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Fluffy Japanese Soufflé Pancakes Recipe with Easy Brown Butter Maple Syrup

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Light, airy Japanese soufflé pancakes served with a rich brown butter maple syrup. Perfect for a special breakfast or brunch treat that’s quick and easy to make.

Ingredients

Scale
  • 3 large eggs, separated (room temperature)
  • 2 tablespoons granulated sugar
  • 1/4 cup (30 g) all-purpose flour, sifted
  • 1/4 teaspoon baking powder
  • 1/4 cup (60 ml) whole milk
  • 1/2 teaspoon vanilla extract
  • A pinch of salt
  • 1/4 cup (57 g) unsalted butter
  • 1/2 cup (120 ml) pure maple syrup
  • A pinch of cinnamon (optional)

Instructions

  1. Separate 3 large eggs into yolks and whites. Set whites aside in a clean, dry bowl.
  2. In a medium bowl, whisk together egg yolks, 2 tablespoons sugar, 1/4 cup whole milk, and 1/2 teaspoon vanilla extract until smooth.
  3. Sift in 1/4 cup flour and 1/4 teaspoon baking powder. Stir until just combined; batter should be thick but pourable.
  4. Beat egg whites with a pinch of salt until stiff peaks form (3-5 minutes with mixer).
  5. Gently fold one-third of egg whites into yolk batter to lighten it, then fold in remaining whites in two additions using a slow, sweeping motion.
  6. Warm a non-stick pan over low heat and lightly grease. If using ring molds, grease them and place on pan.
  7. Spoon batter into pan or molds, about 3 inches wide and 1.5 inches tall. Cover pan with lid and cook 4-5 minutes until bottom is golden and top starts to set.
  8. Carefully flip pancakes with a thin spatula, cover again, and cook another 4-5 minutes until golden and springy.
  9. While pancakes cook, melt 1/4 cup unsalted butter in a small saucepan over medium heat until golden brown and nutty. Remove from heat and stir in 1/2 cup maple syrup and a pinch of cinnamon if using. Keep warm.
  10. Serve pancakes stacked, drizzled generously with brown butter maple syrup immediately.

Notes

Whip egg whites to stiff peaks but avoid over-whipping. Fold gently to keep batter airy. Cook on low heat with lid to trap steam and cook pancakes evenly. Use ring molds for tall, round pancakes. Make syrup last to serve warm and fresh. Store leftovers in airtight container up to 2 days; reheat gently.

Nutrition

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

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