Japanese souffle pancakes are the holy grail of fluffy pancakes.

These impressive pancakes are a true labor of love.

They take some practice to perfect and need to be cooked and served immediately.

Plate of Japanese Souffle Pancakes Topped with Butter, Maple Syrup, Powdered Sugar, and Blueberries

Simply Recipes / Ciara Kehoe

Earmark these for when you have time for a leisurely brunch or want to impress someone.

Chef Nathan Tran was not a fan of pancakes, but he did enjoy souffles.

They made their way around Asia and back to the U.S. by way of chain restaurants and independent cafes.

Stack of Japanese Souffle Pancakes on a Plate Topped with Butter and Maple Syrup

Simply Recipes / Ciara Kehoe

Practice Makes Perfect, Plus Tips!

I felt a real sense of accomplishment when they came out nice and tall.

Rest assured that even if theyre not pretty, the pancakes still taste great.

Plate of Japanese Souffle Pancakes Topped with Butter, Maple Syrup, Powdered Sugar, and Blueberries with a Bite Sized Piece Cut Out

Simply Recipes / Ciara Kehoe

Cook 2 at a time if your skillet is smaller.

The cooked pancakes should be served right away.

Save the remaining 2 egg yolks foranother use.

Aerial View of a Plate of Japanese Souffle Pancakes Topped with Butter, Maple Syrup, Powdered Sugar, and Blueberries with a Bite Sized Piece Cut Out

Simply Recipes / Ciara Kehoe

Place the egg whites in the fridge to chill while you make the egg yolk batter.

Whisk until smooth and set it aside.

Heat a large (12-inch) nonstick skillet oververy, very, very low heat.

Egg Whites and Yolks Separated for Japanese Fluffy Pancakes

Simply Recipes / Ciara Kehoe

My stove top goes from 0 to 10 and I set it to a 1.

Take the egg whites out of the fridge and add the cream of tartar.

Use a hand mixer to whisk them on medium-low speed for about 30 seconds.

Yolk and Other Ingredients Whisked Together in a Bowl for Japanese Pancakes Batter

Simply Recipes / Ciara Kehoe

you’ve got the option to also use a stand mixer.

Increase the speed to medium and whisk for 1 minute, gradually sprinkling in the sugar.

From start to finish, it should take about 5 minutes.

Egg White Whipped to Make Meringue for Japanese Souffle Pancakes Recipe

Simply Recipes / Ciara Kehoe

The meringue is ready when you could invert the bowl and it will not fall out.

Scrape about 1/2 cup of the meringue into the yolk mixture and gently whisk to combine.

This will make it easier to incorporate the remaining meringue into the batter.

Japanese Souffle Pancakes Batter Folded Together Using a Spatula

Simply Recipes / Ciara Kehoe

Fold in the remaining meringue.

Be gentle and check that not to overmix.

You want the batter to stay light and airy.

Bowl of Japanese Souffle Pancakes Batter

Simply Recipes / Ciara Kehoe

Use the pastry brush to lightly brush oil on the skillet.

Do not spread the batter out with the spoon.

It should cook very low and slow.

Three Piles of Batter in Skillet for Souffle Pancakes

Simply Recipes / Ciara Kehoe

Try not to lift the lid to peak as the pancakes cook.

Keep the remaining batter refrigerated.

After 10 minutes, scoop 1 tablespoon of batter on top of each pancake.

Japanese Souffle Pancakes Flipped in Skillet

Simply Recipes / Ciara Kehoe

The pancake will release from the skillet easily when its ready.

Carefully flip all 3 pancakes.

The bottoms, now on top, will be a deep golden brown.

Japanese Souffle Pancakes Topped with Butter, Maple Syrup, and Powdered Sugar on a Plate

Simply Recipes / Ciara Kehoe

Cover the skillet and cook for about 8 minutes.

When the pancakes are ready, it will be easy to release them from the skillet.

Serve the pancakes right awayleftovers arent great.

The pancakes may deflate a little, but thats okay!

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