Fluffy Japanese Soufflé Pancakes That Stay Tall and Jiggly Every Time
Tall, jiggly, cloud-like pancakes made from a buttermilk batter folded into a stiff meringue. Cooked low and slow with a splash of water in the pan to steam them to perfection.
Equipment
- Electric Hand Mixer
- Non-Stick Skillet with Lid
- Piping Bag
- Spatula
- Ring Molds (optional)
Ingredients
For the Pancake Batter
- 2 large eggs, separated
- 1 1/2 cups cake flour (210g)
- 3 tbsp whole milk
- 1 tbsp water
- 2 tbsp sugar (25g)
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
- pinch salt
For Cooking and Serving
- Butter or oil for greasing
- Powdered sugar, for dusting
- Maple syrup, for serving
- Whipped cream, optional
Instructions
- Make the batter base: Whisk the flour, salt, and egg yolks together. Add the milk, water, and vanilla. Stir until just combined — a few lumps are fine. Overmixing will develop gluten and make the pancakes dense.
- Whip the egg whites: In a completely clean, dry bowl, beat the egg whites with cream of tartar on medium speed until frothy. Increase to high and slowly add the sugar. Continue until stiff peaks form — the whites should stand straight up when you lift the beater.
- Fold the meringue into the batter: Add one-third of the meringue to the egg yolk mixture and fold gently. Add the remaining meringue and fold just until no streaks remain. Do not overmix.
- Transfer to piping bag: Scoop the batter into your piping bag or ziplock. Snip the tip to create a 1-inch opening.
- Begin cooking: Heat your non-stick skillet over the lowest possible heat. Lightly grease with butter or oil. Pipe the batter into tall rounds — about 3 inches wide and 2 inches high. If using ring molds, fill to the top.
- Add water and cover: Immediately add 1 tablespoon of water to the pan (avoiding the pancakes), cover tightly with the lid, and cook for 6–7 minutes.
- Flip and repeat: After 6 minutes, carefully flip each pancake. Add another tablespoon of water, re-cover, and cook for another 6–7 minutes. They should spring back when lightly pressed.
- Serve immediately: Dust with powdered sugar, add a pat of butter, and drizzle with maple syrup or whipped cream. These deflate within minutes, so serve them hot.
Notes
Use the lowest heat possible and a tight lid for the steamy dome that creates the signature jiggle. These are best served immediately; they deflate within minutes. For make-ahead, prepare dry and wet ingredients separately the night before, but whip the egg whites fresh in the morning. Leftovers can be reheated gently in a 300°F oven for 5 minutes, but the texture won't be as cloud-like. Avoid the microwave. For gluten-free, use a high-quality cup-for-cup blend.