Name: Fluffy Japanese Soufflé Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 large eggs (separated); 2 tbsp (30 ml) milk; ½ tsp vanilla extract; 1 tsp lemon zest (optional); ¼ cup (30 g) all-purpose flour; ¼ tsp baking powder; ½ tsp white vinegar or lemon juice; 2 tbsp (25 g) granulated sugar; Neutral oil, for cooking; Sweetened whipped cream; Fresh berries; Powdered sugar; Maple syrup; ½ cup (120 ml) cold heavy cream; 1 tbsp (13 g) granulated sugar; ½ tsp vanilla extract

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You know that dreamy, jiggly pancake video you saw and couldn’t stop watching? Yep, these are those pancakes. Japanese Soufflé Pancakes are tall, pillowy-soft, and melt-in-your-mouth delicious. They’re not your average flapjacks—they’re the brunch recipe you never knew you needed.

These beauties get their signature fluff from whipped egg whites (a.k.a. meringue) folded into a light batter. They’re delicate, yes, but totally doable at home—and oh-so worth it. Whether you’re treating yourself to a cozy souffle breakfast or showing off at brunch, these pancakes are the real deal.

Why You’ll Love These Japanese Soufflé Pancakes

Unbelievably fluffy pancakes with a soft, airy bite
Jiggly pancakes that look as fun as they taste
Made with simple pantry ingredients
A brunch showstopper that’s surprisingly easy to whip up

Ingredients for the Pancakes

For the batter:

2 large eggs (separated)
2 tbsp (30 ml) milk
½ tsp vanilla extract
1 tsp lemon zest (optional but brightens the flavor)
¼ cup (30 g) all-purpose flour
¼ tsp baking powder

For the meringue:

½ tsp white vinegar or lemon juice
2 tbsp (25 g) granulated sugar

Other:

Neutral oil, for cooking

Optional Toppings:

Sweetened whipped cream
Fresh berries
Powdered sugar
Maple syrup

For the Whipped Cream (optional):

½ cup (120 ml) cold heavy cream
1 tbsp (13 g) granulated sugar
½ tsp vanilla extract

How to Make These Fluffy Pancakes

Separate the eggs: Place yolks and whites in separate clean bowls.
Make the base batter: Whisk yolks with milk, vanilla, and optional lemon zest. Sift in flour and baking powder. Mix until smooth.
Whip the meringue: Add vinegar or lemon juice to egg whites. Beat with a hand mixer on medium until frothy. Slowly add sugar and beat until stiff peaks form.
Fold gently: Add 1/3 of the meringue to the yolk batter and gently mix. Fold in the rest carefully to keep the air in.
Cook low and slow: Lightly oil a nonstick pan and preheat over low heat. Wipe away excess oil. Spoon or pipe 2–3 tall mounds of batter into the pan.
Cover and cook: Cover with a lid and cook for 7–8 minutes. Gently flip, cover again, and cook another 5–6 minutes.
Serve and swoon: Carefully remove pancakes and serve immediately with toppings of your choice.

Tips for Soufflé Pancake Success

Clean bowl = good meringue: Any grease or yolk in your egg whites will sabotage the fluff.
Low and slow wins: Keep the heat low to cook through without burning.
Use a ring mold for extra height (optional but helpful).
Don’t skip the cover: Steam helps the pancakes rise tall and stay moist.

How I Fell in Love with Soufflé Pancakes

I first tried these pancakes at a tiny Tokyo café years ago, and honestly, I haven’t stopped thinking about them since. When I finally cracked the at-home version, it felt like a brunch miracle.

Now they’re my go-to for lazy weekends, birthday breakfasts, or anytime I want to turn a plain morning into something magical. They make people smile—and wobble just the right amount when you shake the plate (which you absolutely should do).

Serving Suggestions for Your Soufflé Breakfast

Want to go all out? Here’s how to top your stack like a pro:

Whipped cream and strawberries
A dusting of powdered sugar and a drizzle of maple syrup
Blueberries and lemon zest for a citrusy touch
Chocolate shavings and caramel if you’re feeling indulgent

No matter how you dress them, they’re little clouds of joy.

Storing & Reheating Leftovers

Let’s be real: Soufflé pancakes are best fresh. But if you must save a few:

Store: Keep leftovers in an airtight container in the fridge for up to 1 day.
Reheat: Gently warm in the microwave for 10–20 seconds. They won’t jiggle quite the same, but they’ll still taste lovely.

FAQs About Jiggly Pancakes

Can I make these ahead?

Not really. The batter needs to be used right away while the meringue is fluffy.

Can I skip the meringue?

Nope—that’s what makes these soufflé-style! No shortcuts here.

Do I need a mould?

No, but it helps with shape and height. Free-form works just fine too.

What if my pancakes deflate?

That happens! They’re still delicious. Be gentle when folding and flipping.

Fluffy, Jiggly, and Totally Worth It

Japanese Soufflé Pancakes aren’t just a brunch recipe—they’re an experience. From the soft texture to the irresistible jiggle, they turn breakfast into something magical.

So go ahead, whip up a batch, top them with love, and get ready for smiles all around. Your brunch game just levelled up.

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