Fluffy Japanese Soufflé Pancakes

These Fluffy Japanese Soufflé Pancakes are the ultimate “wow” breakfast tall, jiggly, and so pillowy they feel like eating a sweet cloud. The secret is a glossy meringue folded gently into a simple pancake batter, giving you that signature airy lift. They’re perfect for a cozy weekend breakfast, a fun snack, or a brunch spread that makes everyone pull out their phones. Top with whipped cream, berries, powdered sugar, or maple syrup for a café-style finish. If you’ve been searching for jiggly soufflé pancakes or an easy Japanese pancake recipe, this one is worth the flip!

Time Breakdown

• Prep Time: 7 minutes
• Cook Time: 13 minutes
• Total Time: 20 minutes
• Servings: 1 (makes 2–3 pancakes)

Ingredients List

Pancake Batter

• 2 large eggs, separated
• 2 tbsp milk
• ½ tsp vanilla extract
• 1 tsp lemon zest (optional)
• ¼ cup all-purpose flour (spooned & leveled)
• ¼ tsp baking powder
• ½ tsp white vinegar (or lemon juice)
• 2 tbsp granulated sugar
• Neutral oil (for cooking)

Optional Toppings

• Sweetened whipped cream
• Assorted berries
• Powdered sugar
• Maple syrup

Optional Sweetened Whipped Cream

• ½ cup cold heavy cream
• 1 tbsp granulated sugar (adjust to taste)
• ½ tsp vanilla

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Mixing bowls (2)
• Hand mixer
• Whisk
• Rubber spatula
• Sifter or fine mesh strainer
• Large nonstick skillet
• Lid for the skillet
• Spoon/cookie scoop or piping bag with a large round tip (optional)

Step-by-Step Beginner-Friendly Instructions

1) Make the batter

1. Separate eggs: Put egg yolks in one bowl and whites in another (no yolk in whites!).
2. Mix yolk base: Whisk yolks with milk, vanilla, and lemon zest. Sift in flour + baking powder. Whisk until smooth.
3. Whip meringue: Add vinegar/lemon juice to egg whites. Beat until frothy, then slowly add sugar. Beat to stiff peaks (the tip stands straight up). ✨
4. Fold gently: Fold ⅓ of meringue into yolk batter. Then fold in the rest until no streaks remain—don’t overmix or it deflates. 😊
5. Prep to portion: Use a scoop/spoon or transfer batter to a piping bag to keep pancakes tall.

2) Cook the pancakes (low and slow)

6. Heat pan: Warm a nonstick pan over low heat. Lightly oil, then wipe excess.
7. Mound batter: Scoop or pipe into 2–3 tall mounds.
8. Cover + cook: Cover with a lid and cook 7–8 minutes until bottoms are golden.
9. Flip carefully: Gently flip, cover again, and cook 5–6 minutes until cooked through. 🥞
10. Serve right away: Top with whipped cream, berries, powdered sugar, and/or maple syrup.

Optional whipped cream

11. Beat heavy cream with sugar + vanilla to firm peaks. Keep chilled until serving.

Pro Tips

• Low heat is everything: Too hot = burnt outside, raw inside.
• Stiff peaks = tall pancakes: Stop when the meringue holds a strong point.
• Use a lid: Steam helps cook the center and keeps them fluffy.
• Expect gentle deflation: They naturally sink slightly after cooking—still fluffy!

Nutrition Table

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Fluffy Japanese Soufflé Pancakes

Jiggly, cloud-soft pancakes made by folding airy meringue into a smooth batter and cooking low and slow under a lid for that signature café-style rise.

Print Recipe Pin Recipe

Course: Breakfast, Brunch, Dessert

Cuisine: Asian Fusion, Japanese

Calories: 375

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 2 large eggs, separated
• 2 tbsp milk
• 1/2 tsp vanilla extract
• 1 tsp lemon zest (optional)
• 1/4 cup all-purpose flour (spooned & leveled)
• 1/4 tsp baking powder
• 1/2 tsp white vinegar (or lemon juice)
• 2 tbsp granulated sugar
• Neutral oil, for cooking
• 1/2 cup heavy cream, cold (for whipped cream)
• 1 tbsp granulated sugar (for whipped cream)
• 1/2 tsp vanilla (for whipped cream)
• Sweetened whipped cream (optional topping)
• Assorted berries (optional topping)
• Powdered sugar (optional topping)
• Maple syrup (optional topping)

Equipment

• Mixing bowls (2)
• Hand mixer
• Whisk
• rubber spatula
• Large nonstick skillet + lid
• Spoon/cookie scoop or piping bag optional

Method

 

1. Separate egg whites and yolks into two bowls.
2. Whisk yolks with milk, vanilla, and lemon zest. Sift in flour and baking powder. Whisk until smooth.
3. Add vinegar (or lemon juice) to egg whites. Beat until frothy, then gradually add sugar. Beat to stiff peaks.
4. Fold 1/3 of the meringue into yolk batter. Then gently fold in remaining meringue until no streaks remain (do not overmix).
5. Heat a nonstick pan over low heat. Lightly oil and wipe away excess.
6. Scoop or pipe batter into 2–3 tall mounds. Cover and cook 7–8 minutes until bottoms are golden.
7. Flip gently, cover again, and cook 5–6 minutes until cooked through.
8. Serve immediately with whipped cream, berries, powdered sugar, and/or maple syrup.
9. Beat cold heavy cream, sugar, and vanilla to firm peaks. Keep chilled until serving.

Nutrition

Calories: 375kcalCarbohydrates: 50.9gProtein: 16.8gFat: 10.9gSaturated Fat: 5.6gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 3.2gTrans Fat: 0.1gCholesterol: 275mgSodium: 180mgPotassium: 220mgFiber: 1.1gSugar: 26.2gVitamin A: 580IUVitamin C: 1mgCalcium: 90mgIron: 1.7mg

Notes

Cook low and slow to avoid burning the outside. Use stiff meringue peaks for height. A lid helps steam the centers. Slight deflation is normal. Whipped cream, berries, and syrup are perfect toppings.

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Conclusion

These Fluffy Japanese Soufflé Pancakes are soft, jiggly, and totally brunch-worthy. Master the meringue + low heat method once, and you’ll want to make them every weekend.