How to Make Fluffy Japanese Pancakes

How to Make Fluffy Japanese Pancakes

Fluffy Japanese pancakes are a delightful treat that has gained worldwide popularity for their light, airy texture. Unlike traditional pancakes, these soufflé-like creations are primarily made with eggs and a few key techniques that help achieve their signature fluffiness. Let's dive into the step-by-step process and some tips to perfect these delectable pancakes at home.


  • 2 egg yolks
  • 1 tablespoon of milk
  • ½ teaspoon of vanilla essence
  • ½ cup cake flour
  • ½ teaspoon baking powder
  • 3 egg whites
  • ¼ teaspoon cream of tartar
  • 2 tablespoons granulated sugar
  • Vegetable oil for greasing the pan

Golden brown, fluffy Japanese pancakes stacked on a plate, topped with fresh berries and a drizzle of maple syrup


  1. Prepare the Egg Yolk Mixture:
    • In a bowl, combine 2 egg yolks, 1 tablespoon of milk, and ½ teaspoon of vanilla essence. Whisk until the mixture thickens slightly.
    • Sift in the cake flour and baking powder into the bowl. Whisk until the ingredients are well combined. Set aside.
  2. Prepare the Egg White Mixture:
    • In a separate bowl, add 3 egg whites and ¼ teaspoon of cream of tartar. Whisk until the mixture starts to turn light and frothy.
    • Gradually add 2 tablespoons of granulated sugar while continuing to whisk until stiff peaks form.
  3. Combine the Mixtures:
    • Gently fold a portion of the egg white mixture into the egg yolk mixture to lighten it.
    • Gradually fold the rest of the egg white mixture into the yolk mixture, being careful not to deflate the batter. Mix until just combined.
    • Transfer the mixture into a piping bag for easier portioning.
  4. Cooking the Pancakes:
    • Preheat a non-stick pan over low heat for 2-3 minutes. Lightly grease the pan with vegetable oil.
    • Pipe the batter into the pan in circular motions to form 3-inch wide and 3-inch high mounds.
    • Cover the pan with a lid and cook for 6-7 minutes on low heat.
    • After 6-7 minutes, gently lift the pancake to check if the bottom is golden brown. Carefully flip the pancakes to the other side.
    • Cover the pan again and cook for another 4-5 minutes.
    • Once both sides are golden brown, remove the pancakes from the pan.
  5. Serving Suggestions:
    • Serve the fluffy pancakes warm, topped with fresh blueberries, sliced kiwis, or strawberries.
    • Drizzle with maple syrup or honey and dust with powdered sugar for added sweetness.

Tips and Suggestions:

  • Beating Egg Whites: Ensure you do not overbeat or underbeat the egg whites. Stiff peaks are necessary to maintain the structure and fluffiness of the pancakes.
  • Low Heat Cooking: Maintaining a low heat is crucial to cooking the pancakes evenly without burning them. Patience is key.
  • Gentle Mixing: When folding the egg whites into the yolk mixture, be gentle to preserve the airiness of the batter.

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