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Fluffy Japanese Souffle Pancakes Easy Recipe with Maple Cream Delight

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These tall, cloud-like Japanese souffle pancakes are soft, airy, and tender, topped with a rich maple cream delight. Perfect for busy mornings or special occasions, they bring a light, indulgent twist to breakfast.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour, sifted
  • 1 teaspoon (4g) baking powder
  • 2 tablespoons (25g) granulated sugar
  • ½ cup (120ml) whole milk
  • 1 teaspoon (5ml) vanilla extract
  • 4 large eggs, separated (room temperature)
  • 2 tablespoons (30ml) vegetable oil or melted unsalted butter
  • 1 cup (240ml) heavy whipping cream, chilled
  • 3 tablespoons (45ml) pure maple syrup
  • A pinch of salt

Instructions

  1. Separate the 4 eggs, placing yolks in one bowl and whites in another. Let them sit at room temperature for about 10 minutes.
  2. In a medium bowl, sift together the all-purpose flour and baking powder. Set aside.
  3. In a separate bowl, whisk the egg yolks with milk, vegetable oil, and vanilla extract until smooth and slightly frothy.
  4. Slowly add the dry mixture to the yolk mixture, stirring gently until just combined. Do not overmix.
  5. Using an electric mixer on medium speed, beat the egg whites until frothy. Gradually add sugar and continue whipping on high speed until stiff peaks form.
  6. Gently fold one-third of the whipped egg whites into the batter to lighten it. Then carefully fold in the remaining whites in two additions using a rubber spatula.
  7. Place a non-stick pan over low heat and lightly grease with butter or oil. If using ring molds, grease them and place on the pan.
  8. Spoon about ¼ cup (60ml) of batter into each ring mold or directly onto the pan for freeform pancakes. Cover with a lid and cook for 4-5 minutes until the bottom is golden and the top is bubbling but still slightly wet.
  9. Carefully flip the pancakes using a thin spatula. Cover again and cook for another 3-4 minutes until golden and cooked through. Pancakes should be tall, soft, and springy.
  10. While pancakes cook, whip the chilled heavy cream with maple syrup and a pinch of salt until soft peaks form. Adjust sweetness if needed.
  11. Stack pancakes high, dollop generously with maple cream delight, and drizzle extra maple syrup on top. Serve immediately.

Notes

Use room temperature eggs for better volume when whipping whites. Fold egg whites gently to keep batter airy. Cook on low heat with lid on to trap steam and puff pancakes. Ring molds help keep pancakes tall and round but are optional. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use plant-based milk and coconut cream.

Nutrition

Keywords: Japanese souffle pancakes, fluffy pancakes, maple cream, breakfast recipe, easy pancakes, brunch, light pancakes

Find it online: https://chrisfeasts.com/fluffy-japanese-souffle-pancakes-easy-recipe-with-maple-cream-delight/