Fluffy Japanese Pancakes – The Softest Pancakes You’ll Ever Taste!
Soft, airy, and jiggly—Japanese pancakes are a dreamy twist on the classic breakfast treat. These thick, souffle-style pancakes are like biting into a cloud, with just the right hint of sweetness. Popular in cafés across Tokyo, now you can bring that magic straight to your kitchen.
All you need is a little patience, a gentle hand, and this foolproof recipe!
Ingredients:
- 2 eggs (separate yolks and whites)
- 2 tbsp milk
- 1/4 tsp vanilla extract
- 4 tbsp all-purpose flour
- 1/2 tsp baking powder
- 2 tbsp sugar
- 1/4 tsp lemon juice or vinegar
- Butter or oil for cooking
- Optional: powdered sugar, syrup, berries for topping
structions:
In a bowl, whisk the egg yolks, milk, and vanilla until smooth. Sift in flour and baking powder. Mix to form a thick batter.
In another clean bowl, beat egg whites with lemon juice. Gradually add sugar and beat until stiff peaks form—shiny and firm.
Gently fold the egg white mixture into the yolk batter in 2-3 parts. Do not overmix; keep it light and fluffy.
Heat a non-stick pan over low heat. Lightly grease. Scoop tall mounds of batter using a ring mold or spoon to help them keep height.
Add a few drops of water to the pan (away from pancakes) and cover with a lid to steam.
Cook for about 4–5 minutes per side until golden and cooked through. Flip carefully using a spatula.
Serve warm with powdered sugar, syrup, whipped cream, or fresh fruit.
Tips for Success:
- Beat egg whites till stiff for the fluffiest rise.
- Use ring molds for perfect shape, or stack batter tall and gently shape with a spoon.
- Low and slow heat is key—these take time but are worth it!
- Don’t peek too often—steam helps them rise beautifully.
FAQs:
Q: Can I make them without ring molds?
A: Yes! Just scoop batter into tall mounds and shape gently. They may spread slightly but will still be fluffy.
Q: Why are my pancakes flat?
A: The egg whites weren’t beaten enough or were overmixed into the batter. Be gentle!
Q: Can I add flavors?
A: Absolutely—try matcha, cocoa powder, or lemon zest for variations.
Q: How do I know they’re done inside?
A: They should spring back when touched. If unsure, gently insert a toothpick—it should come out clean.
