Jiggly Soufflé Pancakes with Berries
Tall, impossibly fluffy Japanese soufflé pancakes that jiggle on the plate, stacked and topped with fresh strawberries, kiwi, and warm syrup. Takes patience but zero special equipment—just a nonstick skillet and a whisk.
- Total time
- 30 min
- Servings
- 2
- Calories
- 420
- Protein
- 12g
Ingredients
- 3 large egg yolks
- 3 large egg whites
- ⅓ cup all-purpose flour
- ¼ cup milk
- 2 tbsp butter
- 1 cup fresh strawberries, sliced
- 1 medium fruit kiwi, peeled and sliced
- ½ cup maple or pancake syrup
Instructions
- 1
Whisk egg yolks with milk and flour until smooth with no lumps. Set aside.
- 2
In a separate bowl, whip egg whites with a pinch of salt until stiff, glossy peaks form, ~4 minutes.
- 3
Fold egg whites gently into yolk mixture in two additions until barely combined—do not overmix.
- 4
Heat a nonstick skillet over medium-low, add 0.5 tbsp butter, then pour 0.25 cup batter into a circle.
- 5
Cover and cook 5–6 minutes until bottom is golden and edges look set but center jiggles slightly.
- 6
Flip gently, cover again, cook 3–4 minutes until top is pale golden. Transfer to a plate, repeat with remaining batter.
- 7
Stack pancakes, top with strawberries and kiwi. Warm syrup and pour over; serve immediately.
Tools you’ll need
- medium bowl
- small bowl
- whisk
- 12-inch nonstick skillet
- silicone spatula
- lid or aluminum foil
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