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Fluffy Japanese Pancakes are a soft, airy cotton candy-like pancake dream come true. Through diligent practice and a bit of patience, I have come up with a foolproof recipe that yields fluffy, jiggly souffle pancakes.

Jiggly Japanese Souffle Pancakes

5 from 13 votes
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Fluffy Japanese Pancakes are a soft, airy cotton candy-like pancake dream come true. Through diligent practice and a bit of patience, I have come up with a foolproof recipe that yields fluffy, jiggly souffle pancakes. Have a crack at this dish for tomorrow’s brunch or for tonight’s dessert.
 
Servings: 3
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients:

For the Batter:

  • 2 egg yolks
  • 35 g whole milk
  • 10 g vegetable oil
  • ¼ tsp vanilla extract
  • 30 g cake flour
  • 1 tsp baking powder

For the Meringue:

  • 3 egg whites
  • 40 g sugar
  • 1 tsp cream of tartar

Instructions:

  • Whisk the egg yolk with full milk, vanilla extract and vegetable oil until pale and frothy.
  • Sift flour and baking powder into the mixture and whisk until well incorporated. Pay attention on the batter consistency.

For the Meringue:

  • Place cold egg whites + cream of tartar in a mixing bowl and whip using an electric mixer until pale and frothy. Then, add sugar in batches until a glossy meringue is formed. You want stiff-ish peaks, not STIFF-peaks.
  • Add 1/3 of the meringue to the yolk batter and whisk until completely incorporated.
  • Then, add the batter to the remaining meringue and fold into the mixture using a spatula, being cautious not to deflate the batter.
  • Heat a large non-stick pan (with lid) over low heat. I used a griddle here and set the heat to 250 F. Add a small drizzle of oil or wipe it with butter. Then wipe off the excess oil or butter.
  • Scoop the batter into the griddle (or to the pan) using a large ice cream scoop. Sprinkle 1 tbsp of water around the batter, cover and let it cook for about 4-5 minutes.
    Japanese pancakes are extremely popular and notoriously difficult to make. This recipe is pretty much fool-proof. Try this treat for a refreshing brunch or decadent dessert!
  • Remove the lid dome cover, flip the pancake VERY GENTLY. Cover and cook for another 4-5 minutes until done. Repeat with the remaining batter.
  • Arrange the souffle pancakes in stacks, top with whipped cream, dust with confectioner sugar or drizzle some maple syrup. Add your favorite fruits (optional) and serve hot.

Notes

1.) I must admit, creating these soufflé pancakes can be delicate or a bit finicky. If it doesn’t work out for you the first time, don’t lose heart.  I know it takes  practice and a bit of patience but once you get this recipe done, you will feel like in cloud nine after each fluffy mouthful.
2.) Sprinkle a tbsp of water on your pan to add even more moisture to the pancakes. 
3.) You can cook these jiggly pancakes using a large pan with lid. But I normally cook these using a griddle using a dome cover. Either option is fine.
4.) You can use a ring mold if you want to ensure a thickness and shape. I personally like the asymmetry that comes from working without a mold!

Nutrition Information:

Calories: 183kcal | Carbohydrates: 23g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 131mg | Sodium: 63mg | Potassium: 377mg | Fiber: 1g | Sugar: 14g | Vitamin A: 192IU | Calcium: 86mg | Iron: 1mg

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Did you make this?I would love seeing what you've made! Tag me on Instagram @theforkbitedotcom or leave me a comment or rating below.
Course: Appetizer
Cuisine: Asian, Japanese
Keywords: Japanese Fluffy pancakes, Japanese souffle pancakes, jiggly pancakes, souffle pancake