jiggly japanese souffle pancakes ⭐️⭐️⭐️⭐️⭐️ (4.9 from brunch lovers and sweet tooth fans)
🍯 Sweet | ☁️ Fluffy | 🧡 Crowd-Pleasing
If you’ve ever wanted pancakes that feel like eating a cloud, these Jiggly Japanese Soufflé Pancakes are the ultimate treat. With their tall, airy rise and melt-in-your-mouth texture, they’re a step up from regular pancakes—light, delicate, and so much fun to make.
Perfect for special breakfasts, weekend brunches, or impressing guests with something they’ve never had before.
Why You’ll Love These Jiggly Japanese Souffle Pancakes
⏱️ Prep Time: 15 minutes
⏳ Cook Time: 20 minutes
🍽️ Serves: 2 (makes about 4 pancakes)
💰 Budget-Friendly
✨ Flavor: Lightly sweet, custard-like, fluffy
🧡 Perfect For: Weekend brunch, dessert-style breakfast, Instagram-worthy plates
Ingredients – Simple and Essential
- 2 large eggs, separated
- 2 tbsp whole milk
- ¼ tsp vanilla extract
- ¼ cup all-purpose flour
- ½ tsp baking powder
- 3 tbsp sugar
- 1 tsp lemon juice (or vinegar, for stabilizing egg whites)
- Butter, for greasing the pan
- Powdered sugar, syrup, or fresh berries, for serving
How to Make Jiggly Japanese Souffle Pancakes
Step 1: Make the Base
In a bowl, whisk together egg yolks, milk, and vanilla until smooth. Sift in flour and baking powder, mixing gently until combined.
Step 2: Whip the Egg Whites
In a clean bowl, beat egg whites with lemon juice. Gradually add sugar and whip until stiff peaks form.
Step 3: Fold Gently
Carefully fold the meringue into the yolk batter in three additions. Be gentle to keep the batter airy.
Step 4: Cook Low and Slow
Heat a nonstick skillet over low heat and lightly grease with butter. Scoop the batter into tall rounds (use ring molds if possible). Cover and cook for 5–7 minutes per side until golden and puffed.
Step 5: Serve Immediately
Dust with powdered sugar, drizzle with syrup, or top with whipped cream and berries. Serve right away for maximum jiggle!
Tips & Variations
- Use Ring Molds: They help the pancakes rise tall and evenly.
- Don’t Overmix: Fold the meringue gently to keep it airy.
- Cook Covered: Steam helps them rise and stay fluffy.
- Flavor Twists: Add a hint of matcha, cocoa powder, or lemon zest to the batter.
What Everyone’s Saying About Jiggly Japanese Souffle Pancakes
“So fluffy and fun to eat—like a pancake crossed with a marshmallow!”
⭐️⭐️⭐️⭐️⭐️ – Aria L.
“I made these for brunch and my family couldn’t stop smiling. Worth the effort!”
⭐️⭐️⭐️⭐️⭐️ – David M.
“The jiggle is real. Absolutely delicious with berries and cream.”
⭐️⭐️⭐️⭐️⭐️ – Priya S.
Jiggly Japanese Souffle Pancakes – Fluffy, Airy, and Irresistible
Ingredients
Equipment
Method
- Prepare Batter Base – In a bowl, whisk egg yolks, milk, and vanilla until smooth. Sift in flour and baking powder, then whisk until combined.
- Make Meringue – In a clean mixing bowl, beat egg whites with cream of tartar until frothy. Gradually add sugar, 1 tablespoon at a time, and whip to stiff peaks.
- Fold Together – Gently fold meringue into yolk mixture in 3 additions, being careful not to deflate the batter.
- Cook Pancakes – Heat a nonstick skillet over low heat and lightly grease with butter. Scoop batter into 3–4 tall mounds (using an ice cream scoop helps). Cover with a lid and cook 4–5 minutes. Carefully flip, cover again, and cook 4–5 more minutes until golden and set.
- Serve – Dust with powdered sugar, top with whipped cream or fruit, and enjoy immediately while jiggly!
Notes
FAQ – Jiggly Japanese Souffle Pancakes
If you’re a fan of these Jiggly Japanese Soufflé Pancakes, you’ll also love the Easy Made Homemade Strawberry Crumb Cake—a fruity, fluffy, and absolutely delicious twist on classic pancakes that’s perfect for sharing.
