Fluffy Japanese Soufflé Pancakes Recipe

🥞✨ Fluffy, Jiggly Japanese Soufflé Pancakes: A Magical Treat You’ll Love! 🎀

Get ready to fall in love—these Japanese Soufflé Pancakes are the definition of dreamy! Light as air, incredibly fluffy, and with that signature adorable jiggle, these pancakes turn a simple meal into a magical experience. Every bite feels like you're eating a soft, sweet cloud!

Perfect for breakfast, an afternoon snack, or an elegant dessert, these pillowy stacks are sure to wow anyone you serve them to, especially for a special brunch. Whether you top them with whipped cream, fresh berries, or a dusting of powdered sugar, they look and taste like they came straight from a fancy café—yet they’re easier to make than you might think.

Why You’ll Love These Soufflé Pancakes:

Ultra-fluffy and soft with a melt-in-your-mouth texture

Picture-perfect for impressing guests (or treating yourself!)

Customizable with endless toppings, from fresh fruit to chocolate drizzle

Fun and satisfying to make—watching them jiggle is half the joy!

Ready to create these beautiful, bouncy pancakes right in your own kitchen? Let’s jump into the simple techniques and tips to make your Japanese Soufflé Pancakes a stunning success! 🌟🍴

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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
Oil any neutral oil for cooking

Optional toppings:

Sweetened whipped cream
Assorted berries
Powdered sugar
Maple syrup

Sweetened whipped cream (optional):

½ cup heavy cream cold
1 tablespoon granulated sugar more or less to your preference
½ teaspoon vanilla

Instructions

Make the soufflé pancake batter:

Separate the egg whites and egg yolks into separate mixing bowl. Make sure to not break the yolk!
Into the egg yolks, add the milk, vanilla, and lemon zest and whisk briefly until combined. Then, sift in the flour and baking powder. Whisk until smooth and no more dry flour is visible. Set aside until needed.
Into the egg whites, add the vinegar or lemon juice. With a hand mixer, beat on medium speed until completely frothy. Then, gradually add the sugar a little at a time.
Once all the sugar has been added, increase the speed to medium high and beat the egg white until it reaches stiff peak.
Add ⅓ of the stiff peak meringue into the egg yolk batter. Use a rubber spatula to gently fold the meringue into the batter until evenly combined and no more streaks are visible.
Add the remaining meringue to the batter and gently fold until combined and no more streaks are visible. DO NOT over mix or the batter or the meringue will deflate and the batter will become too loose.
Either prepare a large spoon, a large cookie scoop, or transfer the pancake batter into a pipping bag fitted with a large round tip.

Cook the pancakes:

Heat a large nonstick pan over low heat and lightly grease the pan with oil. Make sure to wipe away excess oil.
*Electric stovetop works the best.*
Portion the batter into the pan to make 2 to 3 pancakes by either scooping the batter with the spoon or cookie scoop or pipping the batter into a mound with the pipping bag.
*Try your best to keep the batter tall, whether if you're using a spoon, scoop, or pipping it. This will help your pancakes look tall.*
Cover the pan with a lid and let the pancakes cook for about 7 to 8 minutes, until the bottom side is golden brown. Gently flip the pancakes and recover the lid. Let the pancakes cook for another 5 to 6 minutes until golden brown and cooked through.
Serve the pancakes immediately with sweetened whipped cream, assorted fruits, powdered sugar, and/or maple syrup.

Optional sweetened whipped cream:

In a mixing bowl, combine the heavy cream, sugar, and vanilla. Whisk by hand or use a hand mixer and mix the cream until firm peak or your desired thickness. Keep refrigerated until needed.
*If using hand mixer, make sure to start on low or medium low speed to prevent splashing.*

Notes