make the pancake batter every time you order, so I’m pretty sure it’ll hold.

Estimated Nutrition

Nutrition Facts
Japanese Pancakes: Soufflé Pancake Recipe
Amount Per Serving
Calories 303 Calories from Fat 50
% Daily Value*
Fat 5.5g8%
Saturated Fat 2g13%
Cholesterol 212mg71%
Sodium 91mg4%
Potassium 358mg10%
Carbohydrates 51.3g17%
Fiber 0.7g3%
Sugar 32g36%
Protein 13.3g27%
* Percent Daily Values are based on a 2000 calorie diet.

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141 Comments

  1. sillygirl says:

    Isn’t it interesting how a little rearranging of ingredients makes a different thing. I’m anxious to try this recipe since we have been enjoying German egg cakes since the 80’s – more eggs and a bit of buttermilk making the difference. Also the Finnish recipe for an oven pancake gives a different result. All of these are yummy!

    1. Stephanie says:

      yes! i love how many pancake variations there are out there – it’s a pancake world and we’re just living in it :)

    2. Deb says:

      Oh dear Lord, now I’m going to have to try German and Finish recipes also!

    3. Elizabeth says:

      Can Imake the pancakes in the oven?

      1. Stephanie says:

        i don’t think this’ll work in the oven :(

        1. Erica Munson says:

          5 stars
          I’ve made these in mini cupcake pans and they’ve worked great!

          1. Stephanie says:

            ooh yay so happy they worked out!

  2. Chop says:

    I was almost certain that these needed some Japanese mayo in there (eg Kewpie). Am I mistaken?

    1. Stephanie says:

      i’ve seen recipes like that online, but i definitely didn’t see any bottles of kewpie mayo in the kitchens at the pancake places in tokyo!

      1. Hasan says:

        Thanks for the info! These came out great but I didn’t get quite the rise you did. STiff peaks, cream of tartar and everything- i think my pan was way too low

        1. Stephanie says:

          happy they came out! too bad they didn’t rise as much. hmm…too low as in the heat was too low? they definitely rise a lot once they’re fully cooked so if you try it again, maybe just make sure that after you flip them, to cook them until they get really puffy. also, if you want really tall ones, pile on extra batter before the flip.

  3. Caitlin says:

    Should it be soft peaks or stiff peaks for the meringue? Thank you–they look amazing!

    1. Stephanie says:

      stiff peaks!

  4. elysia says:

    Definitely want to try this some time. But where are your plates and that cup from?! The speckling is lovely.

    1. Stephanie says:

      i made the cup in a pottery workshop! and the plate is from another local pottery studio :)

  5. Yana says:

    Stephanie, I’d love to make the recipe the need to use GF flour. Do you think it would work?

    1. Stephanie says:

      hi yana,
      i haven’t tried, so i can’t say. i’m not sure how gluten free flour reacts, is it the same as regular?

  6. Diana says:

    What flour did you use? Will different brand of flour gives different result?

    1. Stephanie says:

      hi diana,
      it’s all purpose flour, i don’t think different brands will give different results, but i recommend weighing out the flour and sifting it :)

  7. Julie says:

    Hi Stephanie

    My name is Julie and I’m a big pancake lover. I have always wanted to make fluffy pancakes and when I saw your post I wanted to read it immediately.
    I admire your determination and how you continued until you found the right recipe. I think many people will be grateful for your work. Most of the time I am the person who makes the pancakes at home. My family will be surprised when I make these fluffy pancakes for them, hopefully will love it.
    I’m sure I will try this recipe one day and then I’ll let you know if it worked. But with all your tips it will succeed.

    Greetings Julie

  8. Alice says:

    Hi! Why do my pancakes immediately deflate after I take them off the heat?

    1. Stephanie says:

      hi alice,
      can you tell me a bit more about what happened? did you whip the eggs to stiff peaks? when you incorporated the whites into the yolks, did the batter hold it’s shape? were the pancakes cooked through after you cut into them?

      1. Michele says:

        I’m not Alice but I had the same issue. Super tall pancakes while cooking (3 rounds of piling the batter on top), still super tall when I flipped them, but deflated as soon as I took them off the pan. :(

        1. Stephanie says:

          What did the batter look like right after combining the whites into the yolk mix? Did it hold its shape well, like a super dense foam?

          1. Michele says:

            Yes! And they were cooked through after cutting them.

          2. Laurane Lim says:

            I had the same issue. They held up well all the way till I took them off the pan. They still taste amazing and texture is great even though they were deflated… Thanks for the recipe!

          3. Stephanie says:

            hi laurane,
            so happy that they tasted great and the texture was good. did they deflate all the way flat? because they do deflate a little bit. when i opened the cover i couldn’t believe how tall they got, but the nature of all soufflé things is that they tend to fall just a tiny bit due to the temperature difference. glad you liked them anyway!

    2. Leann Lundgren says:

      Can these be made ahead of time

      1. Stephanie says:

        unfortunately you can’t make these ahead of time as they will deflate!

  9. Thibo Mondelaers says:

    Hello,
    I will certainly try this recipe myself at home. I think that with this recipe and your clear explanation it should be possible. Even though I’m not that good at cooking. I really like pancakes and this is a different kind to how we make them in Belgium. So I think I’m going to love them. It has been a long time since I have eaten a pancake so I will start working on it right away. Thank you for all the information and the nice recipe.
    Regards Thibo

    1. Cherloon says:

      Can it be made gluten free?

      1. Stephanie says:

        i think you can try with almond flour but i don’t think they’ll be as fluffy!

  10. Irina says:

    Can I replace tartar cream by something else? Thanks!

    1. Stephanie says:

      it helps with making the eggs more stable :)

      1. Christa says:

        So…does that mean I, you can’t replace cream of tartar?

        1. Stephanie says:

          i’ve never tried it without cream of tartar but some people use a tiny bit of lemon juice instead. the cream of tartar is what helps stabilize the egg whites. you can try without but i’m not sure if the pancakes will be as fluffy.

    2. Lisa says:

      You can use a touch of lemon juice or white vinegar.

  11. Wendy says:

    Hi,

    We’re making this recipe now and they’re not rising at all :( Have doubled the recipe to feed two people, including the raising agents, but they’re really flat. Any ideas what we’re doing wrong?

    1. Stephanie says:

      hi, does the batter hold it’s shape even before cooking? how were the egg whites when you beat them? stiff and glossY?

    2. Ayse says:

      HI I wanna make them for breakfast but I dont have tarter cream is there a subtitute or will it change the taste

      1. Stephanie says:

        hi ayes,
        it won’t change the taste but your egg whites won’t be as stable so they might not be as fluffy. you can try a tiny bit of lemon juice (1/4 teaspoon) and see if that works :)

  12. JDAWG says:

    If you don’t let them cook long enough before the flip they will
    Deflate. Add a couple drops of water into the pan to “steam” them after the flip once cooked thoroughly. It will help maintain the fluffiness. Also when making the meringue. Be sure that no water or oil gets into the mixture. All whisks and spoons must be very dry and oil free for perfect meringue.

    1. Stephanie says:

      thanks for the awesome tips! that is totally true, if they’re not fully cooked, they will deflate!

  13. Lori says:

    So good…. second time making these and tried double batch. They did not fluff as much but I don’t know how to meringue the whites so well. Still yummy – & I don’t like regular pancakes.

    1. Stephanie says:

      glad you made them a second time! just make sure to whip the eggs for a while, it takes quite a long time for them to revue the meringue stage! :)

      1. Mel says:

        As a pastry chef who’s made 20+ meringues at once with the same batter, it’s definitely possible to make multiple batches with the same pancake batter.

        But a person *can* over-whip their egg whites, which will also make them unstable. It creates air bubbles that are too large and very easily popped, for lack of a better description.

  14. Deborah says:

    Just made them and ate them. Total deliciousness! Very filling,I ate all three! My pancakes did deflate slightly , as expected, but still light and airy! Little pancake clouds!

    1. Stephanie says:

      yay! so happy you liked them :)

    2. Kathleen says:

      Hi! My batter seems to not be cooking right? I put the heat on low and it just never seems to cook so should I turn up the heat or just wait longer?

      1. Stephanie says:

        you can turn up the heat a tiny bit more or wait a bit longer. sometimes it helps if you add a drop or two of water to the pan to help steam them.

        1. Kathleen says:

          Thank you!

  15. Jamie says:

    I saw these pancakes in a magazine and of course we don’t have a place that makes them around here, so I started the hunt on the internet for a recipe and found yours. These were delicious! I actually did not use the baking powder as I dislike the taste and they were still super fluffy. I thought they were a tiny bit too sweet (but I eat very little sugar), so I’m going to try reducing the sugar for my taste, but these are definitely going into my breakfast rotation. Thanks for the great recipe.

    1. Stephanie says:

      hi jamie,
      so happy they turned out well! you can definitely reduce the sugar a bit to taste :)

  16. Lo says:

    This is the first time I’ve made and even tasted these, but they turned out perfectly. Covering them is super important and consistent low heat is too. I made a double batch and as I don’t have an electric griddle I used a frying pan on an electric stove covered with tin foil which was really hard to get a consistent heat going but they were tall and fluffy and an absolute joy to eat. Thank you for posting this!

    1. Stephanie says:

      hi lo,
      yay! so happy they worked out for you. and a double batch too! thanks for taking the time to let me know they worked out :) fluffy pancakes forever!

  17. Vic says:

    No sugar can make fluffy pancake?

    1. Stephanie says:

      hi vic,
      you definitely need the sugar to stabilize the eggs.

  18. Yiling says:

    hi can i know the recipe in grams?

    1. Stephanie says:

      hi yiling,
      it’s in the brackets :)

  19. Surya says:

    Hii….
    just wonder, do you know how long it will stay fluffy and not deflated?

    1. Stephanie says:

      hi surya,
      they deflate little by little. they will never be as tall as when they come right off the pan, but they have that first deflation, they stay pretty stable. hope that helps!

  20. Vera says:

    Hi,
    Thx for the recipe! I tried making the pancake just now but the batter wasn’t cooked (still sticky) even I cooked it for longer time. Do you know what might I have done wrong? Thx for ur help in advance!

    1. Stephanie says:

      hi,
      how high was the heat you had it on? did you cover the pancake? and how long did you cook it for?

      1. Vera says:

        Hi,
        Thanks for your reply! I put the heat on electric skillet at 300F for 10 mins for one side. Then flip it over and cook it for 5 mins but the batter remained uncooked, so I cooked it for 5 more mins but it ended up that the inside and the side of the pancake is never cooked. Do you know what might be the cause? Many thanks!

        1. Stephanie says:

          hi vera,
          try cooking it for 15 minutes on one side, then for another 15 on the other side. did you cover it at all because it needs to be completely covered with a lid for the inside to cook :)

          1. Vera says:

            Hi,
            I did cover it with a lid but there’s an opening for venting, does it make a difference? Thanks so much for your reply! I’ll definitely try cooking it again for a longer time.

          2. Stephanie says:

            hi vera,
            did you preheat the grill? also, it’s better if there’s no vent :)

        2. Kimiya says:

          Use water to steam them slightly! Works a treat and really speeds up the process

          1. Stephanie says:

            great tip! i don’t use water to steam but i’ve seen a bunch of ppl who do with great success :)

  21. Steffie says:

    Hi is this just white sugar or icing sugar? Thanks

    1. Stephanie says:

      regular white sugar :)

  22. Khalil says:

    What is the creamy tartar ??

    1. Stephanie says:

      hi,
      it’s a powdered acid that helps stabilize the egg whites. you can find it in the baking aisle :)

  23. Cristina says:

    Hellooo I am a pastry chef :) and in my restaurant we start doing souffle pancakes for the brunch. I was watching some japanese pancakes videos how to make them and i saw that the do the butter mix in different bowls (I mean if they want to do 5 times reciepe they have 5 bowls with butter mix) and after they do meringue and they mix with the butter mix. Is it better like that? In my job we are doing 10 times butter mix in one bowl and after we take some of the mix and then we mix with meringue, is that going to be bad for the pancakes? Can you give me some advice to do them with nice shape? The key here is the consistence of the meringue?. Thanks!!!

    1. Stephanie says:

      hi,
      i recommend mixing each batch separately. hope that helps!

  24. Brandon says:

    Can you do this in the oven? It seems like if you want a low heat (whatever is equiv to low setting on your electric crepe pan) then you could do it in the oven to achieve it.

    1. Stephanie says:

      hi brandon,
      i haven’t tried in the oven, it might be possible in a covered pan? maybe i’ll give it a try one day :)

  25. Cathi says:

    In the San Francisco area there are 2 places to get them: Grams Cafe Stonestown Mall & Sweethoney Desserts (they have multiple locations in CA). Sweethoney makes several flavors.

  26. Cathi says:

    Do you uses room temperature eggs?

    1. Stephanie says:

      i use them out of the fridge, but it shouldn’t make much of a difference if make the meringue properly. hope that helps!

  27. Elizabeth says:

    Hi I just tried your recipe, and everything looked perfect until I took it out of the pan and the pancakes deflated super fast. Any troubleshooting help? :(

    1. Stephanie says:

      hi elizabeth,
      i can try to help! did they deflate immediately? when you cut into them, were they cooked through completely? how was the batter when you mixed the egg whites and yolks? was the batter able to hold it’s own shape?

  28. Marlene says:

    I have been trying so many recipes over the years, searching for the perfect pancake. I’ve found it!! These were SO light and fluffy, and just melt in your mouth tender. Unbelievably good. I doubled the recipe and used my crumpet baking rings for the first four, then free form for the last, big one. Amazing! Thank you, thank you,thank you!!

    1. Stephanie says:

      yay so happy you loved them :) and wow, a giant one!!

  29. Amanda Campos says:

    I did it!! I used a mold for the sides… it worked. If I could share my results- I would they stayed fluffy !

    1. Stephanie says:

      yay!!! :) so happy it worked out for you!

  30. Melanie says:

    Hi! Just wondering, did you use powdered sugar in the batter, or granulated ones? Or doesn’t matter at all?

    1. Stephanie says:

      hi,
      it’s granulated!

  31. Miky says:

    looks very good!

  32. Geese says:

    I need help with this. I watch the street vendors and so many youtube videos. But i cant make this the way i want. I want the merengue/egg batter mix to be stiff but everything i make it, its more liquid than i want. How do you get the mix (the one you put on the grill) to be so stiff? Ive used more sugar. Ive done sooo many things but to no avail. Please help.

    1. Stephanie says:

      hi!
      what size eggs are you using?

    2. HiSierra says:

      Hi- I had this problem my first few attempts
      1) egg whites need to be beaten to stiff peaks ( also help to have cold egg whites )
      2) your egg yolk batter needs to be quite runny
      3) try adding 1-2 scoops of meringue and mix it into egg batter first to make the egg batter more runny. This helps prep the batter for folding the meringue in. Then add the rest of meringue (either in one or two batches ) and use cut and fold method ( try “youtubing” cut and fold meringue )

  33. Cait says:

    Mine just turned into a runny mess when I added the fluffy egg whites! What happened!

    1. Stephanie says:

      hi cait,
      what did the egg yolk mixture look like before you added the whites?

  34. Nyasia says:

    Hi, I don’t have granulated sugar and I’m making these for my mom as a mood boost since there’s no school for and the quarantine. I have light brown sugar but it was best by 2018 and I have regular brown sugar which should I use?

    1. Stephanie says:

      i would try with the light brown sugar but i can’t guarantee that it’ll work. good luck!

  35. Aryana says:

    Hi,
    I have tried this recipe SOO many times. Whenever I taste it, it tends to taste like an omelet, very eggy.

    1. Stephanie says:

      hi aryana,
      the base of this recipe is eggs so it does tend to have that eggy flavor, but not like an omelette! the fluffy pancakes in japan tend to be on the eggy side as well. you can definitely try adding more sugar if you want more of a pronounced sweet flavor!

  36. Emi says:

    Hi Stephine, this recipe is awesome! Me and my family have been wanting to try this recipe for a long time and this recipe worked! We thank you so much.

    1. Stephanie says:

      hi emi!
      so happy these pancakes were able to brighten up your family’s day!

  37. Moon says:

    This was a wonderful recipe! I think I might have slightly overbeaten my meringue and didn’t get that huge rise, but they were delicious! Next time, I would have included a little splash of vanilla in the egg yolk mixture, just to up the flavor a bit. Thankyou sm!

    1. Stephanie says:

      vanilla sounds like a wonderful addition! so happy you liked it :)

  38. Margaret says:

    These tasted wonderful but as soon as I took the lid off the pan when they were cooked on the 2nd side they immediately deflated. I’m not sure hoe to change this.

    1. Stephanie says:

      hi margaret,
      it all has to do with how strong your egg white are and being sure to cook low and slow. hope that helps a bit!

  39. Melisa says:

    I REALLY wanted these to turn out but they didnt…. as soon as I opened the lide they deflated….. BUT even though that happened they tasted perfectly fine. Did I over beat my egg whites? Under beat? They held there shape when mixed together. But also maybe I just didnt make them big enough bc I got six pancakes not three…..

    1. Stephanie says:

      hi melisa,
      you definitely need to pile the batter on when making the pancakes to make them taller – how was the batter at holding it’s shape when you put it on the pan. there should be no spreading at all. it’s possible you under beat the whites.

  40. michelle says:

    Hi! :) Can i ask what milk did u use?

    1. Stephanie says:

      hi michelle,
      i used 2%!

  41. JB says:

    I don’t get how 3 tbsp of flour and etc, can make three pancakes?

    1. Stephanie says:

      the volume comes from the whipping up the eggs!

  42. Celeste says:

    Hi, can the egg white batter with sugar be left in the fridge overnight?

    1. Stephanie says:

      hi celeste, i’ve never left it overnight in the fridge.

  43. Anita says:

    Thanks so much for posting your recipe Stephanie! The texture of these turned out exactly as I remember having at Happy Pancake in Japan – just like eating a cloud:) Tried to replicate the whole experience by serving with hojicha syrup and whipped cream…oishii!

    1. Stephanie says:

      thanks for the comment anita and wow hojicha syrup!? that sounds amazing!

  44. nlo says:

    Hi thanks for your amazing recipe :)
    However, I’m facing a problem, and my batter kinda “deflates” after a short while. I’m sure i’ve beaten the egg whites properly,they become stiff and shiny so i don’t really know where’s the problem :(

    1. Stephanie says:

      hi,
      do you mean that the pancakes deflate after cooking? the pancakes are super puffy right off the pan but do deflate a tiny bit (as all soufflés do) but if they’re deflating a lot, it might be because they’re not entirely cooked through.
      or do you mean that the batter deflates while it’s still uncooked? if it deflates while it’s uncooked it might mean that you’re over beating your whites and when you mix them into the yolks, the whites are getting deflated because they’re not able to hold themselves up structurally. or it could be that your mixing the whites into the yolks too much and they are getting deflated.

  45. Elaine DeCoster says:

    Oh my gosh…. These were so GOOD!!! My son requested them for his 16th birthday breakfast in bed & I thought they seemed very time consuming & I thought I would have to do 1 or 2 at a time, but I was able to do 4 in a large pan & they turned out beautiful & more importantly absolutely DELICIOUS!!! I will definitely be making them again. Thanks!

    1. Stephanie says:

      yay so happy you loved them and happy birthday to your son!

  46. Eva says:

    Hi Stephanie!

    Did you also make the butter on top? I’m hoping to replicate the whole thing by adding the manuka fermented butter just like the ones from Japan but don’t know how to start off.

    1. Stephanie says:

      hi eva,
      i did make the butter on top but it’s just a whipped butter with maple and a bit of flaky sea salt in it. i’ve been thinking of making fermented butters but haven’t gotten around to it yet :)

  47. Steph says:

    I just finished trying to make souffle pancakes and it went good until it was time to flip and it became completely flat and I am wondering what exactly went wrong?

    1. Stephanie says:

      were the puffy then they deflated right after you opened the lid?

  48. Marya says:

    Is there a way to add bananas to the fluffly pancakes? I like banana pancakes more than regular pancakes.

    1. Stephanie says:

      hmm, i haven’t tried – i think adding bananas in the batter will probably make it deflate? you could try mixing in some mashed bananas and seeing how that goes. i would start with one small banana :)

  49. Janine says:

    This recipe is amazing. I made 9 medallion size pancakes for my daughter and I we love it. They are fluffy,moist and have just the right amount of sweetness with bacon and a cheese omelet yum. This is the first time in many years I’ve eaten pancakes I’m more of a waffle fan but with these pillows of joy I’m now a fan. Thanks

  50. Nes says:

    Hi Stephanie,
    Thanks for sharing this recipe! Is it possible to keep the batter in the fridge and use it after a few hours?

    1. Stephanie says:

      hi nes,
      i haven’t tried. it might hold up if you’re very good at making meringues but i’m not sure how long it’ll last for. but i’m guessing that restaurants don’t constantly make pancake batter so i suspect that it’ll keep for a couple hours?

      1. Nes says:

        Thanks Stephanie!

  51. Steph Broccolo says:

    Just wondering if erythitol would work as substitution for sugar….would like to make this as keto as possible…..

    1. Stephanie says:

      unfortunately i haven’t tried it with erythitol. have you ever used it in meringues?

  52. Sarah says:

    Hi can I use almond milk instead of regular milk ?

    1. Stephanie says:

      hi sarah,
      yes, almond milk will work!

  53. SP says:

    Wow…these look so good. I have never had souffle pancakes. I’m excited to try these. Hopefully I don’t screw up :)

  54. Naz says:

    5 stars
    Just made this for breakfast, was delicious and sweeter then I anticipated unlike American pancakes didn’t really need too much syrup haha. In the past I’ve tried two others fluffy pancake recipes the ring mold type and they only used whipped egg whites not meringue, this was definitely the best. I’ll have to give them another cause mine didn’t achieve maximum towering fluff so that’ll be a goal of mine. Anyway thx for the recipe, highly recommend to anyone that reads this; best fluffy pancake recipe I’ve ever tried not egg forward and super light airy! 11/10.

  55. Carol says:

    5 stars
    Omg I was jumping up and down with you! I, too, am obsessed with them. The lightest, airiest, most cloud like, melt in your mouth ones I had in South Korea at Innisfree cafe. Oh MY GAWD!! I haven’t been able to match that experience yet. I’m truly eager to make these and excited about your recipe. Thank you sooooooo much for sharing this! Your fellow fluffy addict! ☺️

  56. Mayzie says:

    Can You add autumn spices to or would it deflate it?

    1. Stephanie says:

      hi mayzie,
      i haven’t tried, but i’m pretty sure it will work, just sift the spices into the flour :) and dust some on top afterwards. autumn spice fluffy pancakes sound perfect!

  57. Suez says:

    5 stars
    My favorite breakfast dish. Only I love them with chocolate cream or plain sugar. And I also make small ones in a small frying pan to make it easier to eat. Brilliant recipe, thank you for adding it.

  58. APDowns says:

    5 stars
    OMG I have tried 2 different recipes before this one and almost gave up bc they both sucked. But these are PERFECT! Thank you for perfecting it and sharing with us! These were bomb

    1. Stephanie says:

      oh yay! so happy they were fluffy and perfect for you!!!!

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-Steph & Mike