Fluffy Japanese Pancakes Recipe

All-purpose flour: This is the main base of the pancakes and gives them structure.

Sugar: Adds a touch of sweetness to balance the flavors.

Baking powder: A leavening agent that helps the pancakes rise and become fluffy.

Salt: Enhances the overall flavor.

Milk: Adds moisture and helps create a smooth batter.

Egg yolks: Provide richness and color to the pancakes.

Egg whites: Whipped to stiff peaks, they make the pancakes light and airy.

Vanilla extract: Adds a gentle, sweet aroma and flavor.

Vegetable oil: Used to grease the pan and keep the pancakes from sticking.

One of the trickiest parts of making these fluffy Japanese pancakes is folding the egg whites into the batter without losing all the air you worked so hard to whip in. Here’s how to do it step by step:

1. First, make sure your egg whites are beaten until they form stiff peaks. That means when you lift the whisk, the peaks stand up straight without drooping.
2. Take about a third of the egg whites and gently mix it into the batter using a big spoon or spatula. This lightens the batter and makes it easier to fold in the rest.
3. Now, add the rest of the egg whites to the batter. Use a folding motion: scoop from the bottom of the bowl, then gently lift and fold the batter over the egg whites. Turn the bowl as you go.
4. Keep folding until you don’t see big streaks of white, but be careful not to overmix. You want to keep as much air as possible to make the pancakes fluffy.

Why does this matter? If you stir too hard or too fast, you’ll knock out the air bubbles in the egg whites, and your pancakes won’t be light and fluffy—they’ll be dense instead. Folding gently keeps the batter airy, which is what gives these pancakes their signature soft, cloud-like texture.

A little secret: the first time I tried this, I got impatient and mixed everything too quickly. The pancakes turned out flat and sad. Now, I remind myself to slow down and treat the batter like a delicate treasure. It makes all the difference! Plus, using a big spatula instead of a whisk helps keep the folding gentle and smooth. Give it a try—you’ll love how fluffy your pancakes turn out!

• all-purpose flour - Substitute with cake flour: Cake flour has a lower protein content, resulting in a lighter and fluffier texture, which is ideal for fluffy Japanese pancakes.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, though you may need to reduce the milk slightly to balance the liquid content.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can provide a more nuanced flavor compared to regular table salt.

• milk - Substitute with buttermilk: Buttermilk adds a slight tang and helps to tenderize the pancakes, making them even fluffier.

• egg yolks - Substitute with applesauce: Use ¼ cup of applesauce per egg yolk to maintain moisture and binding properties.

• egg whites - Substitute with aquafaba: The liquid from canned chickpeas can be whipped into stiff peaks, similar to egg whites.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but equally delightful flavor profile.

• vegetable oil - Substitute with melted butter: Melted butter adds a rich flavor and can help achieve a golden-brown exterior.

• Allow the pancakes to cool completely before storing. This prevents condensation from forming, which can make them soggy.

• Place a sheet of parchment paper between each pancake to prevent them from sticking together. This is especially useful if you plan to freeze them.

• Store the pancakes in an airtight container or a resealable plastic bag. If using a plastic bag, try to remove as much air as possible to keep them fresh longer.

• For short-term storage, keep the pancakes in the refrigerator. They will stay fresh for up to 3 days.

• For long-term storage, freeze the pancakes. They can be stored in the freezer for up to 2 months.

• When ready to eat, reheat the pancakes in a toaster, toaster oven, or microwave. If using a microwave, place a damp paper towel over the pancakes to keep them moist.

• For an extra touch, you can reheat the pancakes in a non-stick skillet over low heat. This will help to regain some of their original fluffiness and texture.

• Serve with your favorite toppings such as fresh fruits, syrup, or a dollop of whipped cream.

• Microwave Method:

  1. Place the leftover pancakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Heat on medium power for 20-30 seconds, checking to ensure they are warmed through but not overcooked.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Arrange the pancakes on a baking sheet in a single layer.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Heat for about 10 minutes or until the pancakes are warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over low heat.
  2. Lightly grease the skillet with a small amount of butter or vegetable oil.
  3. Place the pancakes in the skillet and cover with a lid.
  4. Heat for 1-2 minutes on each side, until they are warmed through.

• Toaster Method:

  1. Place the pancakes in the toaster on a low setting.
  2. Toast for 1-2 minutes, checking frequently to avoid over-browning.
  3. Remove and let cool slightly before serving.

• Steamer Method:

  1. Fill a pot with a small amount of water and bring to a simmer.
  2. Place the pancakes in a steamer basket over the simmering water.
  3. Cover and steam for 2-3 minutes, until the pancakes are heated through and fluffy.

• Mixing bowl: Use this to combine the dry ingredients like flour, sugar, baking powder, and salt.

• Mixing bowl: Another one is needed to mix the wet ingredients such as milk, egg yolks, and vanilla extract.

• Whisk: Essential for whisking together the dry ingredients and also for mixing the wet ingredients.

• Spatula: Perfect for gently folding the beaten egg whites into the batter without deflating them.

• Electric mixer: Ideal for beating the egg whites until stiff peaks form, ensuring the pancakes are fluffy.

• Non-stick skillet: Use this to cook the pancakes evenly without sticking.

• Lid: Cover the skillet with this to help the pancakes cook through and rise properly.

• Measuring cups: Necessary for accurately measuring the flour, milk, and other ingredients.

• Measuring spoons: Use these to measure smaller quantities like sugar, baking powder, salt, and vanilla extract.

• Spatula (for flipping): A different spatula to carefully flip the pancakes without breaking them.

• Vegetable oil brush: Handy for lightly greasing the skillet with vegetable oil.

Prepare ingredients in advance: Measure and mix dry ingredients the night before to save time in the morning.

Use an electric mixer: Beat the egg whites with an electric mixer to achieve stiff peaks faster.

Preheat the skillet: Start heating your non-stick skillet while you prepare the batter to save cooking time.

Batch cooking: Cook multiple pancakes at once if your skillet is large enough to speed up the process.

Use a squeeze bottle: Pour the batter into a squeeze bottle for easy and quick dispensing into the skillet.