If you’ve ever been to Japan or scrolled through food blogs, you might have noticed the rise of Japanese fluffy pancakes—tall, cloud-like stacks that practically float on your plate. Unlike traditional pancakes, these are incredibly soft, airy, and jiggly, creating a breakfast experience that feels indulgent yet delicate.
Here’s everything you need to know to master them at home.
Ingredients
BreakdownEggs (2 large)Eggs are the foundation of these pancakes. By separating the yolks and whites, you can create a light and airy texture. The yolks add richness, while the whipped whites provide volume and fluffiness.
Granulated Sugar (1/4 cup / 50g)Sugar serves two purposes: sweetness and structure.
When mixed with yolks, it helps create a smooth, creamy base.
When combined with egg whites, it stabilizes the meringue.
Milk (1/2 cup / 120ml)Milk adds moisture to the batter.
Using whole milk will give a richer taste, but any milk or milk alternative works.All-Purpose Flour (1 cup / 125g)Flour gives the pancakes structure.
Sifting it ensures no lumps and contributes to the light texture.Baking Powder (1 tsp)A leavening agent that gives extra lift to the pancakes.
Combined with the whipped egg whites, it ensures a fluffy, soft interior.
Vanilla Extract (1/4 tsp)Vanilla adds a subtle aromatic sweetness, enhancing the flavor without overpowering the delicate pancake.
Salt (1/4 tsp)A pinch of salt balances the sweetness and enhances flavor.
Butter (for greasing)Used to grease the pan and prevent sticking.
It also adds a slight richness to the outer layer of the pancakes.
Powdered Sugar (for dusting)For finishing touch—adds sweetness and a beautiful presentation.
Maple Syrup & Whipped Cream (Optional)Classic accompaniments for pancakes, providing extra indulgence and moisture.
Step-by-Step MethodSeparate the EggsGently separate the egg yolks and whites into two large bowls.
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