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Fluffy Japanese Soufflé Pancakes Recipe with Maple Cream Cheese Topping

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Light and airy Japanese soufflé pancakes topped with a creamy maple cream cheese layer, perfect for a slow, indulgent breakfast.

Ingredients

Scale
  • 2 large eggs, separated (room temperature for better volume)
  • 3 tablespoons whole milk
  • 1/4 cup all-purpose flour (sifted)
  • 1 teaspoon baking powder
  • 2 tablespoons granulated sugar
  • A pinch of salt
  • 1/2 teaspoon vanilla extract (optional)
  • Butter or oil, for greasing the pan
  • 4 ounces cream cheese, softened
  • 2 tablespoons pure maple syrup
  • 2 tablespoons heavy cream or milk
  • 1 teaspoon powdered sugar (optional)

Instructions

  1. Separate the eggs carefully into two bowls, yolks and whites. Let sit at room temperature for 10 minutes.
  2. Sift together flour, baking powder, and salt in a small bowl.
  3. In the yolk bowl, whisk milk, sugar (reserve some for whites), and vanilla extract until smooth.
  4. Gradually sift dry ingredients into the yolk mixture and whisk gently until just combined.
  5. Using a mixer, beat egg whites until foamy. Gradually add remaining sugar and whisk until stiff peaks form.
  6. Gently fold one-third of the whites into the batter to lighten it, then fold in the rest carefully to keep air in.
  7. Preheat a nonstick skillet over low heat and grease with butter or oil.
  8. Spoon batter into pan or ring molds about 2-3 inches tall. Cover with lid and cook 4-5 minutes until bottom is golden and bubbles form on top.
  9. Flip pancakes gently, cover, and cook another 4-5 minutes until cooked through and puffed.
  10. While cooking, beat cream cheese with maple syrup, heavy cream, and powdered sugar until smooth and spreadable.
  11. Serve pancakes stacked, spread maple cream cheese topping generously between layers and drizzle extra maple syrup. Add fresh berries if desired.

Notes

Use room temperature eggs for better volume. Whip egg whites to stiff peaks and fold gently to keep batter airy. Cook pancakes low and slow with a lid to help them puff up. Fresh baking powder is essential. If no ring molds, spoon batter gently and cook covered. Maple cream cheese topping can be made ahead and stored in fridge.

Nutrition

Keywords: Japanese soufflé pancakes, fluffy pancakes, maple cream cheese topping, breakfast, brunch, soft pancakes

Find it online: https://evabake.com/fluffy-japanese-souffl-e-pancakes-recipe-with-maple-cream-cheese-topping/