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Fluffy Japanese Pancakes

These delightful pancakes are light, airy, and have a soufflé-like texture, perfect for elevating your breakfast experience.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Japanese
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 3/4 cup milk (or buttermilk)
  • 2 large eggs, separated
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon vanilla extract (optional) Add for extra flavor

Method
 

Preparation
  1. Start by gathering all your ingredients. Separate the egg yolks from the whites in two different bowls.
  2. In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until combined.
  3. In a separate bowl, combine the egg yolks, milk, vegetable oil, and vanilla extract (if using). Stir this mixture into the dry ingredients until just combined. Do not over-mix; lumps are okay!
  4. In another clean bowl, use an electric mixer to beat the egg whites until soft peaks form.
  5. Gently fold the beaten egg whites into the batter until just combined. Be careful not to deflate the batter.
Cooking
  1. Preheat your non-stick skillet or pancake griddle over low to medium heat. Lightly grease with oil.
  2. Pour batter into the skillet (about 1/4 cup per pancake) and cover with a lid. Cook for about 4-5 minutes, then flip and cook for another 4-5 minutes or until golden brown and set.
  3. Once cooked, stack the pancakes high and serve with your favorite toppings.

Notes

For best results, whip the egg whites separately and fold gently into the batter. Cook on low heat to ensure even cooking and maximum fluffiness.