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Jiggly Japanese Souffle Pancakes Recipe

This Jiggly Japanese Souffle Pancakes Recipe creates ultra-fluffy, tall, and cloud-like pancakes with a signature wobble. Made with whipped egg whites folded into a rich batter and cooked low and slow, these light and airy pancakes are perfect for breakfast, brunch, or dessert.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Breakfast, Dessert
Cuisine Japanese
Servings 4
Calories 380 kcal

Ingredients
  

Dry Ingredients:

  • 80 g ¾ cup + 1 tbsp cake flour (or all-purpose flour, sifted)
  • 20 g 2 tbsp cornstarch (optional, for extra tenderness)
  • 1¼ tsp baking powder
  • Pinch of salt

Wet Ingredients (Base Batter):

  • 3 large egg yolks room temperature
  • 60 ml ¼ cup whole milk
  • 30 g 2 tbsp unsalted butter, melted and slightly cooled
  • 1 tsp vanilla extract
  • 25 –35 g 2–3 tbsp granulated sugar

Meringue:

  • 3 large egg whites room temperature
  • 40 –60 g 3–5 tbsp granulated sugar
  • ⅛ tsp cream of tartar or a few drops lemon juice

For Cooking & Serving:

  • Butter or neutral oil for greasing pan and rings
  • Powdered sugar for dusting
  • Maple syrup whipped cream, fresh berries (optional toppings)

Instructions
 

Step 1: Prepare Ingredients

  • Bring eggs and milk to room temperature. Lightly grease pancake rings and a nonstick skillet. Preheat skillet over very low heat.

Step 2: Mix Dry Ingredients

  • Sift together flour, cornstarch, baking powder, and salt in a bowl. Set aside.

Step 3: Make Yolk Batter

  • In another bowl, whisk egg yolks until smooth. Add milk and vanilla; mix well. Slowly whisk in melted butter. Add sugar and mix until combined. Gently fold in dry ingredients until just incorporated.

Step 4: Make the Meringue

  • In a clean, dry bowl, beat egg whites on medium speed until foamy. Add cream of tartar. Gradually add sugar while beating on high speed. Continue beating until stiff, glossy peaks form.

Step 5: Fold Batter

  • Add one-third of the meringue to the yolk batter and gently fold to loosen it. Add remaining meringue in two parts, folding carefully to maintain airiness. Do not overmix.

Step 6: Cook the Pancakes

  • Place greased rings onto the preheated skillet. Spoon or pipe batter into rings, filling about ¾ full. Add 2–3 tablespoons of water around the rings (not inside) to create steam. Cover with lid and cook on very low heat for 6–8 minutes.

Step 7: Flip and Finish

  • Gently flip pancakes (keeping rings on if possible). Cook another 2–3 minutes until lightly golden and set. Remove rings carefully.

Step 8: Serve Immediately

  • Transfer to plates, dust with powdered sugar, and top with syrup, whipped cream, or fresh berries. Serve warm for maximum jiggle.

Notes

  • Low Heat is Key: Cooking too fast will brown the outside before the inside sets.
  • Perfect Meringue: Make sure no yolk contaminates egg whites for proper whipping.
  • Best Fresh: These pancakes are best enjoyed immediately while warm and jiggly.
  • Storage: Refrigerate leftovers up to 24 hours. Reheat gently in a low oven (not microwave).
  • Flavour Variations: Add matcha powder, cocoa powder, or citrus zest to customise flavour.
  • No Rings? Use thick foil strips shaped into sturdy circles.