If you’ve ever wanted to make those ultra-thick, jiggly, cloud-like pancakes from Japan, this recipe is for you! These Fluffy Japanese Pancakes are light, airy, and melt-in-your-mouth delicious. Perfect for a special breakfast or brunch, they’re surprisingly easy to make with just a few simple ingredients!
Why You’ll Love This Recipe
Extra Fluffy – These pancakes rise tall and soft, thanks to whipped egg whites.
Light & Airy – The texture is like biting into a soft soufflé.
Easy to Make – No special equipment needed, just a little patience!
Customizable – Serve with syrup, fruit, or even ice cream for a fun twist.
Ingredients You’ll Need
- 2 large eggs (separate the yolks and whites)
- ¼ cup (60ml) milk
- ½ teaspoon vanilla extract
- ¼ cup (30g) all-purpose flour
- ½ teaspoon baking powder
- 1 ½ tablespoons sugar
- 1 teaspoon lemon juice (to stabilize the egg whites)
- 1 tablespoon vegetable oil (for cooking)
- Water (for steaming in the pan)
Tools You’ll Need
- Mixing bowls
- Whisk or hand mixer
- Non-stick skillet with a lid
- Ring molds (optional, for perfect shape)
- Spatula
How to Make Fluffy Japanese Pancakes
Step 1: Prepare the Batter
- In a bowl, whisk together egg yolks, milk, and vanilla extract until smooth.
- Sift in the flour and baking powder, then mix until fully combined.
Step 2: Make the Meringue
- In a separate bowl, beat egg whites with a hand mixer until foamy.
- Add lemon juice, then gradually add sugar while beating. Continue whipping until stiff peaks form (the mixture should hold its shape).
Step 3: Combine the Mixtures
- Gently fold the meringue into the yolk mixture in three additions, using a spatula. Be careful not to deflate the batter!
Step 4: Cook the Pancakes
- Heat a non-stick pan over low heat and lightly grease it with oil.
- If using ring molds, grease them and place them in the pan.
- Spoon the batter into the pan, making tall piles (about 3 inches high).
- Add 1 tablespoon of water to the pan (outside of the pancakes) and cover with a lid. Steam-cook for 4-5 minutes.
- Flip the pancakes gently, add a little more water, cover, and cook for another 3-4 minutes until fully set.
Step 5: Serve and Enjoy!
- Remove from the pan and serve immediately with syrup, butter, whipped cream, or fresh fruit!
Pro Tips for the Best Japanese Pancakes
Don’t Overmix – Fold the egg whites in gently to keep the batter airy.
Use Low Heat – Cooking on low heat prevents burning and ensures a slow rise.
Steam is Key – Adding water to the pan and covering with a lid helps the pancakes cook evenly and stay fluffy.
Ring Molds Help – While not necessary, they make the pancakes rise evenly for a perfect shape.
Toppings & Serving Ideas
- Classic – Maple syrup & butter
- Fruity – Fresh strawberries, bananas, or blueberries
- Indulgent – Chocolate sauce or Nutella
- Fancy – A dusting of powdered sugar & whipped cream
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Freeze: Wrap individually and freeze for up to 1 month.
- Reheat: Warm in the microwave for 20-30 seconds or in a pan over low heat.
Frequently Asked Questions
Can I make these pancakes without ring molds?
Yes! Just scoop the batter into small mounds and try to pile it high. They may spread slightly but will still be fluffy.
Why did my pancakes deflate?
This usually happens if the egg whites weren’t beaten properly or if the batter was overmixed. Try folding more gently next time!
Can I make these gluten-free?
Yes! Swap the all-purpose flour for a gluten-free baking mix with similar results.
Final Thoughts
These Fluffy Japanese Pancakes are a showstopper for any breakfast or brunch! They’re light, airy, and absolutely delicious. Whether you keep them simple with syrup or dress them up with fruit and cream, they’re guaranteed to impress!
Tried this recipe? Let me know how it turned out in the comments!
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine: Japanese
Nutritional Information (Per Serving):
Calories: 150 | Protein: 5g | Carbohydrates: 18g | Fat: 6g | Fiber: 0g | Sodium: 50mg
Fluffy Japanese Pancakes
- Total Time: 20 minutes
Description
If you’ve ever wanted to make those ultra-thick, jiggly, cloud-like pancakes from Japan, this recipe is for you! These Fluffy Japanese Pancakes are light, airy, and melt-in-your-mouth delicious. Perfect for a special breakfast or brunch, they’re surprisingly easy to make with just a few simple ingredients!
Ingredients
- 2 large eggs (separate the yolks and whites)
- ¼ cup (60ml) milk
- ½ teaspoon vanilla extract
- ¼ cup (30g) all-purpose flour
- ½ teaspoon baking powder
- 1 ½ tablespoons sugar
- 1 teaspoon lemon juice (to stabilize the egg whites)
- 1 tablespoon vegetable oil (for cooking)
- Water (for steaming in the pan)
Instructions
Step 1: Prepare the Batter
- In a bowl, whisk together egg yolks, milk, and vanilla extract until smooth.
- Sift in the flour and baking powder, then mix until fully combined.
Step 2: Make the Meringue
- In a separate bowl, beat egg whites with a hand mixer until foamy.
- Add lemon juice, then gradually add sugar while beating. Continue whipping until stiff peaks form (the mixture should hold its shape).
Step 3: Combine the Mixtures
- Gently fold the meringue into the yolk mixture in three additions, using a spatula. Be careful not to deflate the batter!
Step 4: Cook the Pancakes
- Heat a non-stick pan over low heat and lightly grease it with oil.
- If using ring molds, grease them and place them in the pan.
- Spoon the batter into the pan, making tall piles (about 3 inches high).
- Add 1 tablespoon of water to the pan (outside of the pancakes) and cover with a lid. Steam-cook for 4-5 minutes.
- Flip the pancakes gently, add a little more water, cover, and cook for another 3-4 minutes until fully set.
Step 5: Serve and Enjoy!
- Remove from the pan and serve immediately with syrup, butter, whipped cream, or fresh fruit!
Notes
Don’t Overmix – Fold the egg whites in gently to keep the batter airy.
Use Low Heat – Cooking on low heat prevents burning and ensures a slow rise.
Steam is Key – Adding water to the pan and covering with a lid helps the pancakes cook evenly and stay fluffy.
Ring Molds Help – While not necessary, they make the pancakes rise evenly for a perfect shape.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cuisine: Japanese
