Deliciously fluffy Japanese pancakes stacked on a plate with syrup and berries

Japanese Fluffy Pancake

BySavannah Brooks
Jump to Recipe·Print Recipe

Why make this recipe

Japanese Fluffy Pancakes are a delightful treat that has captured the hearts of many. They are not your regular pancakes; these are light, airy, and have a cloud-like texture. Perfect for breakfast, a brunch gathering, or even as a dessert, they offer a unique spin on the traditional stack. The joy of flipping a fluffy pancake can make breakfast feel special and bring smiles to the table.

How to make Japanese Fluffy Pancake

Ingredients:

  • 2 large eggs
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • A pinch of salt
  • Butter for cooking
  • Maple syrup and toppings of choice (e.g., whipped cream, fruits)

Directions:

  1. In a bowl, whisk together the egg yolks, sugar, and vanilla extract until smooth.
  2. Add the milk and mix well.
  3. In another bowl, sift together the flour, baking powder, and salt.
  4. Gradually combine the wet and dry ingredients until just mixed.
  5. In a separate bowl, beat the egg whites until stiff peaks form.
  6. Gently fold the egg whites into the batter until well combined.
  7. Heat a non-stick skillet over low heat and grease with butter.
  8. Pour a scoop of the batter onto the skillet and cook covered for about 3-4 minutes on each side until golden brown and fluffy.
  9. Serve warm with maple syrup and your favorite toppings.

How to serve Japanese Fluffy Pancake

Serve Japanese Fluffy Pancakes warm, stacked high on a plate. Drizzle with maple syrup and add your choice of toppings. Fresh whipped cream, seasonal fruits, or a dusting of powdered sugar can elevate this fluffy treat to a whole new level.

How to store Japanese Fluffy Pancake

If you have leftovers, store them in an airtight container in the refrigerator. They will keep for about 2-3 days. To reheat, simply warm them up in a skillet or toaster for a few minutes until heated through.

Tips to make Japanese Fluffy Pancake

  • Ensure your egg whites are at room temperature before beating them for better volume.
  • Use a non-stick skillet and keep the heat low to prevent burning while cooking the pancakes.
  • For extra flavor, you can add a hint of lemon zest or a dash of cinnamon to the batter.

Variation

You can customize your Japanese Fluffy Pancakes by adding different flavorings. Try incorporating matcha powder for a green tea version, or mix in some chocolate chips for a sweet twist.

FAQs

1. Why are my pancakes not fluffy?
Make sure to beat the egg whites until stiff peaks form. The aeration from the egg whites is what gives the pancakes their fluffy texture.

2. Can I make the batter ahead of time?
It’s best to make the batter fresh for maximum fluffiness. However, you can prepare the dry ingredients ahead of time and mix them with the wet ingredients just before cooking.

3. What can I use instead of milk?
You can substitute milk with almond milk, soy milk, or any other milk alternative. Just ensure it’s unsweetened to maintain the right flavor balance.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Japanese Fluffy Pancakes

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

Delightfully light and airy pancakes with a cloud-like texture, perfect for breakfast or dessert.

Ingredients

  • 2 large eggs
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • A pinch of salt
  • Butter for cooking
  • Maple syrup and toppings of choice (e.g., whipped cream, fruits)

Instructions

  1. In a bowl, whisk together the egg yolks, sugar, and vanilla extract until smooth.
  2. Add the milk and mix well.
  3. In another bowl, sift together the flour, baking powder, and salt.
  4. Gradually combine the wet and dry ingredients until just mixed.
  5. In a separate bowl, beat the egg whites until stiff peaks form.
  6. Gently fold the egg whites into the batter until well combined.
  7. Heat a non-stick skillet over low heat and grease with butter.
  8. Pour a scoop of the batter onto the skillet and cook covered for about 3-4 minutes on each side until golden brown and fluffy.
  9. Serve warm with maple syrup and your favorite toppings.

Notes

Ensure egg whites are at room temperature for better volume. Keep the heat low to avoid burning.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: Japanese

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Avatar photo

Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

Other recipes

Delicious gyudon beef rice bowl garnished with green onions and sesame seeds.

Gyudon

ByELENE

why make this recipe Gyudon, or Japanese Beef Bowl, is a comforting and flavorful dish that brings together tender beef, sweet onions, and a savory sauce over rice. It is quick to prepare, making it a great option for busy weeknights or when you want a warm meal without a lot of fuss. Plus, it…