Go Back
japanese pancakes served

Japanese Pancakes

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 9 minutes
Servings: 4 People
Course: Breakfast, Dessert
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  • 2 large eggs
  • 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

Method
 

  1. Crack the eggs and separate the yolks from the whites. Place the yolks in one bowl and the whites in another. 
  2. 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.
  3. beat the egg whites until they start to foam. Gradually add the sugar, one tablespoon at a time, while continuing to beat.
  4.  Keep going until stiff peaks form — this means the egg whites should stand up straight when you lift the beaters.
  5. Take about a third of the whipped egg whites and gently fold them into the yolk mixture to lighten it.
  6. carefully fold in the rest. 
  7. Place a nonstick skillet over low heat and lightly grease it with oil or butter. 
  8. Spoon the batter into the pan, about ½–¾ cup per pancake. 
  9. 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.

Notes

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.