Super fluffy, jiggly Japanese soufflé pancakes — soft and airy, perfect for breakfast, snack, or dessert. These delicate pancakes puff up like clouds and melt in my mouth with every bite. They’re made by folding meringue into a rich batter and cooked low and slow for that signature jiggle.

Why You’ll Love This Recipe

I love how these pancakes strike the perfect balance between elegance and comfort food. They’re ultra-fluffy, light as air, and just sweet enough. Whether I’m making breakfast extra special or serving dessert with a twist, these soufflé pancakes impress every time. The texture alone is a showstopper, and the ingredients are simple and easy to find.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large eggs
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
Oil (neutral, for cooking)

Optional toppings:

Sweetened whipped cream
Assorted berries
Powdered sugar
Maple syrup

For sweetened whipped cream (optional):

½ cup heavy cream, cold
1 tablespoon granulated sugar (or to taste)
½ teaspoon vanilla

directions

I start by separating the egg whites and yolks into two bowls, making sure not to break the yolks.
In the yolk bowl, I whisk together the yolks, milk, vanilla extract, and lemon zest. Then I sift in the flour and baking powder, whisking until the batter is smooth with no dry flour left.
I add vinegar or lemon juice to the egg whites and beat them with a hand mixer on medium speed until frothy. Then I slowly add the sugar while mixing.
I increase the speed to medium-high and beat until the egg whites form stiff peaks.
I fold one-third of the meringue into the yolk mixture, combining gently with a spatula until smooth.
I fold in the rest of the meringue carefully to maintain the airiness.
I heat a large nonstick pan over low heat and lightly grease it with oil, wiping off any excess.
Using a spoon or piping bag, I portion out 2–3 pancakes into the pan.
I cover the pan with a lid and cook the pancakes for 7–8 minutes until the bottoms are golden brown.
I flip them gently, cover again, and cook another 5–6 minutes until fully cooked through.
I serve the pancakes right away with my choice of toppings.
For the whipped cream, I whip the cream, sugar, and vanilla in a chilled bowl until stiff peaks form and keep it chilled until serving.

Servings and timing

Servings: 1 serving (2–3 pancakes)
Prep Time: 7 minutes
Cook Time: 13 minutes
Total Time: 20 minutes

Variations

Matcha Soufflé Pancakes: I like to sift in 1 teaspoon of matcha powder with the dry ingredients for a green tea twist.
Chocolate Flavor: I mix in a teaspoon of cocoa powder or fold in mini chocolate chips for a dessert feel.
Citrus Boost: I use orange zest instead of lemon for a slightly sweeter citrus profile.
Savory Option: I skip the sugar and vanilla, then add chives, cheese, or herbs for a unique brunch twist.
Topping Swap: Instead of whipped cream, I sometimes top with yogurt or a dollop of mascarpone.

storage/reheating

These pancakes are best served fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 1 day. To reheat, I place them on a plate covered with a damp paper towel and microwave for 15–20 seconds. They won’t be as jiggly, but they’re still tasty. I avoid freezing, as the texture doesn’t hold up well after thawing.

FAQs

How do I get my soufflé pancakes to rise high and stay fluffy?

The key is stiff meringue and gentle folding. I make sure the egg whites form stiff peaks and fold them into the batter without deflating. Cooking low and slow also helps them cook through while staying tall.

Can I make these pancakes without a hand mixer?

I can, but whipping meringue by hand takes time and energy. A hand mixer ensures consistency and helps reach stiff peaks faster.

Why did my pancakes deflate after cooking?

Soufflé pancakes naturally deflate slightly after cooking. Overmixing, undercooking, or breaking the meringue structure can cause more deflation. I always cook them thoroughly and flip gently to preserve structure.

Can I double or triple this recipe?

Yes, I can scale the ingredients, but I work in batches to keep the batter airy. I don’t let the meringue sit too long before cooking, or it loses volume.

What kind of pan should I use?

A nonstick skillet works best. I preheat it on low and wipe off excess oil to create an even cooking surface that doesn’t burn the bottoms.

Conclusion

These Japanese soufflé pancakes are a delightful treat that turns simple ingredients into something magical. I love the texture, the flavor, and how they feel like a special occasion on any morning. Whether I serve them with fruit and syrup or go all out with whipped cream, they always bring smiles and satisfaction.