If you like pancakes for breakfast or brunch, you will love these super Fluffy Japanese Souffle Pancakes. They’re soft, airy, and melt in the mouth with a slight almond flavor and lots of sweetness – the ultimate weekend breakfast indulgence! 

Thicker and fluffier than the crepe pancakes or American pancakes you might be used to, this is the viral pancake recipe you’ve seen all over your Instagram feed, and the one you should try on your next pancake day. Why go super fancy when you can go ultra-simple and delicious? 

So, what makes the Japanese Souffle Pancakes SO fluffy? Here’s the secret: you have to whip the egg whites with the cream of tartar until stiff peaks form. That creates the rise that helps them tower above the rest. 

And finally, the key to making a perfectly circular pancake? A ring mold.  

The best thing about this fluffy pancake recipe? It’s so simple, you probably already have all the ingredients in your pantry right now! That’s Sunday brunch sorted! Top with your favorite pancake toppings or keep it simple and dig in! 

Ingredients

1 ½ cups flour – spooned and leveled 

3 tablespoons powdered sugar 

2 teaspoons baking powder 

½ teaspoon salt 

1 ¼ cups dairy milk 

4 tablespoons butter – melted 

½ teaspoon almond extract 

1 large egg yolk – plus 3 large egg whites 

½ teaspoon cream of tartar 

syrup and powdered sugar for serving 

How to make it

1. Whisk together the dry ingredients (flour, powdered sugar, baking powder, and salt).  
2. In a second bowl mix together the melted butter, milk, egg yolk, and vanilla or almond extract.  
3. In a third bowl (or the bowl of a stand mixer) use a beater to whip the egg whites and cream of tartar 3-4 minutes until stiff peaks form.  
4. Now stir the milk mixture into the dry ingredients until they are just combined (a few lumps are fine). 
5. Gently fold whipped egg whites into the batter until just incorporated (be careful not to overmix). 
6. Preheat a deep skillet with a lid over low heat and spray the inside of a 3-inch baking ring (I used three rings at a time) with nonstick spray and place them in the preheated pan. 
7. Fill each ring halfway full with batter. Place the lid on the pan and allow them to cook for 5 minutes. 
8. Here’s the tricky part. To flip these in the ring molds, first slide a spatula underneath to lift the pancake and ring and then use tongs to quickly flip it over. Allow the soufflé pancakes to cook another 2-3 minutes until golden. Repeat with remaining batter. 
9. Serve immediately topped with syrup and powdered sugar.