Description
Ready to make the fluffiest pancakes of your life? These Jiggly Japanese Soufflé Pancakes are tall, soft, and cloud-like, with a melt-in-your-mouth texture that’s perfect for a cozy breakfast or Instagram-worthy brunch. Lightly sweet with a delicate vanilla aroma, they jiggle on the plate and deliver a dreamy bite every time. Ideal for anyone seeking fun breakfast ideas, a quick breakfast recipe that feels gourmet, or a healthy snack option with a light profile. Whether you’re into easy dinner-for-breakfast vibes or a playful food idea, this easy recipe hits the mark.
Ingredients
3 large eggs, separated
2 tablespoons milk
1 teaspoon vanilla extract
4 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 tablespoons sugar
1/4 teaspoon lemon juice or 1/8 teaspoon cream of tartar
Oil for greasing the pan
Instructions
1. In a bowl, whisk together the egg yolks, milk, and vanilla extract until smooth.
2. Sift in flour and baking powder, mixing until just combined. Set aside.
3. In a clean bowl, beat egg whites until frothy. Add sugar and lemon juice, continue beating until stiff peaks form.
4. Gently fold one-third of the meringue into the yolk mixture to lighten it. Carefully fold in the rest without deflating.
5. Heat a non-stick skillet over low heat and lightly grease it.
6. Spoon the batter into tall mounds. Add a few drops of water to the pan, cover, and steam-cook for 4 minutes.
7. Carefully flip and cook for another 3–4 minutes until golden brown and cooked through.
8. Serve immediately with whipped cream, syrup, and fresh berries.
Notes
Use a ring mold or cookie cutter to help pancakes hold their shape.
Don’t rush the cooking—low and slow creates the fluffiest texture.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 8g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 140mg