Fluffy Japanese Soufflé Pancakes with Salted Honey Butter
Cloud-like, ultra-tall Japanese pancakes that wobble on the plate, served with whipped honey butter, fresh berries, and warm maple syrup.
Marcus Vance
Published on October 16, 2026
Tokyo cafés turned breakfast into pure culinary spectacle with soufflé pancakes—pillowy clouds that rise three inches tall and wobble enticingly on the plate.
The technique relies on a stiff French meringue gently folded into a rich yolk custard base, then steam-cooked covered in a skillet over low heat.
Adding a splash of water to the pan creates steam that cooks the soufflé through without scorching the delicate golden exterior.
Top immediately with salted honey butter, fresh raspberries, and warm Grade A maple syrup before the tender rise gently settles.
Fluffy Japanese Soufflé Pancakes with Salted Honey Butter
By Marcus Vance • Published in Breakfast
Ingredients9 items
- 2 large eggs (separated into whites and yolks, chilled)
- 1.5 tbsp whole milk
- 1/2 tsp pure vanilla extract
- 1/4 cup cake flour (sifted)
- 1/2 tsp baking powder
- 2 tbsp granulated sugar
- 1 tbsp water (for pan steaming)
- 2 tbsp unsalted butter whipped with 1 tbsp raw honey and pinch of sea salt
- Fresh raspberries and warm pure maple syrup
Step-by-Step Instructions
- 1
Form Egg Yolk Batter Base
Whisk egg yolks, whole milk, and vanilla extract until pale. Sift in cake flour and baking powder, whisking gently into a smooth batter.
- 2
Whip French Meringue
Beat chilled egg whites on medium speed until frothy. Gradually add granulated sugar, beating until stiff, glossy peaks form.
- 3
Fold Batter Gently
Fold one-third of the meringue into the yolk base to lighten. Add remaining meringue and fold with a silicone spatula using slow, sweeping motions.
- 4
Low-and-Slow Steam Cooking
Heat non-stick skillet on lowest flame. Scoop tall mounds of batter, add 1 tbsp water to pan, and cover for 5 minutes. Add second scoop, flip gently, cover, and steam 4 more minutes.
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