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
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Open the appInstructions
Step 1
Preheat oven to 325°F. Line a baking sheet with parchment paper.
Step 2
Whisk egg yolks with milk and vanilla until smooth, then fold in flour until no lumps remain.
Step 3
In a separate bowl, whip egg whites with a pinch of salt until stiff peaks form, ~3–4 minutes.
Step 4
Gently fold egg whites into yolk mixture in two additions until just combined; do not overmix.
Step 5
Heat 1 tbsp butter in a nonstick skillet over low-medium heat. Dollop 2–3 tbsp batter per pancake, forming a mound.
Step 6
Cook pancakes 2–3 minutes per side until light golden, then transfer to baking sheet.
Step 7
Bake pancakes 8–10 minutes until centers jiggle slightly when tapped and tops are puffed.
Step 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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