There’s nothing more delightful than Fluffy Japanese Pancakes—extra thick, airy, and melt-in-your-mouth soft! These soufflé-style pancakes are light as clouds, jiggly, and perfect for a special breakfast or brunch treat. Serve them with syrup, fresh fruit, or whipped cream for an unforgettable experience.
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Why You’ll Love These Fluffy Japanese Pancakes
- Tall, Airy & Jiggly – The soufflé-style batter creates an ultra-fluffy texture.
- Mildly Sweet & Buttery – Perfectly balanced flavors that pair well with any topping.
- Fun & Unique – A restaurant-quality treat you can make at home!
- No Special Mold Required – Just a bit of technique for perfect height.
Ingredients for Fluffy Japanese Pancakes
For the Pancakes:
- 2 large eggs (separated)
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons sugar
- ½ teaspoon lemon juice (or cream of tartar)
- 1 teaspoon vegetable oil (for cooking)
Optional Toppings:
- Maple syrup
- Powdered sugar
- Whipped cream
- Fresh fruit (strawberries, blueberries, bananas)
- Chocolate drizzle
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Non-stick skillet with a lid
- Ring molds (optional, for perfect shape)
- Spatula
How to Make Fluffy Japanese Pancakes
Step 1: Prepare the Batter
- Separate the egg yolks and egg whites into two bowls.
- In the bowl with the yolks, whisk together milk and vanilla extract.
- Sift in the flour and baking powder, then mix until smooth.
Step 2: Make the Meringue
- In the bowl with egg whites, add lemon juice (or cream of tartar).
- Using a hand mixer, beat on medium speed until foamy.
- Gradually add sugar, one tablespoon at a time, while continuing to beat until stiff peaks form. The meringue should be glossy and hold its shape when the beaters are lifted.
Step 3: Combine the Mixtures
- Gently fold one-third of the meringue into the egg yolk batter using a spatula.
- Once combined, fold in the remaining meringue in two batches, being careful not to deflate the batter.
Step 4: Cook the Pancakes
- Heat a non-stick skillet over low heat and lightly grease with vegetable oil.
- Scoop tall mounds of batter onto the skillet (use a ring mold for a perfect shape if available).
- Cover with a lid and cook for 4-5 minutes until bubbles form on the sides.
- Gently flip using a spatula, cover, and cook for another 4-5 minutes until golden brown and set.
Step 5: Serve & Enjoy
- Stack the pancakes on a plate and dust with powdered sugar.
- Drizzle with maple syrup and top with whipped cream and fresh fruit.
- Serve immediately while warm and fluffy!
Serving Suggestions
- Classic Style – With butter and maple syrup.
- Berry Bliss – Topped with strawberries, blueberries, and powdered sugar.
- Chocolate Indulgence – Drizzled with melted chocolate or Nutella.
- Matcha Flavor – Sprinkle matcha powder for a Japanese twist.
Tips for Perfect Fluffy Japanese Pancakes
- Beat the Meringue to Stiff Peaks – This is the key to getting extra fluffy pancakes.
- Use Low Heat – Prevents burning while allowing the pancakes to rise slowly.
- Cover the Skillet – Traps steam, helping the pancakes cook through.
- Be Gentle When Folding – Avoid deflating the batter to keep the pancakes light and airy.
Storage Instructions
- Best Served Fresh – Japanese pancakes are best enjoyed immediately.
- Refrigerate: Store in an airtight container for 1 day and reheat gently in a skillet.
- Freeze Not Recommended – The texture changes after freezing.
Frequently Asked Questions (FAQ)
Q1: Can I make these without a hand mixer?
Yes! You can whisk the egg whites by hand, but it will take longer and require strong arm power.
Q2: What can I use instead of ring molds?
Scoop the batter into tall mounds using a spoon, or make DIY molds using aluminum foil.
Q3: Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend for the same results.
A Dreamy, Fluffy Pancake Experience!
These Fluffy Japanese Pancakes are light, jiggly, and absolutely delicious! Whether you’re making them for a fun breakfast or a fancy brunch, they’re guaranteed to impress.
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Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Nutritional Information (Per Pancake)
- Calories: 180
- Protein: 6g
- Carbohydrates: 22g
- Fat: 7g
- Fiber: 1g
Enjoy every soft, airy, and delicious bite of these Fluffy Japanese Pancakes! 🥞✨
Print
Fluffy Japanese Pancakes
- Total Time: 20 minutes
Description
There’s nothing more dreamy than Fluffy Japanese Pancakes—extra thick, airy, and melt-in-your-mouth soft! These soufflé-style pancakes are light as clouds and perfect for a special breakfast or brunch treat. Serve them with syrup, fresh fruit, or whipped cream for an unforgettable experience.
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
- 2 large eggs (separated)
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons sugar
- ½ teaspoon lemon juice (or cream of tartar)
- 1 teaspoon vegetable oil (for cooking)
Optional Toppings:
- Maple syrup
- Powdered sugar
- Whipped cream
- Fresh fruit (strawberries, blueberries, bananas)
- Chocolate drizzle
Instructions
Step 1: Prepare the Batter
- Separate the egg yolks and egg whites into two bowls.
- In the bowl with the yolks, whisk together milk and vanilla extract.
- Sift in the flour and baking powder, then mix until smooth.
Step 2: Make the Meringue
- In the bowl with egg whites, add lemon juice (or cream of tartar).
- Using a hand mixer, beat on medium speed until foamy.
- Gradually add
sugar, one tablespoon at a time, while continuing to beat until stiff peaks form. The meringue should be glossy and hold its shape when the beaters are lifted.
Step 3: Combine the Mixtures
- Gently fold one-third of the meringue into the egg yolk batter using a spatula.
- Once combined, fold in the remaining meringue in two batches, being careful not to deflate the batter.
Step 4: Cook the Pancakes
- Heat a non-stick skillet over low heat and lightly grease with vegetable oil.
- Scoop tall mounds of batter onto the skillet (use a ring mold for a perfect shape if available).
- Cover with a lid and cook for 4-5 minutes until bubbles form on the sides.
- Gently flip using a spatula, cover, and cook for another 4-5 minutes until golden brown and set.
Step 5: Serve & Enjoy
- Stack the pancakes on a plate and dust with powdered sugar.
- Drizzle with maple syrup and top with whipped cream and fresh fruit.
- Serve immediately while warm and fluffy!
Notes
- Beat the Meringue to Stiff Peaks – This is the key to getting extra fluffy pancakes.
- Use Low Heat – Prevents burning while allowing the pancakes to rise slowly.
- Cover the Skillet – Traps steam, helping the pancakes cook through.
- Be Gentle When Folding – Avoid deflating the batter to keep the pancakes light and airy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cuisine: American
