Homemade gluten free Japanese soufflé pancakes served with a dusting of icing sugar and maple syrup / Urban Outfitters Sad peach sugar bowl in the back

Soufflé Pancakes / The Lightest Fluffiest Gluten Free Pancakes Ever

I think I’ll just cut straight to the point: soufflé pancakes are quite possibly the best gluten free pancakes and if you’ve never tried them, you really should!

If you’re looking for a gluten free pancake recipe that can easily be passed off as ‘normal’, for all the wheat eaters in your life, then this it. They’re so incredibly light and fluffy; they honestly put American style pancakes to shame any day, in my opinion. 😛

Homemade gluten free Japanese soufflé pancakes served with a dusting of icing sugar and maple syrup / Urban Outfitters Sad peach sugar bowl in the back


1. If you’re struggling with whipping the meringue

Or a meringue that won’t form peaks… you can check out some of my other posts – like this one – where I’ve shared all my tips to get it right.

2. If you don’t have a self-raising flour blend

You can use a plain all purpose blend. You’ll just have to add some baking powder separately (half a teaspoon). And some xanthan gum (about 1/8 to 1/4 teaspoon), if your blend doesn’t already contain it (but it’s not 100% necessary).

3. It may take a bit of practice

… to figure out the perfect temperature setting and cooking time. All hobs and pans are different and it also depends on the size of your pancakes. I recommend starting with one as a test, if it’s your first time.

4. Use oil instead of butter (to cook)

I used butter the first few times I cooked soufflé pancakes and although the flavour was nice, it has a tendency to burn the bottom of the pancakes. I recommend using coconut oil for this recipe. It yields the best results in my experience so far.

5.0 from 1 reviews
Soufflé Pancakes / The Lightest Fluffiest Gluten Free Pancakes Ever
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: Japanese
Serves: 4 pancakes
For the soufflé pancakes:
  • 2 large eggs (separated)
  • 30g sugar
  • 30g gluten free all purpose self-raising flour blend (I used ASDA free from)
  • * ⅛ tsp xanthan gum (only if your blend doesn't already contain a thickener; the one I used does)
  • 30g whole milk
  • ¼ tsp lemon juice (or vinegar - cider or white wine vinegar, ideally)
  • ½ tsp vanilla essence
  • Cooking oil of your choice (I use coconut oil)
For the toppings:
  • Icing sugar
  • Maple syrup
* If you only have a plain flour blend (instead of self-raising), add ½ tsp baking powder separately. And ⅛ tsp xanthan gum (if your blend doesn't already contain it, but it's not 100% necessary)

* This is a small recipe that yields only 4 pancakes. Multiply as needed. 🙂




  1. Have two mixing bowls ready.
  2. Separate your eggs and place the egg whites in one bowl, the yolks in the other. Note: the best way to do this in my opinion is to crack the egg into your hand and let the white dribble into the bowl through your fingers.



  1. Have a little bowl with half of the sugar (15g) already measured out.
  2. Add the lemon juice (or vinegar) to your egg whites.
  3. Then start whipping them on low to medium speed with an electric hand held mixer.
  4. Once frothy, start adding the sugar little by little.
  5. Keep whipping until your meringue can hold peaks (like in the picture collage above).



  1. Mix your egg yolks with the milk, flour, vanilla and the other half of the sugar. Whisk it very well.
  2. Then carefully fold in your meringue, little by little, using a spatula. Note: be careful not to over mix the batter or be too rough as we don’t want to lose those air bubbles we just whipped into it. The best is to gently stir in a circular motion around the outer edge of the bowl and fold over.



  1. Heat up a non stick frying pan on very low heat with a tiny bit of oil of your choice, spread evenly around the pan. Note: I use the lowest heat setting of my medium size hob for these.
  2. Using an ice cream scoop or a ladle, add blobs of batter to the pan. Note: don’t overcrowd the pan as your pancakes will puff up and spread a little and it also makes it difficult to flip the pancakes otherwise.
  3. Place a lid on top of your pan and cook for 4 minutes. Note: I highly recommend using a timer.
  4. Then add another blob of batter on top of each pancake, put the lid back on and cook for another 4 minutes. Note: at this point the bottom of the pancakes should have turned a nice golden brown colour, but shouldn’t be burnt. If they’re burnt, the temperature must be too high.
  5. Add a third layer of batter, but this time just a bit and carefully flip them using a spatula.
  6. Put the lid back on and cook for 6 minutes. Or, again, until the bottom is golden brown. Note: carefully run the spatula underneath to unstick them if necessary but they should technically come off the pan easily.
  7. Serve with a dusting of icing sugar and syrup.

Hope you enjoy them. 🙂

Kimi x


  1. Thank you for this recipe! It turned out great.

  2. Is it 30 grams of milk or 30 ml of milk?

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