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stacked Japanese pancakes on a plate with maple syrup dripping down the sides

Japanese Soufflé Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 5 reviews
  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 10 pancakes 1x
  • Category: Pancakes
  • Method: Stove Top
  • Cuisine: Breakfast


These extra tall, fluffy pancakes are easy to make and will be the hit of your next weekend breakfast!


  • 3 egg whites, plus 1 egg yolk
  • 1 1/4 cups buttermilk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 cup powdered sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt


  1. Place 3 egg whites in a large glass bowl. Using a hand mixer, beat the egg whites on medium-high speed until stiff peaks form. Set aside.
  2. In a small bowl, whisk together the egg yolk, buttermilk, vegetable oil, and vanilla.
  3. In another large bowl whisk together the flour, powdered sugar, baking powder, and salt until combined.
  4. Pour the buttermilk mixture into the flour mixture and whisk until smooth.
  5. Using a rubber spatula, fold in the egg whites until combined.
  6. Heat a large skillet (with a lid) over low heat. Place two – four, 3- inch round molds into the skillet. Coat the bottom of the pan and the insides of the molds with nonstick spray. Fill each mold with 1/3 cup of pancake batter. Place the lid onto the skillet and cook for 5-6 minutes, until the bottoms are golden brown and the sides have set.
  7. Using tongs, carefully lift the molds up, removing them from the pancakes. If you notice the sides are releasing, you can run a butter knife carefully around the edges, OR cook them for 1-2 more minutes until the edges have set.
  8. Once the molds are removed, carefully flip the pancakes over using a spatula.
  9. Cover and cook for an additional 3-4 minutes.


NOTE: The first batch might take longer to cook, as the pan isn’t quite as hot.

When the pancakes are golden on both sides transfer the pancakes to a platter and repeat with all the batter. You will need to spray the pan and the molds with every batch.

Serve warm with butter and syrup, or a dusting of powdered sugar.


  • Serving Size: 2 pancakes
  • Calories: 343
  • Sugar: 15.1 g
  • Sodium: 221.4 mg
  • Fat: 14.3 g
  • Carbohydrates: 45.7 g
  • Protein: 8.5 g
  • Cholesterol: 43.9 mg
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