Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 large eggs, separated
- 2 tbsp (25 g) granulated sugar
- 1/4 tsp cream of tartar (optional but helpful)
- 3 tbsp (45 ml) whole milk
- 1/2 tsp vanilla extract
- 1/2 cup (60 g) cake flour (or all-purpose flour; see notes in recipe)
- 1 tsp baking powder
- 1/8 tsp fine salt
- 1 tbsp (14 g) unsalted butter, for the pan
- 1–2 tbsp water, for steaming in the pan
- 1/2 cup (120 ml) cold heavy cream + 1 tbsp (8 g) powdered sugar + 1/2 tsp vanilla (whipped cream)
- 1 cup (150 g) strawberries, sliced
- 1–2 tbsp powdered sugar, for dusting
Do This
- 1. Separate eggs; chill whites. Preheat a nonstick skillet over low heat (target surface temp: 300°F / 150°C).
- 2. Whisk yolks with milk + vanilla, then whisk in flour, baking powder, and salt until smooth.
- 3. Whip egg whites with cream of tartar to soft peaks; gradually add sugar and whip to glossy medium-stiff peaks.
- 4. Fold meringue into batter in 3 additions; keep it airy.
- 5. Butter skillet and ring molds; fill molds with batter in tall mounds. Cover and cook 7–8 min, adding 1 tbsp water to steam.
- 6. Flip carefully, cover, and cook 5–6 min more. Serve with strawberries, whipped cream, and powdered sugar.
Why You’ll Love This Recipe
- Cloud-like texture: The meringue fold makes these pancakes tall, jiggly, and ultra-fluffy.
- Home-kitchen friendly: No special equipment beyond a mixer and simple ring molds.
- Beautiful presentation: Strawberries, whipped cream, and powdered sugar make them look bakery-worthy.
- Gentle, not fussy: Clear temperatures and timings help you get consistent results.
Grocery List
- Produce: strawberries
- Dairy: large eggs, whole milk, unsalted butter, heavy cream
- Pantry: granulated sugar, powdered sugar, cake flour (or all-purpose flour), baking powder, vanilla extract, fine salt, cream of tartar (optional)
Full Ingredients
Soufflé Pancake Batter
- 3 large eggs, separated (cold eggs are easier to separate)
- 3 tbsp (45 ml) whole milk
- 1/2 tsp vanilla extract
- 1/2 cup (60 g) cake flour (preferred for extra tenderness)
- 1 tsp baking powder
- 1/8 tsp fine salt
Meringue Lift
- 2 tbsp (25 g) granulated sugar, divided
- 1/4 tsp cream of tartar (optional, helps stabilize the whites)
For Cooking
- 1 tbsp (14 g) unsalted butter, plus more as needed
- 1–2 tbsp water, for steaming (added to the skillet, not the batter)
Toppings
- 1 cup (150 g) strawberries, hulled and sliced
- 1/2 cup (120 ml) cold heavy cream
- 1 tbsp (8 g) powdered sugar (for sweetening the cream)
- 1/2 tsp vanilla extract (for the cream)
- 1–2 tbsp powdered sugar, for dusting
Step-by-Step Instructions
Step 1: Set up your pan, molds, and toppings
Choose a large nonstick skillet with a tight-fitting lid. Preheat over low heat until the surface reaches about 300°F / 150°C (an infrared thermometer is helpful, but not required). Low heat is key so the centers cook through without browning too fast.
Lightly butter the inside of 2 to 4 ring molds (about 2.5–3 inches wide and at least 1.5 inches tall) and set aside. Prepare strawberries (slice them now). Keep everything close to the stove; once the batter is mixed, you want to cook immediately.
Step 2: Make the yolk batter
In a medium bowl, whisk the 3 egg yolks with the milk (3 tbsp / 45 ml) and vanilla (1/2 tsp) until smooth.
Sift in the cake flour (1/2 cup / 60 g) and whisk in the baking powder (1 tsp) and salt (1/8 tsp). Whisk just until you have a smooth, thick batter with no dry pockets.
Step 3: Whip the meringue to glossy medium-stiff peaks
In a clean, grease-free mixing bowl, add the 3 egg whites and cream of tartar (1/4 tsp) if using. Using a hand mixer or stand mixer, whip on medium speed until the whites look foamy, about 30–45 seconds.
Increase to medium-high and gradually add the granulated sugar (2 tbsp / 25 g) over 30–45 seconds. Keep whipping until the meringue is glossy and holds medium-stiff peaks (the peak stands up with a slight bend at the tip), about 2–3 minutes. Avoid dry, chunky, overwhipped whites.
Step 4: Fold the batter gently (keep the air)
Add about 1/3 of the meringue to the yolk batter and fold gently with a spatula to loosen it. Add the remaining meringue in 2 more additions, folding from the bottom up and turning the bowl as you go.
Stop folding as soon as you no longer see streaks of egg white. The finished batter should look airy and mousse-like.
Step 5: Cook the first side low and slow with steam
Melt a thin layer of butter (about 1 tbsp total) in the skillet and wipe lightly with a paper towel so the pan is buttered but not greasy. Place the ring molds in the skillet.
Spoon batter into each mold, filling about 2/3 full. Then add a second spoonful on top to create a taller mound (aim for about 1.5–2 inches high). If you have extra batter, you can “top off” each pancake after 1 minute as the first layer begins to set.
Add 1 tbsp water to an empty spot in the pan (not onto the pancakes) and immediately cover with the lid. Cook on low heat for 7–8 minutes. The pancakes should rise noticeably and look set around the edges.
Step 6: Flip carefully and finish cooking through
Remove the lid. Run a thin spatula around the inside edge of each ring mold. Wearing oven mitts if needed, lift off the rings (if they resist, leave them on for the flip and remove after).
To flip without deflating, use a wide spatula (or two spatulas) and turn each pancake over gently. Add the remaining 1 tbsp water (only if the pan looks dry and you want more steam), cover again, and cook 5–6 minutes on low until the centers are cooked through.
If you are unsure, you can insert a toothpick into the center; it should come out mostly clean with a few moist crumbs (not wet batter).
Step 7: Whip the cream and assemble
While the pancakes finish, whip the cold heavy cream (1/2 cup / 120 ml) with powdered sugar (1 tbsp / 8 g) and vanilla (1/2 tsp) to soft peaks, about 1–2 minutes with a hand mixer.
Stack pancakes (2 per serving). Top with a generous spoonful of whipped cream, scatter over sliced strawberries, and finish with a light dusting of powdered sugar. Serve immediately for the tallest, jiggliest texture.
Pro Tips
- Keep the heat low: Target 300°F / 150°C pan temperature. Too hot browns the outside before the inside sets.
- Medium-stiff peaks are the sweet spot: Underwhipped meringue won’t lift; overwhipped meringue won’t fold smoothly and can deflate.
- Fold, don’t stir: Use slow, deliberate folds; stop as soon as the batter is uniform.
- Use steam for height: The small splash of water plus lid creates gentle steam that helps the pancakes cook through without collapsing.
- Work quickly after folding: The batter loses volume as it sits. Start cooking as soon as it’s mixed.
Variations
- Lemon-berry: Add 1 tsp lemon zest to the yolk batter and serve with strawberries and an extra dusting of powdered sugar.
- Matcha soufflé pancakes: Whisk 2 tsp matcha powder into the flour before adding (sift well to prevent clumps).
- Chocolate: Replace 2 tbsp (15 g) of flour with 2 tbsp (10 g) unsweetened cocoa powder (sifted).
Storage & Make-Ahead
Japanese soufflé pancakes are best eaten immediately because the airy structure gradually deflates as they cool. If you must store leftovers, cool completely, then refrigerate in an airtight container for up to 24 hours. Rewarm gently in a covered skillet over low heat for 2–3 minutes per side (they will be softer and less tall). For make-ahead, prep toppings in advance: slice strawberries and refrigerate up to 24 hours, and measure dry ingredients ahead of time. Avoid making the batter or meringue in advance.
Nutrition (per serving)
Approximate, per serving (2 pancakes with whipped cream, strawberries, and powdered sugar): 520 calories, 18 g protein, 27 g fat, 52 g carbohydrates, 3 g fiber, 28 g sugar, 320 mg sodium.
