Soufflé Pancakes

Fluffy Japanese-style soufflé pancakes that are light as a cloud. This recipe is neither eggy nor cakey and you don’t have to use a mixer if you don’t have one! Also, I share a fool-proof trick I use to get my pancakes round and tall in the video!!!

My family, especially my kids, love these light pancakes with maple syrup. Try it and I hope your family loves them too!


(Makes 4 pancakes)

2 egg yolks

20ml milk

15g melted butter

¼ teaspoon vanilla extract

40g cake flour, sifted

2 egg whites

30g sugar

¼ teaspoon lemon juice 


  1. In a mixing bowl, stir egg yolks, milk, melted butter and vanilla extract together until well combined.
  2. Sift in cake flour and stir until no lumps of flour are visible. Set aside.
  3. In another mixing bowl, whisk egg whites, sugar and lemon juice together until stiff peaks form.
  4. Fold ⅓ of meringue into the egg yolk mixture to loosen it. Then fold in the remaining meringue until just combined
  5. Fill a piping bag with batter. (Optional)
  6. Using strips of parchment paper, make parchment ring moulds by bring two ends of a strip together into a ring and staple the top of the ring to secure.
  7. Preheat a non-stick pan over the stove on the lowest heat possible. Grease the pan with some melted butter or oil.
  8. Place parchment rings on the pan, then fill them with batter until approximately 1″ high.
  9. Cover the pan with a lid and cook for 5 minutes, or until the bottom is lightly browned and the top of the pancake is no longer wet
  10. Gently remove the parchment rings and flip the pancakes over.
  11. Cover the pan with a lid again and cook for another 3 minutes, or until the pancakes are cooked.
  12. Remove from pan and serve warm with maple syrup and butter

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