Description
These Japanese soufflé pancakes are fluffy, jiggly, and delicately sweet. Made with simple ingredients, they’re cooked low and slow to rise tall like clouds.
Ingredients
2 large eggs (separated)
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
Neutral oil (for cooking)
Optional Toppings:
Sweetened whipped cream
Assorted berries
Powdered sugar
Maple syrup
Whipped Cream (Optional):
½ cup cold heavy cream
1 tablespoon sugar
½ teaspoon vanilla
Instructions
1. Separate the egg yolks and whites into two mixing bowls.
2. To the yolks, add milk, vanilla, and lemon zest. Whisk briefly.
3. Sift in flour and baking powder. Whisk until no lumps remain.
4. To egg whites, add vinegar or lemon juice. Beat until frothy.
5. Gradually add sugar and beat until stiff peaks form.
6. Fold ⅓ of the meringue into the yolk batter gently.
7. Fold in remaining meringue carefully without deflating.
8. Preheat nonstick pan over low heat with light oil.
9. Scoop or pipe tall mounds of batter into the pan.
10. Cover and cook for 7–8 minutes until golden on the bottom.
11. Flip gently, cover, and cook another 5–6 minutes.
12. Serve warm with toppings like whipped cream or fruit.
Notes
Electric stovetops work best for even heat.
Don’t overmix the meringue or pancakes may deflate.
Use a spoon or piping bag to keep pancakes tall.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 8g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg
Keywords: Japanese soufflé pancakes, fluffy Japanese pancakes, cotton soft pancakes, soufflé pancake recipe, jiggly pancakes