Name: Fluffy Japanese Jiggly Soufflé Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 2 large eggs, separated; 2 tablespoons whole milk; ½ teaspoon vanilla extract; ¼ cup all-purpose flour, spooned and leveled; ¼ teaspoon baking powder; ½ teaspoon white vinegar or lemon juice (to stabilize egg whites); 2 tablespoons granulated sugar; Neutral oil for greasing pan; Optional toppings: Sweetened whipped cream, assorted berries, powdered sugar, maple syrup

These Fluffy Japanese Jiggly Soufflé Pancakes are the ultimate cloud-like breakfast indulgence. Made by folding airy meringue into a simple yolk batter, they cook up tall, jiggly, and impossibly soft. I like stacking them high and topping them with fresh berries, whipped cream, and a drizzle of maple syrup for a brunch that feels like a dream. Their melt-in-your-mouth texture makes them totally unique—like eating a sweet, golden cloud.

Why You’ll Love This Recipe

I love how these pancakes bring a fun, café-style twist to breakfast at home. They’re light as air but rich in flavor, with just a hint of vanilla. The process might look fancy, but it’s surprisingly simple once I get the hang of folding in the meringue. Whether I want to impress guests or just treat myself, this recipe never fails to deliver an unforgettable breakfast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 large eggs, separated

2 tablespoons whole milk

½ teaspoon vanilla extract

¼ cup all-purpose flour, spooned and leveled

¼ teaspoon baking powder

½ teaspoon white vinegar or lemon juice (to stabilize egg whites)

2 tablespoons granulated sugar

Neutral oil for greasing pan

Optional Toppings:
Sweetened whipped cream, assorted berries, powdered sugar, maple syrup

Directions

I separate the egg yolks and egg whites into two clean bowls, making sure no yolk sneaks into the whites.

In the bowl with yolks, I whisk together the milk and vanilla, then sift in the flour and baking powder. I mix it until smooth and set it aside.

Next I add the vinegar or lemon juice to the egg whites and beat with a hand mixer until frothy. Then, I gradually add the sugar and keep beating until stiff peaks form.

I fold one-third of the meringue into the yolk batter to loosen it, then gently fold in the rest in two additions, being careful not to deflate the fluff.

I heat a nonstick skillet over low heat, lightly grease it with neutral oil, and wipe off the excess.

Then I scoop or pipe 2–3 small mounds of batter onto the pan. I cover it with a lid and let them cook for 7–8 minutes until the bottoms are lightly golden.

Next I gently flip the pancakes, cover again, and cook for another 5–6 minutes until cooked through.

I serve them immediately with my favorite toppings.

Servings and timing

Servings: Makes 2–3 tall pancakes (enough for 1–2 people depending on appetite)

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: ~375 kcal (without toppings)

Variations

I sometimes add a touch of lemon zest to the batter for a citrusy twist.

For a chocolate version, I mix in a bit of cocoa powder with the dry ingredients.

If I want extra sweetness, I’ll add a splash of sweetened condensed milk into the yolk mixture.

I love using matcha powder instead of vanilla for a Japanese-style green tea pancake.

For a dairy-free version, I use almond milk and coconut whipped cream on top.

Storage/Reheating

These pancakes are best enjoyed fresh, but if I need to store them, I let them cool completely and keep them in an airtight container in the fridge for up to 1 day. To reheat, I microwave them on low for about 20–30 seconds, or gently warm them in a covered pan over low heat. They won’t be as fluffy as fresh, but they’ll still taste great.

Related Recipes:

Jiggly Japanese Soufflé Pancakes

FAQs

What makes Japanese soufflé pancakes different from regular pancakes?

Japanese soufflé pancakes are much lighter and fluffier thanks to the whipped egg whites (meringue) that get folded into the batter. They’re thicker, jiggly, and melt in the mouth.

Why did my pancakes deflate after cooking?

Deflation can happen if the meringue was overmixed or under-whipped. I always make sure to whip to stiff peaks and fold gently to maintain the airiness.

Can I make the batter ahead of time?

I don’t recommend making the batter ahead, since the meringue loses volume over time. It’s best to cook the pancakes right after mixing.

Do I need a ring mold to make these pancakes?

Not at all. While some people use molds to shape the pancakes, I find that piping or scooping the batter into tall mounds on a nonstick skillet works just fine.

Can I freeze Japanese soufflé pancakes?

I wouldn’t freeze them, as their delicate texture doesn’t hold up well. They’re best enjoyed fresh, right after cooking.

Conclusion

These fluffy Japanese jiggly soufflé pancakes are a fun, impressive way to switch up the usual breakfast routine. I love how they feel both fancy and comforting at the same time. With their soft, bouncy texture and sweet, vanilla flavor, they’ve become one of my go-to brunch recipes when I want to treat myself or surprise someone with something special.

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