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Fluffy Japanese Souffle Pancakes Recipe Easy Homemade with Honey Butter and Maple Syrup

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These Japanese souffle pancakes are thick, fluffy, and cloud-like, made by folding whipped egg whites into the batter. Served with honey butter and maple syrup, they make a perfect special occasion breakfast or brunch treat.

Ingredients

Scale
  • 4 large eggs, separated (room temperature)
  • 2 tablespoons whole milk
  • 1/4 cup (30 grams) granulated sugar, divided
  • 1/2 cup (60 grams) all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of cream of tartar (optional)
  • 2 tablespoons unsalted butter, softened (for honey butter)
  • 1 tablespoon honey (for honey butter)
  • Pure maple syrup, for serving

Instructions

  1. Separate the eggs, placing yolks in one bowl and whites in another, ensuring no yolk mixes with whites. (Approx. 5 minutes)
  2. Whisk the egg yolks with 2 tablespoons milk and 1/4 cup (30 grams) granulated sugar until slightly pale and combined. (3 minutes)
  3. Sift 1/2 cup (60 grams) all-purpose flour and 1 teaspoon baking powder into the yolk mixture. Gently mix until just combined without overmixing. (3 minutes)
  4. Add a pinch of cream of tartar to the egg whites. Using an electric mixer, whip until soft peaks form. Gradually add remaining 1/4 cup (30 grams) sugar and continue whipping until stiff, glossy peaks appear. (5-7 minutes)
  5. Carefully fold one-third of the whipped egg whites into the yolk batter to lighten it. Then gently fold in the remaining whites, preserving as much air as possible. The batter should be fluffy and thick. (4 minutes)
  6. Preheat a non-stick frying pan over low heat and lightly grease with butter or oil. If using ring molds, grease and place them on the pan. (2 minutes)
  7. Spoon batter into molds or freeform onto the pan, making thick rounds about 3 inches wide. Cover pan with a lid to trap steam and cook for 4-5 minutes per side. Flip carefully using a spatula and cover again. (10 minutes)
  8. While pancakes cook, mix 2 tablespoons softened unsalted butter with 1 tablespoon honey until smooth to make honey butter.
  9. Stack pancakes gently, spread honey butter on top, and drizzle with pure maple syrup. Serve immediately for best fluffiness.

Notes

Use room temperature eggs and ensure bowls and beaters are grease-free for best egg white whipping. Fold egg whites gently to preserve air bubbles. Cook pancakes slowly on low heat with a lid to trap steam and prevent burning. If you don’t have ring molds, spoon thick dollops of batter and cook carefully. Leftovers can be refrigerated for up to 2 days but may lose some fluffiness upon reheating.

Nutrition

Keywords: Japanese souffle pancakes, fluffy pancakes, honey butter, maple syrup, brunch recipe, easy pancakes, homemade souffle pancakes

Find it online: https://tempotaste.com/fluffy-japanese-souffle-pancakes-recipe-easy-homemade-with-honey-butter-and-maple-syrup/