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Fluffy Japanese Pancakes

Delightfully airy and fluffy, these Japanese pancakes bring a magical twist to your breakfast table, perfect for family gatherings or lazy mornings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup All-Purpose Flour Sifted for better lightness
  • 2 tablespoons Granulated Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoon Salt
Wet Ingredients
  • ¾ cup Milk Any type, including plant-based
  • 2 Large Eggs (separated) Ensure yolks and whites are separated properly
  • 1 teaspoon Vanilla Extract
  • Butter for greasing the skillet Use lightly

Method
 

Preparation
  1. In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk until well combined.
  2. In another bowl, beat the egg yolks and combine with the milk and vanilla extract. Mix until smooth.
  3. Slowly add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix!
  4. In a separate clean bowl, whip the egg whites until stiff peaks form. This is the secret to achieving those lofty pancakes.
  5. Gently fold the whipped egg whites into the batter using a spatula, being careful not to deflate the mixture.
  6. Heat a non-stick skillet over low heat and grease lightly with butter.
Cooking
  1. Using a ¼ cup measuring cup, scoop the batter into the skillet, creating a tower with three layers.
  2. Cover the skillet with a lid and cook for about 4 minutes.
  3. After 4 minutes, carefully flip the pancakes and cook for another 3-4 minutes until golden brown.
Serving
  1. Stack your fluffy pancakes, add your favorite toppings, and enjoy!

Notes

Top Tips: Ensure egg yolks do not get into egg whites, fold gently, and cook on low heat for best results. For different flavors, try matcha powder or chocolate chips.