Fluffy Japanese Souffle Pancakes at Home

Separate the eggs into two clean bowls. In the bowl with the egg yolks, whisk together the milk and vanilla extract. Add the cake flour, baking powder, and salt, then mix until smooth with no lumps remaining.

Add the cream of tartar to the egg whites if using. Beat with a hand mixer until foamy, then gradually add the sugar while continuing to beat. Whip until stiff, glossy peaks form. Be careful not to overbeat.

Gently fold one-third of the whipped egg whites into the yolk mixture to lighten the batter. Fold in the remaining meringue in two additions using a spatula, being careful not to deflate the batter.

Lightly grease a nonstick skillet and preheat it over the lowest heat. Spoon tall mounds of batter onto the skillet, stacking additional batter on top to create thick pancakes. Add 1 tablespoon of water to the side of the pan and immediately cover with a lid.

Cook for about 5–6 minutes until the bottoms are lightly golden. Carefully flip each pancake with a wide spatula, add another tablespoon of water, cover again, and cook for another 4–5 minutes until fully cooked and fluffy.

Transfer the pancakes to serving plates immediately. Dust with powdered sugar and serve with butter, maple syrup, fresh berries, or whipped cream while they're still warm.