If you’ve ever wanted pancakes that feel like clouds, Japanese pancakes are the answer. These tall, airy, and melt-in-your-mouth pancakes are a delightful twist on the classic stack. Lightly sweet, soft, and oh-so-fluffy, they’re perfect for brunch or whenever you want to impress with a treat that looks as good as it tastes.
Why You’ll Love It
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Extra Fluffy: Whipped egg whites give these pancakes their signature height and softness.
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Beautiful Presentation: Tall, jiggly pancakes that look straight out of a café.
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Deliciously Versatile: Pair with fruit, syrup, whipped cream, or powdered sugar.
Ingredients
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2 large eggs (yolks and whites separated)
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1/4 cup milk
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1/2 tsp vanilla extract
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1/2 cup all-purpose flour
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1 tsp baking powder
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3 tbsp sugar
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1/4 tsp cream of tartar (or lemon juice, for stabilizing egg whites)
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Butter, for greasing the pan
How to Make It
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Prepare batter: Whisk egg yolks, milk, and vanilla together. Sift in flour and baking powder, mixing until smooth.
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Whip egg whites: Beat egg whites with cream of tartar until foamy. Gradually add sugar and whip until stiff peaks form.
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Fold together: Gently fold egg whites into yolk mixture in batches, keeping batter airy.
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Cook slowly: Heat a nonstick skillet over low heat. Grease lightly with butter. Spoon batter into greased ring molds for height. Cover and cook for 4–5 minutes per side until golden and set.
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Serve: Carefully remove molds, stack pancakes, and top with syrup, berries, or whipped cream.
Don’t Forget This Tool
Discover our selection of Nonstick Skillets — A quality nonstick skillet ensures your Japanese pancakes cook evenly, release easily, and keep their signature fluffy shape without sticking.