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Fluffy & Jiggly Japanese Souffle Pancakes

Fluffy Japanese souffle pancakes are tall, airy breakfast cakes with a soft center and signature jiggly texture, best served with syrup and fruit.

  • Total Time: 38 minutes
  • Yield: 4 large pancakes 1x

Ingredients

Scale
  • 4 Large eggs (room-temperature)
  • 1/2 cup Milk (whole milk preferred)
  • 1/2 cup Granulated sugar (superfine is best)
  • 2 cups All-purpose flour (or cake flour)
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Lemon zest or juice
  • 1 teaspoon White vinegar or lemon juice
  • 1 cup Water (for steaming)

Instructions

  1. Separate the egg yolks and egg whites into two clean bowls.
  2. Inspect the egg whites and remove every trace of yolk.
  3. Measure the milk, vanilla, lemon zest, flour, baking powder, and salt.
  4. Let the egg whites sit at room temperature for approximately ten minutes.
  5. Add vinegar to the egg whites.
  6. Whisk the egg whites until they are foamy and opaque.
  7. Add sugar gradually while whisking.
  8. Whisk until stiff peaks form.
  9. Whisk the yolks and milk until blended.
  10. Add flour, baking powder, salt, vanilla, and lemon zest.
  11. Whisk until smooth.
  12. Add one-third of the meringue to the yolk mixture.
  13. Fold gently until lighter.
  14. Add the second portion of meringue and fold.
  15. Add final meringue and fold until mostly uniform.
  16. Heat a non-stick skillet over low heat.
  17. Test the skillet with a small drop of batter.
  18. Pour one-quarter of the batter for each pancake.
  19. Shape with the back of a spoon.
  20. Add one cup of water around the pancakes.
  21. Cover the skillet with a lid.
  22. Cook for two to three minutes on the first side.
  23. Lift pancakes and gently flip them.
  24. Cover again and cook for two to three more minutes.
  25. Transfer pancakes to plates and serve.

Notes

Keep all equipment clean to maintain egg white volume. Use room-temperature eggs for better meringue.

  • Author: jayne
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast
  • Method: Stovetop Cooking
  • Cuisine: Japanese-inspired
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 pancake
  • Calories: 445
  • Sugar: 28g
  • Sodium: 520mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 76g
  • Fiber: 2g
  • Protein: 13g
  • Cholesterol: 370mg

Keywords: Japanese pancakes, souffle pancakes, breakfast recipes