Name: Japanese Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 4 large eggs, separated (room temperature); ¼ cup granulated sugar; ½ cup cake flour (sifted; or all-purpose); ½ tsp baking powder; Pinch of salt; 3 tbsp whole milk (or plant-based milk); ½ tsp vanilla extract (optional); 4 tbsp water (for steaming); Butter (for greasing the pan)

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If you’ve ever been to a Japanese café or scrolled through food feeds online, you’ve probably seen those sky-high, cloud-like pancakes that look almost too good to eat. These are Japanese Soufflé Pancakes — a light, airy twist on the usual breakfast stack that basically melts in your mouth.

What’s their secret? It’s the technique. You whip egg whites into a fluffy meringue, then gently fold it into the batter. This makes your pancakes rise tall and jiggle with softness.

This recipe comes from traditional Japanese cafés but is adapted for your kitchen. It’s simple enough for anyone to try, as long as you have a little patience and love for the process.

Fluffy Japanese pancakes with honey drizzle stacked on white plate

Recipe Overview

Time to Make

About 10 minutes prep, 30 minutes cooking. That’s roughly 40 minutes total. The key is whipping egg whites to stiff peaks and cooking the pancakes low and slow for that perfect rise and texture.

How Many Does It Serve?

You’ll get 10 fluffy pancakes here — great for sharing. Need fewer? Just halve the ingredients. Cooking for a crowd? Double the recipe but expect to cook in batches or use multiple pans.

Difficulty

The trickiest part is whipping and folding the egg whites, but if you follow the steps carefully, it’s doable even if you’re new to this. More experienced cooks will enjoy some pro tips sprinkled in to get the fluffiest results.

Close-up of fluffy Japanese pancake stack showing thickness

Tools You’ll Need

A 12-inch skillet with deep sides (nonstick or cast iron)
A lid that fits well to trap steam
Electric hand mixer or stand mixer (for stiff egg white peaks)
Optional: cookie scoop or piping bag for neat batter portions

No fancy tools?

Smaller skillet works but fewer pancakes at once.
No mixer? Use a strong whisk and some patience.
No lid? Try covering your pan with a metal bowl or another pan.

Make-Ahead Tips

You can prep dry ingredients in advance, but whip egg whites fresh. Leftovers last a few hours at room temp or up to 2 days refrigerated. Reheat gently in a pan or microwave with a damp paper towel.

Ingredients for 10 Fluffy Pancakes

4 large eggs, separated — Room temp eggs whip better.
¼ cup granulated sugar — Sweetens and stabilizes the meringue.
½ cup cake flour (or all-purpose) — Cake flour gives lighter texture; sift for best results.
½ tsp baking powder — Adds extra lift.
Pinch of salt — Balances flavor.
3 tbsp whole milk (or plant-based) — For richness.
½ tsp vanilla extract — Optional but adds lovely aroma.
4 tbsp water (for cooking) — Creates steam to keep pancakes moist.
Butter (for cooking) — Unsalted preferred.

Japanese pancake ingredients - flour, eggs, butter, sugar, vanilla, baking powder

Quick tips:

Keep no yolk in whites or they won’t whip properly.
Sift dry ingredients together to avoid lumps.
Let eggs sit out 15-20 min for easier whipping.

How to Make These Fluffy Pancakes

Think of this like we’re cooking side by side. Follow me:

1. Mix Egg Yolks, Milk, and Vanilla

Separate your eggs carefully. In a medium bowl, whisk yolks with milk and vanilla until smooth and a little frothy. This adds air early on and makes the batter lighter.

Folding whipped egg whites into Japanese pancake batter

Adding vanilla extract to egg yolks for Japanese pancake recipe

Gently whisking Japanese pancake batter to maintain fluffiness

2. Add the Dry Stuff

Sift flour, baking powder, and salt. Slowly fold these into the yolk mix with a spatula or whisk. Don’t overmix. Batter should be thick but pourable, like custard.

Adding flour to beaten eggs for Japanese pancake batter

3. Whip the Egg Whites

Use your mixer on medium speed. Start till foamy, then add sugar bit by bit. Keep going till stiff peaks form — when you lift the whisk, peaks stand tall without drooping. The mix will look glossy, like marshmallow fluff.

Pro tip: Make sure your bowl and beaters are clean and free of grease. Even tiny oil spots can ruin your meringue. Room temp eggs whip better too.

Whipped meringue peaks for fluffy Japanese pancakes

4. Fold the Whipped Whites into Batter

Gently fold one-third of the whites into the yolk batter. Use a rubber spatula and scoop/fold motion (not stirring). Then fold in the rest just until smooth. Overmixing will deflate the fluff.

Mixing Japanese pancake batter with whisk in glass bowl

Folding meringue into Japanese pancake batter

5. Get the Skillet Ready

Heat your pan on low. Melt a small pat of butter and swirl it around to coat. Keep heat low so pancakes cook gently without burning.

6. Scoop and Stack

Using a scoop or spoon, place 4-5 spoonfuls spaced out to form pancake bases. For that tall look, add a second scoop on top of each base — stacking makes them rise higher. Batter is thick — let it be!

Raw Japanese pancake batter in non-stick pan

Japanese pancake cooking in pan on stovetop

7. Add Water and Cover

Pour 1 tablespoon water into pan, avoiding batter. Cover with lid to trap steam. Set timer for 2 minutes — don’t peek! Steam is key to rise and moist centers.

8. Add More Batter and Cook Longer

After 2 minutes, uncover and add a scoop on top again to build height. Cover and cook 5-6 minutes more on low. Pancakes will brown and edges firm up.

Golden brown Japanese pancake in frying pan

9. Flip Carefully

Check bottoms — golden brown is what you want. Flip gently one by one. Add another tablespoon water, cover, and cook 4 minutes more. Pancakes stay soft and fully cooked.

10. Keep Going and Serve

Repeat with remaining batter. Serve warm, piled high. Top as you like — whipped cream, berries, syrup, or powdered sugar all work great.

Stack of fluffy Japanese pancakes on white plate

Variations & Tips

Dietary Changes

Gluten-Free: Use gluten-free flour blend (texture will differ a bit).
Vegan: You’ll need egg replacers, but these won’t be as fluffy.
Dairy-Free: Swap milk for almond, soy, or oat. Use coconut oil or vegan butter.

Flavor Twists

Add cinnamon, matcha powder, or nutmeg to dry mix for extra taste.

Thick Japanese soufflé pancakes stacked and ready to serve

Serving Styles

Fancy brunch? Go for fruit, whipped cream, honey drizzle.
Quick treat? Butter and maple syrup do the job nicely.

Seasonal Ideas

Fall: Pumpkin puree + pumpkin spice.
Summer: Fresh berries or stone fruit compote.

Serving & Storing

Plating

Stack tall, dust with powdered sugar, add whipped cream or ice cream. Fresh fruit brightens it up.

Sides

Try crispy bacon or sausage for savory contrast. Or fresh fruit salad for lightness. Green tea or coffee pairs perfectly.

Honey drizzling on stack of Japanese pancakes

Storing Leftovers

Keep in airtight container, room temp for hours or fridge up to 2 days. Use parchment sheets between pancakes to avoid sticking.

Reheating

Warm gently in a pan with lid or microwave with damp paper towel.

Freezing

Freeze pancakes with parchment paper in freezer bag for up to 1 month. Thaw at room temp and reheat.

Quick Ingredient Scaling Table

Servings	Eggs (whole)	Cake Flour (cups)	Sugar (cups)	Milk (tbsp)	Water (tbsp)
5 pancakes	2	1/4	2 tbsp	1.5	2
10 pancakes	4	1/2	1/4 cup	3	4
15 pancakes	6	3/4	3/8 cup	4.5	6

I hope this guide makes your journey to fluffy Japanese pancakes fun and successful! The secret is in gentle folding, low heat, and patience. Soon, you’ll be serving up these soft, jiggly clouds that impress everyone. Happy cooking!