Fluffy Japanese Pancakes

This post may contain affiliate links. Please see my affiliate disclosure for more information.

These fluffy Japanese pancakes have a light and airy soufflé-like texture, are completely addictive, AND YES, you can make them right in your own kitchen!

Fluffy, light, airy, ethereal.

No, I’m not referring to sweet, puffy clouds on a perfect day. I’m talking about your new breakfast obsession….Japanese pancakes. 

These pancakes have long been on my radar and even longer on my son’s. If you’re a lover of Instagram, you’ve undoubtedly crossed paths with a video or two showing someone making these fluffy pancakes in a very watchable, but seriously daunting way.

They’re a breakfast staple in Japan and come in a variety of heights, from tall-ish to skyscraper. You can make them on a griddle pan and pour the batter into a ring mold to get that drop dead, jiggly height. And if you have said ring molds, PLEASE use them at least once. They deliver on the Jell-o-y jiggle and make the perfect cylinder souffléd pancake.

But, if you’re not like me with bins and bins of random kitchen gadgets choking your shelves, then this recipe and technique is for you!

My goal before sharing this recipe for fluffy Japanese pancakes with you was to make it accessible. That’s right. Minimal gear, but still deliver big-time results. 

All you need is a non-stick pan, a lid, and a handheld kitchen mixer. Today we’re going to take the mystery out of Japanese-style pancakes and give you a go-to recipe that will make you a breakfast rockstar.

Let’s make Fluffy Japanese Pancakes 

1. Whisk the yolks, sugar, milk, oil, and vanilla.
2. Add the dry ingredient in three additions.
3. Whip the egg whites on low speed until smooth and soft peaks.
4. Beat in the sugar until you have stiff peaks.
5. Whisk in one third of the meringue.
6. Whisk in another third, lightly!

1. Fold in the final third of the meringue, being careful not to deflate.
2. The batter should be light, with no visible streaks of egg white, but still very aerated.
3. Put two heaping scoops of the batter in a lightly greased pan over VERY low heat.
4. Put a few drops of water in the pan, cover and cook for about 3 mins.
5. Add another small scoop of batter to each pancake, cover and continue to cook for a couple more mins.
6. Carefully flip the pancakes and finish cooking for 2-3 more mins. Serve and enjoy!

Tips for success 

• When you’re beating the egg whites, do it on low speed. This insures that your egg whites, and then meringue is smooth, glossy, and dense; not over-mixed and grainy. 
• You can increase the speed after the sugar is added to achieve stiff peaks.
• Stiff peaks are just what they sound like, the peaks of the meringue hold their shape and don’t droop.
• When incorporating the meringue into the egg yolk mixture, add the meringue in thirds. Lightly whisk in the first two thirds, then carefully fold in the last third taking care not to over-mix and deflate the batter.
• Low, low heat is essential when you’re cooking these in a frying pan on the stove. Use the lowest setting possible.
• Spray the pan lightly with nonstick cooking spray or add a couple drops of canola or vegetable oil to the pan, wiping out the excess.

Now to achieve that height…

• When spooning the batter into the pan, pile high, don’t spread the batter. You’re looking for as much height as possible.
• A couple of drops of water in the pan creates steam that helps the pancakes to rise and cook evenly.
• The additional scoop of batter added to the setting pancake gives it even more height.
• You want the bottom of the pancake to be set and golden before very carefully flipping the pancake. Cook just until done, but still a bit jiggly.
• I used a regular depth nonstick frying pan for these, therefore the height of my pancakes was limited because they are cooked with a lid. If you have a deeper pan use it! Make an even higher and less wide mound for taller pancakes.
• The texture is meant to be soufflé-like, light and airy with a bit of a jiggle. Don’t over-cook these or they will lose that signature texture. 
• These pancakes may deflate slightly as they cool, but should really maintain most of their height.

More Breakfast Love

• Lemony Avocado Toast with Arugula 
• Skillet Baked Eggs
• Corn Pancakes
• Blueberry and Mascarpone Stuffed French Toast
• Ham and Cheddar Crustless Quiche
• My Favorite Buttermilk Pancakes 

4.3 from 27 votes

Print

Fluffy Japanese Pancakes

Prep Time

15 mins

Cook Time

9 mins

Total Time

24 mins

 

These fluffy Japanese pancakes have a light and airy soufflé-like texture, are completely addictive, AND YES, you can make them right in your own kitchen!

Course: Breakfast/Brunch

Cuisine: Japanese

Keyword: japanese pancakes, pancakes

Servings: 6 Servings

Calories: 154 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

• 2 egg yolks + 4 egg whites
• 1 Tbsp sugar + 1/4 cup sugar, divided
• 1/4 cup whole milk
• 2 Tbsp vegetable oil (+more greasing pan)
• 1/2 tsp vanilla extract
• 1/2 cup AP flour
• 1 tsp baking powder
• 1/4 tsp kosher salt

Instructions

1. Whisk the egg yolks, 1 Tbsp sugar, whole milk, vegetable oil, and vanilla together in a medium bowl until smooth.

2. Combine the flour, baking powder, and salt together in a small bowl and add to the egg yolk mixture in three additions, whisking well after each.

3. In a separate bowl, beat the egg whites on low speed with and electric mixer until frothy, then smooth. Gradually add 1/4 cup sugar, while continuing to beat on low speed.

4. Gradually increase the speed and beat until you have stiff peaks. The whites should be glossy and smooth, but not dry.

5. Add the meringue to the egg yolk mixture in three additions. Carefully whisk the first third in until just combined and do the same with the second addition.

6. Fold the last third in with a spatula, taking care not to deflate the meringue. 

7. Place two non-stick medium frying pans on the stove and pour a few drops of vegetable oil in each. Wipe out excess oil with a paper towel and set the heat to the lowest setting.

8. Use a 1/3 cup measuring cup to scoop out a heaping mound of batter into the pan. Add a second pancake to the pan and repeat with the other pan so you have four pancakes in total. You DO NOT want to spread them out, you should try to pile them high.

9. Drop about 1 tsp of water into each pan, but not directly onto the pancakes. Cover and cook (again over VERY low heat) until the bottoms are beginning to set, about 3 mins. 

10. Add another smaller spoon of batter on the top of each pancake, cover, and continue to cook about 3 mins more.

11. Check the bottoms to be sure they’re set and golden brown and VERY carefully flip over each pancake and continue to cook until just cooked through, about 2-3 more mins. Repeat to make two more pancakes.

12. Serve immediately topped with a dusting of powdered sugar and drizzle of maple syrup.

Recipe Notes

Recipe yields 6 pancakes

 

Special Equipment : non-stick frying pan with lid

• When you’re beating the egg whites, do it on low speed. This insures that your egg whites, and then meringue is smooth, glossy, and dense; not over-mixed and grainy. 
• You can increase the speed after the sugar is added to achieve stiff peaks.
• Stiff peaks are just what they sound like, the peaks of the meringue hold their shape and don’t droop.
• When incorporating the meringue into the egg yolk mixture, add the meringue in thirds. Lightly whisk in the first two thirds, then carefully fold in the last third taking care not to over-mix and deflate the batter.
• Low, low heat is essential when you’re cooking these in a frying pan on the stove. Use the lowest setting possible.
• Spray the pan lightly with nonstick cooking spray or add a couple drops of canola or vegetable oil to the pan, wiping out the excess.
•  

To Achieve Height:

• When spooning the batter into the pan, pile high, don’t spread the batter. You’re looking for as much height as possible.
• A couple of drops of water in the pan creates steam that helps the pancakes to rise and cook evenly.
• The additional scoop of batter added to the setting pancake gives it even more height.
• You want the bottom of the pancake to be set and golden before very carefully flipping the pancake. Cook just until done, but still a bit jiggly.
• I used a regular depth nonstick frying pan for these, therefore the height of my pancakes was limited because they are cooked with a lid. If you have a deeper pan use it! Make an even higher and less wide mound for taller pancakes.
• The texture is meant to be soufflé-like, light and airy with a bit of a jiggle. Don’t over-cook these or they will lose that signature texture. 
• These pancakes may deflate slightly as they cool, but should really maintain most of their height.
•  

Nutrition Facts

Fluffy Japanese Pancakes

Amount Per Serving

Calories 154 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Cholesterol 66mg22%

Sodium 138mg6%

Potassium 147mg4%

Carbohydrates 19g6%

Sugar 11g12%

Protein 4g8%

Vitamin A 105IU2%

Calcium 55mg6%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.