Jiggly Japanese Soufflé Pancakes
Cloud-like stacked pancakes with whipped egg whites, baked until golden and jiggly in the center. Serve with butter, honey, and whipped cream for the ultimate indulgent stack.
- Total time
- 35 min
- Servings
- 2
- Calories
- 380
- Protein
- 10g
Ingredients
- 4 large egg yolks
- 4 large egg whites
- ⅓ cup all-purpose flour
- ¼ cup whole milk
- ½ tsp vanilla extract
- 3 tbsp butter, divided
- 2 tbsp honey or honeycomb (for serving)
- ¼ cup whipped cream (for serving)
Instructions
- 1
Preheat oven to 325°F. Line a baking sheet with parchment paper.
- 2
Whisk egg yolks with milk and vanilla until smooth, then fold in flour until no lumps remain.
- 3
In a separate bowl, whip egg whites with a pinch of salt until stiff peaks form, ~3–4 minutes.
- 4
Gently fold egg whites into yolk mixture in two additions until just combined; do not overmix.
- 5
Heat 1 tbsp butter in a nonstick skillet over low-medium heat. Dollop 2–3 tbsp batter per pancake, forming a mound.
- 6
Cook pancakes 2–3 minutes per side until light golden, then transfer to baking sheet.
- 7
Bake pancakes 8–10 minutes until centers jiggle slightly when tapped and tops are puffed.
- 8
Stack 2–3 pancakes per serving, top with remaining butter, honey, and whipped cream.
Tools you’ll need
- oven
- baking sheet
- parchment paper
- whisk
- two large mixing bowls
- electric mixer or whisk
- nonstick skillet (10-inch)
- spatula
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