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How to make Japanese fluffy pancakes

Japanese fluffy pancakes, also known as soufflé pancakes, are delicious and the perfect pancake day treat that you can easily make at home.

How to make Japanese fluffy pancakes

Our favourite fluffy pancakes are a popular breakfast dish in Japan and have become a top foody trend in recent years. Different from the traditional American-style pancakes, these are much lighter, fluffier, and have a soufflé-like texture.

Believed to have originated in Japan in the 1970s, these fluffy pancakes have a soft and airy texture that makes them light and fluffy. This is achieved by incorporating whipped egg whites into the batter, which creates air pockets that expand when cooked. Thanks to the air pockets, these pancakes are typically 2-3 inches tall, making them quite the talking point around the table.

Our top tip, you need to be patient and take your time when cooking these pancakes, cook them slowly on low heat to ensure that they cook through without burning. Here’s our recipe to make fluffy Japanese pancakes at home:


  • 3 large eggs,separated
  • 3 tablespoons milk
  • 1/4 teaspoon cream of tartar
  • 85g granulated sugar
  • 170g plain flour
  • 1 teaspoon baking powder
  • Pinch of salt Butter or oil for greasing the pan


  1. In a large mixing bowl, whisk together the egg yolks and milk until well combined.
  2. In a separate bowl, sift together the flour, baking powder, and salt.
  3. Add the dry ingredients to the egg yolk mixture and mix until just combined. Do not overmix.
  4. In another bowl, beat the egg whites with an electric mixer until frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form.
  5. Gently fold the egg white mixture into the batter, using a spatula. Do not overmix, as this will deflate the egg whites.
  6. Heat a non-stick frying pan or griddle over low heat. Add a small amount of butter or oil to grease the pan.
  7. Using a 1/4 cup measuring cup, scoop the batter onto the pan, making sure to keep each pancake separate.
  8. Cover the pan with a lid and cook for 3-4 minutes, or until the pancakes begin to rise and set.
  9. Use a spatula to carefully flip the pancakes over and cook for another 2-3 minutes, or until golden brown and cooked through.
  10. Serve the pancakes immediately with your favourite toppings, such as whipped cream, fruit, or syrup, and enjoy.

Using traditional Japanese tableware items when serving Japanese pancakes can help create an authentic dining experience. For our pancakes this year, we’ll be opting for our Earth and Sky side plate for individual servings and the Black Pearl dinner plate for the big stack, taking centre stage in the middle of the table.