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Recipe for Fluffy Japanese Pancakes


Recipe for Fluffy Japanese Pancakes





These fluffy Japanese pancakes, also known as soufflé pancakes, are known for their soft, airy texture and delicious taste.


They are perfect for a special breakfast or brunch. Here’s how to make them:



2 large eggs

2 tablespoons milk

1/4 teaspoon vanilla extract


1/4 cup all-purpose flour

1/2 teaspoon baking powder

2 tablespoons granulated sugar

Butter or oil for cooking

Powdered sugar and syrup, for serving




Separate the Eggs:

Carefully separate the egg whites from the yolks. Place the egg whites in a large mixing bowl and the yolks in a separate smaller bowl.

Prepare the Batter:

Add the milk and vanilla extract to the egg yolks. Mix well until combined.


Sift the flour and baking powder into the yolk mixture and stir until smooth. Set aside.

Whip the Egg Whites:

Using an electric mixer, beat the egg whites on medium speed until foamy.

Gradually add the granulated sugar while continuing to beat the egg whites. Increase the speed to high and beat until stiff peaks form.

Combine Mixtures:

Gently fold one-third of the whipped egg whites into the yolk mixture using a spatula. Mix until combined.

Carefully fold in the remaining egg whites in two additions, being careful not to deflate the batter. The batter should be light and airy.

Cook the Pancakes:

Heat a non-stick frying pan over low heat and lightly grease it with butter or oil.


Using a spoon or piping bag, scoop the batter into the pan to form small mounds. Add a little water to the empty parts of the pan and cover with a lid. The steam will help cook the pancakes evenly.

Cook for about 3-4 minutes, then gently flip the pancakes using a spatula. Add a little more water if needed and cover again. Cook for an additional 3-4 minutes until both sides are golden brown and the pancakes are cooked through.


Transfer the fluffy pancakes to a serving plate.

Dust with powdered sugar and serve with syrup, fresh fruit, or whipped cream as desired.



Egg Whites: Make sure there is no yolk in the egg whites, as even a small amount can prevent them from whipping properly.

Gentle Folding: Be gentle when folding the egg whites into the yolk mixture to maintain the airy texture.

Heat Control: Keep the heat low to prevent the pancakes from burning while ensuring they cook through.

Enjoy your fluffy Japanese pancakes, a delightful and impressive treat that’s sure to be a hit!

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