Heavenly Fluffy Japanese-Style Pancakes

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Heavenly Fluffy Japanese-Style Pancakes

Tall, airy, and melt-in-your-mouth soft—these pancakes are a cloud-like breakfast dream!

If you’ve ever dreamed of biting into a pancake so light it feels like eating a sweet, warm cloud, this recipe is for you. These Japanese-style fluffy pancakes are nothing like your average stack—they’re jiggly, ultra-soft, and wonderfully pillowy thanks to the delicate folding of whipped egg whites (meringue) into a rich, velvety batter.

Perfect for a weekend breakfast or an impressive brunch treat, these pancakes are not only delicious, but also fun to make. Don’t worry—they’re easier than they look! Let’s get cooking.

Why You’ll Love This Recipe

  • Ultra fluffy texture thanks to whipped meringue
  • Mildly sweet and light, perfect with any topping
  • Cooked low and slow in ring molds for perfect height
  • Fun to make and even more fun to eat!

Ingredients

  • 2 tablespoons milk
  • ½ teaspoon baking powder
  • ½ teaspoon vanilla extract
  • 1 tablespoon mayonnaise
  • 2 egg yolks
  • ¼ cup cake flour (sifted)
  • 2 egg whites (chilled)
  • 2 tablespoons sugar
  • Neutral oil, for greasing the pan
  • Water (for steaming)

Optional toppings:
Maple syrup, powdered sugar, whipped cream, fresh fruit

Instructions

1. Make the Pancake Batter

In a medium bowl, whisk together the milk, baking powder, vanilla, mayonnaise, and egg yolks until smooth. Sift in the cake flour and continue whisking until the mixture is pale yellow and lump-free.

2. Prepare the Meringue

In a separate clean and dry stand mixer bowl, add chilled egg whites and sugar. Beat on the highest speed for 2–3 minutes until stiff peaks form. You’ll know it’s ready when the meringue holds its shape and doesn’t slide out when the bowl is flipped upside down.

3. Fold Meringue into Batter

Gently fold one-third of the meringue into the egg yolk batter. Start folding from the bottom of the bowl to ensure everything is well combined. Once no white streaks remain, fold in the next third, and finally the last third. Be careful not to overmix—your batter should be light, fluffy, and airy.

4. Preheat and Prepare the Pan

Heat a non-stick skillet over low heat. Lightly oil the pan and inside of the ring molds. I use a heat setting of 4 out of 10 on a gas stove for best results.

5. Cook the Pancakes

Place the ring molds in the skillet and fill each mold halfway to two-thirds full with batter. Add ½ tablespoon of water to each side of the pan, outside the molds, to create steam. Cover with a lid and cook for 3–4 minutes.

6. Flip and Finish

Once the tops look set and the bottoms can move without batter spilling, gently flip the pancakes. Cover and cook for another 2–3 minutes until golden brown and fully cooked through.

7. Serve and Enjoy

Carefully remove the pancakes from the molds and serve immediately. Top with syrup, powdered sugar, whipped cream, or fresh berries for the perfect finishing touch.

Pro Tips for Success

  • Use chilled egg whites – They whip up faster and stronger.
  • Do not overmix the batter – Gentle folding keeps the batter airy.
  • Use ring molds – They help the pancakes rise tall and cook evenly.
  • Keep the heat low – Slow cooking gives you the perfect golden exterior without burning.

Make It Your Own

This pancake base is incredibly versatile. Try adding a hint of citrus zest to the batter, or sandwich two pancakes with whipped cream and fruit for a decadent dessert. You can even add a little cocoa powder for a chocolate twist!

 

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