RECIPE: Japanese Souffle Pancakes

It was an icy cold day in Johannesburg when young baking enthusiast Prelene decided she would try something new. After much pondering back and forth, Prelene settled on baking. What she would bake was still a mystery. Upon pacing up and down the passage of her cosy apartment while Squirmy and Grubs old videos looped on the television she heard something...something that sounded exactly what she wanted to hear. They were making Souffle pancakes. YES Prelene thought, that is what I am going to make.

And then this happened...

The entire article can be found here. The below recipe is taken off the Chocolates & Chai Website:


Fluffy Japanese Pancakes (aka. Japanese Souffle Pancakes) are an airy pancake dream. Light, fluffy, and an experience you’ll long to eat again. Time to spark a little joy…one fluffy souffle pancake at a time!


Bowl 1 – Yolk Mixture

  • 1 egg yolk

  • 2 tbsp sugar

  • 2 tbsp milk

  • 1/2 tsp pure vanilla extract

  • 3 tbsp cake flour

  • 1/2 tsp baking powder

Bowl 2 – Meringue

  • 2 large egg whites

  • 1 1/2 tbsp sugar


Bowl 1 – Yolk Mixture

  1. Whisk the egg yolk with the sugar until pale and frothy. Mix in the milk and vanilla.

  2. Sift flour and baking powder into the mixture and whisk until incorporated.

Bowl 2 – Meringue

Whip the eggs white using an electric mixer (or a tireless whisking arm) until pale and frothy, begin adding the in sugar in batches until a glossy meringue is formed. You want stiff-ish peaks, not STIFF-peaks.


  1. Whisk 1/3 of the meringue into the yolk mixture until completely incorporated. Add half of the remaining meringue and mix delicately. Add the remaining meringue and fold into the mixture using a spatula – be careful not to deflate the batter.

  2. Heat a large non-stick pan (with a lid) over low heat. Add a very small drizzle of oil. Using ¼ cup scoops, scoop the batter into the pan. Cover and cook for 2-3 minutes.

  3. Remove the lid, add another ¼ cup of batter on top of the pancake already cooking. Cover and continue to cook for another 4-5 minutes.

  4. Flip the pancake…EVER. SO. GENTLY! Cover and cook for 4-5 more minutes until done. Repeat with the remaining batter. Serve!