Why You’ll Love This Recipe
I’m always looking for treats that are as fun to eat as they are to make, and these soufflé pancakes never disappoint. The secret is whipped egg whites folded gently into the batter, creating loftiness and that iconic jiggly texture. They’re impressive yet surprisingly straightforward, and they always feel special, even when I’m just cooking for myself.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 large eggs (yolks separated from whites)
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2 tablespoons milk
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½ teaspoon vanilla extract
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1 teaspoon lemon zest (optional)
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¼ cup all-purpose flour (spooned and leveled)
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¼ teaspoon baking powder
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½ teaspoon white vinegar or lemon juice
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2 tablespoons granulated sugar
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Neutral oil (for cooking)
Optional toppings: sweetened whipped cream, assorted berries, powdered sugar, maple syrup
directions
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I separate the eggs, placing whites in one bowl and yolks in another.
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To the yolks I add milk, vanilla, and optional lemon zest. Then I sift in flour and baking powder, whisking until smooth.
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In the whites’ bowl, I pour in vinegar or lemon juice and start beating with a hand mixer until frothy. I add sugar gradually and whip to stiff peaks.
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I fold one-third of the meringue into the yolk batter gently to lighten it, then fold in the remaining meringue until no streaks remain—without overmixing.
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I heat a nonstick pan over low heat, lightly oil it, and shape the batter into two or three tall mounds using a spoon, cookie scoop, or piping bag.
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I cover the pan, cooking for 7–8 minutes until golden underneath, then carefully flip and cook another 5–6 minutes until both sides are golden and the interior is set.
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I serve them straight away with whipped cream, berries, powdered sugar, or maple syrup.
Servings and timing
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Servings: Makes 2–3 tall pancakes (1 serving)
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Prep Time: 7 minutes
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Cook Time: ~13 minutes
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Total Time: ~20 minutes
Variations
I sometimes flavor the batter with extra lemon zest for brightness or use a piping bag to make taller, café-style stacks. I serve mine with berry compote or swirl in warm blueberry jam for extra sweetness. For richness, whipped cream is a must.
storage/reheating
These pancakes are best served fresh—their signature bounce starts fading soon after cooling. If I have leftovers, I cover and refrigerate them; reheating gently in a low oven (300°F) for a few minutes helps revive some texture. But I always prefer them straight from the pan.
FAQs
What makes these pancakes jiggly?
They get their signature bounce from whipped egg whites folded into the batter. The stiff-peak meringue traps air, creating lift and softness .
Can I use cake flour instead of all-purpose flour?
You can, but all-purpose flour gives a slight chew that balances the fluffy texture nicely.
How do I know when the meringue is ready?
It’s ready when glossy stiff peaks form—lift the whisk and the peaks stand straight without drooping .
Why did my pancakes deflate?
Overmixing the batter, under- or over-whipping the whites, or flipping too roughly can cause them to collapse
Can I make them ahead?
They’re best fresh, but I’ve prepped pans of batter and refrigerated briefly, then cooked just before serving. Once cooked, they’re best eaten immediately.
Conclusion
These Japanese Soufflé Pancakes are a show-stopping breakfast—or anytime treat—that’s soft, airy, and oh-so-jiggly. They’re a simple recipe technique that delivers café-quality flair, and I love making them whether it’s for a special occasion or just for fun. Give them a try—those pillows of pancake are worth every bit of effort!
