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Fluffy Japanese Soufflé Pancakes Recipe with Easy Maple Butter Topping

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Light and airy Japanese soufflé pancakes with a luscious maple butter topping, perfect for a special brunch or comforting breakfast.

Ingredients

  • All-purpose flour – 1 cup (120g), sifted
  • Baking powder – 1 teaspoon
  • Granulated sugar – 2 tablespoons
  • Salt – 1/4 teaspoon
  • Whole milk – 1/2 cup (120ml), room temperature (almond or oat milk for dairy-free)
  • Large egg yolks – 3, room temperature
  • Vanilla extract – 1 teaspoon
  • Large egg whites – 4, room temperature
  • Cream of tartar – 1/4 teaspoon (optional)
  • Unsalted butter – 4 tablespoons (60g), softened
  • Pure maple syrup – 3 tablespoons
  • A pinch of salt (optional)

Instructions

  1. Separate the eggs while cold, then let yolks and whites come to room temperature (about 20 minutes). Lightly grease ring molds and warm pan over low heat.
  2. Sift together flour, baking powder, sugar, and salt in a large bowl.
  3. Whisk egg yolks with milk and vanilla extract until smooth. Gradually add to dry ingredients and stir gently until just combined.
  4. Beat egg whites with cream of tartar until soft peaks form. Gradually add 1 tablespoon sugar and whip to stiff peaks.
  5. Fold one-third of whipped egg whites into batter gently, then fold in remaining whites in two batches, keeping batter light and airy.
  6. Heat non-stick pan over low heat. Place ring molds on pan and fill each about two-thirds full with batter. Cover pan with lid and cook 4-5 minutes until bottoms are golden and sides set.
  7. Remove lids and carefully flip pancakes with molds on or lift pancakes out and flip, then replace molds. Cover and cook another 4 minutes until tall, fluffy, and cooked through.
  8. Mix softened butter with maple syrup and a pinch of salt until smooth to make maple butter topping.
  9. Stack pancakes, dollop generously with maple butter, and drizzle extra maple syrup if desired. Serve immediately.

Notes

Use room temperature eggs and milk for best volume. Whip egg whites to stiff peaks and fold gently to keep batter airy. Cook on low heat to avoid burning and ensure fluffy texture. Ring molds help pancakes rise tall but are optional. For dairy-free, use plant-based milk and butter substitutes. For vegan, replace egg whites with whipped aquafaba.

Nutrition

Keywords: Japanese soufflé pancakes, fluffy pancakes, maple butter topping, brunch recipe, easy pancakes, light pancakes

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