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    Home » Recipes » Dessert Recipes

    Easy Fluffy Japanese Pancakes

    Published: Feb 24, 2019 · Modified: Aug 21, 2022 by Andrea

    Jump to Recipe

    Learn how to make the popular Japanese Pancakes – Incredibly fluffy and light, these soufflé-like pancakes are super fun and easy to recreate at home!

    Weekends were made for pancakes in bed, am I right? So let's talk about my all-time favourite weekend breakfast: super delicious fluffy Japanese Pancakes.

    The first time I tasted Japanese Pancakes was on my trip to Japan last year, and I've been wanting to remake them at home ever since.

    They're quite similar to American Pancakes in terms of ingredients, but very much different in terms of texture.

    They're way taller and softer, with a soufflé-like texture, almost like the famous jiggly Japanese cheesecake.

    Japanese pancakes topped with strawberries and blueberries and fork next to it, on grey plate and white tableclothWhy Japanese Pancakes are so fluffy?

    There are two main ingredients that make these Japanese pancakes SO fluffy.

    The first ingredient is plain and simple buttermilk.

    I know it's easily available in-store, but I make my own buttermilk every single time.

    It's such an easy thing to prepare, and you can make just the right amount you need for your recipes.

    All you have to do is mix the milk with a spoonful of lemon juice or white vinegar. 

    fluffy japanese pancakes

    The second and a little special ingredient is Japanese mayonnaise. I know what you're thinking – WHAT?! Mayo in my pancakes? NO, THANKS! But trust me on this.

    Adding a little mayo into your batter will ensure extra fluffy Japanese Pancakes every single time. And I promise you won't taste it at all.

    I usually use the Kewpie brand for the Japanese mayonnaise, but you can use any Japanese brand really.

    You can also simply omit the mayo completely ( but you will end up with a denser and less fluffy pancake, although still delicious).

    Once you got all the ingredients, making these Japanese Pancakes is not a difficult task, but you need to put a little more effort than you would usually do with regular pancakes.Hand holding small white jar pouring maple syrup on top of Japanese pancakes topped with strawberries and blueberries and fork next to it, on grey plate and white tablecloth

    The most important step is beating the egg whites.

    To achieve that amazing jiggly, airy texture, you need to beat the egg whites until stiff peaks form and then gently fold them into your batter, just like you would do with a soufflé.

    Don't let this extra step put you off, because the result is totally worth it!

    The extra few minutes involved will make sure you get the most amazing, fluffy Japanese Pancakes.

    Pancakes Toppings

    Once your pancakes are ready, top them up with all your favourite toppings! Here are some of my favourites:

    • all sort of fruits
    • dark/white/milk chocolate
    • almond butter
    • homemade hazelnut chocolate spread
    • a spoonful of maple syrup

    All the above would work wonderfully with these lovely jiggly Japanese Pancakes.

    Japanese pancakes topped with strawberries and blueberries and fork next to it, on grey plate and white tablecloth

    More Pancake Recipes:

    If you're looking for more ideas for a delicious weekend breakfast, check out these other pancake recipes:

    • Easy Fluffy American Pancakes
    • Basic Buttermilk Pancakes
    • British Pancakes

    DID YOU MAKE THIS RECIPE?

    Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*

    easy fluffy japanese pancakes
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    4.83 from 23 votes

    Easy Fluffy Japanese Pancakes

    Prevent your screen from going dark
    Learn how to make the popular Japanese Pancakes – Incredibly fluffy and light, these soufflé-like pancakes are super fun and easy to recreate at home!
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Dessert
    Cuisine: Japanese
    Serving: 4
    Author: Andrea Soranidis

    Ingredients

    • 2 large free-range egg yolks
    • 200 ml buttermilk, see notes for homemade buttermilk*
    • 4 tablespoon white sugar
    • ¼ teaspoon vanilla extract
    • 1 tablespoon Japanese mayonnaise, optional
    • 210 g all-purpose flour
    • 1+½ teaspoon baking powder
    • 2 egg whites, chilled
    • vegetable oil, for cooking

    Instructions

    • In a large bowl, whisk together egg yolks, sugar, buttermilk, vanilla, and mayonnaise. Sift in flour and baking powder. Gently mix with a whisk until batter is creamy and smooth.
    • Beat the chilled egg whites in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
    • Scoop out one third of the beaten egg whites and add to your batter. Gently fold from the bottom the beaten egg whites into the batter. Then gently fold in the remaining egg whites and carefully mix until you have a foamy smooth batter.
    • Cut 4 strips of parchment paper the same size of four 3-inch (about 2 ½-inch-high) ring moulds. Lightly grease the inside of the rings  with cooking oil spray. Line the inside of each ring with the prepared strip of parchment paper, so that the pancake won't stick to the ring.
    • Heat a large skillet over medium heat and spray it lightly with cooking oil. Arrange the prepared moulds on to the pan, leaving enough space between them.
    • Fill each ring mould about ⅔ full with batter. Cover with a lid and cook until the batter rises to the top of the ring moulds and is cooked on the bottom, about 4 minutes.
    • Using a spatula and an oven glove, carefully place the spatula under the pancake and, whilst holding the ring, gently flip it on the other side.
    • Cover and cook for a further 4 minutes until the pancakes are completely cooked and golden on both sides.
    • Carefully push the pancakes out of the moulds onto a serving plate.
    • Top the pancakes with your favourite toppings and serve immediately.

    Notes

    * To make homemade buttermilk: In a large bowl place 200 ml of milk and mix in 1 tablespoon of fresh lemon juice. Allow to sit for 5 min and use as needed.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

     

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    Reader Interactions

    Comments

    1. Par says

      July 07, 2019 at 12:36 am

      Looks awesome! Is the measure for flour correct?

      Reply
      • Andrea says

        July 07, 2019 at 5:32 pm

        Thank you 🙂 Yes, the amount is correct! let me know if you need any help or advice!

        Reply
    2. sarah keller says

      June 02, 2018 at 12:08 am

      Would baking these in muffin tins in the oven work too?

      Reply
    3. Kathy says

      March 30, 2018 at 3:45 pm

      Ok, I see the instructions on the rings. Pardon previous comment....

      Reply
      • Andrea says

        March 30, 2018 at 6:30 pm

        No worries Kathy! Let me know how they turn out 🙂 and don't be discouraged if the first batch doesn't turn out perfect, it's just a matter of practice.

        Reply
    4. Kathy says

      March 30, 2018 at 3:42 pm

      You mention prepared rings and molds. Did I miss something, or could you please elaborate?

      Reply
    5. Leslie Haasch says

      February 25, 2018 at 10:39 pm

      Ahhh they're so fluffy! They're almost too cute to eat 🙂

      Reply
    6. Anita Bhalla says

      February 22, 2018 at 12:12 pm

      These Japanese pancakes look amazing! I'm sure they are as delicious as they look. I can't wait to try them !

      Reply
      • Andrea says

        February 22, 2018 at 4:24 pm

        Thank you so much Anita! They were totally delicious and such a delicate flavour, highly recommended! Let me know how you liked them 🙂

        Reply
    7. Richa Gupta says

      February 16, 2018 at 12:27 pm

      Wow these Japanese pancakes looks incredibly delicious!

      Reply
      • Andrea says

        February 18, 2018 at 3:19 pm

        Thank you so much Richa!

        Reply
    8. choclette says

      February 14, 2018 at 4:07 pm

      Jiggly Japanese pancakes? Who knew. I'm intrigued, especially by the mayonnaise. I guess I'm just going to have to try them.

      Reply
      • Andrea says

        February 15, 2018 at 5:22 pm

        Definitely give them a try! For me it was love at first bite 🙂

        Reply
    9. Dannii says

      February 13, 2018 at 10:14 am

      What beautiful looking pancakes. I have never seen pancakes that fluffy before. Definitely one to try.

      Reply
    10. Andre I Bestreviewofproduct says

      February 12, 2018 at 10:05 pm

      I love the light and fluffy look! I'm a fan of pancakes so this is a good addition to my list. Good recommendation on a2 Milk for sensitive stomachs and Kewpie (one of the best brands I've tried that makes food tastier).

      Reply
    11. Garlic + Zest says

      February 12, 2018 at 1:34 pm

      I've never heard of japanese pancakes before, but I love how light and fluffy they look -- and I'm a big fan of souffle, so this is right up my alley!

      Reply
    12. Demeter | Beaming Baker says

      February 12, 2018 at 1:18 pm

      Okay, now I definitely want to eat some pancakes! 🙂 These look amazing!

      Reply
    13. SupperintheSuburbs says

      February 12, 2018 at 12:23 pm

      I am so jealous you've been to Japan. I am obsessed with their food, their culture. But alas I'm always watching from afar. I'll give these a go and hopefully get to compare them to the real deal for myself at some point in the future 😀

      Reply
    14. Jane Sarchet says

      February 12, 2018 at 11:08 am

      These look awesome Andrea, although I'm kind of sad I never got to find them on my time in Japan!
      Jane x

      Reply
    15. Karen @ Seasonal Cravings says

      February 12, 2018 at 11:02 am

      I have never had Japanese pancakes but they look so fluffy. Interesting idea to add mayo and I wonder how that would work on American pancakes. I may have to give that a try! Love your topping ideas!

      Reply

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