These fluffy Japanese pancakes are soft, airy, and beautifully jiggly. They rise high thanks to whipped egg whites and have a soufflé-like texture that melts in my mouth. I love making these pancakes when I want something a little special for breakfast or brunch—they look impressive and taste incredible.

Why I Love This Recipe

I love how these pancakes feel like eating a sweet cloud. They’re incredibly light and soft with just a hint of sweetness, making them perfect with a drizzle of maple syrup, fresh berries, or even a dusting of powdered sugar. Unlike regular pancakes, they’re steamed as they cook, which gives them that signature fluffiness and height. I also like how customizable they are—I can go from classic vanilla to matcha or chocolate depending on what I’m craving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs, separated into yolks and whites

• Milk

• All-purpose flour

• Baking powder

• Sugar

• Vanilla extract

• Lemon juice or cream of tartar (to stabilize the egg whites)

• Butter or oil for greasing the pan

• Water (for steaming)

Directions

1. I start by separating the eggs—yolks in one bowl, whites in another.

2. I whisk the yolks with milk and vanilla until smooth, then sift in flour and baking powder. I mix until I get a smooth, lump-free batter.

3. In a clean bowl, I beat the egg whites with lemon juice or cream of tartar until they become foamy, then gradually add sugar and beat to stiff peaks.

4. I gently fold the egg whites into the yolk mixture in three additions, being careful not to deflate the batter.

5. I preheat a nonstick pan over low heat and lightly grease it. Using ring molds or free-form dollops, I scoop the batter into the pan.

6. I add a little water to the pan and cover it with a lid to create steam. I let the pancakes cook slowly for about 4-5 minutes on each side, until they’re golden and jiggly.

7. I carefully remove them from the pan and serve immediately.

Servings and timing

This recipe makes about 3 pancakes, perfect for 1–2 servings. It takes around 15 minutes to prep and 10 minutes to cook, so I can have fluffy pancakes ready in under 30 minutes.

Variations

Sometimes I switch it up by adding a teaspoon of matcha powder to the flour for a green tea twist. For a richer flavor, I’ve used chocolate chips or cocoa powder. When I want a citrusy note, I add a bit of lemon zest to the batter. I’ve also topped them with whipped cream, fruit compote, or Nutella when I want to make it extra indulgent.

Storage/Reheating

These pancakes are best enjoyed fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I place them in a covered pan over low heat with a splash of water to re-steam them, or microwave them briefly with a damp paper towel over the top.

FAQs

What makes Japanese pancakes different from regular pancakes?

Japanese pancakes are much thicker and fluffier due to the whipped egg whites. They have a soufflé-like texture that sets them apart from traditional flat pancakes.

Can I make these without ring molds?

Yes, I can spoon the batter into tall piles, but I keep them small so they don’t spread too much. Ring molds help keep the shape neat, but they’re not essential.

Why did my pancakes collapse after cooking?

This can happen if the egg whites are over- or under-whipped, or if the pancakes weren’t cooked through. I make sure to cook them low and slow, and not open the lid too early.

Can I make the batter ahead of time?

It’s best to make the batter fresh, especially since the meringue will start to deflate. I always prepare it just before I’m ready to cook.

What can I serve with fluffy Japanese pancakes?

I love them with maple syrup, fresh berries, whipped cream, or a dusting of powdered sugar. For a fancier touch, I sometimes add fruit compote or sweetened yogurt.

Conclusion

These fluffy Japanese pancakes are one of my favorite ways to elevate a simple breakfast into something unforgettable. With their airy texture and subtle sweetness, they’re a treat I love to make when I want something both fun and comforting. Whether it’s a weekend brunch or a special occasion, I know these pancakes always impress.

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