Japanese-Style Fluffy Soufflé Pancakes

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Light and airy pancakes that rise tall and fluffy, made with a delicate meringue folded into a rich batter, served with fresh fruit and syrup. This Japanese-inspired recipe, ready in about 30 minutes, layers all-purpose flour, baking powder, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 290 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Japanese cuisine 290 cal/serving

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Ingredients

1/2 cup all-purpose flour
1 tsp baking powder
3 tbsp, divided granulated sugar
1/4 cup whole milk
2 large egg yolks
3 large egg whites
1 tbsp, for greasing pan vegetable oil
1/2 tsp vanilla extract
for dusting powdered sugar
1/2 cup, for serving fresh berries
to serve maple syrup

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Instructions

Step 1: In a medium bowl, sift together 1/2 cup all-purpose flour and 1 tsp baking powder; set aside.
Step 2: In a separate bowl, whisk 2 large egg yolks with 1/4 cup whole milk, 1/2 tsp vanilla extract, and 1 tbsp granulated sugar until smooth.
Step 3: Gradually add the flour mixture into the yolk mixture, stirring gently until just combined without overmixing.
Step 4: In a clean, dry bowl, beat 3 large egg whites with an electric mixer on medium speed until foamy. Gradually add the remaining 2 tbsp granulated sugar and increase speed to high. Beat until stiff peaks form, about 3-4 minutes.
Step 5: Gently fold one-third of the meringue into the batter to lighten it, then carefully fold in the remaining meringue in two additions, preserving the airiness.
Step 6: Heat a non-stick skillet over very low heat and lightly grease with 1 tbsp vegetable oil.
Step 7: Using a large spoon or ring molds (3 inches diameter), spoon the batter into the pan, stacking to create thick pancakes. Cover with a lid and cook for 4-5 minutes until bottoms are golden and edges set.
Step 8: Carefully flip the pancakes, cover again, and cook for another 4-5 minutes until cooked through and puffed.
Step 9: Remove from pan and dust with powdered sugar. Serve immediately with 1/2 cup fresh berries and maple syrup.