Fluffy Japanese Pancakes
Soufflé-light pancakes that wobble on the plate and stay tender inside. Made by folding whipped egg whites into a custard batter, then cooking gently until golden on the outside.
- Total time
- 25 min
- Servings
- 2
- Calories
- 310
- Protein
- 7g
Ingredients
- 4 whole eggs, separated
- ⅓ cup all-purpose flour
- ¼ cup milk
- 3 tablespoon sugar, divided
- ½ teaspoon vanilla extract
- 2 tablespoon butter
- ⅛ teaspoon salt
- 1 serving maple syrup and fresh berries for serving
Instructions
- 1
Separate 4 eggs: crack each egg, let the white slide into one medium bowl, and place the yolk in a separate medium bowl. Be careful not to get any yolk in the whites, as even a tiny speck will prevent them from puffing up.
- 2
To the bowl with yolks, add 0.25 cup milk, 1.5 tablespoons sugar, 0.5 teaspoon vanilla extract, and a pinch of salt (about 1/8 teaspoon).
- 3
Whisk the yolk mixture together using a fork or whisk until the color lightens and the mixture looks uniform, about 1 minute.
- 4
Sift 1/3 cup flour directly into the yolk mixture, then whisk until no white specks of flour remain and the batter looks smooth, about 30 seconds.
- 5
Using an electric mixer or a whisk and arm strength, beat the egg whites on medium-high speed until they form soft peaks—the whites will look foamy and when you lift the beaters, the peak tips will curl over instead of standing straight up, about 3 minutes.
- 6
While beating, sprinkle in the remaining 1.5 tablespoons sugar, one tablespoon at a time, pausing briefly between additions. Continue beating until the peaks become stiff and glossy—when you lift the beaters, the peaks should now stand straight up like little mountains, another 1–2 minutes.
- 7
Pour the egg whites on top of the flour batter in the yolk bowl. Using a rubber spatula, gently lift batter from the bottom and fold it over the whites, rotating the bowl a quarter turn after each fold, until no white streaks remain, about 10 folds.
- 8
Place a non-stick skillet over medium-low heat and add 1 tablespoon butter, swirling the pan so the butter coats the bottom evenly.
- 9
When the butter stops foaming and the pan feels hot when you hold your hand 2 inches above it, pour one quarter of the batter into the center of the skillet, letting it spread naturally into a 3-inch-wide circle.
- 10
Cook without moving the pancake for 4–5 minutes, watching the sides: they should turn golden-honey-colored and the bottom should feel set when you gently nudge it with a spatula.
- 11
Using a wide spatula, flip the pancake by sliding it underneath and in one quick motion rotating your wrist to flip it onto the other side.
- 12
Cook the second side for 3–4 minutes until it also turns golden-honey-colored and feels firm to a gentle poke with a spatula.
- 13
Transfer the finished pancake to a plate and repeat the cooking process with the remaining batter, using the second tablespoon of butter for the second batch.
- 14
Drizzle the warm pancakes with maple syrup and top with fresh berries, then serve immediately while they are still warm and soft.
Tools you’ll need
- medium bowl
- medium bowl
- fork or whisk
- sifter
- electric mixer or whisk
- rubber spatula
- non-stick skillet, 8-10 inch
- wide spatula
- plate
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