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Fluffy Japanese-Style Soufflé Pancakes with Whipped Maple Cream

Japanese-style soufflé pancakes - featured image
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These fluffy Japanese-style soufflé pancakes feature an airy texture and are topped with luscious whipped maple cream, perfect for a special brunch or cozy morning treat.

Ingredients

Scale
  • 2 large eggs, separated (room temperature for best volume)
  • 1/4 cup (30g) cake flour or all-purpose flour
  • 2 tablespoons (30ml) whole milk (use dairy-free milk if needed)
  • 1/2 teaspoon baking powder
  • 1 tablespoon (15g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 cup (120ml) heavy cream, chilled (or coconut cream for dairy-free)
  • 2 tablespoons pure maple syrup

Instructions

  1. Separate the eggs carefully, making sure no yolk gets in the whites. In a clean, dry bowl, beat the egg whites with an electric mixer until they start to foam. Gradually add the sugar, then continue beating until stiff peaks form (about 5-7 minutes).
  2. In another bowl, whisk together the egg yolks, milk, vanilla extract, and a pinch of salt. Sift in the flour and baking powder, then gently combine until smooth. Avoid overmixing; a few lumps are okay.
  3. Using a spatula, gently fold one-third of the egg whites into the yolk mixture to lighten it. Then fold in the remaining whites carefully to keep the batter airy.
  4. Preheat a non-stick pan over low heat. Lightly grease with butter or oil. If using ring molds, grease them too.
  5. Spoon about 3 tablespoons of batter per pancake into the pan or molds. Cover the pan with a lid and cook for 4-5 minutes until the bottoms are golden and the sides are set.
  6. Carefully flip each pancake (or mold) and cook for another 3-4 minutes covered. Keep the heat low to avoid browning too fast while allowing the pancakes to cook through.
  7. While pancakes cook, whip the chilled heavy cream with maple syrup until soft peaks form.
  8. Stack the fluffy pancakes, dollop generously with whipped maple cream, and drizzle a little extra maple syrup on top.

Notes

Use low heat and cover the pan to trap steam for fluffy pancakes. Be gentle when folding egg whites to keep batter airy. If batter is too thick, add a splash of milk. Ring molds help keep pancakes tall and uniform but are optional.

Nutrition

Keywords: soufflé pancakes, Japanese pancakes, fluffy pancakes, whipped maple cream, brunch recipe, easy pancakes

Find it online: https://freshforkful.com/fluffy-japanese-style-souffl-e-pancakes-with-whipped-maple-cream-recipe-easy-and-perfect/