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fluffy Japanese pancakes topped with butter
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Fluffy Japanese Pancakes

Fluffy, delicious, quick and easy to make pancakes for a yummy breakfast! Serve with your favorite toppings and enjoy!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: Japanese
Servings: 2 servings
Calories: 457kcal


  • 4 egg yolks
  • 3 tablespoons whole milk
  • ½ teaspoon vanilla extract
  • ½ cup cake flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 4 egg whites
  • ¼ teaspoon cream of tartar
  • ¼ cup powdered sugar sifted
  • 2 tablespoons vegetable oil
  • 4 tablespoons water for steaming

Toppings for Pancakes

  • strawberry sauce
  • maple syrup
  • honey
  • butter
  • whipped cream


  • Whisk together egg yolks, milk, and vanilla extract in a bowl.
  • Add sifted cake flour, salt, and baking powder.
  • Using a handheld mixer, combine the flour and egg mixture for 2 minutes; Set aside.
  • In a clean bowl, combine egg whites and cream of tartar until foamy.
  • Slowly add the powdered sugar to the meringue.
  • Beat until the mixture forms into medium peaks.
  • Whisk together a quarter of the meringue to the butter mixture.
  • Using a spatula, slowly fold the remaining meringue over the batter.
  • In a nonstick pan over low heat, add a tablespoon of oil.
  • Brush the ring molds with oil and place it on the pan for a couple of minutes. Slowly add the batter to fill three-quarters of each mold.
  • Place a lid on the pan and cook for 3 minutes.
  • Add a tablespoon of water into the pan to create steam and put back the lid.
  • Cook for another minute, turn the pancake over and pour another tablespoon of water and cook for another minute with the lid. Repeat the process with the remaining batter.
  • Serve with your favorite choice of sweet sauce.


Serving: 1g | Calories: 457kcal | Carbohydrates: 41g | Protein: 17g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 393mg | Sodium: 632mg | Potassium: 262mg | Fiber: 1g | Sugar: 17g | Vitamin A: 556IU | Calcium: 199mg | Iron: 2mg
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