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Fluffy Japanese souffle pancakes topped with whipped cream and fresh strawberries

The Ultimate Guide to Jiggly Japanese Soufflé Pancakes

Master the art of fluffy, cloud-like Japanese soufflé pancakes with this comprehensive guide. Featuring a delicate batter and precise cooking techniques, these pancakes are a delightful treat perfect for breakfast or dessert, customizable with your favorite toppings.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 3 servings
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the pancake batter
  • 2 large eggs
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon zest optional
  • ¼ cup all-purpose flour fluffed, spooned, and leveled
  • ¼ teaspoon baking powder
  • ½ teaspoon white vinegar or lemon juice
  • 2 tablespoons granulated sugar
  • any neutral oil for cooking
Optional toppings
  • Sweetened whipped cream optional
  • Assorted berries optional
  • Powdered sugar optional
  • Maple syrup optional
Sweetened whipped cream (optional)
  • ½ cup heavy cream cold
  • 1 tablespoon granulated sugar more or less to your preference
  • ½ teaspoon vanilla

Equipment

  • 2 large mixing bowls
  • Whisk
  • sifter
  • hand mixer
  • rubber spatula
  • large spoon, cookie scoop, or piping bag with a large round tip
  • large nonstick pan
  • lid

Method
 

Make the soufflé pancake batter
  1. Separate egg whites and yolks into two bowls, ensuring no yolk breaks into the whites.
  2. Whisk milk, vanilla, and lemon zest into the egg yolks; then sift in flour and baking powder and whisk until smooth.
  3. Add vinegar or lemon juice to egg whites and beat with a hand mixer on medium speed until frothy, gradually adding sugar.
  4. Increase mixer speed to medium-high and beat egg whites until stiff peaks form.
  5. Gently fold one-third of the meringue into the egg yolk batter with a rubber spatula until combined.
  6. Carefully fold the remaining meringue into the batter until no streaks remain, being careful not to overmix to prevent deflation.
  7. Prepare a large spoon, cookie scoop, or piping bag with a large round tip for portioning the batter.
Cook the pancakes
  1. Heat a large nonstick pan over low heat, lightly grease with oil, and wipe away any excess.
  2. Portion 2-3 tall mounds of batter into the pan using a spoon, scoop, or piping bag.
  3. Cover and cook for 7-8 minutes until golden brown on the bottom, then gently flip, recover, and cook for another 5-6 minutes until cooked through.
  4. Serve the pancakes immediately with optional toppings like whipped cream, berries, powdered sugar, or maple syrup.
Optional sweetened whipped cream
  1. Combine cold heavy cream, sugar, and vanilla in a mixing bowl and whisk by hand or with a hand mixer until firm peaks or desired thickness are achieved; refrigerate until ready to use.

Notes

Be careful not to overmix the batter to maintain the meringue's volume, which is key for jiggly pancakes. An electric stovetop is recommended for even heating. When beating whipped cream, start on low speed to prevent splashing.