Easy Japanese Pancakes
Light, airy, and jiggly—these fluffy Japanese pancakes bring café-style magic to your home kitchen. With a few clever techniques and simple ingredients, you’ll create picture-perfect pancakes that are soft as clouds and full of flavor.
Equipment
- Electric hand mixer For whipping egg whites to stiff peaks
- Ring molds (3-inch) Helps pancakes rise tall and even
- Heavy-bottomed skillet Distributes heat evenly
- Lid for skillet Traps steam during cooking
- Offset spatula Makes flipping pancakes easier
- Kitchen scale (optional) For more precise flour measurement
Ingredients
- 2 Eggs Separated whites & yolks
- 3 tablespoon Milk Whole milk preferred
- ¼ teaspoon Vanilla extract Optional
- 2 tablespoon Sugar Divided
- ¼ teaspoon Cream of tartar Helps stabilize egg whites
- ¼ cup Cake flour Sifted
- 1 teaspoon Baking powder Secret tip for extra fluff
- 1 tablespoon Butter Melted for the batter
- 1 pinch Salt Enhances flavor
- 1 teaspoon Oil For greasing the pan
- 1 teaspoon Water Creates steam in the skillet
Instructions
- Separate eggs into yolks and whites
- Whisk yolks with milk, vanilla, and melted butter
- Sift in cake flour, baking powder, and salt; mix gently
- Beat egg whites with cream of tartar until foamy
- Gradually add sugar; beat to stiff peaks
- Gently fold whites into yolk mixture in batches
- Heat skillet on low, grease ring molds, place in pan
- Fill molds ¾ full, add 1 teaspoon water to pan, cover and cook 5 min
- Flip gently, cook 4–5 min more with lid
- Turn off heat, leave lid on for 30 seconds
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 100gCalories: 180kcalCarbohydrates: 20gProtein: 6gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 120mgPotassium: 90mgFiber: 0.5gSugar: 8gVitamin A: 300IUCalcium: 40mgIron: 0.7mg
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