How are Japanese pancakes so fluffy?

It’s all in the whipped egg whites. Folding stiff peaks into the batter creates that airy, cloud-like texture.

Why are my soufflé pancakes not fluffy?

Common issues include overmixed batter, under-whipped egg whites, or heat that’s too high or low. Use low heat and fold the meringue gently.

How to make fluffy fluffy pancakes?

Separate the eggs, beat the whites until stiff, and fold carefully into the yolk batter. Steam-cook them low and slow. That’s the key.

What’s the difference between soufflé pancakes and fluffy pancakes?

Soufflé pancakes use meringue for structure and height. Regular fluffy pancakes use baking powder alone. Soufflé ones are jiggly and lighter.

Fluffy Japanese Soufflé Pancakes – Soft & Jiggly Delight

Name: Fluffy Japanese Soufflé Pancakes – Soft & Jiggly Delight
Prep time: 7 min
Cook time: 13 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 2 large eggs (separated); 2 tbsp milk; ½ tsp vanilla extract; 1 tsp lemon zest (optional); ¼ cup all-purpose flour (fluffed, spooned, and leveled); ¼ tsp baking powder; ½ tsp white vinegar or lemon juice; 2 tbsp granulated sugar; Neutral oil (for greasing pan); **Optional Topping:**; ½ cup cold heavy cream; 1 tbsp granulated sugar; ½ tsp vanilla extract

Description

These fluffy Japanese soufflé pancakes are soft, jiggly, and café-style perfect. Made in just 20 minutes, they’re a fun and impressive breakfast treat.

Ingredients

Scale

2 large eggs (separated)

2 tbsp milk

½ tsp vanilla extract

1 tsp lemon zest (optional)

¼ cup all-purpose flour (fluffed, spooned, and leveled)

¼ tsp baking powder

½ tsp white vinegar or lemon juice

2 tbsp granulated sugar

Neutral oil (for greasing pan)

**Optional Topping:**

½ cup cold heavy cream

1 tbsp granulated sugar

½ tsp vanilla extract

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Instructions

1. Separate eggs. Combine yolks with milk, vanilla, and lemon zest.

2. Whisk in flour and baking powder until smooth.

3. In a clean bowl, whip egg whites with vinegar or lemon juice.

4. Add sugar gradually while beating until stiff peaks form.

5. Fold ⅓ of the meringue into yolk batter to lighten it.

6. Gently fold in the rest of the meringue without deflating.

7. Heat a nonstick pan over low heat and lightly grease it.

8. Scoop or pipe the batter into tall rounds.

9. Cover with a lid and cook for 7–8 minutes.

10. Flip carefully, cover again, and cook another 5–6 minutes.

11. Serve immediately with whipped cream, fruit, syrup, or powdered sugar.

Notes

Use low heat to avoid burning while ensuring the centers cook through.

A piping bag with a round tip helps create tall, even shapes.

If your meringue won’t whip, check for greasy utensils or use more acid.

Do not overmix the batter — this deflates the airiness.

Electric stoves offer more consistent low heat than gas.

Prep Time: 7 minutes
Cook Time: 13 minutes
Category: Breakfast
Method: Stovetop
Cuisine: Japanese

Nutrition

Serving Size: 1 serving
Calories: 375.3
Sugar: 26.2
Sodium: 155.5
Fat: 10.9
Saturated Fat: 3.7
Carbohydrates: 50.9
Fiber: 1.1
Protein: 16.8
Cholesterol: 375.6