Jiggly Japanese Soufflé Pancakes
These ultra-fluffy Japanese soufflé pancakes are light, airy, and jiggly—perfect for brunch or a sweet breakfast. Enjoy them stacked high with berries, syrup, or whipped cream.
- Prep Time: 7 minutes
- Cook Time: ~13 minutes
- Total Time: ~20 minutes
- Yield: 2–3 pancakes (1 generous serving)
- Category: Breakfast, Brunch, Dessert
- Method: Pan-Cooked
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
2 large eggs (separated)
2 tablespoons milk
½ teaspoon vanilla extract
1 teaspoon lemon zest (optional)
¼ cup all-purpose flour (spooned and leveled)
¼ teaspoon baking powder
½ teaspoon white vinegar or lemon juice
2 tablespoons granulated sugar
Neutral oil (for cooking)
Optional toppings:
Sweetened whipped cream
Assorted berries
Powdered sugar
Maple syrup
Instructions
Separate the egg yolks and whites into two bowls.
Whisk the yolks with milk, vanilla, and lemon zest (if using). Sift in flour and baking powder, then whisk until smooth.
Add vinegar or lemon juice to the egg whites and beat with a hand mixer until frothy. Gradually add sugar and beat to stiff peaks.
Gently fold ⅓ of the meringue into the yolk mixture to lighten it, then fold in the rest until just combined—avoid overmixing.
Heat a lightly oiled nonstick pan over low heat. Spoon or pipe the batter into 2–3 tall mounds.
Cover and cook for 7–8 minutes. Carefully flip and cook another 5–6 minutes until golden and set.
Serve immediately with your choice of toppings.
Notes
Pancakes are best served immediately after cooking for maximum jiggle.
Use a piping bag for taller, café-style stacks.
Add lemon zest, berry compote, or a swirl of jam for extra flavor.
For reheating, use a low oven (300°F) briefly—microwave will flatten the texture.
Find it online: https://allrecipesmade.com/jiggly-japanese-souffle-pancakes/
