Dad’s Japanese pancake recipe was born from years of pancake-making and a desire to try the viral “jiggly” pancakes that have captured everyone’s attention. Unlike typical American pancakes, these are much spongier and wobble slightly—part pancake, part soufflé—thanks to whipped egg whites folded into the batter.
Whipping the egg whites into a meringue creates the airy texture that sets these pancakes apart. Dad avoids pre-made mixes, so the extra steps are minimal compared to his usual routine, and the result is delightfully tall, soft pancakes that are worth the small amount of extra effort.
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How To Make Japanese Pancakes
Separate the Eggs
Start by separating the egg yolks from the whites. Dad uses the fingertip method: crack the egg into your palm and let the white slip through your fingers while keeping the yolk intact. Once separated, place the egg whites in the freezer for a few minutes while you prepare the other ingredients—this helps them whip up lighter and faster.
Sift the Flour
Sifting the flour is important for a smooth, lump-free batter and contributes to the delicate texture. Sift your flour into a bowl through a medium-fine sieve, then whisk in the baking powder and baking soda to distribute them evenly.
Whip the Egg Whites
Use an electric hand mixer for best results. Remove the chilled egg whites from the freezer and place them in a clean, dry bowl. Add about a quarter of the sugar and start whipping on high. As the whites begin to thicken, add the remaining sugar gradually and continue whipping until stiff peaks form. You want a glossy, cloud-like meringue.
Make the Batter
To the sifted dry ingredients add vanilla, lemon juice, the egg yolks, and 1/4 cup milk. Whisk until the batter is smooth and slightly pourable—aim for a cake-like consistency without lumps. If it feels too thick, add a splash more milk until it reaches the right texture.
Fold in the Meringue Gently
Carefully fold the whipped egg whites into the batter using a whisk or spatula. Take your time and fold gently so you don’t deflate the meringue—preserving those air pockets is what gives the pancakes their signature jiggly lift. After mixing, let the batter rest for about 10 minutes to allow the baking powder and baking soda to activate, which improves the texture.
Cook on Low Heat
Because these pancakes are thick, cook them over lower heat than you would for standard pancakes to avoid burning the bottoms before the centers set. Dad uses an electric griddle set to 300°F; for a nonstick pan, use medium heat. Add a little vegetable oil to the cooking surface to prevent sticking.
Use Rings for Tall Pancakes (Optional)
To make uniformly tall, Instagram-ready pancakes, use stainless steel food rings. Lightly oil the ring or spray it with cooking spray, place it on the griddle, and fill with batter. Let the pancake cook undisturbed for 2–5 minutes depending on thickness, then remove the ring with tongs and flip. Cook another 2–3 minutes until golden and cooked through. If you prefer not to use rings, you can pour batter directly on the pan; the flavor will be the same, though the shape may vary.
Recipe for Japanese Pancakes
Equipment
- Food Rings
- Electric Griddle or Nonstick Pan
- Electric Mixer
- Spatula
- Two Mixing Bowls
Ingredients
- ¾ cup all-purpose flour
- 1 tablespoon all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon juice
- ¼ cup milk (2% or whole)
- Cooking spray
- 1 tablespoon vegetable oil
Instructions
- Separate the egg yolks and whites into two bowls. Put the whites in the freezer while you prep.
- Sift all the flour into a large mixing bowl.
- Add baking powder and baking soda to the flour and whisk to combine.
- Remove the egg whites from the freezer. In a clean bowl, add a quarter of the sugar to the whites and begin whipping with an electric mixer. Gradually add the rest of the sugar and whip until stiff peaks form—about 2–3 minutes—to create a meringue.
- Add vanilla, lemon juice, egg yolks, and milk to the dry ingredients. Whisk until smooth; if the batter is too thick, add a little more milk to achieve a cake-like consistency.
- Gently fold the meringue into the batter until just combined, taking care not to deflate the air.
- Let the batter rest at least 10 minutes so the leaveners can activate and improve the texture.
- Preheat an electric griddle to 300°F or set a nonstick pan to medium heat. Add a little vegetable oil to the surface.
- Place a food ring on the cooking surface, spray the inside with cooking spray, and pour in batter.
- Cook times vary by thickness: for ¼-inch pancakes cook about 2 minutes before flipping; for ½-inch pancakes cook about 5 minutes before flipping.
- Remove the ring with tongs (it will be hot), flip the pancake, and cook an additional 2 minutes for thinner pancakes or about 2.5 minutes for thicker ones.
- Serve immediately for the best texture and flavor.
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Not feeling pancakes? Try French Toast
