Fluffy Japanese Soufflé Pancakes by Sian Almond

Sian's Japanese soufflé pancakes are pure happiness on a plate: tall, jiggly and irresistibly light. These are the fluffy Japanese pancakes you've seen wobbling their way across your feed, and with a little patience and a gentle cook, you'll create a cloud-like treat that turns any morning into something special. Serve them Victoria sponge-style with cream, jam and strawberries for a proper British twist.

Sian Almond (known as @sianalmond.cooks on Instagram) is everyone’s favourite Aussie breakfast eggspert. Her trademark style blends comfort, creativity and precise technique into dishes that feel both joyful and refined. Most recently, Sian has brought her expertise to the Michelin-starred Pavyllon London as Director of Breakfast, where her thoughtful approach to flavour and craft continues to shine.

Ready to make pancakes that impress every time? Let’s get started!

What are Japanese soufflé pancakes?

Japanese pancakes, also called soufflé pancakes, are the tall, wobbly cousins of the American stack. The trick is in the meringue. Whipping the egg whites to firm, glossy peaks and folding them gently into the batter traps air that expands as the pancake cooks, giving you that signature height and a texture closer to a soufflé than a pancake.

Because the eggs provide most of the structure, egg quality matters more here than in any other pancake recipe. St. Ewe whites whip up strong and stable, which is what keeps these standing tall rather than sinking on the plate.

Serve them Victoria sponge style

If you want to turn these into a proper show-stopper brunch, finish them the way you'd finish a Victoria sponge. Think classic British flavours, whipped cream, jam and strawberries, layered into an ultra-fluffy Japanese pancake stack.

Whip the double cream to soft peaks while the pancakes are cooking. Build your stack with a generous spoonful of strawberry or raspberry jam between each pancake, pipe or spoon the cream over the top, and finish with sliced strawberries and a light dusting of icing sugar. It's a Victoria sponge in pancake form - very few brunch dishes get a bigger reaction!

Sian's tips for the fluffiest Japanese pancakes

• Low and slow is non-negotiable: High heat sets the outside before the inside has risen, which is what causes collapse. 12 to 18 minutes on low sounds like a long time, but don't skip this step.
• Don't knock out the air: Fold, never stir. The meringue is doing all the structural work.
• Leave it alone! No lifting the edge to peek. Wait until the sides are set and the surface looks dry. Your patience will be worth it we promise.
• Use the best eggs you can: Stronger whites hold more air for longer.