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Fluffy and Jiggly Japanese Souffle Pancake

Delight in the light and fluffy texture of Japanese souffle pancakes that jiggle delightfully. Perfect for a cozy breakfast or brunch, these pancakes are an impressive yet simple treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: Japanese
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large eggs
  • 1/4 cup milk Room temperature
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • Butter for cooking
Serving Suggestions
  • Maple syrup and fruit Optional toppings for serving

Method
 

Preparation
  1. Start by carefully separating the egg whites from the yolks into two different bowls. Make sure no yolk gets into the whites as this will prevent them from whipping up properly.
  2. To the bowl with the yolks, add milk, sugar, and salt. Whisk this mixture until it’s smooth and creamy.
  3. Sift in the flour and baking powder into the yolk mixture. Gently fold until just combined; be sure not to overmix.
  4. In another bowl, whip the egg whites using an electric mixer until stiff peaks form, about 2-3 minutes.
  5. Gently fold the whipped egg whites into the yolk mixture to preserve fluffiness.
Cooking
  1. Heat a non-stick skillet over low heat and melt a small amount of butter.
  2. Pour in the batter (about 1/3 cup for each pancake) and cover the skillet. Cook for about 4-5 minutes on one side, then flip carefully and cook for another 4-5 minutes until golden and soft.
  3. Once cooked, stack your pancakes and serve warm.

Notes

For best results, use room temperature eggs and maintain low heat while cooking. Store leftovers in an airtight container and refrigerate for up to 2 days or freeze for up to a month with parchment paper layers.