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Fluffy Japanese Soufflé Pancakes Recipe Easy Homemade with Maple Syrup

Japanese soufflé pancakes - featured image
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Light and airy Japanese soufflé pancakes with a soft, fluffy texture, served warm with pure maple syrup. Perfect for a special breakfast or brunch treat.

Ingredients

Scale
  • 4 large eggs, separated (room temperature)
  • 100 grams (about 3/4 cup) cake flour
  • 50 grams (1/4 cup) granulated sugar, divided
  • 60 ml (1/4 cup) whole milk
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • Maple syrup, for serving
  • Butter or oil, for greasing the pan

Instructions

  1. Separate the eggs: Crack 4 large eggs and carefully separate the yolks from the whites. Place the whites in a clean, dry bowl. Set yolks aside in another bowl. (Approx. 5 minutes)
  2. Prepare dry ingredients: In the yolk bowl, whisk together 100 grams cake flour and 1 teaspoon baking powder. Add 60 ml milk and 1 teaspoon vanilla extract. Mix until smooth. (3 minutes)
  3. Whip egg whites: Using an electric mixer, beat the egg whites on medium speed. When foamy, gradually add 25 grams sugar (half of the sugar). Continue whipping until soft peaks form. Then add remaining 25 grams sugar and beat to stiff peaks. The meringue should be glossy and hold its shape. (7-10 minutes)
  4. Fold meringue into batter: Take about a third of the whipped egg whites and gently fold into the yolk mixture to lighten it. Then carefully fold in the rest, being careful not to deflate the airiness. Use a rubber spatula and fold from bottom to top. (5 minutes)
  5. Heat the pan: Place a non-stick pan over low heat and lightly grease with butter or oil. If using ring molds, grease them as well. (2 minutes)
  6. Cook the pancakes: Spoon the batter into the pan or molds, shaping into thick rounds about 3 inches wide. Cover the pan with a lid to trap steam, cooking for about 4-5 minutes on low heat until bottoms are golden and pancakes have risen. (5 minutes)
  7. Flip carefully: Gently flip the pancakes using a spatula or by flipping the ring molds, cover again, and cook for another 4-5 minutes until cooked through and puffed. Pancakes should spring back when pressed lightly. (5 minutes)
  8. Serve warm: Transfer to plates, drizzle generously with pure maple syrup, and enjoy immediately. Adding a pat of butter or fresh fruit on top is a nice touch.

Notes

Use room temperature eggs for better whipping. Whip egg whites to stiff peaks for signature fluffiness. Cook pancakes on low heat with a lid to trap steam and avoid burning. Gently fold meringue to keep airiness. Reheat leftovers gently in a pan or toaster oven, avoid microwaving.

Nutrition

Keywords: Japanese soufflé pancakes, fluffy pancakes, soufflé pancakes recipe, maple syrup pancakes, easy breakfast, brunch recipe

Find it online: https://goldensimmer.com/fluffy-japanese-souffl-e-pancakes-recipe-easy-homemade-with-maple-syrup/