How to Make Fluffy Japanese Pancakes

If you’ve ever swooned over those tall, jiggly Japanese pancakes on social media, you’re not alone. Known for their delicate, soufflé-like texture, fluffy Japanese pancakes are a delightfully airy twist on the breakfast classic. Made by folding whipped egg whites into a gently sweetened batter, these pancakes puff up like little clouds when cooked in ring molds and practically melt in your mouth.

Here’s how to make them at home, no trip to Tokyo necessary.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)

• 3 tablespoons confectioners’ sugar

• 2 teaspoons baking powder

• 1/2 teaspoon kosher salt

• 1 1/4 cups milk

• 4 tablespoons unsalted butter, melted and cooled (plus more for serving)

• 1/2 teaspoon pure vanilla extract

• 1 large egg yolk

• 3 large egg whites

• 1/4 teaspoon cream of tartar

• Nonstick cooking spray

• Maple syrup, for serving

Instructions

1. Mix the Dry Ingredients
   In a large bowl, whisk together the flour, confectioners’ sugar, baking powder, and salt.

2. Prepare the Wet Ingredients
   In a separate bowl, whisk together the milk, melted butter, vanilla extract, and egg yolk until well combined.

3. Whip the Egg Whites
   In another clean, dry bowl, use an electric mixer to beat the egg whites and cream of tartar on medium-high speed until stiff peaks form about 2 minutes.

4. Combine the Batter
   Stir the milk mixture into the flour mixture until just combined. Don’t worry if it’s a little lumpy. Gently fold in one-third of the whipped egg whites to lighten the batter, then fold in the remaining egg whites. Be careful not to overmix you want to keep the batter airy.

5. Prepare the Skillet and Molds
   Lightly spray four 3-inch-wide-by-2 1/2-inch-high ring molds with nonstick cooking spray. Spray a large nonstick skillet and place the molds in the center. Heat over medium-low.

6. Cook the Pancakes
   Spoon about 1/2 cup of batter into each ring mold (they should be half full). Cover the skillet and cook until the batter rises to the top of the molds and the bottoms are golden about 5 minutes. Gently release the bottoms with a spatula, then stabilize the molds with tongs and carefully flip. Cover and cook for another 5 minutes until the other side is golden.

7. Serve Immediately
   Transfer the pancakes to a plate, remove the molds, and serve immediately with butter and warm maple syrup. These pancakes are best enjoyed fresh before they begin to deflate.

8. Repeat
   Lightly spray the molds again and repeat the process with any remaining batter.

Tips for Success

• Measuring flour: Spoon it into a measuring cup and level off the top instead of scooping directly from the bag this keeps the batter light and prevents a dry texture.

• Ring molds: If you don’t have them, you can make DIY versions with folded aluminum foil, but the results will be less consistent.

• Don’t skip the lid: Covering the skillet helps steam the pancakes so they rise evenly.

With their soft centers and golden edges, fluffy Japanese pancakes bring a touch of whimsy and elegance to any breakfast or brunch table. Light, satisfying, and just sweet enough, they’re a treat that’s as fun to make as they are to eat.

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