Prep time: 15 mins | Cook time: 20 mins | Total time: 35 mins | Serves: 2 (makes 6 pancakes)

Ever watched those mesmerizing videos of impossibly fluffy Japanese pancakes jiggling like clouds on a plate? I spent three weekends straight trying to recreate that magic in my kitchen—and after several flat failures (literally), I’ve finally cracked the code to making these heavenly treats without booking a flight to Tokyo.

Why These Aren’t Your Average Pancakes

I first fell in love with soufflé pancakes at a tiny café in Osaka back in 2019. The chef made them right in front of me, and I watched in awe as they rose to incredible heights. When I got home, I was determined to master them, but quickly discovered these aren’t your standard Sunday morning flapjacks.

Unlike regular pancakes that rely on baking powder alone, these cloud-like creations get their signature height and jiggly texture from properly whipped egg whites folded into a simple batter. Think of them as the beautiful love child of a pancake and a soufflé. They’re a bit more work than regular pancakes, sure, but trust me—the wow factor is totally worth it for a special breakfast.

What You’ll Need

Ingredients

• 2 large eggs, separated (room temperature works best!)
• 3 tbsp milk (whole milk gives the richest flavor)
• ¼ tsp vanilla extract (or try vanilla bean paste for those fancy speckles)
• ¼ cup cake flour (the lower protein content helps with fluffiness)
• 1½ tbsp granulated sugar, divided
• ¼ tsp baking powder
• Pinch of salt
• ½ tsp lemon juice or cream of tartar (helps stabilize those egg whites)
• Butter for cooking
• Toppings: maple syrup, fresh berries, whipped cream, or matcha cream (I’ll share my fave below!)

No cake flour? No problem! Make your own by replacing 2 teaspoons of all-purpose flour with 2 teaspoons of cornstarch.

Equipment

• Electric hand mixer or stand mixer (you can use a whisk, but your arm might fall off)
• 2-3 metal ring molds about 3 inches in diameter (I use cleaned tuna cans with both ends removed, but proper ring molds work better)
• Non-stick pan with a lid (essential for steaming!)
• Spatula
• Optional: kitchen torch for that perfect golden finish

Let’s Make Some Cloud Pancakes!

Step 1: Prep Your Batter Base

1. Separate your eggs, placing the whites in a completely clean, dry mixing bowl (any hint of grease will ruin your meringue, and I learned this the hard way).
2. In another bowl, whisk the egg yolks with 2 tablespoons of milk and vanilla until smooth.
3. Sift in your cake flour, 1/2 tablespoon of sugar, baking powder, and salt. Mix until just combined—it’ll be thick, almost like a paste. Add the remaining tablespoon of milk to loosen it slightly. Set aside.

Step 2: Create Your Cloud-Like Meringue

1. Using an electric mixer, whip those egg whites on medium speed until foamy.
2. Add the lemon juice (or cream of tartar), then gradually sprinkle in the remaining 1 tablespoon of sugar while continuing to beat.
3. Increase to high speed and whip until you reach stiff peaks—the meringue should stand straight up when you lift the beaters. This takes about 3-4 minutes, and it’s absolutely crucial for the pancake’s height. If you can turn the bowl upside down without anything falling out, you’re golden!

Step 3: The Gentle Fold (This Is Where the Magic Happens)

1. Take about ¼ of your meringue and mix it into the yolk mixture to lighten things up.
2. Then, using a spatula, GENTLY fold in the remaining meringue with a bottom-to-top motion. You want to preserve as many air bubbles as possible—they’re what make these pancakes so special. The batter should look light and airy, like fluffy clouds (but don’t overmix or you’ll lose that precious air).

Step 4: Cooking Your Sky-High Pancakes

1. Heat your non-stick pan over the lowest possible heat. Patience is key here!
2. Lightly grease your ring molds and the pan with butter.
3. Place the rings in the pan and fill each about halfway with batter (they’ll rise a lot).
4. Add about a teaspoon of water to the empty space in the pan (not in the rings!), then immediately cover with a lid. This creates steam that helps the pancakes cook evenly.
5. Cook for about 4-5 minutes until the bottoms are golden and the tops start to set.
6. Now for the tricky part: carefully flip each pancake (mold and all) using a spatula. If they’re sticking, run a thin knife around the edge. This takes some practice—I botched my first three attempts!
7. Cover again and cook for another 4-5 minutes until golden and cooked through. The pancakes should have nearly doubled in height and have that signature jiggle when you shake the pan gently.
8. Remove the rings (they’ll be hot!) and serve immediately. These beauties wait for no one!

My Favorite Matcha Cream Topping

While maple syrup is delicious, I love serving these with a simple matcha cream:

• ½ cup heavy whipping cream
• 1 tablespoon sugar
• 1 teaspoon matcha powder
• Tiny pinch of salt

Whip it all together until soft peaks form, then dollop generously on your warm pancakes. The slight bitterness of the matcha perfectly complements the sweet, fluffy pancakes.

Troubleshooting From Someone Who’s Failed Repeatedly

• Pancakes deflated faster than my hopes and dreams: Your heat was probably too high. These need gentle cooking to maintain their structure.
• They’re still raw in the middle: Keep the heat low and be patient. Cover them completely while cooking.
• Egg whites won’t whip properly: Make sure your bowl is completely grease-free and your eggs are at room temperature.
• Pancakes stuck to the molds: Butter those molds generously, my friend!
• They taste eggy: That’s actually normal for soufflé-style pancakes. Embrace it or add more vanilla and toppings to balance it out.

Frequently Asked Questions

Can I make the batter ahead of time?

Unfortunately, no. The magic of the meringue starts to disappear within minutes. These are definitely a make-and-eat situation.

Do I really need the ring molds?

Yes, unless you want flat pancakes. I’ve tried forming them free-style and ended up with what I can only describe as “sad cloud puddles.” The rings help them rise up instead of out.

My pancakes don’t jiggle like in the videos! What went wrong?

The jiggle comes from perfectly whipped egg whites and proper steaming. Make sure your meringue reaches stiff peaks and don’t forget that crucial bit of water in the pan for steam.

Can I double the recipe?

Absolutely! But cook them in batches. Overcrowding the pan affects the temperature and steam, which ruins the rise.

The Final Flip

Making Japanese soufflé pancakes at home definitely requires some patience and practice, but the look on your family’s faces when you serve these jiggly towers of deliciousness makes it all worthwhile. My first batch was a complete disaster, but by the third try, I was feeling like a Tokyo pancake master!

Have you tried making these cloud-like creations? Drop a comment below about your experience, or tag me in your photos—I’d love to see your pancake towers, whether they’re perfectly stacked or charmingly lopsided!

Happy cooking!

P.S. If you love these, try my Japanese Fluffy Milk Bread recipe next—it uses a similar technique and will change your sandwich game forever!