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Cathy Roma
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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
- Whisk the yolks, sugar, milk, oil, and vanilla.
- Add the dry ingredient in three additions.
- Whip the egg whites on low speed until smooth and soft peaks.
- Beat in the sugar until you have stiff peaks.
- Whisk in one third of the meringue.
- Whisk in another third, lightly!
- Fold in the final third of the meringue, being careful not to deflate.
- The batter should be light, with no visible streaks of egg white, but still very aerated.
- Put two heaping scoops of the batter in a lightly greased pan over VERY low heat.
- Put a few drops of water in the pan, cover and cook for about 3 mins.
- Add another small scoop of batter to each pancake, cover and continue to cook for a couple more mins.
- 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.
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4.3 from 27 votes
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
- 1Tbsp sugar+ 1/4 cup sugar, divided
- 1/4cupwhole milk
- 2 Tbspvegetable oil(+more greasing pan)
- 1/2tsp vanilla extract
- 1/2cupAP flour
- 1tspbaking powder
- 1/4tspkosher salt
Instructions
Whisk the egg yolks, 1 Tbsp sugar, whole milk, vegetable oil, and vanilla together in a medium bowl until smooth.
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.
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.
Gradually increase the speed and beat until you have stiff peaks. The whites should be glossy and smooth, but not dry.
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.
Fold the last third in with a spatula, taking care not to deflate the meringue.
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.
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.
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.
Add another smaller spoon of batter on the top of each pancake, cover, and continue to cook about 3 mins more.
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.
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 154Calories 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.
222
About Cathy Roma
My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.
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Reader Interactions
Comments
Teresa says
These were perfect! Not too sweet, so fluffy. Will definitely make again!!Reply
Cathy Roma says
I’m so glad you liked these! Isn’t that fluffy texture the best?
Joanne says
Is 6 pancake 154 calories or 1 pancake is 154 calories?
Reply
Cathy Roma says
The recipe yields 6 pancakes and each pancake is 154 calories.
Sandy says
Thanks for a recipe that doesn’t require the pricey metal rings! In your spare (!) time, may I suggest a couple of recipe edits?
– Ingredients list: put all the eggs together (2 yolks + 4 whites)
– Instructions:
— make the first bullet whipping the egg whites. Then they’ll be ready when the other ingredients are combined.
— don’t be too specific on number of pans and how many pancakes to put in the pan. For example, I happen to have a large electric frying pan that will hold them all. I also ended up making four huge pancakes because (pre-coffee stupor) I didn’t see “Repeat to make two pancakes”.The pancakes are great — the changes are suggested to help sleepy cooks like me.
Reply
Cathy Roma says
Thanks for your comments and it was my mission to create a recipe for these fluffy pancakes that didn’t require ring molds. I appreciate all of your suggestions and modified the eggs (yolks + whites) to make it read easier. (I typically write recipes so the ingredients are listed in the order of how they are added.) I ALWAYS recommend that you read the entire recipe through before beginning so you have an understanding of the process/timing/equipment needed and servings and then you can modify at your discretion. I try to include process shots and corresponding steps to make it as clear as possible. Hope that helps.
Bonnie says
Hi Cathy, these look great and simple to make!
I only have 1% milk on hand – not whole milk. Do you think it will still work? I’m wondering if the lower fat content will affect the pancakes in any way.Reply
Cathy Roma says
Because there is little milk in the recipe, go ahead and sub the 1%. If you happen to have half and half around, add a splash of that to the 1% milk. Let me know how it goes!
Yasangi Siriwardana says
Super easy but delicious!! My kids don’t eat eggs, but they loved these!! I wanted to make it super quick so whipped up my egg whites in the food processer whipping attachment and then combined the rest by hand and they were fluffy and like moist sponge cakes!! thanks for the simple recipe!!Reply
Cathy Roma says
So glad your kids enjoyed the pancakes! Great tip to whip the whites in the food processor.
JJ says
what is AP flour?
Reply
Cathy Roma says
All purpose flour
Karen says
Delicious..but really flattened when on the plate. Will try beating whites stiffer next time. And maybe lowering heat to 2 (1-9). Despite the flattening, my husband loves them so it’s a ‘keep’.Reply
Cathy Roma says
If you read through the tips, I definitely recommend STIFF peaks before folding into the batter so they don’t deflate. Also in the tips, I recommend cooking these on the lowest setting possible. Following these tips should ensure that they don’t flatten next time.
Janis says
Thank you for your recipe! I was wondering if these could be made in a pancake/waffle iron (like a Dash)? Asking for a kids’ activity><
Reply
Cathy Roma says
A waffle iron isn’t the best for this recipe. This would be a better fit. https://whatshouldimakefor.com/cornmeal-waffles/
