Japanese Soufflé Pancakes

Japanese Soufflé Pancakes

15 mins
20 mins

Japanese soufflé pancakes may be made of the same ingredients as standard diner varieties, but they tower above the rest. Subtly sweet, custardy and light-as-air, these quick and easy pancakes will take any breakfast, brunch or afternoon snack to new and deliciously fluffy heights. 

This recipe was created by our partner, Tania Lau-Fong @cookingformysoul

Tania made the dish on our Char‑Broil® 2-Burner Tabletop Gas Griddle, but you can make it on any griddle.


For the pancakes

  • 4 large eggs, egg whites and yolks separated
  • 3 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 3 tablespoons granulated sugar, divided
  • > butter, for griddle
  • > toppings of your choice


Step 1 Of 14
In 2 medium bowls, separate the egg whites and yolks. Set the egg whites aside.
Add vanilla to the egg yolks and whisk until combined.
In a medium bowl, combine flour and baking soda with a whisk.
Slowly sift the flour mixture into the egg yolks and whisk until combined. Set aside.
Beat the egg whites with an electric mixer on medium-high. When frothy, slowly add sugar and continue mixing until stiff peaks form.
Fold 1/3 of the egg white mixture into the yolk mixture and combine. Then, fold back into the egg white mixture until evenly combined, being careful not to overmix.
Preheat your griddle to low heat. Grease the top with butter and wipe so that only a thin layer remains.
Transfer the batter into a large piping bag or storage bag with one edge cut off.
Pipe the batter onto the griddle, forming tall mounds.
Add a tablespoon of water to the griddle and cover with a large lid. Hot tip: This allows the steam to cook the pancakes.
Cook for 4 to 5 minutes, then flip carefully.
Add water to the grill again, cover the pancake with a large lid and cook for another 4 to 5 minutes.
Remove pancakes from the heat and plate.
Top the pancakes with your favorite ingredients and serve immediately.
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