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Japanese Fluffy Pancakes with Fresh Berries and Maple Syrup Recipe

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★★★★★

5 from 133 reviews

Fluffy, tall Japanese pancakes that are light and airy, perfect for a special breakfast or brunch. Made using a unique meringue folding technique and steamed gently in a pan to achieve their signature height and texture. Served with whipped cream, fresh berries, powdered sugar, and maple syrup for a delightful treat.

Ingredients

Scale

Pancake Batter

  • 2 large eggs (room temperature, separated)
  • 1½ Tbsp whole milk
  • ¼ tsp pure vanilla extract
  • ¼ cup cake flour
  • ½ tsp baking powder
  • 2 Tbsp sugar
  • 1 Tbsp neutral oil (for greasing the pan)
  • 2 Tbsp water (for steaming in pan)

Whipped Cream Topping

  • ½ cup heavy cream
  • 1½ Tbsp sugar

For Serving

  • 1 Tbsp powdered sugar
  • Fresh berries (such as strawberries, blueberries, or raspberries)
  • Maple syrup

Instructions

  1. Prep Your Ingredients: Separate the eggs into yolks and whites. Place the egg whites in the freezer for 15 minutes as this chilling step helps to achieve the perfect meringue consistency.
  2. Whip the Whipped Cream (Optional): In a chilled bowl, whip the heavy cream and sugar until soft peaks form. Keep it chilled until serving to maintain its light texture.
  3. Mix the Batter: In a mixing bowl with the egg yolks, whisk together the milk and vanilla until frothy. Sift in the cake flour and baking powder, then gently combine all ingredients to form a smooth batter without overmixing. Set this mixture aside.
  4. Make the Meringue: Retrieve the chilled egg whites from the freezer and beat using a hand mixer until frothy. Gradually add sugar while continuing to beat until stiff peaks form, which usually takes about 2 minutes.
  5. Combine: Gently fold one-third of the meringue into the yolk batter to lighten it. Then carefully fold in the remaining meringue in two additions, taking care not to deflate the airy meringue to keep the batter fluffy.
  6. Heat the Pan: Preheat a large nonstick pan to 300°F (150°C) on low heat. Lightly grease the pan with neutral oil to prevent sticking.
  7. Cook the Pancakes: Spoon the batter into the pan, stacking to create tall, thick mounds. Pour 2 tablespoons of water around the batter and quickly cover the pan with a lid to create steam. Cook for about 6–7 minutes. After 2 minutes, remove the lid briefly and add another scoop of batter on top to increase the height, then cover again.
  8. Flip Carefully: Once the bottom is golden and the pancakes are set, gently flip them using a spatula. Cook the other side for another 4–5 minutes until fully cooked through and golden brown on both sides.
  9. Serve: Dust the pancakes with powdered sugar. Serve immediately with the whipped cream, fresh berries, and maple syrup for a delightful breakfast or brunch experience.

Notes

  • Chilling the egg whites before whipping them helps achieve stiff, stable peaks for a fluffy batter.
  • Use cake flour for a lighter texture compared to all-purpose flour.
  • Be gentle when folding the meringue into the batter to maintain fluffiness.
  • If you don’t have a thermometer, keep the pan on low heat to avoid burning while cooking the pancakes slowly through steaming.
  • The stacked batter technique helps the pancakes rise tall rather than spreading flat.
  • Fresh berries and whipped cream add a refreshing contrast to the rich, airy pancakes.

Keywords: Japanese pancakes, fluffy pancakes, souffle pancakes, breakfast recipe, Japanese souffle, whipped cream, berry pancakes

Find it online: https://reemcook.com/japanese-fluffy-pancakes-with-fresh-berries-and-maple-syrup-recipe/