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Stack of fluffy Japanese soufflé pancakes topped with whipped cream, syrup, and fresh strawberries, styled as a light and airy brunch recipe.
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Japanese Soufflé Pancakes

These Japanese soufflé pancakes are tall, airy, and beautifully soft with a signature jiggly texture. Each bite is light and delicate, thanks to whipped egg whites folded into the batter. They are perfect for a cozy breakfast or an impressive brunch treat that looks as amazing as it tastes.
Prep Time7 minutes
Cook Time13 minutes
Total Time20 minutes
Course: Breakfast, brunch, Dessert
Cuisine: Japanese
Keyword: fluffy pancakes, homemade pancakes, Japanese pancakes, jiggly pancakes, soufflé pancakes
Cooking Method: Stovetop
Diet: Vegetarian
Servings: 1
Calories: 567kcal
Author: MelanieCooks.com

Equipment

  • Mixing bowls
  • Hand mixer
  • Rubber spatula
  • Sifter
  • Large nonstick pan with lid
  • Spoon large cookie scoop, or piping bag
  • Measuring Cups

Ingredients

  • 2 large eggs separated
  • 2 tbsp milk
  • 1/2 tsp vanilla extract
  • 1 tsp lemon zest optional
  • 1/4 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1/2 tsp white vinegar or lemon juice
  • 2 tbsp granulated sugar
  • 1 tsp vegetable oil for cooking
  • 1/4 cup sweetened whipped cream optional for serving
  • 1/2 cup fresh strawberries optional for serving
  • 2 tbsp maple syrup optional for serving

Instructions

  • Separate the eggs, placing whites and yolks into separate bowls.
  • Whisk the egg yolks with milk, vanilla, and lemon zest, then mix in sifted flour and baking powder until smooth.
  • Beat the egg whites with vinegar until frothy, then gradually add sugar and whip to stiff peaks.
  • Gently fold one-third of the meringue into the yolk mixture, then carefully fold in the remaining meringue.
  • Heat a lightly greased nonstick pan over low heat.
  • Scoop or pipe the batter into tall mounds in the pan.
  • Cover and cook for 7–8 minutes until the bottoms are golden, then carefully flip.
  • Cover again and cook for another 5–6 minutes until fully set, then serve immediately with toppings.

Notes

  • These pancakes will slightly deflate after cooking but should stay soft and airy.
  • Keep the heat low to ensure the inside cooks through without burning the outside.

Nutrition

Calories: 567kcal | Carbohydrates: 85g | Protein: 16g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 342mg | Sodium: 144mg | Potassium: 530mg | Fiber: 3g | Sugar: 55g | Vitamin A: 636IU | Vitamin C: 45mg | Calcium: 208mg | Iron: 3mg