These Japanese soufflé pancakes are incredibly fluffy, airy, and irresistibly jiggly—like little edible clouds. They’re a delightful upgrade from classic pancakes and perfect for breakfast, brunch, or even dessert. The secret lies in a meringue-based batter that gives them their signature height and cotton-soft texture. Although they look impressive, they’re quite simple to make with a few technique-driven steps. Once topped with whipped cream, fruit, or maple syrup, these pancakes become a showstopping treat for any occasion. Just be gentle while flipping, and you’ll master these dreamy pancakes in no time.

Ingredients

For the pancakes:

• 2 large eggs (separated)
  
  

• 2 tablespoons milk
  
  

• ½ teaspoon vanilla extract
  
  

• 1 teaspoon lemon zest (optional)
  
  

• ¼ cup all-purpose flour (fluffed, spooned, and leveled)
  
  

• ¼ teaspoon baking powder
  
  

• ½ teaspoon white vinegar or lemon juice
  
  

• 2 tablespoons granulated sugar
  
  

• Neutral oil (for greasing the pan)
  
  

Optional toppings:

• Sweetened whipped cream
  
  

• Assorted berries
  
  

• Powdered sugar
  
  

• Maple syrup
  
  

For sweetened whipped cream (optional):

• ½ cup heavy cream (cold)
  
  

• 1 tablespoon granulated sugar (or to taste)
  
  

• ½ teaspoon vanilla extract
  
  

Directions

1. Make the batter:

• Separate the egg whites and yolks into separate bowls.
  
  

• In the yolk bowl, add milk, vanilla, and lemon zest. Whisk until combined.
  
  

• Sift in flour and baking powder. Whisk until smooth and no dry bits remain.
  
  

• In the egg white bowl, add vinegar or lemon juice. Beat with a hand mixer until frothy.
  
  

• Gradually add sugar while beating. Continue until stiff peaks form.
  
  

• Fold ⅓ of the meringue into the yolk mixture thoroughly.
  
  

• Gently fold in the remaining meringue until fully combined and streak-free. Do not overmix.
  
  

2. Cook the pancakes:

• Lightly oil a nonstick pan and heat over low.
  
  

• Use a spoon, cookie scoop, or piping bag to portion out 2–3 pancake mounds.
  
  

• Cover with a lid and cook for 7–8 minutes until the bottoms are golden.
  
  

• Gently flip, re-cover, and cook another 5–6 minutes until set and golden.
  
  

• Serve immediately with your favorite toppings.
  
  

3. Optional whipped cream:

• Whip cream, sugar, and vanilla until soft or firm peaks form.
  
  

• Keep chilled until serving.
  
  

Nutritional Information (Per Serving – Approximate, for 2–3 pancakes without toppings)

• Calories: 375 kcal
  
  

• Carbohydrates: 50.9 g
  
  

• Protein: 16.8 g
  
  

• Fat: 10.9 g
  
  

  • Saturated Fat: 3.7 g
    
    

• Sugar: 26.2 g
  
  

• Cholesterol: 375 mg
  
  

• Sodium: 155 mg
  
  

• Fiber: 1.1 g
  
  

• Calcium: 144 mg
  
  

• Iron: 3.3 mg