Fluffy Japanese Pancakes

 Introduction

Fluffy Japanese pancakes are soft, airy, and jiggly treats that melt in your mouth. Made with whipped egg whites (meringue), these pancakes are much thicker and lighter than regular pancakes. Perfect for breakfast, brunch, or a sweet dessert.


    
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Fluffy Japanese Pancakes
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Fluffy Japanese Pancakes
Ingredients

    2 large eggs, separated

    2 tbsp milk

    ½ tsp vanilla extract

    ¼ cup (30g) all-purpose flour

    ½ tsp baking powder

    2 tbsp sugar

    ¼ tsp salt

    Butter or oil (for cooking)

Optional Toppings:

    Powdered sugar

    Maple syrup or honey

    Fresh berries

    Whipped cream

Instructions


    Separate the egg whites and yolks into two bowls.

    In the yolk bowl, whisk milk and vanilla. Add flour, baking powder, and salt. Mix until smooth.
    
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    In the egg white bowl, beat until foamy. Slowly add sugar and continue beating until stiff peaks form.
    
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    Gently fold the meringue into the yolk batter in 2–3 batches. Do NOT overmix.

    Heat a non-stick pan on low heat and lightly grease it.
    
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    Scoop batter into tall mounds in the pan. Cover with a lid and cook about 4–5 minutes.

    Carefully flip and cook the other side for another 3–4 minutes until golden and fluffy.

    Serve warm with your favorite toppings.

Tips

    Always use low heat for even cooking and maximum fluffiness.
   
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    Clean, dry bowl is important for whipping egg whites.

    Do not rush the folding step – gentle is the key to tall pancakes.

    For extra height, place a metal ring in the pan and fill it with batter.

    Serve immediately for best texture.