Description
Fluffy Japanese pancakes are soufflé-style pancakes that are soft, jiggly, and melt-in-your-mouth. Made with whipped egg whites and cooked slowly over low heat, they’re the perfect brunch treat that combines light texture, subtle sweetness, and café-style elegance.
Ingredients
2 large eggs, separated
2 tablespoons (25 g) sugar
2 tablespoons (30 ml) milk
¼ cup (30 g) all-purpose flour
½ teaspoon baking powder
½ teaspoon vanilla extract
⅛ teaspoon cream of tartar or lemon juice
1 tablespoon vegetable oil or butter (for cooking)
1 teaspoon water (optional, for steaming)
Instructions
Separate the eggs and let them come to room temperature.
In a bowl, whisk egg yolks, milk, and vanilla until smooth.
Sift in flour and baking powder, mixing until lump-free.
In another bowl, beat egg whites until foamy. Add cream of tartar, then slowly add sugar until stiff, glossy peaks form.
Gently fold one-third of the meringue into the yolk mixture, then fold in the rest in two batches until combined.
Preheat a nonstick pan on low heat and lightly grease it.
Spoon batter into ring molds or form tall mounds directly on the pan.
Add a teaspoon of water to the pan, cover, and cook for 5–6 minutes.
Flip carefully, cover again, and cook another 5 minutes until golden and set.
Serve warm with butter, syrup, and fresh fruit.
Notes
Use cake flour instead of all-purpose for an even lighter texture.
Whip egg whites to stiff peaks for the best rise.
Avoid opening the lid too soon while cooking—steam helps them rise.
Serve immediately for the fluffiest texture; they deflate over time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes
- Calories: 230 kcal
- Sugar: 11 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 125 mg