Fluffy Japanese pancakes recipe

(215 ratings)

A stack of these fluffy Japanese pancakes would make a perfect sharing dessert.

Fluffy Japanese pancakes
  • Vegetarian
  • healthy
Preparation Time12 mins
Cooking Time10 mins
Total Time22 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories122 Kcal6%
Sugar9.2 g10%
Fat4.0 g6%
Saturated Fat1.0 g5%
Salt0.29 gRow 4 - Cell 2
Protein4.8 g10%
Carbohydrates16.6 g6%
Salt0.29 gRow 7 - Cell 2

These fluffy Japanese pancakes are soft, sweet and delicious.

Fluffy Japanese pancakes - also known as Japanese soufflé pancakes - are smaller, yet thicker than a traditional pancake recipe. They're made with a combination of batter and a light meringue, with the meringue giving the pancakes their wonderful sweetness which deliciously complements the vanilla in the batter. Kids both old and young will love the wobble effect these Japanese pancakes have when shaken slightly on the plate. A great sharing dessert - finish with a generous dollop of cream and fresh fruits.


For the cake batter base:

  • 1 egg yolk
  • 1 tsp (5g) granulated sugar
  • 1 tsp(10g) flavorless vegetable oil or light olive oil
  • 2 tbsp (20g) whole milk
  • A pinch of salt
  • A dash of vanilla paste or almond paste
  • 3 tbsp (30g) all-purpose flour
  • 1/3 tsp of baking powder

For the meringue:

  • 2 egg whites
  • 1 heaping tablespoon
  • 2 tsp (20g) sugar




  1. Making the batter: Whisk together the egg yolk and sugar until pale. Then, add the oil and gradually whisk in the milk before adding a pinch of salt and a dash of vanilla paste.
  2. In a separate bowl, sift together your flour and baking powder then add this to your batter mixture. Give it a good whisk, and set aside.
  3. Making the meringue: Pour the egg whites into a bowl and whisk using a hand mixer on a low setting. When all of the egg white becomes firm, add half of granulated sugar. Keep whisking until the sugar dissolves, then add the rest of the sugar. When all the sugar dissolves and the meringue looks shiny, turn the mixer speed to high and whisk until stiff peak forms. This should take you about 3 minutes.
  4. Now, preheat your pan or griddle to a low heat before combining the cake batter base and meringue. To do this, gently add 1/3 of the meringue to the batter at a time. Gently fold together using a spatula, making sure it’s fully combined.
  5. Grease the inside of your pancake ring. Drop the pancake mix into the ring and once firm, flip the pancake over and heat the other side.
  6. Stack and decorate with whipped cream, fruits, or fruit puree.

Top tips for making Japanese pancakes:

When making the cake batter, ensure it's whisked until the batter is sticky. You really need to develop the gluten to ensure it can hold the meringue when it's added later.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies