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Fluffy Japanese Pancakes

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These super fluffy, cloud-like Japanese pancakes are a delightful treat, perfect for breakfast or brunch. With their light and airy texture, they melt in your mouth and can be topped with maple syrup and whipped cream for an indulgent experience.

Ingredients

Scale
  • 2 large eggs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (120ml) milk
  • 1 cup (125g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp vanilla extract
  • 1/4 tsp salt
  • Butter (for greasing)
  • Powdered sugar (for dusting)
  • Maple syrup (for serving)
  • Whipped cream (optional)

Instructions

  • Separate the Eggs: Carefully separate the egg yolks from the whites into two large bowls.
  • Whisk the Yolks: Add sugar to the egg yolks and whisk until the mixture turns pale and creamy. Stir in the milk and vanilla extract.
  • Sift in the Dry Ingredients: Sift the flour, baking powder, and salt into the yolk mixture. Mix until just combined, being careful not to overmix.
  • Whip the Egg Whites: Using an electric mixer, beat the egg whites until stiff peaks form. This will help give your pancakes their fluffy texture.
  • Fold Gently: Gently fold the whipped egg whites into the yolk mixture in three parts. Be careful not to deflate the batter.
  • Cook the Pancakes: Heat a non-stick frying pan over low heat and grease it lightly with butter. Use a ring mold (if available) to spoon the batter into the mold. If you don’t have a mold, simply spoon the batter onto the pan and shape it. Cover the pan with a lid and cook for about 5 minutes on one side until bubbles form and the edges set. Flip gently and cook for another 4-5 minutes.
  • Serve and Enjoy: Transfer the pancakes to a plate, dust with powdered sugar, add whipped cream (optional), and drizzle with maple syrup. Serve immediately and enjoy their fluffiness!

Notes

  • Cooking over low heat is key to getting the pancakes fluffy without burning them.
  • Use a lid while cooking to help the pancakes rise evenly.

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