Name: Fluffy Japanese Pancakes Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 2 eggs; 1/4 cup (60 milliliters) whole milk; 1/2 teaspoon (2.5 milliliters) vanilla extract; 1/2 cup (60 grams) all-purpose flour; 1/2 teaspoon (2.5 grams) baking powder; 1 tablespoon (12.5 grams) sugar; Butter for greasing the pan

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Introduction

Fluffy Japanese pancakes are thick, soft, and delightfully airy, offering a unique twist on the classic breakfast favorite. This recipe guides you through creating these cloud-like pancakes that are perfect for a special morning treat or brunch.

The image shows a stack of three thick, fluffy pancakes on a white plate. The pancakes are golden brown on the outside with a soft and airy texture inside, as the top pancake is slightly lifted revealing its light interior. A dollop of white whipped cream sits on top, melting a bit into the pancake below, and a dusting of fine white powdered sugar is sprinkled over the stack. The plate rests on a white marbled surface with some syrup droplets around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 eggs
1/4 cup (60 milliliters) whole milk

1/2 teaspoon (2.5 milliliters) vanilla extract
1/2 cup (60 grams) all-purpose flour

1/2 teaspoon (2.5 grams) baking powder
1 tablespoon (12.5 grams) sugar

Butter for greasing the pan

Instructions

Step 1: Carefully separate the egg yolks from the whites, making sure no yolk contaminates the whites.
Step 2: Whisk the egg yolks with milk and vanilla extract until smooth and combined.

Step 3: Sift the flour, baking powder, and sugar into the yolk mixture, stirring gently to avoid overworking the batter.
Step 4: Using an electric mixer, whip the egg whites at medium-high speed until they form glossy, firm peaks.
Step 5: Fold the whipped egg whites into the batter carefully to keep the mixture light and airy.

Step 6: Heat a non-stick skillet or griddle over low heat (around 300°F) and lightly grease with butter or cooking spray.
Step 7: Using a measuring cup or large spoon, dollop thick mounds of batter onto the pan, leaving space between each pancake.
Step 8: Cover the skillet with a lid and cook for about 4 minutes until bubbles appear and edges set.

Step 9: Flip the pancakes carefully and cook for another 3 to 4 minutes until golden and cooked through.
Step 10: Serve warm, garnished with powdered sugar, maple syrup, fresh berries, or whipped cream as you like.

Tips & Variations

For extra height, use ring molds on the pan to shape the pancakes before covering and cooking.

If you prefer vegan or dairy-free, substitute the milk with almond or oat milk, and use a plant-based butter alternative for greasing.
Ensure egg whites are at room temperature before whipping for maximum volume.
Serve with a side of fresh fruit or a drizzle of matcha syrup for a Japanese-inspired twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm pancakes gently in a skillet over low heat or use a microwave for 20-30 seconds. Freshness is best enjoyed the same day, as pancakes may lose their fluffiness over time.

How to Serve

The image shows two thick, fluffy pancakes stacked on a white plate with syrup pooled around the base. The top pancake is dusted with powdered sugar and topped with a dollop of soft whipped cream, which is beginning to melt slightly. One pancake is partially lifted by a woman's hand, revealing the soft, airy texture inside with a golden-brown crust on the edges. The background is a white marbled texture, emphasizing the warm colors of the pancakes and syrup. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare and cook the batter immediately after mixing to keep the egg whites fluffy. If you need to wait, gently fold the mixture again before cooking, but some airiness may be lost.

What makes Japanese pancakes so fluffy compared to regular pancakes?

The key is whipping the egg whites separately and folding them into the batter, which incorporates air and creates a light, airy texture unlike traditional pancake batter.