Description
If you’re looking for a breakfast that’s as delightful to look at as it is to eat, Jiggly Japanese Pancakes are the perfect choice. These extra-fluffy, souffle-style pancakes are light, airy, and gently sweet with a melt-in-your-mouth texture that sets them apart from your average stack. Ideal for special brunches or weekend treats, this easy recipe transforms a few humble ingredients into something magical. Whether you’re on the hunt for breakfast ideas, easy recipes for beginners, or food ideas that impress — this one hits all the right notes.
Ingredients
3 large eggs
3 tablespoons milk
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
1/2 teaspoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon lemon juice or 1/4 teaspoon cream of tartar
1 tablespoon oil or melted butter (for greasing)
Instructions
1. Separate the eggs while cold; place yolks in one bowl and whites in another. Let the whites rest at room temperature for 10–15 minutes.
2. Beat the egg whites with lemon juice or cream of tartar. Gradually add sugar and continue beating until stiff, glossy peaks form.
3. In the yolk bowl, whisk together milk and vanilla. Sift in flour and baking powder. Mix gently until smooth.
4. Add a spoonful of the meringue to the yolk batter to lighten it, then fold in the remaining meringue in three parts using a spatula.
5. Preheat a non-stick skillet over low heat. Grease skillet and ring molds with oil or melted butter and place molds in the skillet to preheat.
6. Spoon the batter into the molds, filling them 75% full. Add a few drops of water to the skillet (around the molds), cover with a lid, and cook for 4–5 minutes.
7. Gently flip the molds with a spatula and cook for another 4–5 minutes until golden and set.
8. Carefully remove the molds and serve immediately with toppings like powdered sugar, berries, or whipped cream.
Notes
Room-temperature egg whites whip better and create a more stable meringue.
Gentle folding is crucial — don’t rush this step or you’ll deflate the batter.
Use ring molds and keep your heat low to ensure a perfectly cooked, jiggly interior.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-cooked with steam
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 12g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 190mg