Stack of fluffy Japanese pancakes with syrup and butter

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.

Print Pin

Course: Breakfast, Brunch, Dessert

Cuisine: Asian, Japanese

Prep Time: 15

Cook Time: 10

Resting Time: 5

Total Time: 30

Servings: cupcakes

Calories: 180kcal

Cost: $6

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