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Delicious Easy Japanese Fluffy Pancakes served with berries and powdered sugar.

Japanese Fluffy Pancakes

Light, airy, and slightly sweet, these Easy Japanese Fluffy Pancakes are perfect for a delicious breakfast treat that wobbles and delights.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Breakfast, Brunch
Cuisine: Japanese
Calories: 110
Ingredients Method Notes

Ingredients
  

Pancake Ingredients
  • 2 large large eggs, separated Ensure no yolk mixes with the whites.
  • 2 tablespoons milk
  • 1 teaspoon vanilla (optional) Enhances flavor.
  • 3 tablespoons all-purpose flour
  • 1 tablespoon cornstarch Helps keep pancakes light.
  • 3 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1 pinch salt
  • to taste neutral oil or butter for the pan

Method
 

Preparation
  1. In a bowl, whisk egg yolks, milk, and vanilla until smooth.
  2. Sift in flour, cornstarch, baking powder, and salt. Mix just until you do not see dry flour.
  3. In another bowl, whip egg whites until foamy. Add sugar slowly while whipping. Beat until glossy stiff peaks form.
  4. Fold the meringue into the yolk mixture in three gentle additions without deflating the mixture.
Cooking
  1. Heat a nonstick pan on the lowest heat and lightly grease it.
  2. Spoon or pipe 2 to 3 tall mounds of batter. Let them sit for about 1 minute.
  3. Spoon a little more batter on top of each mound to build height.
  4. Add 1 to 2 teaspoons of water to the empty space in the pan, then cover with a lid. Cook for about 4 to 5 minutes.
  5. Carefully flip the pancakes, add another tiny splash of water, cover again, and cook for an additional 4 to 5 minutes.
  6. Move pancakes to a plate and serve immediately.

Notes

These pancakes are best served warm and tall. Toppings can enhance the flavor, such as butter and maple syrup or whipped cream with berries.