These pancakes look like clouds… and they’re wonderful! I was slow to try them and make them, but they’ve already become one of my favorite breakfasts or snacks.
These super fluffy Japanese pancakes, or fluffy Japanese pancakes, or soufflé Japanese pancakes…
They’ve been on the menus of many places in Taiwan for quite some time now; however, I hadn’t tried them until I recently visited Hong Kong. Pure chance! We happened to walk past a shop that only sells these treats, and just watching them make them made my mouth water. I had to try them and fall under their spell, hahaha. I uploaded videos from that day to Instagram!! 😀
Back in Taipei, they were also coincidentally preparing them in the dessert section of a famous all‑you‑can‑eat buffet restaurant, and the line to get them was impressive… of course I joined it 😀
Well, at the request of my Instagram followers, I did several tests with recipes already on social media, and after several failures, I found the one from Just One Cookbook that gave me the best results. I’m sharing it as I’ve made it repeatedly these last few days ;D, weighing the ingredients, with the quantities that have never failed me.
I hope you have the same great results as I did when you try them. I had to buy a large ice cream scoop to get them round and pretty… A piping bag is another option.
Practice makes perfect, and this is one of those things that gets better the more you do it. So if they don’t turn out so pretty the first time, keep practicing.
You’ll need whipped cream, honey, berries, and powdered sugar on hand to serve them! They can also be served with something more sophisticated like crème anglaise, green tea cream, or chocolate sauce… and even ice cream. Or with whatever you like.
It’s a very easy recipe actually, with few ingredients, but you have to pay attention to all the details and have everything prepared in advance.
They are cooked in a covered pan because we need to generate steam during cooking. This is essential.
This recipe makes 3 pancakes, which is usually enough for one person. These pancakes are typically made fresh because the batter loses volume quickly.
The effort was worth it! I hope you enjoy them! Happy weekend!!
Japanese Pancakes Fluffy Recipe
Ingredients: For three pancakes
| Ingredient | Quantity |
|---|---|
| Eggs | 2 |
| Refined white sugar | 25 g |
| Liquid milk | 20 g |
| Vanilla extract | ¼ teaspoon |
| Cake flour | 30 g |
| Baking powder | ½ teaspoon |
| Oil to grease the pan | ½ teaspoon |
| Water to generate steam during cooking | approximately 3 teaspoons |
To serve:
| Ingredient | Quantity |
|---|---|
| Icing sugar | to taste |
| Honey | to taste |
| Cream or whipped cream | to taste |
| Forest fruits | to taste |
Elaboration
- Separate the egg yolks and whites. Place the egg whites in the refrigerator (preferably in the freezer compartment) for 15 to 20 minutes so they are very cold when making the meringue. (Note: I’ve also had good results using egg whites from very cold eggs stored in the refrigerator; I haven’t noticed any difference.)
- Meanwhile, prepare the rest of the ingredients.
- In a bowl, mix the flour with the baking powder.
- In another bowl, whisk together the egg yolks, milk, and vanilla until smooth. Sift the flour and baking powder into the egg yolk mixture, mixing well but not too much. Set aside.
- Heat a non‑stick, flat pan with a lid over low to medium heat. Using a paper towel, lightly coat the entire surface with oil, ensuring no oil drips remain. Once hot, reduce the heat to very low or the lowest setting. The ideal temperature is 150°C (see note).
- We take the egg whites out of the refrigerator and begin making the meringue, beating with an electric mixer at medium‑high speed (but not at maximum speed). Once they begin to look foamy, we add the sugar in three additions until we achieve a glossy, firm meringue with peaks that fall slightly (see image). (Do not overbeat.)
- Incorporate ⅓ of the meringue into the egg yolk mixture and mix thoroughly with a hand whisk. Add another third of the meringue, being careful not to deflate the mixture, using gentle folding motions. Transfer this mixture to the bowl containing the remaining meringue and continue mixing with gentle folding motions. It is very important that the mixture does not deflate or lose volume, so mix very carefully and only until just combined.
- Using a large ice cream scoop (or by placing the mixture in a piping bag), place the mixture in the preheated pan, forming the 3 pancakes – two scoops per pancake – trying to make them overlap without flattening (there should be a little bit of batter left for a third layer that we will place after two minutes of cooking).
- Add ½ to 1 tablespoon of water to the pan. Place a little water in the spaces between the pancakes to create steam so they cook evenly. Cover immediately. Cook for 2 minutes.
- Uncover and place the remaining batter, a little on each pancake. Add another half teaspoon of water to the pan and cover again. Cook for 4 more minutes.
- Carefully flip each pancake to brown the other side. Add a little more water to the pan. Cover and cook for another 4‑5 minutes. (Total cooking time 10‑11 minutes.)
- Serve immediately, sprinkle with icing sugar, cream, honey and/or forest fruits.
Grades (Notes)
- It is necessary to have all the utensils at hand and the ingredients properly weighed to obtain the best result.
We need a scale to weigh our ingredients, a hand whisk, measuring spoons, an electric mixer, and a large ice cream scoop is ideal for making round, even pancakes (it’s what I’ve seen most often used in stores here in Asia)… if you don’t have one, you can also use a piping bag. If you don’t mind them not being perfectly round, any spoon will do 😀 A small spatula is more convenient for flipping the pancakes than a large one. A timer or clock is essential for keeping track of the cooking time.
- A 28 cm diameter non‑stick flat frying pan with a lid (any lid will do, as long as it covers the pan completely). These pancakes are usually made in stores using a special griddle with a lid that maintains a temperature of 150°C and even generates steam. The steam and temperature control are essential for perfect pancakes, which is why it’s a little difficult to recreate them perfectly at home. However, with a frying pan, a lid, and a little water, you can achieve a very similar result. It’s a matter of experimenting and finding the right temperature. At home, I place the pre‑greased pan over medium heat before starting to make the meringue, and once it’s hot, I lower the heat to the lowest setting.
- These pancakes generally lose a little volume once served, because they’re a kind of soufflé, but they shouldn’t deflate completely. Some recipes I’ve tried produce pancakes that don’t lose volume, that are firmer, but those use a lot of flour and aren’t as airy as the original. This recipe is perfect in my opinion.
- These pancakes are not very sweet on their own, so the idea is to sprinkle them with powdered sugar and serve them with honey, sauces or sweet creams that provide enough sweetness.
Nutritional Facts for Japanese Fluffy Pancakes
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Serving Size | 2 pancakes | — |
| Calories | 290 kcal | 15% |
| Carbohydrates | 32 g | 12% |
| Protein | 8 g | 16% |
| Total Fat | 14 g | 18% |
| Saturated Fat | 6 g | 30% |
| Cholesterol | 115 mg | 38% |
| Sodium | 260 mg | 11% |
| Potassium | 140 mg | 3% |
| Fiber | 1 g | 4% |
| Sugars | 10 g | — |
| Vitamin A | 420 IU | 8% |
| Vitamin C | 0 mg | 0% |
| Calcium | 95 mg | 7% |
| Iron | 1.5 mg | 8% |
Note: Nutritional values are approximate and may vary depending on the flour, milk, sugar, and toppings used. Japanese fluffy pancakes are soft, airy, and thick pancakes with a light texture that makes them a popular breakfast and dessert treat.
*Percent Daily Values are based on a 2,000‑calorie diet.