Want fluffy Japanese pancakes but can't fly to Tokyo? This recipe is for you!
Recipe by Stephanie on May 4, 2026
Prep time: PT15M
Cook time: PT15M
Total time: PT30M
Rating
4.72 stars (487 reviews)
Keywords
pancakes
Ingredients
1 egg yolk (18g)
1 tbsp sugar (12g)
2 tbsp milk (30g)
3 tbsp flour (30g)
1/4 tsp baking powder (1g)
2 large egg whites (60g)
1/8 tsp cream of tartar (0.4g)
1.5 tbsp sugar (18g)
Categories
Breakfast
Cuisine
Japanese
Steps
Whisk the egg yolk with 1 tablespoon of sugar until pale and frothy. Mix the milk in batches. Sift the flour and baking powder over the yolk mixture and whisk well making sure everything is incorporated.
Whip the egg whites with the cream of tartar until frothy and pale, adding in the sugar in bit at a time until the whites are whipped into a glossy thick meringue that holds a peak. Be careful not to over whip.
Take 1/3 of the whipped egg whites and whisk it into the bowl with the yolks until completely incorporated. Add half of the remaining whites and whisk into the yolk batter, being careful not to deflate. Transfer the egg yolk mixture to the remaining egg whites, whisk and then use a spatula to fold together.
Heat up a large non stick frying (with a lid) pan over low heat. Very lightly brush with oil and use a paper towel to rub it around. You want a very light film. Using an ice cream scoop or measuring cup, scoop the batter onto the pan. Unless you have a very large pan with a lid, it’s probably best to make these two or even one to a pan. Scoop the batter onto the pan, cover and cook for 4-5 minutes. If you have a crepe maker or griddle with a lid that will cover the entire thing without touching the pancakes, use that on the lowest setting.
Remove the lid and add some more batter on top of each pancake. Cover and continue to cook for 4-5 more minutes. Lift the lid and use a spatula to gently peek under the pancake. The pancake should release easily – don’t force it.
If you still have any batter left, pile it on top of the pancakes and then gently flip. Cover and cook for 5-6 minutes. The pancakes will grow even taller and fluffier when they’re done.
Once the pancakes are golden and cooked through, gently remove and serve on a plate with powdered sugar, butter, whipped cream, and maple syrup. Enjoy immediately!
Nutitrion
Serving Size: 1 serving
Calories: 303 kcal
Carbohydrates: 51.3 g
Protein: 13.3 g
Fat: 5.5 g
Saturated Fat: 2 g
Cholesterol: 212 mg
Sodium: 91 mg
Sugar: 32 g
Reviews
Doris on 2025-11-15 (4 stars): I have the same issue. Tall at the time of flipping. Stiff peak egg white. I use lime juice.
Paula Norman on 2025-08-22 (5 stars): If using a frypan is still too high, a heat use 2 fry pans! The bottom frypan you can put water in it and then put another frypan on top and the heat will be diffused
Sarah on 2025-07-05 (4 stars): Hello Elizabeth !
Yes you can!
Today I baked part of my dough on an Air fryer (bake mode at 150 ºC for 10-12 min.)
I used a silicón mold (heart shaped) I greased each heart with coconut oil and set the tray in the middle.
They were nice and fluffy!
But the ones I baked in in the pan had a very nice golden color.
Tess on 2025-07-03 (5 stars): I'm going to have to make all the variations as well, there goes the summer diet 😂
Stacey Stan on 2025-07-03 (5 stars): Wow, our first Japanese pancakes. Kind loved it. Thanks for the recipe. You can try the Bulgarian katma (катма) but not the Turkish katmer. It like pancake but with eggs, milk, yest, flour. Wait the batter to rise and bake in non sticking pan like pancakes.
Cristian on 2025-06-23 (5 stars): Speaking from my personal experience and from observing professional chefs, I can say without any doubt on my mind there are few, if any, culinary areas you can screw up easier than...the soufflé(cause...that's what japanese pancakes actually are, a pan cooked soufflé), when it comes to it deflating quicker and more dramatic than a youg adult facing life on their own for the very first time.One common, absolutely common mistake, done even by experienced chefs, is beating the egg whites too much, up-until they become TOO SOLID (yes, that's a thing).Too much baking powder, a cold room, too much grease in the pan...If you think about it Japanese pancakes are actually harder to make than a classic soufflé, especially because one has to alter the temperature more than once by lifting the lid, adding the water... etc.Im the end, for me...the Japanese pancakes is an absolute NO GO, it's to much work...for a sweetened, flavoured (be that your choice)... omelette tasting desert.
Debbie on 2025-05-04 (4 stars): So I did everything right, but I think my pan got too hot(despite it being on low) and they got a bit blackened. Still good though!!
Faith on 2025-04-21 (4 stars): I thought my metal pan would work but when I tried to flip them the bottom was completely stuck :/. Choosing the right pan is definitely important.
Zach on 2025-01-26 (5 stars): My son eats gluten free due to an allergy. I made them with a 1 to 1 gluten free flour. They came out great. they weren't as tall as the normal ones but the flavor was spot on delicious. They take some time to cook but I would make them again.
Robyn on 2024-09-08 (5 stars): Excellent recipe. I so light and fluffy
Kellie Kearney on 2024-08-10 (5 stars): These fluffy Japanese pancakes look divine! Your tips on getting the perfect meringue are super helpful. Can’t wait to try them with maple syrup and whipped cream!
Ayushi on 2024-07-13 (5 stars): Have tried couple of meringue pancakes recipe, but this is the best so far! Turned out epic and loved the texture and it was sooo yummm!
