Souffle Pancakes

The other day, a friend tagged me on a video featuring fluffy pancakes served at Cafe Gram in Japan.  The pancakes were mezmerizing, fluffy and jiggly.  I was instantly obsessed with them, wanting to figure out how to make them.

After half a day of research, I found a recipe that looked really promising and simple.  It turned out to be a success!

Cut the short end of parchment paper into 2″ thick strips.

Fasten the ends together to create a ring mold (mine turned out to be 3″ in diameter).  I used a staple-free stapler.

Egg yolks, cake flour, baking powder, and milk.

Mix, mix, mix, mix!

Whip egg whites and sugar to stiff peaks.

Gently fold egg whites into mixture.

Fill molds 3/4 full and cover with lid.

Look at that steam.

What it looks like after 8 minutes.  Flip them over, cover with lid, and wait another 8 minutes.

And here it is in all its glory!  Eat with any combination of butter, powdered sugar, syrup, chocolate, and fruit.  Have it for breakfast, lunch, or dinner!

It’s so fluffy!!!!

Souffle Pancakes 

Recipe adapted from


  • 3 eggs, separated
  • 30g milk
  • 45g cake flour
  • 3g baking powder
  • 30g sugar


  1. Lightly oil a nonstick pan and heat on low (I use the lowest setting).  Place ring molds in the pan and cover with lid.
  2. In a large bowl mix egg yolks,cake flour, baking powder, and milk.
  3. Whip egg whites with sugar to stiff peak.
  4. Gently fold egg whites with the mixture, making sure not to deflate it too much.
  5. Pipe or spoon mixture into molds until 3/4 full and cover.
  6. Let cook for 8 minutes, flip, and cook for another 8 minutes.  The time may vary depending on the size of your pancake and the heat of your stove.

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