Description
Start your day with an unforgettable breakfast experience—these Jiggly Japanese Pancakes are light, airy, and irresistibly fluffy. With their soufflé-like texture and gentle jiggle, they’re a fun and delicious twist on classic pancakes. Perfect for a quick breakfast, special brunch, or breakfast-for-dinner treat, they combine simplicity with a wow-factor that’s sure to impress. Whether you’re searching for breakfast ideas, easy recipes, or food ideas that stand out, this one checks all the boxes.
Ingredients
3 large eggs
30 ml whole milk
1/2 tsp vanilla extract
40 g all-purpose flour
1/2 tsp baking powder
1/4 tsp lemon juice or 1/8 tsp cream of tartar
40 g granulated sugar
Butter or oil for cooking
Instructions
1. Separate egg yolks and whites into two bowls.
2. Whisk the yolks with milk and vanilla extract until smooth.
3. Sift flour and baking powder into the yolk mixture and mix until no lumps remain.
4. In a separate bowl, add lemon juice or cream of tartar to the egg whites and beat with a hand mixer.
5. Gradually add sugar to the egg whites and whip to soft peaks.
6. Gently fold the whipped whites into the yolk batter in three additions.
7. Heat a non-stick pan over low heat and grease your ring molds.
8. Place the molds on the pan and fill each 3/4 full with batter.
9. Add a few drops of water to the pan and cover with a lid to steam.
10. Cook for 4–5 minutes per side or until cooked through.
11. Gently remove from molds and serve warm with desired toppings.
Notes
Use ring molds for the best height and shape. Grease them well to prevent sticking.
Whip the egg whites to *just* soft peaks—overbeating will make folding tricky and affect the fluffiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 165
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 120 mg