Fluffy Japanese pancakes recipe

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

Fluffy Japanese pancakes
  • Vegetarian
  • healthy
Makes3
SkillEasy
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 g
Protein4.8 g10%
Carbohydrates16.6 g6%
Salt0.29 g

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 (opens in new tab). 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.

Ingredients

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

WEIGHT CONVERTER

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Method

  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
Jessica Dady

Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.