Description
These ultra-fluffy Japanese souffle pancakes are a meditative, comforting breakfast ritual. Made with a stable meringue and cooked low and slow on the stovetop, they result in soft, jiggly, cloud-like pancakes served with a rich brown butter maple sauce.
Ingredients
Scale
- 4 large eggs (cold)
- 3 tablespoons caster sugar (40g)
- 3 tablespoons plain Greek yogurt (45g)
- 2 tablespoons whole milk (30ml)
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour, sifted (25g)
- 1 tablespoon cornstarch (8g)
- 1/2 teaspoon cream of tartar (or 1 teaspoon lemon juice)
- 1 pinch salt
- 2 tablespoons unsalted butter (for sauce)
- 2 tablespoons maple syrup (30ml)
- 1 tablespoon heavy cream (optional, for sauce)
- Powdered sugar (for garnish)
- Fresh berries (for garnish)
Instructions
- Separate the eggs, placing whites in one clean, dry bowl and yolks in another. Ensure no yolk gets into the whites.
- Add cream of tartar and salt to the egg whites. Beat with an electric mixer on medium-high speed until frothy.
- Gradually add caster sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form (about 3-4 minutes).
- Whisk the yogurt, milk, and vanilla extract into the egg yolks until smooth.
- Sift the flour and cornstarch together into a small bowl.
- Add one-third of the meringue to the yolk mixture and whisk gently to lighten. Pour this back into the remaining meringue.
- Gently fold the mixture with a silicone spatula until just combined. Do not overmix.
- Heat an 8-inch non-stick skillet over low heat and grease with a tiny bit of butter.
- Pour batter into the pan (using rings if desired) to a thickness of about 1/2 inch. Cover with a lid.
- Cook for 6-7 minutes until bubbles form on top and edges set. Do not flip yet.
- Carefully flip the pancakes. Cover again and cook for another 5-6 minutes until golden brown and springy.
- While pancakes cook, melt butter in a small saucepan over low heat until it turns light golden brown and smells nutty.
- Remove butter from heat and whisk in maple syrup and cream (if using).
- Stack pancakes, drizzle with maple butter sauce, dust with powdered sugar, and top with fresh berries. Serve immediately.
Notes
Cold eggs whip better for the meringue. Sifting the flour is non-negotiable for lightness. Cook on low heat to steam the pancakes without burning the bottom. Do not open the lid while cooking, as this releases steam needed for rising. These are best eaten immediately but can be stored in the fridge for 2 days or frozen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake with sauce
- Calories: 280
- Sugar: 18
- Sodium: 150
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 1
- Protein: 8
Keywords: Japanese souffle pancakes, fluffy pancakes, breakfast recipe, comfort food, stovetop pancakes, self-care recipe, gluten-free option