This popular pancake cafe from Osaka is loved for its soft meringue millefeuille pancakes. Its batter is made from a mix of fresh milk, egg yolk and wheat flour. A fluffy meringue is added to the batter before grilled to achieve a soft and fluffy pancake. If you’re feeling indulgent, go for the grilled apple and homemade caramel pancake that comes topped with sweet apple slices, fresh Hokkaido cream and a drizzle of homemade caramel. Additional toppings are available too, such as azuki red bean, butter and vanilla ice cream. 

Belle-Ville Pancake Cafe (multiple locations), 100 Tras Street, 01-14B, S(079027), +65 6787 4389

Head to this Halal-certified restaurant for innovative creations. Instead of the classic honey and butter toppings, look forward to unique stacks like the cempedak creme brulee that comes loaded with creamy cempedak custard, strawberry and blueberry. It’s finished with a dusting of sugar and torched until caramelised. The mango de coco is a crowd favourite that comes layered with fluffy chantilly cream, tangy mango sauce, coconut cream sago, mango and nata de coco. 

Pancake and Waffle Place, 56 Kandahar Street, S(198904), +65 6518 9368

Souffle pancakes have been all the rage in Asia for the past two years, and we owe it in part to this popular pancake chain from Japan which is famed for its kiseki or ‘miracle’ pancakes. These are made with a secret recipe that results in an extremely light and delicate texture.

Choose from its range of sweet and savoury offerings. The former has options like the plain pancake which comes extra maple buttercream, as well as the matcha pancake generously topped with matcha cream, whipped cream and azuki paste. For something savoury, go for the eggs benedict souffle loaded with eggs benedict, salmon and greens on the side.

Flipper’s Singapore (multiple outlets), 391A Orchard Rd, B1-56, S(238873)

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The Japanese brand has gained a loyal following in Singapore, thanks to its pancake offerings made with a special type of Kyushu pancake mix that is free from emulsifiers, additives, and artificial starches. The flour mix is then combined with Japanese buttermilk to create delicious and fluffy pancakes that are served in a variety of ways.

Go for the Good Ol’Classic and have it with white wine honey and fruit syrup. But if you want something fancy, the Croque Madame Pancake comes with honey baked, ham, eggs, baked potatoes and sauteed onions. It is also finished with a good drizzle of bechamel sauce and a side of garden greens.

Kyushu Pancake Café, 25 Lorong Liput, S(277735), +65 6352 6265

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The brand from Osaka calls itself the souffle pancake specialist, and it delivers with its fluffy and gravity-defying creations made with premium ingredients and masterful techniques.

Each order comes in stacks of three tall and jiggly pancakes, and these come in a variety of delectable flavours. Want something sweet and fruity? Then opt for the mango premium pancakes which is crowned with fresh mangoes and mango pulp puree, or the caramelised banana pancake which is a sumptuous combo of caramelised bananas and nuts.

Savoury options are also aplenty, and among the highlights are the pancakes accompanied with juicy hamburg steak and sunny side eggs, or chicken teriyaki, roasted herb potatoes and sunny side eggs.

Gram Café & Pancakes (multiple outlets), 1 HarbourFront Walk, 02-110 VivoCity, S(098585)

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The popular chain is run by pancake specialists, who shared that their pancakes are made with ‘exact science’—from the choosing the right flour, eggs and butter to way they fold the batter. It is evident in how their pancakes taste—delicately light and airy, and oh so buttery.

Satisfy your sweet cravings with the hazelnut chocolate option. Sweet and crunchy, the pancake is dressed in a nutty ganache, light-as-air feuilletine, raspberry crisps, fresh strawberries and chantilly cream.

Fluff Stack (multiple outlets), 3 Temasek Boulevard, B1-K4 West Atrium, Suntec City Mall, S(038983), 8764 3166

This story was first published on February 26, 2022, and updated on February 20, 2023. Additional reporting by Amanda Goh.

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