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Jiggly Japanese Soufflé Pancakes

Jiggly Japanese Soufflé Pancakes

Cloud-like, ultra-fluffy pancakes with a signature jiggle, achieved through a whipped meringue technique. These delicate, custardy pancakes are a popular Japanese café-style treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Japanese
Servings 4 pancakes
Calories 320 kcal

Ingredients
  

Dry Ingredients:

  • ½ cup (60g) cake flour
  • ½ tsp baking powder
  • 1 tbsp granulated sugar

Wet Ingredients:

  • 2 large eggs (separated)
  • 2 tbsp milk
  • ½ tsp vanilla extract
  • 1 tbsp neutral oil

Meringue:

  • 2 egg whites
  • 2 tbsp sugar
  • ¼ tsp cream of tartar (or lemon juice)

Instructions
 

  • Prep Batter: Whisk yolks, milk, vanilla, and oil. Sift in dry ingredients.
    Make Meringue: Beat whites with cream of tartar, adding sugar gradually until stiff peaks form.
    Fold: Gently fold meringue into batter in 3 additions.
    Cook: Spoon onto greased pan over low heat. Cover and cook 6-7 minutes per side.
    Serve: Dust with powdered sugar, add butter and syrup.

Notes

  • Essential Tools: Electric mixer, ring molds (optional)
  • For taller pancakes: Use 3 egg whites and stack
  • Keep heat very low to prevent browning
Keyword Jiggly Japanese Soufflé Pancakes