Japanese Pancakes Recipe
When you hear “Japanese Pancakes,” think of clouds you can eat—fluffy, tall, and incredibly soft, these pancakes are a delightful twist on the traditional breakfast favorite. Unlike ordinary pancakes, Japanese Pancakes are light as air, with a subtle sweetness and a texture that wobbles with every bite. Making them at home might feel like a fun little culinary adventure, and trust me, the results are absolutely worth it. Once you master them, these pancakes promise to become one of your go-to weekend treats or anytime comfort foods.
Ingredients You’ll Need
Getting started with Japanese Pancakes is refreshingly simple. The ingredients are everyday kitchen staples, and each component plays a unique role in creating that signature airy texture, perfect rise, and gentle sweetness.
- Egg yolk (18g): Provides richness and helps create the batter’s body.
- Sugar (12g): Sweetens the egg yolk mixture and balances flavors.
- Milk (30g): Adds moisture and tenderness to the batter.
- Flour (30g): The foundation for the structure of the pancakes.
- Baking powder (1g): Gives a gentle lift to ensure fluffiness.
- Egg whites (60g): Whipped to create the airy meringue that makes these pancakes rise spectacularly.
- Cream of tartar (0.4g): Stabilizes the egg whites for a glossy, sturdy meringue.
- Additional sugar (18g): Gradually incorporated into the whites for sweetness and texture.
How to Make Japanese Pancakes
Step 1: Prepare the Egg Yolk Mixture
Start by whisking the egg yolk and 1 tablespoon of sugar together until the mixture becomes pale and frothy. This lightens the texture and begins to dissolve the sugar evenly. Slowly add the milk in small batches, taking your time to get a smooth liquid base. Then, sift the flour and baking powder directly over the yolk mixture and whisk thoroughly to combine everything into a lump-free batter. This combination sets the stage for your pancake’s flavor and softness.
Step 2: Whip the Egg Whites
Now for the magic: whisk the egg whites with cream of tartar until they turn frothy and pale. Gradually add the remaining sugar a little at a time while continuing to whisk. You’re aiming for a thick, glossy meringue that holds a firm peak but is not dry or grainy. This fluffy cloud is responsible for the incredible height and softness of Japanese Pancakes, so take care not to over whip.
Step 3: Combine Mixtures Gently
To create the perfect batter, fold 1/3 of the whipped egg whites into the yolk mixture, whisking to fully incorporate without deflating the whites. Add half of the remaining whites and gently whisk again. Finally, transfer the yolk mixture back into the remaining egg whites, but from here, switch to a spatula and carefully fold everything together until just combined. It’s this delicate folding that keeps your batter full of air and ready to rise tall.
Step 4: Cook the Pancakes Slowly
Heat a large non-stick frying pan over low heat and lightly brush it with oil, then wipe away any excess with a paper towel—just a thin film to prevent sticking. Use an ice cream scoop or measuring cup to carefully spoon the batter onto the pan, making one or two pancakes at a time to avoid overcrowding. Cover with a lid and cook for 4 to 5 minutes, allowing the bottom to set while the top starts to bubble and firm up. Low and slow is key for cooking these beauties all the way through without burning.
Step 5: Thickening Up the Height
After removing the lid, carefully add more batter on top of each pancake to build layers, then cover and cook for another 4 to 5 minutes. Peek underneath gently with a spatula—your pancake should release easily and be a lovely golden color. This step creates that iconic tall, fluffy stack everyone loves about Japanese Pancakes.
Step 6: The Final Flip and Cook
If you have any batter left, pile it carefully on top of the pancakes before gently flipping the entire stack. Cover once more and cook for an additional 5 to 6 minutes until the pancakes have fully puffed up and are golden brown all over. Don’t rush this part; the patience pays off with a dramatic, fluffy finish.
Step 7: Serve and Enjoy Immediately
Once done, gently transfer your Japanese Pancakes to a plate. Top with a dusting of powdered sugar, a pat of butter, whipped cream, or drizzle with maple syrup. The moment you taste them, you’ll understand why these soft, pillowy delights have captured so many hearts.
How to Serve Japanese Pancakes
Garnishes
Japanese Pancakes love simple, fresh garnishes that enhance their delicate flavor without overpowering it. Think powdered sugar for a sweet dusting, a slick of butter melting slowly on top, or a swirl of lightly sweetened whipped cream. Fresh berries or a drizzle of rich maple syrup add natural sweetness and a pop of color, making your plate as beautiful as it is delicious.
Side Dishes
While these pancakes can happily stand on their own, pairing them with fresh fruits like strawberries, blueberries, or sliced bananas offers a refreshing contrast. For a savory spin, a side of smoked salmon or light salad can work, balancing sweetness with something a bit heartier, perfect if you want to turn your Japanese Pancakes into a brunch sensation.
Creative Ways to Present
Want to impress your friends or family? Try stacking your pancakes high and layering them with whipped cream or mascarpone between each layer. Drizzle different syrups, such as honey or fruit coulis, for extra flavor variations. You could even dust with matcha powder for that distinct Japanese flair, turning ordinary pancakes into a feast that’s as eye-catching as it is tasty.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers—which might be rare—store your Japanese Pancakes in an airtight container in the refrigerator for up to 2 days. To keep their softness, place a damp paper towel over the pancakes before sealing, helping maintain moisture and preventing them from drying out.
Freezing
You can freeze these pancakes by layering sheets of parchment paper between them to avoid sticking, then placing them in a freezer-safe container or bag. Freeze for up to one month. When you’re ready to enjoy, simply thaw them in the fridge overnight for best results.
Reheating
Reheat gently in a non-stick pan over low heat or in the microwave with a damp paper towel to retain their fluffiness. Avoid microwaving without moisture as it can toughen the delicate batter. A quick warm-up brings back that melt-in-your-mouth softness flawlessly.
FAQs
What makes Japanese Pancakes different from regular pancakes?
Japanese Pancakes are uniquely thick and fluffy thanks to the meringue made from whipped egg whites, creating a soft, airy texture that traditional pancakes don’t have.
Can I make Japanese Pancakes without cream of tartar?
Yes, but cream of tartar helps stabilize the egg whites and results in a better rise. You can substitute with a small amount of lemon juice or vinegar, but the texture might be slightly less stable.
Why do I need to cook Japanese Pancakes on low heat?
Cooking on low heat ensures the pancakes cook through without burning on the outside. Because they are thick, gentle heat is necessary for them to be light and fluffy inside.
How do I prevent the pancakes from deflating when folding the batter?
Always fold gently using a spatula rather than stirring vigorously. This helps keep the air trapped inside the batter, which is essential for their signature fluffiness.
Can I add flavors like vanilla or matcha to Japanese Pancakes?
Absolutely! Vanilla extract or matcha powder can be added to the yolk mixture for a subtle flavor boost that complements the pancake’s sweet, soft profile perfectly.
Final Thoughts
Japanese Pancakes are more than just a breakfast treat—they’re a little celebration of patience, lightness, and simple ingredients coming together beautifully. Once you try making these pillowy delights at home, you’ll find it hard to settle for ordinary pancakes again. So go ahead, gather your ingredients, and treat yourself to a stack of happiness. You deserve it!
Print
Japanese Pancakes Recipe
- Total Time: 30 minutes
- Yield: 2–3 large pancakes 1x
- Diet: Vegetarian
Description
Fluffy and thick Japanese pancakes that are soft, airy, and perfect for a special breakfast or brunch. These pancakes are made by carefully folding whipped egg whites into a rich batter and cooking them slowly to achieve a tall, souffle-like texture. Serve with butter, powdered sugar, whipped cream, and maple syrup for a delicious treat.
Ingredients
Wet Ingredients
- 1 egg yolk (18g)
- 2 tbsp milk (30g)
- 2 large egg whites (60g)
Dry Ingredients
- 3 tbsp flour (30g)
- 1/4 tsp baking powder (1g)
- 1 tbsp sugar (12g)
- 1.5 tbsp sugar (18g)
- 1/8 tsp cream of tartar (0.4g)
Instructions
- Prepare the yolk mixture: Whisk the egg yolk with 1 tablespoon of sugar until the mixture is pale and frothy. Gradually mix in the milk in batches. Sift the flour and baking powder over the yolk mixture and whisk well to fully incorporate all ingredients.
- Whip the egg whites: In a clean bowl, whip the egg whites with the cream of tartar until frothy and pale. Gradually add 1.5 tablespoons of sugar in small increments while continuing to whip until the egg whites form a glossy, thick meringue that holds stiff peaks. Be careful not to overwhip.
- Combine mixtures carefully: Take one-third of the whipped egg whites and whisk it vigorously into the egg yolk mixture to lighten it. Add half of the remaining whipped egg whites and gently whisk to combine, taking care not to deflate the mixture. Transfer this lighter batter to the remaining egg whites and fold everything together gently using a spatula until just incorporated with no large streaks.
- Prepare pan and cook first layer: Heat a large non-stick frying pan with a lid over low heat. Lightly brush the pan with oil using a paper towel to create a very thin film. Using an ice cream scoop or a measuring cup, carefully scoop the batter onto the pan. For most pans, cook one or two pancakes at a time to allow them space to rise. Cover with the lid and cook for 4–5 minutes on low heat.
- Add second layer and continue cooking: Remove the lid and spoon some batter on top of each partially cooked pancake to build height. Cover again and cook for another 4–5 minutes. Gently lift the lid to peek under the pancakes; they should release easily from the pan without sticking.
- Finish cooking and flip: If there is leftover batter, pile it on top of the pancakes and carefully flip them with a spatula. Cover the pan again and cook for an additional 5–6 minutes. The pancakes will continue to rise and become taller and fluffier.
- Serve: When the pancakes are golden brown and cooked through, gently remove them from the pan and serve immediately on plates. Top with powdered sugar, butter, whipped cream, and maple syrup as desired for a perfect indulgent breakfast.
Notes
- Use low heat and a pan with a lid to ensure pancakes cook through without burning.
- Be gentle when folding the egg whites into the yolk mixture to keep the batter light and fluffy.
- Do not overwhip the egg whites or the batter will lose volume.
- If desired, add vanilla extract or flavorings for variation.
- These pancakes are best served fresh and warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying with lid
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake (approx. 80g)
- Calories: 150
- Sugar: 8g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Japanese pancakes, fluffy pancakes, souffle pancakes, breakfast, brunch
