Japanese Fluffy Pancakes Recipe
This Japanese fluffy pancakes recipe creates tall, airy pancakes with a cloud-like texture that’s perfect for breakfast or brunch. Using simple ingredients like eggs, flour, and sugar, it delivers a delightful, jiggly treat. The recipe guides you through whipping egg whites and cooking on low heat for maximum fluffiness. Ideal for impressing guests or indulging yourself, these pancakes pair well with fruits, whipped cream, or syrup. With clear steps and tips, this Japanese fluffy pancakes recipe ensures success even for beginners.
Equipment
- Non-stick skillet with a lid
- Mixing bowl
- Whisk or hand mixer
- Parchment paper or metal ring molds (3 inches wide, optional)
- Spatula
- Sifter
- Tongs (if using ring molds)
Ingredients
- 2 large eggs separated into yolks and whites
- 1/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp vanilla extract
- 2 tbsp whole milk
- 1 tbsp vegetable oil plus extra for greasing
- 1/4 tsp cream of tartar optional, for stable egg whites
- 2 tbsp water
Instructions
Step 1: Prepare the Egg Yolks
- Separate the egg yolks from the whites carefully. In a medium bowl, whisk the yolks with milk, sugar, and vanilla extract. Mix until smooth and slightly pale.
- Sift in the flour and baking powder. Stir gently until just combined, avoiding overmixing. Set this batter aside while you work on the egg whites.
Step 2: Whip the Egg Whites
- In a clean, dry bowl, beat the egg whites with a hand mixer. Add cream of tartar if using, and whip until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
- The egg whites should be glossy and hold their shape. This meringue-like texture is key to fluffy pancakes. Be patient to avoid under-whipping.
Step 3: Combine the Mixtures
- Gently fold one-third of the whipped egg whites into the yolk batter. Use a spatula to mix carefully, keeping the airiness intact. Fold in the remaining egg whites in two batches.
- The batter should be light and foamy but well-combined. Avoid deflating the egg whites by mixing too roughly.
Step 4: Preheat the Pan
- Heat a non-stick skillet over low heat and lightly grease with vegetable oil. If using ring molds, grease the insides and place them on the skillet. Let the pan warm up for 2-3 minutes.
- Low heat is essential to cook the pancakes slowly. This prevents burning and ensures they rise evenly.
Step 5: Cook the Pancakes
- Scoop about 1/4 cup of batter into each ring mold or directly onto the pan. Add 1/2 tablespoon of water to the skillet around the molds, then cover with a lid. Cook for 4-5 minutes until the bottom is golden.
- The water creates steam, helping the pancakes rise. Check occasionally to avoid overcooking.
Step 6: Flip the Pancakes
- Carefully remove the ring molds using tongs if needed. Gently flip the pancakes with a spatula. Add another 1/2 tablespoon of water, cover, and cook for another 3-4 minutes.
- The pancakes should be golden on both sides and jiggly. If they’re browning too fast, lower the heat slightly.
Step 7: Check for Doneness
- Insert a toothpick into the center of a pancake. If it comes out clean, they’re done. If not, cook for an additional 1-2 minutes, covered.
- Transfer the pancakes to a plate. Serve immediately for the best texture and fluffiness.
Notes
When making Japanese fluffy pancakes, prioritize whipping egg whites to stiff peaks for maximum height. Cook on low heat to avoid burning and ensure even cooking. Gently fold the batter to maintain airiness, and use ring molds for perfect shapes if available.