Japanese Souffle Pancake

Preparation: 15 min
Cooking time: 5-10 min
Waiting time: –
Portion: 3 pancakes
Difficulty: 3/5

-All purpose flour: 30 gr
-Baking powder: ½ tsp ~ 5 gr
-Sugar: 30 gr – divide into 2 parts: 10 gr and 20 gr
-Egg yolk: 1 – at room temperature
-Egg white: 2 – at room temperature
-Milk: 20 ml – at room temperature
-Cooking oil: 10 ml
-Salt: a pinch
-Cream of tartar: 2 gr or ½ tsp of lime juice
-Vanilla extract: ½ tsp (~ 3 ml)

-Powdered sugar: optional
-Cream, sauce or fruit syrup: optional
-Fresh fruits: optional

Kitchen utensil
-Non-stick pan with lid
-Electric egg beater
-Cooking shovel or spatula


  • Mix baking powder with all purpose flour in a clean bowl. Leave aside
  • In another bowl, beat egg yolk with 10 gr granulated sugar until fluffy
  • Add 20 ml milk and 10 ml cooking oil into beaten egg yolk bowl, stir well with ½ tsp vanilla extract
  • Sieve flour mixture into wet ingredient bowl and mix well to have paste mixture
  • In another bowl, whisk to stiff peak 2 egg white with 2 gr cream off tartar and a pinch of salt. 
  • Scoop ⅓ beaten egg white and mix with egg yolk paste mixture.
  • Pour the mixture back to meringue (beaten egg white) bowl and fold until the ingredients combined completely

You should use fold method or mix gently to avoid breaking many air bubbles inside meringue part

  • Preheat the stove at low/ medium heat (~110 Celsius degree)
  • Brush a thin layer of cooking oil on non-stick pan, then scoop a spoon of cake batter and drop on hot pan. Cover with lid and cook in 60-90 seconds
  • After 60-90 seconds of cooking, check the pancake by a shovel. If the cake bottom dry, golden brown and don’t stick in pan then you can flip it up and repeat on the other side in another 60-90 seconds.

Please note that cooking time and stove temperature are really important. Because the cake will be burnt at the bottom easily in high heat so you need to cook at low/ medium heat. Moreover, the pancake bottom is cooked faster than inside, so you should cover the pan with lid the whole time to make sure the cake is cooked inside out

  • When fluffy pancake is cooked, remove from pan and place on clean dish. Repeat same process with the rest cake batter.
  • The cake should be served when it’s still warm. You can pair it with whipped cream, fresh fruit, fruit curd or syrup to enhance its flavor.

In the video I serve fluffy pancake with whipped cream and passion fruit curd. You can customize the topping as your favorite!


  • Cooking time and stove temperature is really important to make a perfect fluffy pancake. Then if this is the first time you make fluffy pancake, test with 1-2 first cake to find out suitable cooking time and temperature before apply to other cakes (each stove has certain differences in heat)
  • Fluffy pancake has fluffy and light texture thanks to beaten egg white. Egg white should be beaten to stiff peak and mix gently with cake batter to avoid breaking bubbles airs in beaten egg white. Overmix cake batter may lead to flat and no fluffy pancakes
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