About This Recipe

Japanese soufflé pancakes are the viral breakfast sensation that caused queues around the block at Tokyo cafés — now you can make them at home. The secret is in the meringue: whipping egg whites to stiff peaks and folding them gently into a light batter creates pancakes so tall and jiggly they look physically impossible. They're cooked in a covered pan with a splash of water to create steam, which gently puffs them up without drying them out. Worth every minute of effort.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

  • The viral jiggly pancakes from Japan — now made in your own kitchen
  • Cloud-soft texture unlike any pancake you've ever eaten
  • Only 6 ingredients — impressive results with pantry staples
  • The ultimate weekend breakfast flex for guests

Japanese Soufflé Pancakes (Jiggly & Tall)

Japanese Soufflé Pancakes (Jiggly & Tall)
15 min
Prep
20 min
Cook
35 min
Total
2
Servings
⭐ 4.9
Rating
210
Calories

Ingredients

  • 2 large eggs, separated
  • 2 tbsp whole milk
  • 1/2 tsp vanilla extract
  • 3 tbsp (38g) cake flour or all-purpose flour
  • 1/2 tsp baking powder
  • 3 tbsp (38g) granulated sugar
  • 1/4 tsp cream of tartar
  • Butter or cooking spray for pan
  • 2 tbsp water (for steaming)
  • Powdered sugar, maple syrup, whipped cream to serve

Instructions

  1. 1Separate eggs Separate egg yolks and whites into two bowls. The whites must be completely grease-free — even a drop of yolk will preve...
  2. 2Mix yolk batter Whisk egg yolks with milk and vanilla until combined. Sift in flour and baking powder and mix until smooth. Don't overmi...
  3. 3Whip whites to stiff peaks Beat egg whites with cream of tartar until foamy. Gradually add sugar and beat on high until stiff, glossy peaks form — ...
  4. 4Fold gently Add 1/3 of the meringue to the yolk batter and stir to lighten. Gently fold in remaining meringue in two additions using...
  5. 5Cook with steam Heat a non-stick pan over the lowest heat and lightly grease. Pipe or spoon batter into 3-inch circles about 2 inches ta...
  6. 6Flip and finish Carefully flip each pancake, add another tbsp water, cover and cook 5 more minutes. Serve immediately — they deflate qui...

Ingredients

2 large eggs, separated 2 tbsp whole milk 1/2 tsp vanilla extract 3 tbsp (38g) cake flour or all-purpose flour 1/2 tsp baking powder 3 tbsp (38g) granulated sugar 1/4 tsp cream of tartar Butter or cooking spray for pan 2 tbsp water (for steaming) Powdered sugar, maple syrup, whipped cream to serve

Step-by-Step Instructions

  1. 1

    Separate eggs

    Separate egg yolks and whites into two bowls. The whites must be completely grease-free — even a drop of yolk will prevent them from whipping properly.

  2. 2

    Mix yolk batter

    Whisk egg yolks with milk and vanilla until combined. Sift in flour and baking powder and mix until smooth. Don't overmix.

  3. 3

    Whip whites to stiff peaks

    Beat egg whites with cream of tartar until foamy. Gradually add sugar and beat on high until stiff, glossy peaks form — this is the key to the jiggle.

  4. 4

    Fold gently

    Add 1/3 of the meringue to the yolk batter and stir to lighten. Gently fold in remaining meringue in two additions using a spatula — preserve as many air bubbles as possible.

  5. 5

    Cook with steam

    Heat a non-stick pan over the lowest heat and lightly grease. Pipe or spoon batter into 3-inch circles about 2 inches tall. Add 1 tbsp water to the pan, cover immediately and cook 5 minutes.

  6. 6

    Flip and finish

    Carefully flip each pancake, add another tbsp water, cover and cook 5 more minutes. Serve immediately — they deflate quickly. Dust with powdered sugar and top with whipped cream.

Pro Tips

🏆 Chef Tips
  • Cook on the absolute lowest heat — these need to steam-cook, not fry. Too high heat means raw centers.
  • Don't open the lid while cooking — the steam is what makes them puff.
  • Eat immediately — soufflé pancakes deflate within minutes of coming off the pan.
  • Use cake flour for the softest texture, but all-purpose works fine.

Frequently Asked Questions

Either the meringue wasn't stiff enough, the heat was too high cooking the outside before the inside set, or you waited too long to serve. These must be eaten immediately.
Yes — use a tiny drop of lemon juice or white vinegar instead. Cream of tartar stabilizes the meringue but isn't essential.
No — these are a cook-and-serve dish. You can separate and prep the batter components ahead, but cook right before eating.
Specialty Japanese cafés in major cities serve them. But they're honestly better homemade because you eat them at their peak fluffiness.

Nutrition Per Serving

210
Calories
8g
Protein
30g
Carbs
7g
Fat
0g
Fiber
18g
Sugar
180mg
Sodium
3g
Sat. Fat