Fluffy Japanese Pancakes

A step-by-step recipe for making classic fluffy Japanese pancakes with a light, airy texture achieved through whipped egg whites and gentle folding techniques. These pancakes are cooked low and slow with steam to keep them moist and tall.

IntermediateJapaneseServes 2

Printable version with shopping checklist

Source Video
45m
Prep
17m
Cook
10m
Cleanup
1h 12m
Total

Cost Breakdown

Total cost:$1.35
Per serving:$0.68

Critical Success Points

  • • Separating egg whites without yolk contamination
  • • Chilling egg whites before whipping
  • • Whipping egg whites to stiff peaks without overwhipping
  • • Gently folding batter to preserve air
  • • Cooking pancakes on very low heat with steam and not lifting lid

Safety Warnings

  • • Be careful when handling hot pans to avoid burns.
  • • Do not overwhip egg whites to prevent batter collapse.
← Back to All Recipes