Jiggly Soufflé Pancakes with Berries & Cream
Tall, pillowy Japanese soufflé pancakes that jiggle on the plate, topped with whipped cream and fresh strawberries. Takes patience but minimal ingredients—a showstopper breakfast or snack.
- Total time
- 30 min
- Servings
- 2
- Calories
- 420
- Protein
- 12g
Ingredients
- 4 large eggs, separated
- ¼ cup all-purpose flour
- ¼ cup milk
- 2 tbsp butter
- 3 tbsp granulated sugar
- 1 cup fresh strawberries, sliced
- ½ cup heavy cream
Instructions
- 1
Whisk egg yolks with milk, flour, and 1 tbsp sugar until smooth and no lumps remain.
- 2
Beat egg whites in a clean bowl until foamy, then gradually add 2 tbsp sugar while beating until stiff peaks form.
- 3
Fold egg whites into yolk mixture in two additions, gently turning the bowl and cutting down through the center with a spatula.
- 4
Heat 1 tbsp butter in a nonstick skillet over medium-low. Pour batter into 4-inch rounds and cook 4-5 minutes until bottoms are light golden.
- 5
Add remaining butter to the skillet, flip pancakes carefully, and cook 4-5 minutes more until puffed and set but still jiggly in the center.
- 6
Whip heavy cream with a pinch of sugar until soft peaks form, then top pancakes with cream and sliced strawberries.
Tools you’ll need
- large mixing bowl
- medium mixing bowl
- nonstick skillet (10-inch)
- whisk
- silicone spatula
- electric mixer or whisk
- measuring cups and spoons
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