Japanese Cloud Pancakes

The entire internet has gone absolutely crazy for these Japanese pancakes! They are so light, airy and tasty! A Japanese cloud pancake just became a staple at our house, so get out your egg whites and let’s give breakfast around the world a try!

Japanese cloud pancakes are fluffy and decadent, we are going to walk you through each step of making them. They require a little extra care and attention than traditional American buttermilk pancakes. They are worth every bit of effort though! Trust me on that!

What is a Japanese Cloud Pancake?

Japanese cloud pancakes, also known as soufflé pancakes, are delicate cottony pancakes. They are made by folding whipped egg whites into pancake batter so when they cook, they puff up like a soufflé.

Pancake Molds

I’ve decided that while the authentic pancake clearly uses a ring mold, I just do not have the time or mental capacity to worry about buying molds, spraying molds, filling molds AND cleaning molds. So! Here’s my tricky solution and should you wish to use molds, these seem to be the best buy:

Instead, the key is to uses a nonstick pan that has a lid that will securely fit on the pan and add the batter in layers, allowing the first to begin to cook and then dolloping more on top. I know, I know, but it’s still easier for me than a mold. I’ll go into all the details below.

What Do I Need to Make Japanese Pancakes

Even though these are Japanese, you don’t need any exotic ingredients. In fact, you’ll probably have most of the ingredients in house already, and if not, everything can be found at your standard grocery store. Here is your ingredients list:

Egg Yolk: adds structure and richness to the pancakes
Sugar: adds sweetness
Whole Milk: The milk must be whole milk. The fattier milk makes for a better souffle.
Cake Flour: gives the pancakes a lighter texture then all purpose flour
Baking Powder: acts as a leavening agent for the pancakes to give them some lift
Vanilla Extract: adds flavor

For the Egg Whites

Egg Whites: adds rise and fluffiness to the pancakes
Cream of Tartar: helps stabilize the egg whites so they hold their fluffiness
Sugar: adds sweetness
Water: used to help cook the pancakes by adding steam

The measurements for all these ingredients can be found in the recipe card at the end of this post.

How to Make Japanese Cloud Pancakes

Here is your step by step guide to making Japanese cloud pancakes without a mold…

Prepare batter by whisking the yolk and sugar in a large bowl until pale and then slowly whisk in the milk.
Sift the flour over the top of the egg yolk mixture and then add the baking powder and vanilla. Whisk everything together until well combined.
Whip the egg whites and cream of tartar with an electric stand mixer (or hand mixer) in a separate bowl until they are pale and frothy. Then add the sugar slowly and continue whipping until the egg whites become a thick meringue that hold a stiff peak.
Combine the egg whites with the egg yolk mixture starting with one scoop of the egg whites and continuing with half of the remaining egg whites. Continue to whisk everything together being careful not to deflate the egg whites as you combine everything together.
Fold in the last of the egg whites gently using a rubber spatula.
Heat a large nonstick pan over low heat. Make sure the pan has a lid. Brush the pan with melted butter.
- NOTE: A souffle needs low gentle cooking, and I found medium low to be too hot.
Drop scoops of the batter onto the pan far enough apart so that they have room to cook and won’t touch each other. Add the lid to the pan and let it cook for 4-5 minutes.
Remove the lid and add another scoop of batter to each pancake and small drops of water in the empty spaces of the pan. Cover with the lid again and cook for 4-5 more minutes.
Lift the lid again and gently lift each pancake with a spatula and add one more scoop of batter to the top of each pancake and slowly flip the pancake onto the pan. Repeat with each pancake. Add the lid back to the pan and let the pancakes cook for 5-6 more minutes.
When the pancakes are golden and cooked all the way through, carefully remove them from the pan and serve with your desired toppings (see section below for suggestions).
- NOTE: These pancakes will deflate as they sit! These are best made and eaten immediately!

These instructions can be found in the recipe card at the end of the post in full detail. The recipe can be saved or printed from the recipe card as well.

Egg Yolk Mixture

Sifted Flour Added

Now Watch How to Make Japanese Cloud Pancakes…

Why are My Pancakes Flat?

If your pancakes never puff up like a soufflé, there could be a couple of reasons. First, your egg whites weren’t strong enough or weren’t whipped enough before adding them to the batter. You want to make sure they are stiff and hold a peak…no drooping! Second, when you combined the whipped egg whites with the batter, it was over mixed. Overmixing can cause the pancakes to deflate.

Why Did My Pancakes Puff Up and Then Deflate?

If you’ve ever made soufflés before, you will know that they all deflate eventually. As soufflés cook, they trap hot air inside of them which causes the rise and fluffiness. As the hot air cools and hot air escapes, the pancakes will deflate. This is why you want to make them and eat them immediately.

What to Put on Top of Cloud Pancakes

As with all pancakes, you can totally customize your toppings to your liking! Or better yet, set all the toppings out and let each person building their own pancake creation! For me, since the pancakes are so light and cloudlike, I like to keep my toppings light. I usually go with just a little powdered sugar, some fresh berries and maybe a little maple syrup. Here are more options:

Butter
Peanut Butter
Chocolate Chips
Sliced Bananas
Chopped nuts, like pecans, almonds or walnuts
Nutella

Oh, and you should for sure serve these Japanese souffle pancakes with a side of

bacon and scrambled eggs to get your protein in!

Storing Japanese Pancakes

Japanese cloud pancakes should be stored in fridge in an airtight container. They will keep for 2-3 days.

They are best reheated in the oven at a low heat. Set the oven to 200 degrees F and let them warm up for 5-10 minutes.

I do not recommend freezing them. They do not thaw well and the texture is completely different.

Make sure that your pancakes around the world adventure makes a stop in Japan because these fluffy Japanese pancakes have a texture that is unmatched! It is like taking a bite of perfectly sweet cloud that melts in your mouth.

More Pancake Recipes to Try:

READ: Japanese Cloud Pancakes

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Japanese Cloud Pancakes