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Fluffy Japanese Soufflé Pancakes with Maple Butter

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Light, airy Japanese soufflé pancakes topped with melting maple butter, perfect for a special breakfast or brunch treat. These pancakes are tall, fluffy, and have a gentle sweetness with a slight golden crust.

Ingredients

Scale
  • 2 large eggs, separated (room temperature for best volume)
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon cream of tartar (optional)
  • 1/2 cup (65g) all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/4 cup (60ml) whole milk
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons pure maple syrup
  • A pinch of flaky sea salt (optional)

Instructions

  1. Separate the eggs carefully into whites and yolks, ensuring no yolk gets into the whites. Let both bowls sit at room temperature for about 10 minutes.
  2. Sift together the flour and baking powder in a medium bowl and set aside.
  3. In the bowl with the egg yolks, add milk, vanilla extract, and 1 tablespoon of sugar. Whisk until smooth. Gradually fold in the dry ingredients until just combined.
  4. Add cream of tartar to the egg whites. Using an electric mixer, beat on medium speed until soft peaks form. Slowly add the remaining sugar while continuing to beat until stiff, glossy peaks form.
  5. Gently fold one-third of the egg whites into the yolk batter to lighten it, then fold in the remaining whites carefully to preserve air.
  6. Preheat a non-stick pan over low heat and lightly grease with butter or oil. Grease ring molds if using.
  7. Spoon or pipe batter into the pan or molds to form 3-4 inch rounds about 2 inches thick. Cover with a lid and cook for 4-5 minutes until bottoms are golden and tops start to set but are still jiggly.
  8. Carefully flip the pancakes with a thin spatula. Cover and cook for another 4 minutes until puffed and cooked through but moist inside.
  9. While cooking, mix softened butter and maple syrup until smooth. Stir in flaky sea salt if desired.
  10. Stack pancakes, top with maple butter, drizzle extra maple syrup, and serve immediately.

Notes

Use a clean, dry bowl to whip egg whites for best volume. Fold batter gently to preserve air bubbles. Cook pancakes over low heat with a lid to trap steam and avoid burning. If pancakes brown too fast, lower the heat. For reheating leftovers, use a toaster oven or regular oven at 300°F for 5-7 minutes to maintain fluffiness. Avoid microwaving.

Nutrition

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

Find it online: https://emmayum.com/fluffy-japanese-souffl-e-pancakes-with-maple-butter-easy-recipe/