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Japanese pancakes - super fluffy and delicious

Japanese pancakes - delicious recipe at ORYOKI
Pancakes, flapjacks, or crepes – no matter what you call them, they are at the top of the list of absolute favorite breakfast foods for both young and old. In Japan, pancakes are also served for a good start to the day – thick and fluffy. The "Soufflé Pancakes" have a slightly smaller diameter and melt in the mouth like little clouds. Decorated with fresh berries, maple syrup, or powdered sugar, they are not only a delight for the taste buds but also visually stunning.

Japan and its specialization

Those wandering the streets of Japan will have already discovered those traditional restaurants that specialize entirely in Japanese dishes. In addition to establishments focusing exclusively on Teppanyaki dishes, Udon, or Ramen, there are also restaurants that have fully devoted themselves to fluffy Soufflé Pancakes. The pancake culture in Japan is extensive, and throughout the country, there are cafes offering a diverse selection of pancakes to their guests.

When it comes to preparing the perfect Japanese Soufflé Pancakes, it's all about the right technique. Instead of spreading the batter flat in a pan, small towers of batter are built with a pastry bag. This creates tall and fluffy Japanese pancakes. It's important that the pan used has a non-stick coating or patina to prevent the pancakes from sticking to the bottom. And to allow the dough pieces to steam-cook and become perfectly airy, a fitting lid is needed.

Japanese Fluffy Pancakes Recipe

No. of persons1 person - 3 PancakesNo. of persons
Total Timeca. 35 minutesTotal Time
Level of difficultyeasyLevel of difficulty
Kitchenware Kitchenware
Cast-Iron Pan , 2 mixing bowls , Hand mixer , Whisk , Serving Plate
Japanische Pfannkuchen
List of ingredients
2 egg yolk
3 protein
30g flour
40g sugar
20ml unskimmed milk
10ml Vegetable oil and oil or butter for the pan
1teaspoon vanilla extract
3 tablespoons water
a pinch salt
1/2 teaspoons baking powder
a few drops lemon juice
If necessary, some butter, maple syrup, powdered sugar or (blue) berries, fresh fruit
Kochende Miss Oryoki
Step 1

Separate the eggs and place 2 egg yolks in a mixing bowl. Whisk the two egg yolks together with 10ml of vegetable oil and 20ml of milk until an airy mixture forms.

Step 2

Gradually add the vanilla extract, baking powder, a pinch of salt, and 30g of flour, stirring until a smooth batter forms. The consistency should be fluid enough for the batter to flow from the whisk.

Step 3

Place the 3 egg whites with a few drops of lemon juice in a second bowl. Stir the egg whites for about 5 minutes with a mixer at medium speed until stiff peaks form. Gradually add the sugar while stirring.

Step 4

Gently fold the beaten egg whites into the batter using a whisk. Be careful not to stir too much to avoid deflating the batter.

Step 5

Heat the pan over low heat and add a little vegetable oil (or butter). Spread the oil evenly in the pan using a kitchen paper and wipe away any excess oil.

Step 6

Fill approximately half of the batter into the piping bag and squeeze three equal-sized batter circles into the pan. We recommend a diameter of about 8cm. Drizzle about 1 tablespoon of water into the gaps between the batter circles and cover the pan with a lid. Cook the pancakes for about 3 minutes over medium heat.

Step 7

Remove the lid and pipe the remaining half of the batter onto the pancakes. It is important not to spread the batter sideways but upwards. Add another tablespoon of water into the gaps and cover the pan again with the lid.

Step 8

After another 3-5 minutes, carefully flip the fluffy pancakes with a spatula and add the final tablespoon of water to the pan. With the lid closed, let the pancakes cook on the other side for another 5 minutes until golden brown.

Step 9

Remove the finished soufflé pancakes and serve them with a sprinkle of powdered sugar, berries, or, if desired, with a bit of butter and maple syrup. Enjoy your meal!

Wagashi - Japanese sweets read in the magazine »
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