Japanese-Style Fluffy Soufflé Pancakes with Vanilla Honey Syrup

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Light and airy Japanese soufflé pancakes served with a warm vanilla-infused honey syrup for a delicate breakfast or dessert. 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 280 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.

Ingredients

• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 3 tbsp granulated sugar
• 1/2 cup milk
• 3 large egg yolks
• 3 large egg whites
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract
• 1/4 cup honey
• 1/4 cup water
• 2 tbsp, for cooking butter

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, sift together 1/2 cup all-purpose flour and 1 tsp baking powder; set aside.
2. Step 2: In another bowl, whisk 3 large egg yolks with 1/2 cup milk and 1 tsp vanilla extract until smooth.
3. Step 3: Slowly add the dry ingredients to the yolk mixture and whisk until just combined without lumps.
4. Step 4: In a clean bowl, beat 3 large egg whites with 1/4 tsp cream of tartar using an electric mixer on medium speed until soft peaks form.
5. Step 5: Gradually add 3 tbsp granulated sugar to the egg whites while continuing to beat until stiff peaks form and the meringue is glossy.
6. Step 6: Gently fold one-third of the meringue into the batter to lighten it, then carefully fold in the remaining meringue until just combined, preserving airiness.
7. Step 7: Heat a non-stick skillet over low heat and melt 1 tbsp butter; using a large spoon, scoop and gently shape the batter into 3-4 inch thick rounds.
8. Step 8: Cover the skillet with a lid and cook pancakes for 4-5 minutes until bottoms are golden and edges start to set.
9. Step 9: Carefully flip the pancakes, add the remaining 1 tbsp butter around the edges, cover again, and cook for another 4 minutes until puffed and cooked through.
10. Step 10: Meanwhile, in a small saucepan, warm 1/4 cup honey and 1/4 cup water over low heat, stirring until combined and heated through to make vanilla honey syrup.
11. Step 11: Serve the soufflé pancakes warm drizzled generously with the vanilla honey syrup.