Name: DIY Soufflé Pancakes!
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Japanese
Ingredients: 2 large eggs, separated; 2 tbsp milk; 1/4 cup all-purpose flour; 1/2 tsp baking powder; 2 tbsp sugar; 1/2 tsp vanilla extract; 1/4 tsp lemon juice or cream of tartar; Butter, for greasing the pan; Optional toppings: powdered sugar, maple syrup, whipped cream, fresh fruit

Soufflé Pancakes are ultra-fluffy, jiggly pancakes made with whipped egg whites and a delicate batter that rises tall and airy on the griddle. They’re lightly sweet, soft like a cloud, and a true treat for breakfast, brunch, or dessert. Making them at home takes a little technique—but the result is well worth it.

Why You’ll Love This Recipe

I love making these soufflé pancakes when I want to impress or treat myself to something special. They’re light, elegant, and fun to eat—especially when I watch them jiggle on the plate. The texture is so different from regular pancakes: melt-in-your-mouth softness with a slight crisp on the outside. Plus, I can top them with anything from maple syrup and whipped cream to fresh fruit or chocolate drizzle.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Eggs (separated into yolks and whites)
Milk
All-purpose flour
Baking powder
Sugar
Vanilla extract
Lemon juice or cream of tartar (to stabilize egg whites)
Butter (for greasing the pan)
Optional toppings: powdered sugar, maple syrup, whipped cream, fresh fruit

Directions

I start by separating the eggs, placing yolks in one bowl and whites in another.
I whisk the yolks with milk and vanilla extract until smooth. Then I sift in flour and baking powder and mix until just combined.
In a separate clean bowl, I beat the egg whites with lemon juice or cream of tartar until frothy, then slowly add sugar and continue beating until stiff peaks form.
I gently fold the egg white mixture into the yolk batter in three parts, being careful not to deflate the airy texture.
I preheat a nonstick pan over low heat and lightly grease it with butter.
Using an ice cream scoop or large spoon, I dollop the batter into tall mounds on the pan. I like to stack them up a bit to get that height.
I cover the pan with a lid and let them cook slowly for 5–6 minutes. Then I gently flip and cook another 5–6 minutes covered until both sides are golden and set.
Once done, I carefully transfer them to a plate and top them with powdered sugar, fruit, syrup, or whatever I’m in the mood for.

Servings and timing

This recipe makes 2–3 servings (about 4–6 soufflé pancakes).

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Variations

I sometimes add matcha powder to the yolk batter for a Japanese twist or cocoa powder for a chocolate version. When I want something extra decadent, I’ll sandwich a bit of custard or cream between the pancakes. Swapping out vanilla for almond or orange extract gives them a unique flavor, and I’ve even piped jam or Nutella inside before cooking for a sweet surprise.

storage/reheating

Soufflé pancakes are best enjoyed fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I warm them in a covered skillet over low heat or briefly in the microwave, though they may lose a little of that signature fluffiness.

FAQs

Why are my soufflé pancakes flat?

It usually means the egg whites weren’t whipped enough or were overmixed into the batter. I make sure to beat to stiff peaks and fold gently.

Do I need to cook them covered?

Yes, covering the pan helps trap steam, which is crucial for helping the pancakes rise tall and cook evenly.

Can I make the batter ahead of time?

I don’t recommend it. The whipped egg whites deflate over time, so it’s best to cook the pancakes immediately after making the batter.

What’s the best pan to use?

I use a nonstick skillet or griddle with a lid. A heavy-bottomed pan works great for even, low heat distribution.

Can I bake them instead of pan-frying?

Some people do, but I prefer the control and texture I get from the stovetop. Baking can work in a muffin tin or mold, but it’s a different process.

Conclusion

DIY Soufflé Pancakes are the kind of recipe that feels like a special occasion, even if it’s just a cozy weekend at home. I love the balance of lightness and richness, and the way they transform simple ingredients into something show-stopping. With a little patience and care, these fluffy pancakes are a fun and delicious way to elevate any morning.