EasyPancake TuesdayRecipesUncatgorisedV-Day

Fluffy Japanese Pancakes

10 Mins Cook
Scroll to recipe

Who needs to stack pancakes when one is already big enough? These pancakes are so light and fluffy and very instagramable!


prep time
10 Mins
cooking time
10 Mins
total time
20 mins


  • Medium bowl

  • Sieve

  • Spatula or wooden spoon

  • Non-stick pan



In a medium bowl, add the 2 egg yolks, vegetable oil, vanilla and milk. Mix until combined. Sift in the flour and continue to mix. Pay attention to the consistency throughout as you don't want to over mix.
Add the 3 egg whites and mix on medium speed using a hand-mixer until soft peaks. Add in the caster sugar and continue mixing on medium until the meringue can hold its shape.
Add a third of the meringue to the egg yolk mixture and whisk to combine. At this stage, it's okay to knock some of the air out of the mix.
When this is all smooth, add the remaining meringue and gently fold into the egg yolk mix. This will allow the pancakes to hold its shape. Be sure at this stage not to over mix or the batter will deflate.
Heat some oil on a low heat in a pan and grease the entire pan with some kitchen paper. When the oil has heated, either pipe the batter to the desired amount or use an ice cream scoop to add 2 scoops on top of each other. Optionally you can add a tsp of water to create some steam to help the pancake rise at this stage.
Cover the pan with a lid and cook for 3 minutes. When 3 minutes are up, removed the lid, add an additional scoop of batter and flip. Cover again and cook for another 3 minutes.
When fully cooked, plate up with fresh berries and syrup! Delicious!


Be creative and add your favourite topping!

Leave a Reply

Your email address will not be published. Required fields are marked *

EasyOne Yummy MummyPancake TuesdayRecipes

Stack ‘em high American Pancakes with Choc chips

15-20 mins Cook