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Fluffy Japanese Soufflé Pancakes Recipe Easy Homemade with Maple Syrup

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These fluffy Japanese soufflé pancakes are light, airy, and melt-in-your-mouth delicious, made with whipped egg whites and served with maple syrup for a perfect breakfast treat.

Ingredients

Scale
  • 1 cup (120 g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 2 tablespoons granulated sugar
  • 3 large eggs, separated
  • ½ cup (120 ml) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Pure maple syrup, as desired
  • Butter, optional, a small pat
  • Fresh berries or sliced fruit, optional

Instructions

  1. Sift together 1 cup all-purpose flour, 1 teaspoon baking powder, 2 tablespoons sugar, and a pinch of salt in a medium bowl. (5 minutes)
  2. Separate 3 large eggs, placing whites in a large clean bowl and yolks in another. Ensure no yolk gets into the whites. (3 minutes)
  3. Add ½ cup whole milk and 1 teaspoon vanilla extract to the yolks. Whisk until smooth and slightly frothy. (2 minutes)
  4. Gradually fold the dry ingredients into the yolk mixture until just combined. The batter will be thick and creamy. (2 minutes)
  5. Using an electric mixer, beat the egg whites on medium-high speed until foamy. Add a pinch of salt, then gradually add 1 tablespoon sugar and continue whipping until stiff, glossy peaks form. (7-8 minutes)
  6. Gently fold one-third of the whipped egg whites into the batter to lighten it, then fold in the remaining whites carefully to keep as much air as possible. The batter should look fluffy and light. (3-4 minutes)
  7. Preheat a non-stick pan over low heat. Lightly grease the pan and ring molds with butter or oil. (5 minutes)
  8. Spoon batter into the molds, filling about ¾ full. Cover the pan with a lid and cook for 4-5 minutes until the bottom is golden and bubbles appear on top. Carefully flip using a spatula, cover again, and cook another 4-5 minutes. If not using molds, cook smaller pancakes and be extra gentle when flipping. (10 minutes)
  9. Remove pancakes carefully from the pan and molds. Serve warm with a generous drizzle of maple syrup and optional butter or fresh fruit. (2 minutes)

Notes

Whip egg whites to stiff peaks but avoid overwhipping. Fold whites gently to keep air in the batter. Cook pancakes on low heat and cover the pan to trap steam for even cooking. Serve immediately for best fluffiness. If no ring molds, make smaller pancakes and be gentle when flipping.

Nutrition

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

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