These Japanese fluffy pancakes are so delicious! Seriously, the texture of these pancakes is insane! They are airy, soft, and delicate, a perfect treat to eat on a weekend breakfast! Plus, this recipe is dairy-free!
How do you make pancakes fluffier?
Also named souffle pancakes, these Japanese fluffy pancakes are very popular in Japan. What distinguishes these pancakes from all the others it's their souffle-like texture. Serve them up with loads of fresh fruit and your favorite topping!
The secret ingredient that makes them so fluffy and airy is the beaten egg whites.
When you beat egg whites, you're forcing air into them, and this air is what's going to make these pancakes so airy and soft.
Ingredients to make this recipe
These are the ingredients that you will need to make the best Japanese pancakes:
- Egg whites
- Egg yolks
- Flour
- Baking powder
- Sugar
- Lemon juice
- Soy milk
- Vanilla extract
How to make this recipe
First, mix ½ teaspoon of lemon juice with milk and set it aside for 15 minutes.
Then in a separate bowl, beat the egg whites and ½ teaspoon of lemon juice until thickened and add the sugar gradually, from when the foam starts to form. In another bowl, whisk the egg yolks with the vanilla extract, flour, baking powder, and milk.
Next, add the egg whites to the pancake batter in four parts and carefully fold them until incorporated. Don't over mix. Pre-heat a large non-stick pan over low heat and grease with oil.
Then, using a measuring cup or a spoon, scoop the batter into the pan to form round pancakes. Add a tablespoon of water into the pan, cover the pan with a lid, and cook for 3 minutes. After 3 minutes, repeat the process and scoop the same amount of batter on the top of each pancake, then add one tablespoon of water into the pan a cover for 2 more minutes.
Then carefully flip the pancakes, add more water, cover the pan and cook for three more minutes. Serve with your favorite toppings!
Tips for making this recipe
- Sift the flour: If you sift the flour while adding them to de batter, you will break up any lumps.
- Don't overmix the batter: This is a crucial step to make sure you're pancakes end up with the perfect height and fluffy texture.
- Preheat the pan: Preheat on the lowest setting to make sure the pancakes cook evenly when you add them to the pan.
- Cook the pancakes over low heat: Use the lowest setting option to make sure they cook very slowly without burning.
More pancake recipes
If you tried this recipe, don't forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!
Print
Japanese Fluffy Pancakes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3-4 pancakes 1x
- Category: Breakfast
- Method: Cook
- Cuisine: Japanese
Description
This Japanese fluffy pancake recipe is so delicious and dairy-free! These pancakes are the softest ever!
Ingredients
- 1 tbsp soy milk, at room temperature (15 ml)
- 1 tsp lemon juice
- 2 tbsp white sugar (25 g)
- 2 egg whites, at room temperature
- 2 egg yolks, at room temperature
- ¼ cup all-purpose flour (35 g)
- ½ tsp baking powder
- ¼ tsp vanilla extract
- 3 tbsp water for cooking
- coconut oil, for greasing the pan
Instructions
- First, mix ½ teaspoon of lemon juice with milk and set it aside for 15 minutes.
- Then in a separate bowl, beat the egg whites and ½ teaspoon of lemon juice until thickened and add the sugar gradually, from when the foam starts to form.
- In another bowl, whisk the egg yolks with the vanilla extract, flour, baking powder, and milk.
- Add the egg whites to the pancake batter in four parts and carefully fold them until incorporated. Don't over mix.
- Pre-heat a large non-stick pan over low heat and grease with oil.
- Using a measuring cup or a spoon, scoop the batter into the pan to form round pancakes. Spread a tablespoon of water into the pan, cover the pan with a lid, and cook for 3 minutes.
- After 3 minutes, repeat the process and scoop the same amount of batter on the top of each pancake, then add one tablespoon of water into the pan a cover for 2 more minutes.
- Then carefully flip the pancakes, add more water, cover the pan and cook for three more minutes. Serve with your favorite toppings!
Notes
Sift the dry ingredients to break up any lumps in the batter.
Don't overmix the batter to make sure you're pancakes end up with the perfect height and fluffiness.
Preheat the pan on the lowest setting to make sure the pancakes cook evenly.
Use the lowest setting option to cook the pancakes. This way, you will make sure they don't burn.
Keywords: Japanese fluffy pancakes, souffle pancakes
Leave a Reply