November 22, 2021

Japanese Style Fluffy Pancakes

Japanese Style Fluffly Pancakes

You may have seen these pancakes on the internet somewhere because they seem to be everywhere so naturally we figured we would try them out! Japanese style fluffy pancakes differ from regular pancakes in that they are about four times as thick while remaining extremely light and airy. You can basically think of them as the angel-food cake of the pancake world. What't not to like about that, right?!

As the name gives away, this style of pancakes became popular in Japan and are often referred to as Soufflé Pancakes. They hit the Japanese scene around 2016 and have become increasingly popular in the US with Instagram being the major factor.

Ingredients for Japanese style fluffy pancakes

You may be asking, how do you get the pancakes so airy and fluffy? Well, it's all in the eggs!

The light and airy consistency is achieved through folding a meringue, or mixture of whipped egg whites and sugar, into the pancake batter. That's similar to what you would do with a soufflé, hence why they're often called Soufflé Pancakes.

The rest of the ingredients are pretty simple and the ratios you'll need are very similar to those you'll find in buttermilk pancakes:

  • All purpose flour
  • Granulated sugar
  • Baking powder
  • Salt
  • Whole milk
  • Butter
  • Vanila extract
  • Eggs
  • Lemon

Tips for making the fluffiest Japanese style pancakes

  • Don't over-mix: When making the batter, the biggest piece of advice we can give is to not over-mix it and to be gentle when incorporating the egg whites. This will prevent the batter from becoming dense and help achieve the most airy and fluffy pancakes ever.
  • Use a skillet and oven: After you've created the mixture, you take this light and airy batter and cook it on a skillet, held together within a ring mold, and then place it in the oven. Because of the use of the hot skillet on the bottom, you still get that golden brown and buttery texture and look on the top and bottom. The hot air from the oven helps cook the center evenly which helps to inflate the pancakes. The result? A soft and airy center with the same homey pancake taste.
  • Serving it: Top the Japanese style fluffy pancakes with strawberries and some maple syrup!

We had so much fun making these and completely love how extremely fluffy they are.

Cheers and eat well!

Japanese Style Fluffy Pancakes

These Japanese Style Fluffy Pancakes are rich, delicate and extremely airy and best served with some fresh strawberries and maple syrup on top!















  • 1 ½ cup all-purpose flour
  • ½ cup of granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¼ cup whole milk
  • 4 tablespoons of melted butter
  • ½ teaspoon of vanilla extract
  • 1 whole egg
  • 3 egg whites
  • The zest and juice of 1/2 lemon
  • Instructions

    1. Add the whole egg, vanilla extract, and lemon zest to the bowl of your stand mixer and mix using the whisk attachment on medium speed.
    2. Stream in half of the granulated sugar (¼ cup), while mixing and continue to mix for about 3 minutes until the egg becomes light and airy.
    3. Slowly stream in the melted butter, while mixing, then do the same thing with the milk. Mix until everything is fully incorporated.
    4. In a separate bowl, sift the flour, baking powder and salt together using a strainer.
    5. Add the flour mixture to the egg-milk batter and whisk on low speed just long enough to fully incorporate the flour and make the batter smooth.
    6. Transfer the mixture into another bowl, wash the mixing bowl, along with the whisk attachment and then add the 3 egg whites, along with the lemon juice to the mixing bowl and begin mixing on medium-low speed for about 1 minute.
    7. After 1 minute, turn the mixer speed up to medium-high and stream in the remaining ¼ cup of granulated sugar. Continue to whip until the egg whites form soft white peaks (about 1-2 minutes).
    8. Remove the bowl from the mixer and mix ⅓ of the egg white mixture into the egg-milk batter. Ensure to incorporate fully, scraping the batter from the sides and bottom of the bowl.
    9. Repeat the same process with another 1/3rd of the egg white mix, this time, folding the batter into the mixture.
    10. Once fully incorporated, repeat the process a third time, folding the batter into the mixture gently, ensuring not to deflate the batter. Once fully mixed, the batter is ready to cook.
    11. To cook, preheat your oven to 350 F and heat a non-stick skillet on medium heat.
    12. Spray a metal ring mold (the largest size) on the inside with pan spray, then put the ring mold into the skillet, along with a slice of butter. Once the butter has melted, Add a scoop of the batter into the ring mold so that the ring mold is filled about ½ to ⅔ of the way up the ring mold.
    13. Immediately transfer the skillet to the oven and bake for about 4-5 minutes or until the top of the batter (in the ring mold) begins to harden.
    14. Remove the skillet from the oven, flip the pancake, keep it in the ring, and place back in the oven to finish baking, about 1-2 minutes or until you can poke the center with a cake tester or toothpick and remove without any batter on it.
    15. Remove the pancake from the ring mold using an offset spatula.
    16. Garnish and enjoy immediately.


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