I’ve been obsessed with Japanese soufflé pancakes ever since they were all over Instagram a few years ago. When made in a ring mould, they rise into impressive little towers. This method takes longer to cook and gives a slightly chewier texture. Personally, I prefer making them free-form without a mould. They look more rustic and casual, and the texture is lighter.
You’ll need a wide, flat pan with a lid. I used a retro non-stick electric frying pan, which comes in handy for recipes like this. Cooking times will vary depending on your heat source and equipment. If you’re using the stovetop, keep it on the lowest setting.
This recipe is adapted from iamfoodblog’s version, which I fell in love with because it uses very little flour. I tweaked the sugar type, added vanilla, and created a maple, honey, and miso butter inspired by the Golden Diner in New York and their viral recipe. The miso brings a savoury, salted-caramel-like flavour that works beautifully with the pancakes.
Since the butter sauce is so indulgent, I don’t think the pancakes themselves need extra butter.
Why this recipe works
- Light and fluffy texture thanks to the meringue folded gently into the batter.
- Balanced flavours from the maple-honey-miso butter, which adds sweetness and unctuousness to the very light pancakes,
- Versatile cooking method: use moulds for tall pancakes or cook them free-form for a more rustic look.
FAQ for Japanese soufflé pancakes
Q: Why did my Japanese soufflé pancakes deflate?
If your pancakes collapse shortly after cooking, it’s often due to over- or under-whipped egg whites. You need stiff, glossy peaks for structure—if the meringue is not stable, the pancake won’t hold its height once off the heat. Cooking too hot or too fast can also cause the interior to be undercooked, leading to collapse when cooling
Q: How can I make taller soufflé pancakes at home?This recipe uses a little cream of tartar, which helps to stabilise the egg whites to maintain a good rise.
Q: Can I use moulds to shape the pancakes?
Yes, ring moulds give you neat, tower-like pancakes. But free-form versions are lighter, more casual, and still beautifully fluffy.
Q: What pan should I use, and what heat is ideal?Use a wide, non-stick pan with a lid. Cook over the lowest heat possible to ensure gentle, even cooking. A lid traps steam, helping the pancakes rise through and avoid browning too quickly.
Q: How long do I cook each pancake?
Start by cooking for about 5 minutes on one side, then flip and cook another 5–8 minutes. Actual time varies depending on your pan and stovetop. Low and slow is key.
Q: Can I prepare the batter ahead of time? No, don’t make the batter in advance—meringue loses its fluffiness quickly, and the pancakes won’t rise. Fold and cook immediately after mixing.
Q: Can I make these pancakes without the miso butter?
Absolutely, you can skip the butter or use toppings like whipped cream, fresh berries, syrup, or whatever you prefer.
Tips and substitutions
- Ring moulds: For extra height and presentation, use buttered ring moulds, but note the texture may be slightly chewier.
- Flour: Cake flour gives the softest crumb, but all-purpose flour works too.
- Make ahead: Prepare the sauce a day before and reheat.
- Alternative toppings for Japanese Soufflé pancakes: Add butter and maple syrup, and a dusting of icing sugar. Alternatively, add matcha cream and strawberries, whipped vanilla cream and berries.
Maple, honey miso butter
- 50 grams salted butter
- ¼ cup + 2 Tbsp maple syrup 75 ml
- 3 Tbsp honey
- 2 tsp white miso paste
- ½ tsp vanilla
- Pinch of sea salt flakes
Meringue
- 4 egg whites
- ¼ tsp cream of tartar
- 3 Tbsp caster sugar
Pancake batter
- 2 egg yolks
- 4 Tbsp milk
- 1 tsp vanilla extract
- 2 Tbsp caster sugar
- 6 Tbsp flour ¼ cup + 2 Tbsp
- ½ tsp baking powder
- A little oil to fry
Make the maple, honey, and miso butter
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Melt the butter in a small pot. When it bubbles, add the maple syrup, honey, and miso, whisking to combine. Stir in the vanilla and a sprinkle of sea salt. Set aside. You can make this in advance and reheat just before serving.
Make the batter
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In another bowl, whisk the egg yolks, milk, vanilla, and sugar until pale and fluffy. Sift over the flour and baking powder, then mix briefly.
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Gently fold in one-third of the meringue, then the rest in two stages, until just combined.
Cook the pancakes
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Heat a non-stick pan over low heat and lightly oil it, wiping away excess with a paper towel.
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Using an ice cream scoop, place 4 mounds of batter into the pan. Cover with a lid and cook for 5 minutes. Add another scoop of batter on top of each mound. Optionally drizzle a little water around the edges to create steam.
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Cook for another 5–8 minutes until firm, then flip and cook for another 5–8 minutes. The timing will depend on your pan’s heat.
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Serve with warm maple, honey miso butter poured generously over the pancakes.
Storage instructions
Soufflé pancakes are best eaten immediately, as they lose their airy texture when stored. If you have leftovers, store them in an airtight container in the fridge for up to 2 days.
Reheat gently in a covered pan over very low heat to avoid drying them out. The butter sauce can be made in advance and stored in the fridge for up to a week—reheat before serving.
A few other pancake recipes you might like
Blueberry pancakes with ricotta and orange
Fluffy blueberry and banana pancakes with oats
The best crepe pancakes filled with caramel and bananas
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