Toronto's Japanese soufflé pancake destination — Fuwa Fuwa (meaning 'fluffy fluffy' in Japanese) serves the cloud-like jiggly pancakes that went viral across social media. Made to order in individual portions, each stack of two soufflé pancakes takes 15 minutes to cook properly and comes with whipped cream, maple syrup, and seasonal toppings. The texture — somewhere between a pancake and a steamed egg cake — is genuinely unlike anything else in the city.
Neighbourhood: Multiple Locations · Address: 294 College St, Toronto, ON | Multiple GTA locations · Hours: Daily 10am–8pm · Price Range: $$ · Phone: (647) 748-0888 · Editorial status: Not yet verified
Fuwa Fuwa nails the viral Japanese soufflé pancake trend with jiggly, cloud-like stacks you won’t find anywhere else in Toronto. The theatrical cooking process and whimsical plating make it a true spectacle—and a sweet treat worth the wait.
Unlike basic Western pancakes or trendy Asian cafes that serve pre-made desserts, Fuwa Fuwa slow-cooks each pancake to order with signature fluffiness and wobble. Their menu rotates seasonal toppings, and no other place in the city focuses exclusively on these photogenic, melt-in-your-mouth pancakes.
Japanese soufflé pancakes — the extraordinarily thick, jiggly pancakes that achieved Instagram ubiquity in 2019-2020 and have remained a dedicated following-generator since — are made using a technique that combines a standard pancake batter with stiff meringue (egg whites whipped to stiff peaks and carefully folded into the batter) and a covered cooking method (the pancake is cooked low and slow under a lid, allowing the meringue's steam to develop the characteristic height and the soufflé-like jiggle). The result is a pancake three to four times the height of a conventional pancake, with a texture closer to baked meringue than fried batter.
The soufflé pancake's defining quality characteristic is the jiggle: properly made soufflé pancakes have a structural instability that is visible when the plate is moved — they wobble and jiggle because the internal structure is air-leavened (by the meringue) rather than chemically leavened (by baking powder). A soufflé pancake that doesn't jiggle has either deflated (from being moved too quickly from pan to plate) or was made with insufficient meringue.
Matcha soufflé pancakes integrate culinary-grade matcha (finely ground Japanese green tea, distinctly bitter and powerfully flavoured) into the batter at a ratio that turns the pancakes a vivid green and provides genuine matcha flavour — both bitterness and umami from the chlorophyll — that distinguishes them from the plain version. The pairing with sweet toppings (white chocolate cream, sweet red bean, or condensed milk) provides the contrast that makes the matcha's bitterness work rather than overwhelm.
Japanese soufflé pancakes at Toronto's dedicated establishments require 15-20 minutes of cooking time from order — the meringue needs to be freshly whipped and the slow cooking cannot be rushed. The wait is built into the format; ordering a coffee and settling in for a 20-minute wait is the appropriate approach.
The jiggle comes from stiffly beaten egg whites (meringue) folded into the pancake batter and cooked low and slow under a lid. The meringue's air structure creates a light, cloud-like interior that wobbles when moved. The structural instability is a quality marker — a soufflé pancake that doesn't jiggle has deflated or was made without sufficient meringue.
Soufflé pancakes take 15-20 minutes to cook from order — the meringue must be freshly whipped, the cooking must be slow and covered, and rushing produces collapse. Build the wait into your brunch timing. Most dedicated soufflé pancake restaurants communicate the wait time clearly at ordering.
Matcha is finely ground Japanese green tea powder — intensely bitter, umami-rich, and deeply coloured. In soufflé pancakes, culinary-grade matcha turns the batter vivid green and adds genuine bitter-floral flavour that contrasts with sweet toppings (white chocolate, sweet red bean, condensed milk). The contrast makes both elements more interesting.
Two soufflé pancakes (the standard serving) are surprisingly filling despite their apparent lightness — the egg content is high, the volume is substantial, and the richness of toppings (cream, syrup) adds satiety. One serving is typically sufficient as a brunch main for most people.
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