Fluffy Japanese Pancakes:

Fluffy Japanese pancakes with a light, airy texture. Made with whipped egg whites and simple ingredients, perfect for a delightful breakfast topped with powdered sugar and maple syrup.

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2-3 pancakes

Ingredients:
2 large eggs
1/4 cup (50g) granulated sugar
1/2 cup (120ml) milk
1 cup (125g) all-purpose flour
1 tsp baking powder
1/4 tsp vanilla extract
1/4 tsp salt
Butter (for greasing)
Powdered sugar (for dusting)
Maple syrup (for serving)
Whipped cream (optional)

Instructions:
Separate the Eggs: Carefully separate the egg yolks from the whites into two large bowls.

Whisk the Yolks: Add sugar to the yolks and whisk until the mixture turns pale and creamy. Then, stir in the milk and vanilla extract.

Sift in the Dry Ingredients: Sift the flour, baking powder, and salt into the yolk mixture. Mix until just combined, taking care not to overmix.

Whip the Egg Whites: Using an electric mixer, beat the egg whites until stiff peaks form. This is what will make your pancakes super fluffy! 🎈

Fold Gently: Gently fold the whipped egg whites into the yolk mixture in three parts. Be careful not to deflate the batter.

Cook the Pancakes: Heat a non-stick frying pan over low heat and grease it lightly with butter. Using a ring mold (if you have one), spoon the batter into the mold to get a nice shape. If you don’t have a mold, just spoon the batter directly onto the pan and shape it as best you can. Cover the pan with a lid and cook for about 5 minutes on one side until bubbles form and the edges look set. Flip gently and cook for another 4-5 minutes.

Serve and Enjoy: Transfer your fluffy pancakes to a plate, dust with powdered sugar, add a dollop of whipped cream, and drizzle with maple syrup. Serve immediately and enjoy the fluffiness! 🍯🥞

Fluffy Japanese Pancakes

Fluffy Japanese pancakes with a light, airy texture. Made with whipped egg whites and simple ingredients, perfect for a delightful breakfast topped with powdered sugar and maple syrup.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Japanese

Servings 3 pancakes

Ingredients

  

• 2 large eggs
• 1/4 cup 50g granulated sugar
• 1/2 cup 120ml milk
• 1 cup 125g all-purpose flour
• 1 tsp baking powder
• 1/4 tsp vanilla extract
• 1/4 tsp salt
• Butter for greasing
• Powdered sugar for dusting
• Maple syrup for serving
• Whipped cream optional

Instructions

 

• Separate the Eggs: Carefully separate the egg yolks from the whites into two large bowls.
• Whisk the Yolks: Add sugar to the yolks and whisk until the mixture turns pale and creamy. Then, stir in the milk and vanilla extract.
• Sift in the Dry Ingredients: Sift the flour, baking powder, and salt into the yolk mixture. Mix until just combined, taking care not to overmix.
• Whip the Egg Whites: Using an electric mixer, beat the egg whites until stiff peaks form. This is what will make your pancakes super fluffy!
• Fold Gently: Gently fold the whipped egg whites into the yolk mixture in three parts. Be careful not to deflate the batter.
• Cook the Pancakes: Heat a non-stick frying pan over low heat and grease it lightly with butter. Using a ring mold (if you have one), spoon the batter into the mold to get a nice shape. If you don’t have a mold, just spoon the batter directly onto the pan and shape it as best you can. Cover the pan with a lid and cook for about 5 minutes on one side until bubbles form and the edges look set. Flip gently and cook for another 4-5 minutes.
• Serve and Enjoy: Transfer your fluffy pancakes to a plate, dust with powdered sugar, add a dollop of whipped cream, and drizzle with maple syrup. Serve immediately and enjoy the fluffiness!