Japanese Fluffy Pancakes recipes are a culinary phenomenon. A successful fusion of Western culture and traditional Japanese cuisine, they’ve become a classic in cafés the world over. With this recipe, you can now recreate this specialty at home and treat yourself to a sweet treat straight from Japan!
Japanese pancakes, or fluffy pancakes as they’re commonly known, are a special version of the famous pancakes we know so well in the West. Known for their incredibly light yet thick texture, these pancakes have seduced food lovers the world over. Momlife Ideas takes you back to the origins of this unique recipe efore giving it a try for a gourmet break.

The original recipe for Japanese pancakes, a delicious blend of fluffy and airy
Japanese pancakes are distinguished by their light, almost puffed texture, thanks to the addition of stiffly beaten egg whites. They are also cooked over a low heat in a mold to give them a thick, uniform shape.

💖 Why You’ll Love These Japanese Fluffy Pancakes

• Super Soft & Jiggly: These pancakes are incredibly light and airy—almost like eating a sweet cloud!
• Impressive Brunch Showstopper: Their tall, soufflé-like look makes them perfect for special mornings or Instagram-worthy plates.
• Minimal Ingredients: Made with pantry basics like eggs, milk, flour, and sugar.
• Not Too Sweet: They pair beautifully with syrup, fresh fruit, or a dusting of powdered sugar.

🥞Ingredients to make Japanese Fluffy Pancakes (for 3 thick pancakes):

• 2 eggs
• 60 g wheat flour
• 40 g sugar
• 60 ml milk
• 1 tbsp. melted butter
• 1/2 tsp. baking powder
• 1/2 tsp. vanilla extract (optional)
• Pinch of salt
• A little oil or butter for baking

🍴Equipment required:

• Whisk or electric mixer
• Large bowl
• Nonstick or small frying pan
• A pastry ring (optional, but recommended for a perfect shape)

👩‍🍳How to Make Japanese Fluffy Pancakes—Step by Step :

1. Separate the egg whites from the yolks: in a large bowl, beat the egg yolks with the milk, sugar, melted butter, vanilla extract (if ususing),nd a pinch of salt. Mix well until the sugar has dissolved.
2. Add the dry ingredients: sift the flour and baking powder into the bowl with the egg yolks and mix gently with a whisk until smooth. Don’t overwork the dough to prevent it from becoming elastic.
3. Beat the egg whites until stiff: in a separate bowl, beat the egg whites until stiff with a whisk or electric mixer. Start at low speed and gradually increase the speed.
4. Fold in the egg whites: gently fold the stiffly beaten egg whites into the dough in three stages, using a spatula and gentle upward strokes to avoid breaking the whites. The aim is to retain the air in the batter so that the pancakes are light and airy.
5. Cooking the pancakes: heat a non-stick frying pan over low heat and add a little oil or butter to lightly grease the surface. If you’re using a pastry ring, place it in the pan to create an even shape for each pancake. Pour a small amount of batter into each circle.
6. Cook, covered: cover the pan with a lid and cook over a low heat for about 4-5 minutes, until the base is golden brown. Gently turn the pancakes over with a spatula, then reduce the heat further. Cover again and cook for a further 4-5minutes so that the inside cooks without burning the outside.
7. Serve hot: once the pancakes are cooked, carefully remove them from the ring (if used) and stack them. Serve immediately with maple syrup, butter, fresh frfruit,r a generous dollop of whipped cream, as you prefer.

🍽️ Best Ways to Serve

• Classic Style: With powdered sugar, whipped cream, and maple syrup.
• Fruit-Lovers’ Favorite: Add sliced strawberries, blueberries, or banana with a drizzle of honey.
• Dessert Twist: Top with ice cream, chocolate ganache, or matcha cream for an indulgent finish.
• Japanese-Style: Serve with red bean paste (anko) and matcha whipped cream.

🧾 Nutritional Information (Per Pancake—Approximate)

Values vary based on size and toppings used.

• Calories: 120–150
• Fat: 5–7g
• Carbs: 15–20g
• Protein: 4–5g
• Sugar: 6–8g

🧊 Storage & Leftovers

• Refrigerate: Store leftover pancakes in an airtight container for up to 2 days.
• Reheat: Gently microwave in 15-second intervals or warm in a covered pan on low heat to retain fluffiness.
• Freezing Not Recommended: Due to their delicate soufflé texture, freezing may alter their structure.