How To Make Japanese Fluffy Pancakes At Home
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Japanese fluffy pancakes are the ideal breakfast we eat when we go to a fancy breakfast cafe. Pancakes with maple syrup and whipped cream are everything you want to kickstart the day. But these pancakes are pretty expensive and sometimes going to the cafe is a task. Now you can make these pancakes at home with this easy recipe!


1. 1 1/2 cups all-purpose flour 

2. 3 tablespoons confectioners' sugar

3. 2 teaspoons baking powder

4. 1/2 teaspoon kosher salt 

5. 1 1/4 cups milk 

6. 4 tablespoons unsalted butter, melted and cooled, plus more for serving 

7. 1/2 teaspoon pure vanilla extract

8. 1 large egg yolk plus 3 large egg whites

9. 1/4 teaspoon cream of tartar

10. Nonstick cooking spray

11. Maple syrup, for serving

fluffy pancake/

1. In a sizable bowl, combine the flour, confectioners' sugar, baking powder, and salt.

2. In a medium bowl, stir the milk, melted butter, vanilla, and egg yolk until well blended.

3. In a different big bowl, use an electric mixer on medium-high speed to beat the egg whites and cream of tartar until stiff peaks form, which takes about 2 minutes.

4. Just combine the milk mixture and flour mixture by stirring; a few lumps are acceptable. Add one-third of the egg whites that have been beaten to the flour-milk mixture. Once they are just mixed, carefully fold in the remaining egg whites (take care not to overmix).

5. Spray four 3-inch-wide by 2-1/2-inch-high ring moulds with nonstick cooking spray sparingly.

6. Heat a sizable nonstick skillet over medium-low heat after coating it with nonstick cooking spray. Place the prepared ring moulds in the centre of the skillet and pour 1/2 cup of batter into each one (it should fill each ring mould about halfway). The batter should rise to the tops of the ring moulds and turn golden on the bottom after about 5 minutes of cooking in the covered skillet. Using a spatula, remove the pancakes' bottoms. To flip the ring moulds carefully, steady them by grabbing the sides with tongs. Cook with the lid on for an additional 5 minutes or until the other side is golden. Remove the mould before transferring it to a plate. Butter and maple syrup are recommended.

7. Repeat the cooking procedure with the remaining batter, lightly misting the ring moulds and the skillet with nonstick cooking spray.