Fluffy Japanese Pancakes
A simple and easy recipe for fluffy Japanese pancakes using just three ingredients: eggs, milk, and self-rising flour. These pancakes are tall, airy, and perfect for a special breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Cuisine: Japanese
Ingredients
Scale
- 3 large eggs, room temperature
- 1/2 cup (120 ml) milk, whole or 2%
- 3/4 cup (90 grams) self-rising flour
Instructions
- Separate the eggs carefully into two clean, dry bowls, keeping yolks and whites separate. (5 minutes)
- Whisk together the egg yolks and milk until smooth and slightly pale. Gently fold in the self-rising flour until just combined, avoiding overmixing. The batter will be thick but smooth. (5 minutes)
- Using a hand or stand mixer, beat the egg whites on medium-high speed until soft peaks form. (5-7 minutes)
- Gradually fold about one-third of the whipped egg whites into the batter to lighten it, then fold in the remaining whites carefully until no white streaks remain. Be gentle to keep as much air as possible. (3-4 minutes)
- Preheat a non-stick pan over low heat and lightly grease with a small amount of oil or butter, wiping excess. (2 minutes)
- If using ring molds, place them on the pan and spoon batter inside, filling about 2/3 full. If not, spoon generous dollops directly onto the pan. Cover the pan with a lid to trap steam. (2 minutes)
- Cook pancakes slowly on low heat for about 4-5 minutes until bottoms are golden and bubbles appear on the surface. Remove lid, carefully flip pancakes, cover again and cook for another 4-5 minutes until golden brown and springy to the touch. (10 minutes)
- Transfer pancakes to plates and serve warm with your favorite toppings. (1 minute)
Notes
Use room temperature eggs for better volume. Whip egg whites to soft peaks and fold gently to keep batter airy. Cook pancakes on low heat with a lid to trap steam and achieve signature fluffiness. If pancakes brown too fast, lower the heat. Non-stick pans make flipping easier. Leftovers can be stored in the fridge for up to 2 days and reheated gently in a pan or toaster oven.
Nutrition
- Serving Size: About 2 large pancak
- Calories: 220
- Sugar: 2
- Fat: 7
- Carbohydrates: 30
- Fiber: 1
- Protein: 8
Keywords: fluffy Japanese pancakes, easy breakfast, 3 ingredient pancakes, Japanese souffle pancakes, tall pancakes, weekend brunch