Pin This cloud-like Japanese pancake recipe transforms an ordinary morning into something magical. The soufflé-style pancakes are impossibly light and fluffy, while the brown butter maple syrup adds a rich, nutty dimension that elevates the entire experience beyond typical breakfast fare.
I first made these pancakes for my partner on our anniversary morning, and the look of wonder when I placed that towering stack of jiggly pancakes on the table made all the careful egg whipping worth it. Now they've become our special occasion breakfast tradition.
Ingredients
- Eggs: separated into whites and yolks. The whites create that signature cloudlike texture when whipped properly
- Cake flour: for an extra tender crumb. All purpose flour works too but sift it well for best results
- Cream of tartar: helps stabilize those egg whites for maximum height and fluffiness
- Unsalted butter: for both cooking and the brown butter syrup. The quality matters here as the nutty flavor is front and center
- Pure maple syrup: not the artificial kind. The real deal has complex flavors that complement the brown butter perfectly
- Fresh berries: add brightness and acidity to balance the richness of the syrup
Instructions
- Prepare the Batter Base:
- Whisk together egg yolks with milk and vanilla extract until smooth and well combined. The mixture should be pale yellow and slightly thickened. Sift the cake flour and baking powder directly into this mixture to prevent any lumps which would deflate your pancakes. Whisk gently until just combined, being careful not to overmix which would develop too much gluten and make the pancakes tough.
- Whip the Egg Whites:
- Start beating the egg whites with cream of tartar at medium speed until foamy. The cream of tartar acts as a stabilizer, helping the whites hold their structure. Once foamy, gradually add the sugar while continuing to beat. Increase to high speed and whip until stiff, glossy peaks form. This takes about 3 to 4 minutes. You should be able to hold the bowl upside down without the whites sliding out.
- Fold with Care:
- Transfer about one third of the whipped whites into the yolk mixture and fold gently using a spatula. Cut through the center, scrape the bottom, and fold over the top in a continuous motion. This initial incorporation lightens the yolk mixture, making it easier to fold in the remaining whites without deflating them. Add the remaining whites in two batches, maintaining as much air as possible with each gentle fold.
- Cook with Patience:
- Heat your skillet over very low heat and lightly grease it. If using ring molds, place them in the pan and fill about two thirds full with batter. The low heat is crucial as it allows the pancakes to cook through without burning. Cover with a lid to trap steam, which helps the pancakes rise even more. Cook for a full 4 to 5 minutes until the bottoms are golden and the tops begin to set.
- Master the Flip:
- When ready to flip, the pancakes should look set around the edges and have small bubbles on top. If using molds, run a thin spatula around the edges to loosen. Flip quickly but gently, keeping the spatula close to the pan to minimize the drop height. If using molds, flip the entire mold with the pancake inside. Continue cooking covered for another 3 to 4 minutes until the pancakes spring back when lightly pressed.
- Create Brown Butter Magic:
- In a small saucepan, melt the butter over medium heat and continue cooking until it foams vigorously and then subsides. Watch carefully as the milk solids turn golden brown and release a nutty aroma. This happens quickly, usually within 3 to 4 minutes. Immediately remove from heat when you see amber flecks forming to prevent burning. Whisk in the maple syrup and salt while still warm, creating an emulsified, velvety sauce.
Pin The first time I watched these pancakes rise in the pan, I understood why they've become such a sensation. There's something magical about transforming simple ingredients into something that defies gravity. My favorite part is always drizzling that brown butter maple syrup and watching it cascade down the sides of the stack.
Mastering the Perfect Texture
The key to achieving that signature soufflé like texture lies entirely in how you handle the egg whites. Temperature matters here. Room temperature eggs whip up to greater volume than cold ones, so let them sit out for about 30 minutes before separating. Make sure your bowl and beaters are completely clean and free from any grease, which can prevent proper whipping. When you've reached stiff peaks, the whites should stand up straight when you lift the beaters, with just the very tip bending over slightly. Overbeaten whites become dry and grainy, making them difficult to incorporate into the batter.
Make Ahead Options
While these pancakes are best enjoyed fresh, you can prepare components ahead of time to streamline the morning process. The brown butter maple syrup can be made up to a week in advance and stored in the refrigerator. Simply reheat gently before serving. You can also measure and sift the dry ingredients the night before. However, the egg whites should always be whipped just before cooking, as they will deflate if left to sit too long. If you absolutely must make the pancakes ahead, they can be kept warm in a 200°F oven for about 15 minutes, though they will lose some of their height.
Troubleshooting Common Issues
If your pancakes aren't rising properly, the most likely culprit is either underwhipped egg whites or too high cooking temperature. The whites need to be beaten to stiff peaks, not just soft peaks, to provide enough structure. Cooking too hot causes the outside to set before the inside has a chance to rise fully. Another common issue is pancakes that are golden outside but raw inside. This happens when the heat is too high or the pancakes are too thick. Keep the heat low and be patient. Using a lid is non negotiable as the trapped steam helps cook the center.
Seasonal Variations
Summer Berry Edition
Fresh summer berries folded gently into the batter
Top with lemon zest infused whipped cream
Add a splash of berry liqueur to the syrup for adults
Fall Harvest Version
Mix in 1/4 teaspoon of cinnamon and a pinch of nutmeg to the batter
Serve with sautéed apples or pears instead of berries
Add a tablespoon of bourbon to the brown butter maple syrup
Success Stories
Many home cooks report that mastering these pancakes gave them confidence to try other technically challenging recipes. The principles of folding egg whites and creating emulsified sauces transfer beautifully to soufflés, mousses, and more complex desserts. One reader shared that making these pancakes with her children has become a Sunday tradition, teaching them patience and precision in cooking from a young age. Another mentioned serving them at a brunch party, creating a DIY toppings bar that allowed guests to customize their pancake experience.
Pin These Japanese pancakes are a delightful weekend treat. The combination of fluffy texture and rich brown butter syrup is sure to impress any breakfast lover.
Recipe Q&A
- → How do I make pancakes extra fluffy?
Whipping the egg whites and gently folding them into the batter incorporates air, yielding a soufflé-like rise and a light, airy texture.
- → Can I make these pancakes without ring molds?
Yes, but ring molds help achieve taller, more uniform pancakes. Without them, you'll get smaller, slightly flatter cakes, still very soft.
- → What’s the best way to brown butter for syrup?
Melt butter over medium heat, swirling occasionally. When it turns golden brown and smells nutty, remove from heat and combine with maple syrup.
- → What toppings pair well with these pancakes?
Powdered sugar, fresh berries, whipped cream, or crème fraîche all complement the flavors. Brown butter maple syrup is essential.
- → How do I avoid overmixing the batter?
Fold ingredients gently and gradually, stopping as soon as no streaks remain. Overmixing can deflate the batter and reduce fluffiness.