Fluffy Japanese-Style Pancakes
Light and airy Japanese-style pancakes with a cloud-like texture, perfect for a special breakfast or brunch. These pancakes are fluffy, tall, and have a subtle sweetness with a hint of vanilla.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3-4 pancakes (about 2 servings) 1x
- Category: Breakfast
- Cuisine: Japanese
Ingredients
Scale
- 1 cup (120 g) all-purpose flour
- 1 ½ tsp baking powder
- 2 tbsp granulated sugar
- ½ cup (120 ml) whole milk, room temperature
- 3 large egg yolks, room temperature
- 1 tsp vanilla extract
- 3 large egg whites, room temperature
- ⅛ tsp cream of tartar (optional)
- Pinch of salt
- Unsalted butter for greasing the pan
Instructions
- Separate the eggs carefully, ensuring no yolk gets into the whites. Let all ingredients come to room temperature (about 10 minutes).
- Sift together the flour and baking powder in a bowl. Add sugar and a pinch of salt, then whisk to combine.
- In another bowl, whisk the egg yolks, milk, and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet mixture gently with a spatula until just combined; a few lumps are okay.
- Using an electric mixer, beat the egg whites with cream of tartar until soft peaks form. Slowly add 1 tbsp sugar and continue beating until stiff peaks form.
- Fold about one-third of the meringue into the batter to lighten it, then gently fold in the remaining meringue in two batches using a lifting motion to keep air bubbles intact.
- Preheat a non-stick pan over the lowest heat and lightly grease with butter.
- If using ring molds, grease them and place on the pan. Spoon batter into molds up to 2/3 full. Cover with a lid and cook for 4-5 minutes until the bottom is golden and bubbles form on top.
- Remove the lid, carefully flip the pancakes (and molds if used), cover again, and cook another 4-5 minutes. If not using molds, spoon batter carefully and cook longer to maintain height.
- Check doneness by gently poking with a toothpick; it should come out clean. Pancakes should feel springy and moist inside.
- Serve immediately while warm and jiggly.
Notes
Use the lowest heat setting and cover the pan with a lid to trap steam for even cooking. Be gentle when folding the meringue to keep the batter airy. If you don’t have ring molds, cook the pancakes longer on low heat to maintain height. Avoid overmixing the batter to preserve fluffiness. Best served fresh and warm.
Nutrition
- Serving Size: 1-2 pancakes
- Calories: 250
- Fat: 7
- Carbohydrates: 35
- Protein: 7
Keywords: fluffy pancakes, Japanese pancakes, souffle pancakes, cloud-like pancakes, breakfast recipe, brunch, easy pancakes