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Fluffy Japanese Soufflé Pancakes Recipe Easy Homemade with Honey Butter and Berries

Japanese soufflé pancakes - featured image
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Light, airy Japanese soufflé pancakes served with whipped honey butter and fresh berries, perfect for a special breakfast or brunch treat.

Ingredients

Scale
  • 2 large eggs, separated (room temperature)
  • 3 tablespoons all-purpose flour
  • 2 tablespoons whole milk
  • 1/4 teaspoon cream of tartar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons honey
  • Fresh mixed berries (strawberries, blueberries, raspberries)
  • Powdered sugar for dusting (optional)
  • Maple syrup (optional)

Instructions

  1. Separate the eggs carefully into two clean bowls, ensuring no yolk gets into the whites. Let sit at room temperature for about 10 minutes.
  2. In the bowl with the yolks, whisk in the milk and vanilla extract until smooth. Sift the flour over the yolk mixture and mix gently until just combined.
  3. Add cream of tartar to the egg whites. Using an electric mixer, beat on medium speed until soft peaks form. Gradually add sugar and increase speed to high, whipping until stiff, glossy peaks form.
  4. Gently fold about one-third of the meringue into the yolk batter to lighten it, then fold in the rest carefully using a rubber spatula, preserving as much air as possible.
  5. Preheat a non-stick pan on medium-low heat and lightly grease it with butter or oil. Grease ring molds if using.
  6. Spoon about 3 tablespoons of batter into each mold. Cover the pan with a lid and cook for 4-5 minutes until bottoms are golden and edges start to set.
  7. Carefully flip the pancakes (and molds if using) and cook another 4-5 minutes with the lid on until pancakes puff up and spring back gently when pressed.
  8. While pancakes cook, beat softened butter and honey together with a mixer until light and fluffy, about 2 minutes.
  9. Stack the pancakes, dollop with whipped honey butter, scatter fresh berries on top, and dust with powdered sugar if desired. Serve immediately.

Notes

Cook pancakes slowly over medium-low heat with a lid to trap steam and prevent burning. Use ring molds for tall, uniform pancakes or cook larger dollops slowly without molds. Whip egg whites to stiff peaks but avoid overwhipping. Keep butter softened but not melted for best whipped honey butter texture.

Nutrition

Keywords: Japanese soufflé pancakes, fluffy pancakes, honey butter, breakfast, brunch, soufflé, meringue pancakes, easy pancake recipe

Find it online: https://jollyfork.com/fluffy-japanese-souffl-e-pancakes-recipe-easy-homemade-with-honey-butter-and-berries/