Japanese Fluffy Pancakes With 2 Eggs

What makes this recipe special is the technique: separating the eggs, whipping the whites into a glossy meringue, and then steaming the pancakes gently in the pan. It’s not complicated, but it feels like magic when you see them rise tall and golden.

These pancakes aren’t just fun to make — they’re also lighter than traditional pancakes since they rely on whipped egg whites instead of heavy amounts of flour or butter. Serve them with fresh fruit, syrup, or whipped cream for a breakfast (or dessert) that feels fancy but is totally doable at home.

Key Ingredients

Eggs → A powerhouse of protein, vitamins B12 and D, and healthy fats. They give you energy and keep you feeling full.
Milk → Provides calcium and vitamin D for stronger bones.
Cake flour (or all-purpose) → A lighter flour keeps the texture soft and fluffy. Whole grain flour can be used if you want more fiber, though it won’t be quite as airy.
Minimal sugar → Just a touch of sweetness without going overboard.

Alternative & Variations

Flour options:
- Cake flour → Best for fluffiness.
- All-purpose → Works fine, slightly denser.
- Gluten-free blend → Works if it’s a 1:1 baking mix, but pancakes may not rise as tall.
Sugar: Can swap with coconut sugar (adds caramel notes) or honey (slightly more moisture).
Dairy-free: Use almond milk or oat milk. Texture stays light, but flavor changes slightly.
Cooking oils: Neutral oil works best. Butter adds flavor but browns faster. Coconut oil is okay, and probably healthier, but has a strong taste that might overpower the delicate pancake flavor. Avocado oil is a viable option as well.

Other ingredients are mentioned on the Ingredients section of the recipe below, so make sure to follow the step by step instructions and ingredients list for the whole scoop.

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Cooking Method: Pan-frying

Cuisine: Japanese

Courses: Breakfast

Difficulty: Beginner

Cooking Temp: 170 C

Servings: 1

Calories: 485 kcal

Best Season: Suitable throughout the year

Description

These Japanese Soufflé Pancakes are like eating little clouds — soft, airy, and slightly sweet. You only need two eggs and a few pantry basics to make them. With a bit of patience and low heat, you can whip these up in your own kitchen.

Ingredients

2 eggs (medium size)
4 tablespoons whole milk
2.5 tablespoons all purpose flour (cake flour is even better for fluffy pancakes)
3 tablespoons sugar
0.5 tablespoons vanilla extract
1 tablespoon of coconut oil (use avocado oil or any neutral oil if you don't like the coconut taste)
1 sliced bananas (medium size)
1 tablespoon honey
1 tablespoon icing sugar

Instructions

Prep & separate

1
Eggs cracking and egg whites to fridge
1. Crack eggs and separate yolks into Bowl A and whites into Bowl B. Keep bowls dry and grease-free (fat prevents whites from whipping).
2. Put the bowl of egg whites in the fridge or briefly in the freezer for 10–15 minutes.
Cold egg whites whip better and hold air, so make sure you don't skip putting it in the fridge.

Make the yolk batter

2
Whisk and sift
1. Into Bowl A (yolks) add 4 tsp milk (≈20 ml) and ½ tsp vanilla if using. Whisk gently to combine.
2. Sift in 2–3 tbsp cake flour a little at a time, folding in until you have a smooth, slightly thick batter. Don’t overwork it.
3. Set the yolk mixture aside.

Whip the egg whites to meringue

3
Work the chilled whites
1. Start whipping the chilled whites on low speed until foamy.
2. Once you see foam, add the sugar gradually (a little at a time) while increasing speed.
3. Whip to stiff, glossy peaks — the whites should hold shape and look shiny.
Don’t overwhip (overwhipping makes them dry and grainy).

Fold batter and build structure

4
Mix whipped whites into yolk
1. Spoon about 1/3 of the whipped whites into the yolk batter. Stir gently until smooth — this lightens the yolk mix.
2. Pour the lightened yolk mix into the remaining whites, then gently fold with a spatula using a lift-and-turn motion.
Keep the folds airy — stop when mostly uniform but still fluffy.

Shape and cook (the slow, steamy method)

5
Slow cook and shape them
1. Preheat a non-stick skillet on very low heat. Lightly oil the surface.
2. Transfer the batter to a pastry bag (or zip bag with the corner cut) and pipe tall mounds onto the skillet. If you don’t have a bag, gently spoon mounds. Use ring molds if you want perfectly round, taller pancakes.
3. Once the mounds are on the pan, add a few drops of water into the pan (away from the batter) to create steam, immediately cover with the lid, and cook low & slow for 7–10 minutes.
4. After that time, flip carefully, add a few more drops of water, cover, and cook for another ~5 minutes (or until cooked through and lightly browned).

Finishing & Serving

6
The finishing touches
- Check doneness by touching gently or inserting a toothpick — it should come out clean and the pancake springy.
- Serve immediately: You can serve pancakes with your choice using butter, honey, maple syrup, whipped cream, fresh fruits, or a dusting of powdered sugar.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 485kcal

% Daily Value *
Total Fat 12.3g19%
Total Carbohydrate 82g28%
Dietary Fiber 4.6g19%
Protein 13.4g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Pro Tip

You can use avocado oil as a healthier alternative to popular oils, such as canola oil and sunflower oil.

Also, don't skip the step of making sure to cool down the egg whites in the fridge or freezer for better preparation.

Toping Alternative

We used honey for this recipe, but you can also use maple syrup or butter as alternatives to honey.

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Nutrition Facts Note

The nutrition facts includes 1 serving of 3 pancakes.

Keywords: pancakes,japanese souffle pancackes,japanese cuisine,japanese fluffy pancackes