Fluffy Japanese Pancakes Recipe

If you’ve ever scrolled through food videos online, you’ve probably seen Japanese pancakes. They’re tall, fluffy, and have this adorable jiggle that makes them almost too cute to eat. 

The first time I made them, I was skeptical — could a pancake really be that soft and airy? The answer: absolutely yes.

Imagine cutting into a pancake that’s soft like a cloud yet still has that cozy, slightly sweet flavor you love at breakfast. That’s exactly what this recipe delivers.

Ingredients You’ll Need

For about 4 pancakes (serves 2–3 people):

• 2 large eggs, separated
• 3 tablespoons whole milk
• ½ teaspoon vanilla extract
• ¼ cup all-purpose flour
• ½ teaspoon baking powder
• 2 tablespoons granulated sugar
• 1 tablespoon vegetable oil or unsalted butter (for cooking)

Optional toppings: powdered sugar, maple syrup, whipped cream, fresh fruit, or a drizzle of chocolate sauce.

How to Make Japanese Pancakes

Crack the eggs and separate the yolks from the whites. Place the yolks in one bowl and the whites in another. This step is important — whipped egg whites are what give these pancakes their signature fluff.

Make the Base Batter

To the egg yolks, add the milk and vanilla extract. Whisk until smooth. Sift in the flour and baking powder, and whisk again until you have a thick, smooth batter.

Whip the Egg Whites

Using a hand mixer or stand mixer, beat the egg whites until they start to foam. Gradually add the sugar, one tablespoon at a time, while continuing to beat. Keep going until stiff peaks form — this means the egg whites should stand up straight when you lift the beaters.

Fold Gently

Take about a third of the whipped egg whites and gently fold them into the yolk mixture to lighten it. Then, carefully fold in the rest. The key here is to fold, not stir — you want to keep as much air in the batter as possible.

Heat the Pan

Place a nonstick skillet over low heat and lightly grease it with oil or butter. If you have pancake molds or round cookie cutters, this is the time to use them — they help the pancakes hold their tall, fluffy shape.

Cook Slowly

Spoon the batter into the pan, about ½–¾ cup per pancake. If you’re using molds, fill them about three-quarters of the way. Cover the pan with a lid and cook for 4–5 minutes. Carefully flip the pancakes (a spatula plus a fork helps here), then cover again and cook for another 4–5 minutes until golden and cooked through.

Serve Immediately

Japanese pancakes are best enjoyed fresh from the pan, while they’re still warm and fluffy. Dust with powdered sugar, drizzle with maple syrup, and top with berries or whipped cream if you like.

Why You’ll Love This Recipe

Japanese pancakes are soft, fluffy, and feel like something you’d order at a café but can make at home with just a few ingredients. They’re a fun twist on classic pancakes and a guaranteed way to impress guests — or just make breakfast feel extra special.

They also taste lighter than traditional pancakes, so even though they look indulgent, you won’t feel overly stuffed after eating them.

Make It Yours

The base recipe is delicious as is, but there’s plenty of room to get creative:

• Lemon Twist: Add a teaspoon of lemon zest to the yolk mixture for a bright flavor.
• Chocolate Lovers: Sprinkle chocolate chips into the batter before cooking.
• Matcha Pancakes: Whisk 1 teaspoon of matcha powder into the flour for a green tea version.
• Savory Spin: Skip the vanilla and sugar, then top with smoked salmon, cream cheese, and herbs for a brunch-worthy twist.

Tips for Success

The secret to perfect Japanese pancakes is patience and technique. Keep the heat low — cooking slowly helps the pancakes stay fluffy without burning on the outside. 

Make sure to whip the egg whites until stiff peaks form, because if they’re too soft, the pancakes won’t rise the way they should. When combining the egg whites with the yolk mixture, fold gently to avoid deflating the batter. 

If you have pancake molds, use them — they create that tall, café-style look, though the pancakes will still taste great without them. Finally, serve the pancakes right away. 

They naturally lose a little of their height as they sit, so enjoy them while they’re still warm, fluffy, and jiggly.

How to Serve

Serve Japanese pancakes just like you would regular pancakes, but don’t be afraid to dress them up. Maple syrup and butter are classics, but they’re also incredible with fresh strawberries, blueberries, or bananas. A dollop of whipped cream or a drizzle of chocolate sauce makes them feel extra indulgent.

If you’re serving them for brunch, you can even create a pancake bar with different toppings so everyone can build their own.

Storage

Japanese pancakes are best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a nonstick skillet over low heat or in the microwave for a few seconds. Just know they won’t be quite as tall and fluffy as when freshly made.

A Breakfast Worth the Effort

Japanese pancakes might take a little more effort than your usual weekend stack, but the payoff is huge. They’re soft, fluffy, and so much fun to make — and even more fun to eat. Whether you’re trying them for the first time or already a fan, this recipe brings that café-style magic right into your own kitchen.