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5 from 6 votes

Japanese Pancakes

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •4/19/22 10 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for japanese pancakes.

These Japanese Pancakes are soft, fluffy and thick, perfect for your weekend breakfast served with some great maple syrup and your favorite berries. Check out the video with all my tips and tricks on how to make them.

a hand pouring maple syrup over a stack of 3 japanese pancakes.
Table of Contents Open
  • Fluffy Japanese Pancakes
  • Japanese Pancake Highlights
  • Ingredients You’ll Need
  • How To Make Japanese Pancakes
  • What Are Japanese Pancakes?
  • Why Did My Japanese Pancakes Deflate?
  • Can I Make These Pancakes Without A Mold?
  • Expert Tips
  • Storing Leftover Japanese Pancakes
    • Reheating
    • Freezing
  • More Delicious Pancake Recipes To Try
  • Japanese Pancakes
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

Fluffy Japanese Pancakes

I’m sure by now you’re probably familiar with these sky high, fluffy Japanese pancakes. I know I’ve been curious to make them ever since I laid eyes on them.

But let me tell you, it’s been an experience learning to make them because I wanted to get them just right. Finally on the 7th try, I believe I got them to where I was happy with them, so here I am now, sharing the recipe with you along with my trials and tribulations.

I hope you give them a try because not only are they incredibly impressive, because trust me when I say that you will impress your family or friends, but they are so good and quite the experience to enjoy! While for me, pancakes must be served with maple syrup because I am Canadian, you can serve these with your favorite pancake toppings.

a stack of 3 japanese pancakes with a pat of butter on top and maple syrup.

Japanese Pancake Highlights

  • Incredibly Impressive. Yes, that’s right. If you want to impress your significant other, this is the way to do it. They’re perfect for your weekend breakfast or brunch.
  • Completely Customizable. Top these babies with your favorite pancake toppings. Not a fan of maple syrup? No problem, dust them with some powdered sugar, a pat of butter, your favorite berries, a dollop of whipped cream, caramel sauce, chocolate sauce, you choose.
  • An Experience To Enjoy! Serving these Japanese pancakes is not only the best conversation starter, but they are seriously satisfying to consume.

Ingredients You’ll Need

overhead shot of ingredients needed to make japanese pancakes.
  • Eggs – You’ll need 2 large eggs separated. If you’re wondering why my pancakes are so yellow is because I get my eggs from a local farmer and they have really dark and beautiful yellow/orange yolks.
  • Flour – I used all-purpose flour but you can also you cake flour for a lighter and fluffier texture. The difference is that all-purpose flour has more protein than cake flour.
  • Baking powder – We need baking powder as our leavening agent to give our pancakes a nice lift and make them nice and tall.
  • Sugar – You’ll need granulated sugar to provide a little sweetness to our pancakes.
  • Milk – Any kind of milk will work, I’ve used 0%, 2% and even lactose free milk, and they all work great.
  • Vanilla extract – A little bit of vanilla extract to brighten the flavor of our pancakes.
  • Salt – A key ingredient, just like vanilla extract, to bring out all the flavors of the other ingredients.

How To Make Japanese Pancakes

detailed process shots showing how to make batter for japanese pancakes.
  1. Combine the dry ingredients. In a bowl combine the flour, baking powder and salt.
  2. Make the egg yolk mixture. In a large bowl whisk the egg yolks and sugar until incorporated. Whisk in the milk and vanilla. Add the flour mixture to the egg yolks and whisk until well incorporated. Do not overmix.
  3. Whisk the egg whites. In another bowl start whisking the egg whites using a hand mixer until stiff peaks form.
  4. Fold in the egg whites. Gently fold in the egg whites into the egg yolk mixture, until the ingredients are thoroughly combined.
  5. Cook the pancakes. Heat a non stick skillet over low heat and gently spray with cooking oil. Spray 3 3-inch round molds with cooking spray and place them into the skillet. Fill each mold with about 3 tablespoons of the pancake batter. Do not overfill them, you want the molds to be filled ½ – ⅔ way through, no more. Cover the skillet with a lid and cook for about 8 to 10 minutes over low heat. Gently flip the pancakes over with a spatula while they still have the molds on. Cover the skillet with a lid again and cook for another 5 minutes. Carefully remove the molds using tongs. Transfer pancakes to a plate and repeat with remaining batter.
  6. Serve. Serve with maple syrup or your favorite pancake toppings.
detailed process shots showing how to cook japanese pancakes.

What Are Japanese Pancakes?

These Japanese soufflé pancakes are pancakes where the egg whites are folded into the pancake batter, resulting in fluffy, soft and sky high pancakes. They have a soufflé like consistency and are typically cooked in a round mold to hold their shape and height.

Why Did My Japanese Pancakes Deflate?

I’ve been there, the first 2 times I made them, they completely deflated on me immediately after I removed them from the skillet. The problem could be a couple reasons. For one, the egg whites were probably over-beaten or under-beaten and over-mixed into the pancake batter. You want the final batter have lots of air bubbles to give structure to the pancakes.

Another reason could be because you cooked them over higher heat than necessary. You want the heat on low, to give the pancakes a chance to cook inside, otherwise the inside will still be raw and immediately deflate as you remove them from the skillet.

Can I Make These Pancakes Without A Mold?

You sure can. The secret is in how you pile on the batter. Start with a couple tablespoonfuls for each pancake, then come back to the first one and add another tablespoon of batter on top and repeat with the other pancakes. Cover them with the lid and 5 minutes into the cooking process come back and add another tablespoon on top of the pancakes. You want to pile on the batter vertically to get the same height as if cooking with molds.

a stack of 3 japanese pancakes with a pat of butter on top and maple syrup.

Expert Tips

  1. Use pancake molds or cake rings for best results. You want the rings to be at least 1.5-inches in height.
  2. Do not overfill the molds. I really recommend only going as high as halfway through the mold, otherwise they might spill over as they cook, making a big mess.
  3. Mix the pancake batter gently especially when folding in the egg whites. You want the air to stay in the batter.
  4. Preheating the pan is crucial for your pancakes to cook all the way through, but make sure to use the lowest heat.
  5. You want to make sure you cook these pancakes slowly on low heat over a longer time. This will ensure the pancakes cook inside. If you’re using a higher heat, the inside will be raw. Patience is key.
a stack of 3 japanese pancakes with a pat of butter on top and maple syrup.

Storing Leftover Japanese Pancakes

If you have any leftover pancakes, you can store them in an airtight container in the refrigerator for up to 2 days.

Reheating

I recommend reheating them in the oven for best results. Place them on a baking sheet and reheat them in the oven at 200°F for about 5 to 10 minutes or until heated through.

Freezing

I don’t recommend freezing these pancakes as the texture won’t thaw very well.

a stack of 3 japanese pancakes on a white plate with some berries around it.

More Delicious Pancake Recipes To Try

  • Sheet Pan Pancakes
  • The Best Buttermilk Pancakes
  • Lemon Blueberry and Ricotta Pancakes
  • Dutch Baby Pancake
  • Healthy Whole Wheat and Oats Pumpkin Pancakes
  • Blueberry Buttermilk Pancakes
  • Jalapeno Popper Pancakes
  • Pancake Muffins

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a hand pouring maple syrup over a stack of 3 japanese pancakes.
Print
5 from 6 votes

Japanese Pancakes

Prep 10 minutes
Cook 30 minutes
Total 40 minutes
Rate Recipe
These Japanese Pancakes are soft, fluffy and thick, perfect for your weekend breakfast served with some great maple syrup and your favorite berries. Check out the video with all my tips and tricks on how to make them.
6

Ingredients

  • 2 large eggs (separated)
  • ¼ cup sugar
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoons salt

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Combine the dry ingredients. In a bowl combine the flour, baking powder and salt.
  • Make the egg yolk mixture. In a large bowl whisk the egg yolks and sugar until incorporated. Whisk in the milk and vanilla. Add the flour mixture to the egg yolks and whisk until well incorporated. Do not overmix.
  • Whisk the egg whites. In another bowl start whisking the egg whites using a hand mixer until stiff peaks form.
  • Fold in the egg whites. Gently fold in the egg whites into the egg yolk mixture, until the ingredients are thoroughly combined.
  • Cook the pancakes. Heat a non stick skillet over low heat and gently spray with cooking oil. Spray 3 3-inch round molds with cooking spray and place them into the skillet. Fill each mold with about 3 tablespoons of the pancake batter. Do not overfill them, you want the molds to be filled ½ – ⅔ way through, no more. Cover the skillet with a lid and cook for about 8 to 10 minutes over low heat. Gently flip the pancakes over with a spatula while they still have the molds on. Cover the skillet with a lid again and cook for another 5 minutes. Carefully remove the molds using tongs. Transfer pancakes to a plate and repeat with remaining batter.
  • Serve. Serve with maple syrup or your favorite pancake toppings.

Equipment

  • 3-inch Cake Ring Molds Stainless Steel (1.6-inch high)

Video

Notes

  1. Recipe yields 6 pancakes.
  2. Use pancake molds or cake rings for best results. You want the rings to be at least 1.5-inches in height.
  3. Do not overfill the molds. I really recommend only going as high as halfway through the mold, otherwise they might spill over as they cook, making a big mess.
  4. Mix the pancake batter gently especially when folding in the egg whites. You want the air to stay in the batter.
  5. Preheating the pan is crucial for your pancakes to cook all the way through, but make sure to use the lowest heat.
  6. You want to make sure you cook these pancakes slowly on low heat over a longer time. This will ensure the pancakes cook inside. If you’re using a higher heat, the inside will be raw. Patience is key.
  7. If you have any leftover pancakes, you can store them in an airtight container in the refrigerator for up to 2 days.
  8. I recommend reheating them in the oven for best results. Place them on a baking sheet and reheat them in the oven at 200°F for about 5 to 10 minutes or until heated through.
  9. I don’t recommend freezing these pancakes as the texture won’t thaw very well.

Nutrition Information

Serving: 1pancakeCalories: 126kcal (6%)Carbohydrates: 22g (7%)Protein: 4g (8%)Fat: 2g (3%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 64mg (21%)Sodium: 228mg (10%)Potassium: 203mg (6%)Fiber: 1g (4%)Sugar: 9g (10%)Vitamin A: 110IU (2%)Vitamin C: 1mg (1%)Calcium: 93mg (9%)Iron: 1mg (6%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a hand pouring maple syrup over a stack of 3 japanese pancakes.

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Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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10 Comments
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Ro Ma
Ro Ma
Posted: 2 months ago

I just read your recipe and it sounds great! Also, the descriptions and instructions were very detailed and complete; the tips were especially helpful. I am about to order some ring forms so I can achieve the vertical structure that is so appealing. Question: Any idea if it is possible to make these using soy milk or almond milk?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Ro Ma
Posted: 2 months ago

I think it should be fine, but I’ve only made them with regular milk and lactose free milk.

0
Reply
caroline
caroline
Posted: 5 months ago

what are the measurements for each of the ingredients? These look and sound delicious

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  caroline
Posted: 5 months ago

All the measurements and everything is in the recipe card, lower in the post, or simply click the “jump to recipe” button at the top of the post.

0
Reply
Chris W.
Chris W.
Posted: 9 months ago

These look very interesting – I must be living under a rock as I’ve never heard of them! Someday when I fell like I have a lot of patience, I’ll give them a try.

P.S. For Easter dinner I made your Old Fashioned Green Beans recipe from your latest cookbook and also the Broccoli/Cauliflower casserole from your previous one. They were both wonderful! Again, thank you for these great cookbooks!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Chris W.
Posted: 9 months ago

My pleasure, Chris! Happy to hear you’re enjoying my recipes!

0
Reply
Laurie Giacoletto
Laurie Giacoletto
Posted: 9 months ago

I haven’t made the recipe yet but had a question. Your molds look like they have a edge on them and are plastic type? where can I get those as I would like to use them in a nonstick pan and the others you show are metal.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Laurie Giacoletto
Posted: 9 months ago

Hi! Yes the ones I used in the video are silicone, and I bought them from amazon.ca (https://www.amazon.ca/gp/product/B00U6T21V6/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&th=1) I can’t find them on amazon.com which is why I linked to the stainless steel ones, which I also have and have used those too.

0
Reply
Lisa
Lisa
Posted: 9 months ago

Where can I find the type of deep cake rings that you have in this video? Are they silicone?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lisa
Posted: 9 months ago

Hi! Yes the ones I used in the video are silicone, and I bought them from amazon.ca (https://www.jocooks.com/recipes/japanese-pancakes/) I can’t find them on amazon.com which is why I linked to the stainless steel ones, which I also have and have used those too.

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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