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Japanese Pancakes

Fluffy Japanese pancakes with honey drizzle stacked on white plate
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Light and airy Japanese soufflé pancakes that rise tall and wobble with fluffiness. Perfect for a special breakfast or brunch, these cloud-like pancakes melt in your mouth and impress with their soft texture.

Ingredients

Scale
  • 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)

Instructions

  1. Prep the yolk mix: Whisk egg yolks with milk and vanilla until smooth and frothy.
  2. Add dry ingredients: Sift together flour, baking powder, and salt. Fold gently into the yolk mix until combined.
  3. Whip egg whites: Beat egg whites on medium speed until foamy, then gradually add sugar. Continue beating until stiff, glossy peaks form.
  4. Combine batter: Fold one-third of the egg whites into the yolk batter gently. Then fold in the rest carefully to keep the mixture airy.
  5. Heat pan: Warm a 12-inch skillet on low heat. Melt butter and swirl to coat.
  6. Scoop and stack: Place 4–5 batter scoops spaced out as pancake bases. Add another scoop on top of each for height.
  7. Steam and cook: Pour 1 tbsp water into pan (not on batter), cover with lid, and cook 2 minutes.
  8. Add more batter: Uncover, add an extra scoop on each pancake’s top, cover again, and cook for 5–6 minutes until edges firm and bottoms are golden.
  9. Flip and finish: Flip pancakes carefully, add another tablespoon water, cover, and cook for 4 more minutes.
  10. Serve warm: Enjoy immediately with your favorite toppings.

Notes

Serving suggestions: Stack tall with whipped cream, fresh berries, maple syrup, or a dusting of powdered sugar.

Tips:

  • Use room-temperature eggs for best meringue.
  • Avoid overmixing folded batter to keep fluffiness.
  • Keep heat low to cook pancakes evenly without burning.

Storage & Reheating:
Store leftovers in an airtight container for up to 2 days in the fridge. Reheat gently on low heat with a lid or microwave with a damp paper towel to keep softness.

Find it online: https://cakeshungry.com/japanese-pancakes/