Japanese Soufflé Pancakes with Butter & Syrup
Impossibly fluffy, jiggly Japanese soufflé pancakes made by folding whipped egg whites into a custardy batter. Baked until golden and towering, then served stacked with butter and warm maple syrup.
- Total time
- 30 min
- Servings
- 2
- Calories
- 485
- Protein
- 8g
Ingredients
- 3 whole egg yolks
- 4 whole egg whites
- ½ cup all-purpose flour
- ¼ cup milk
- 3 tbsp butter, divided
- ½ cup maple syrup
Instructions
- 1
Separate eggs carefully. Whisk yolks with 2 tbsp milk and 1 tbsp sugar until pale, ~1 minute.
- 2
Fold flour gently into yolk mixture with a spatula. Set aside.
- 3
Beat egg whites with a pinch of salt until stiff peaks form, ~3 minutes. Do not overbeat.
- 4
Fold whites into yolk mixture in two additions, gently cutting down and rotating bowl. Do not deflate.
- 5
Heat 1 tbsp butter in a 10-inch non-stick skillet over medium-low. Pour in half the batter, cover with a lid or foil, and bake in a 300°F oven for 10 minutes until center jiggles slightly.
- 6
Slide pancake onto a plate. Repeat with remaining 1 tbsp butter and batter. Stack both pancakes, top with remaining butter and warm maple syrup.
Tools you’ll need
- 3 bowls (for yolks, whites, and folding)
- whisk
- rubber spatula
- electric mixer or beaters
- 10-inch non-stick skillet
- lid or foil for skillet
- oven (preheated to 300°F)
- wide spatula for sliding pancake
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