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jiggly japanese souffle pancakes

Jiggly Japanese Souffle Pancakes – Fluffy, Airy, and Irresistible

These Jiggly Japanese Souffle Pancakes are light, fluffy, and almost cloud-like. Tall and soft, they wobble and jiggle when served, making them just as fun to eat as they are to look at. Made with whipped egg whites folded into a sweet batter, they’re a delightful treat for breakfast, brunch, or even dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast, brunch, Dessert
Cuisine: Japanese
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large egg yolks
  • 3 tablespoons milk
  • ¼ teaspoon vanilla extract
  • ¼ cup all-purpose flour
  • ½ teaspoon baking powder
  • 3 large egg whites
  • ¼ teaspoon cream of tartar or ½ teaspoon lemon juice
  • 3 tablespoons sugar
  • Butter for greasing pan
  • Powdered sugar whipped cream, or fruit (for serving)

Equipment

  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Nonstick skillet with lid
  • Whisk
  • Spatula

Method
 

  1. Prepare Batter Base – In a bowl, whisk egg yolks, milk, and vanilla until smooth. Sift in flour and baking powder, then whisk until combined.
  2. 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.
  3. Fold Together – Gently fold meringue into yolk mixture in 3 additions, being careful not to deflate the batter.
  4. 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.
  5. Serve – Dust with powdered sugar, top with whipped cream or fruit, and enjoy immediately while jiggly!

Notes

Cook over low heat to prevent burning and ensure the centers cook through.
Add a splash of lemon juice or extra vanilla for a flavor boost.
Ring molds can be used for perfectly tall pancakes, but free-form works too.
Best eaten fresh; they lose fluffiness as they cool.