Ever stood in your kitchen on a sleepy morning, craving something fluffy and fun? I have—and trust me, these jiggly Japanese soufflé pancakes deliver. They’re like little clouds of joy you can eat, perfect for those quick breakfast ideas that still feel indulgent. I first tried these on a trip to Osaka, and the moment my fork cut through that tall, wobbly stack, I knew I had to recreate them. What I didn’t expect? How easy it would be. With a few pantry staples and a bit of steam magic, you’ll have a breakfast that’s somewhere between a pancake and a pillow. These pancakes aren’t your usual flat diner-style flapjacks. Nope. They rise up like soufflés—hence the name—and jiggle like they’re auditioning for a dessert dance contest. If you’ve been searching for a japanese pancakes fluffy recipe easy enough to make on a weekday, you’re in the right place. Think of this as part of your expanding list of japanese recipe ideas, especially if you’re diving into japanese breakfast recipes for the first time. They’ve also got a bonus: thanks to the eggs and milk, they pack a sneaky punch of protein. So if you’ve been on the hunt for fluffy protein pancakes or new breakfast ideas that don’t come from a box, this one’s worth flipping over.

1) Key Takeaways
2) Easy Jiggly Japanese Soufflé Pancakes Recipe
3) Ingredients for Jiggly Japanese Soufflé Pancakes
4) How to Make Jiggly Japanese Soufflé Pancakes
5) Tips for Making Jiggly Japanese Soufflé Pancakes
6) Making Jiggly Japanese Soufflé Pancakes Ahead of Time
7) Storing Leftover Jiggly Japanese Soufflé Pancakes
8) Try these Breakfasts next!
9) Jiggly Japanese Soufflé Pancakes Recipe
10) Nutrition

1) Key Takeaways

These pancakes are light, airy, and cooked using steam for a fluffy inside and golden outside.
The recipe is based on simple pantry ingredients, no trips to specialty stores needed.
You’ll learn a neat trick with meringue that makes the pancakes stand up tall and proud.
Perfect for weekend brunches or quick breakfast ideas that look impressive but are easy to make.

2) Easy Jiggly Japanese Soufflé Pancakes Recipe

These pancakes are tall, jiggly, and just the kind of kitchen experiment that brings joy at breakfast. When I first saw them bounce on a plate, I thought, “That’s it. I need to try this at home.”

The texture is unlike anything you’ll get from a regular short stack. It’s light like foam but somehow still satisfying. One bite, and it almost melts. What makes them special? A cloud-like meringue folded ever so gently into the batter. That gives them that signature bounce and soufflé puff.

If you’re always on the hunt for quick breakfast ideas but want something that feels like a treat, these deliver. I’ve made them on lazy Saturdays, rainy Tuesdays, and even once at 9 PM when dinner didn’t go to plan. The batter comes together fast, the ingredients are nothing fancy, and watching them jiggle as they steam on the pan is oddly relaxing.

3) Ingredients for Jiggly Japanese Soufflé Pancakes

2 large eggs, separated: Use them fresh and cold. The whites whip better, and the yolks keep the batter rich and golden.

1 tablespoon milk: Just enough to thin the yolk mixture. I’ve used almond and oat milk when out of regular milk and they’ve both worked.

1/4 teaspoon vanilla extract: This adds a subtle flavor that brings warmth. Don’t skip it unless you absolutely must.

3 tablespoons cake flour: This keeps things tender and soft. If you’re out, use all-purpose, but sift it well.

1/4 teaspoon baking powder: A tiny boost to help with rise. Combined with the meringue, it lifts the pancakes like a dream.

2 tablespoons sugar: This sweetens the whites and helps build the glossy stiff peaks. Be patient when whipping.

Oil, for greasing: Use something neutral. I reach for canola or sunflower oil to avoid flavor clashes.

Water, for steaming: Sounds strange, but the steam is what makes these pancakes puff up. It’s part of the magic.

4) How to Make Jiggly Japanese Soufflé Pancakes

Step 1: Separate the eggs carefully. Place the whites in a clean, dry bowl. Add yolks to another bowl and mix with milk and vanilla.

Step 2: Sift the flour and baking powder into the yolk mixture. Stir gently until smooth. Set it aside while you work on the meringue.

Step 3: Whip the egg whites with sugar. Start slow, then speed up. You want stiff peaks that hold when you lift the whisk.

Step 4: Fold the meringue into the yolk batter. Don’t rush it. Use a spatula and go in three additions, keeping the air in.

Step 5: Preheat your pan on the lowest heat. Grease it lightly. Spoon or pipe the batter into thick rounds. They should look like little towers.

Step 6: Add a spoonful of water to the pan and cover it with a lid. Steam them gently for about 6–7 minutes.

Step 7: Flip the pancakes with care. Cover again and steam the other side for 5–6 minutes until both sides are golden and the middles are set.

5) Tips for Making Jiggly Japanese Soufflé Pancakes

Room temperature isn’t just a buzzword. Warm yolks mix better, and cold whites whip faster. Let the eggs sit for a few minutes if they’re fridge-cold.

Low heat is your best friend. Crank it up and you’ll end up with burnt bottoms and runny middles. Stick to the lowest setting and let the pancakes do their thing.

Use a nonstick pan with a tight lid. It traps steam and cooks the pancakes evenly. I’ve used a regular skillet with a glass lid from another pot. Worked great. Pancakes still jiggled.

6) Making Jiggly Japanese Soufflé Pancakes Ahead of Time

Let’s be real. These are best fresh from the pan. But that doesn’t mean you can’t prep a few steps ahead. You can mix the yolk base and sift the dry ingredients the night before. Just keep them covered in the fridge.

Egg whites need to be whipped fresh. You’ll lose volume if they sit around. Trust me, I tried whipping the night before. It flopped—literally.

If you’re making a batch for brunch guests, cook them close to serving time. You can keep the first few warm in the oven on low heat. They’ll hold their shape if you don’t stack them too high.

7) Storing Leftover Jiggly Japanese Soufflé Pancakes

Leftovers? Not common, but it happens. Let the pancakes cool, then store them in an airtight container. They’ll keep for about two days in the fridge.

When reheating, use the microwave for about 15 seconds. Or better yet, use a steamer for a minute. That brings the fluff back without drying them out.

I’ve frozen them too. Wrap each in parchment and freeze in a bag. Defrost overnight in the fridge and warm with steam. They don’t jiggle quite as much, but they’re still tasty.

8) Try these Breakfasts next!

9) Jiggly Japanese Soufflé Pancakes Recipe