If you’re looking for a unique twist on your typical breakfast, look no further than Japanese pancakes. Known for their pillowy texture and impressive height, these pancakes are unlike any you’ve had before. Fluffier and thicker than traditional pancakes, they create a decadent breakfast experience that’s perfect for a special morning treat or brunch.
The magic behind Japanese pancakes lies in their batter and cooking technique. Unlike regular pancake batter, the Japanese version uses whipped egg whites to create a light, airy texture. The batter is gently folded together to preserve the air pockets, giving these pancakes their signature fluffy structure. The result is a stack of pancakes that are thick, soft, and cloud-like, every bite feels like a little bite of heaven.
Typically, these pancakes are cooked on a griddle or non-stick pan over low heat, allowing them to cook slowly and evenly. You can even use pancake molds to achieve that signature round, towering shape. The slow cooking process ensures that the pancakes are cooked through while still maintaining their airy fluffiness. When done correctly, these pancakes have a beautifully golden-brown exterior while remaining light and fluffy on the inside.
Japanese pancakes are best enjoyed with a simple drizzle of maple syrup or a dollop of whipped cream. Fresh fruits like berries or a sprinkle of powdered sugar also make for perfect toppings. For those looking for a more indulgent twist, you can even top them with chocolate sauce or matcha cream to bring a Japanese-inspired flavor.
Perfect for a weekend brunch or a treat to share with friends and family, Japanese pancakes take the traditional breakfast dish to new heights, literally. Their light, airy texture and the ability to customize toppings make them a fun, memorable dish to enjoy.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup milk
- 2 tbsp unsalted butter melted
- 1 egg large
- 1 tsp vanilla extract
- 2 tbsp vegetable oil for cooking
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, melted butter, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Heat a non-stick skillet or griddle over medium-low heat and lightly grease with vegetable oil.
- Using a 1/4 cup measuring cup, pour the pancake batter onto the skillet.
- Cook until bubbles form on the surface of the pancake, then flip and cook for another 1-2 minutes, until golden brown.
- Repeat with the remaining batter.
- Serve the pancakes warm with maple syrup, fruit, or your favorite toppings.
These pancakes are Japenese style??? 😅 Not sure if true, but they were still tasty!
I think they are Japanese style, just not like the usual fluffy ones! But they are still delicious! 😋
Very easy to make, but be careful not to overmix! I did and they didn’t rise much. Still tasty tho.
Thanks for the tip! I was thinking of trying these this weekend. How can you tell when not to overmix?
How come u got to use baking soda and baking powder? Isn’t that too much? Hmmm. 🤔
I followed the recipe but they were flat. Did I do something wrong?
My pancakes were a gooey mess. I followed the recipe, but maybe I overmixed it? Not great.
I forgot the vanilla extract 😭 but they still turned out okay.
These are good but I’m skeptical of the “Japanese” label. They taste like regular pancakes to me—just fluffier. Still a win.
Soo good! I made them with almond milk and they were still fantastic!
I’m glad you loved them! Almond milk is a great substitute. Did you add anything extra like fruit or nuts?
Sounds weird… Pancakes without regular milk? How can that be so good? I might need to try it, but I’ll stick to cow’s milk for now.
Hmm… mine stuck even with oil. I used a cheap pan I guess. Texture was okay but not fluffy. Could be the skillet heat or I poured too thick.
I don’t know why there’s baking soda AND baking powder? Just pick one! Anyway, they tasted okay.
Baking soda + baking powder makes fluffier pancakes! It’s science! 🤓
I don’t know why everyone loves these. Mine turned out flat and kinda soggy. Not impressed.
Japanese pancakes? I thought pancakes were American! But I tried this recipe and now I’m confused. So good!
I dunno. They didn’t turn out like I expected. Mine were kinda flat. Maybe I did it wrong?
Easy to follow and kid-friendly! My little ones had a blast helping me make these. Will definitely make again!
So glad to hear your kids enjoyed it! Cooking with them is such a great way to bond.😊
Pancakes
These look amazing! I love pancakes, especially fluffy ones like this. Can’t wait to try it!
Pretty good, but my pancakes didn’t get that nice golden top—more pale than in the photos. I think my heat was too low. Still tasted great though.
Ahh yeah, medium-low can sometimes make them pale—if your griddle runs cool, they won’t brown. I usually bump it closer to medium (still gentle) and wait for proper bubbles before flipping. Glad they still tasted great though!
Just made these for breakfast and my kids loved them! They said it’s better than the store bought ones! So easy to make too!
Not gonna lie, mine didn’t get that “Japanese pancake” height, but they still tasted great. I think my heat was too high and the outside browned before the middle cooked.
Totally been there! I think you nailed the issue—medium-low is key. If the pan’s too hot, the outside browns fast and the middle stays undercooked.
Japanese pancake? Mine just turned into thick crepes 😂 Heat might not be the only thing though—I used baking powder from a long time ago and it didn’t rise much.
I followed it exactly and got restaurant-style pancakes. The bubbles + flip timing is spot on. Maple syrup works better than I expected.
Not gonna lie, this seems too easy to be “Japanese” lol. But hey, easy recipes are nice. I added a tiny pinch more sugar and they still turned out tasty.
Pancakes! 🥞 Good job. 10/10 would flip again.
5/5 would pancake again. Perfect amount of sweetness, not too sugary. Vanilla smell was amazing.
Pancakes. 😍
These came out super fluffy! I was nervous about the “don’t overmix” part but it totally worked. Maple syrup + berries is a perfect combo.
Yes!! Mine were fluffy too once I stopped mixing like crazy 😂 The bubbles tip helped a lot.
I tried this and… eh, not super fluffy for me. I think my pan was too hot? Still tasty with maple and berries though.
I followed the recipe but my pancakes were flat and greasy. What did I do wrong? Maybe the temperature was too high? Not sure I’ll try again.
These pancakes are amazing! Fluffy and delicious. Will make them again for sure!
How much is a cup? I rarely bake, can someone tell me in grams? Also, I forgot the sugar and it still tasted fine.
I followed it exactly and the batter felt kinda thick, so I added a splash more milk. Still good, but the flip was a little messy. Maybe my pan is the issue.
I don’t get how they can be Japanese. My grandma made pancakes like this and she wasn’t Japanese!
My kids loved these! Thanks for the easy recipe.
These came out fluffy and golden—my kid actually asked for seconds. The medium-low heat part is key; I tried higher once and they browned too fast.
Yes!! I always mess up the heat, but medium-low really does make a difference—mine came out fluffy too after I chilled the batter a bit. Glad your kid loved them 😄
Yummy! A little too sweet though. Next time I’ll cut back on the sugar.
Just made these for breakfast and my kids devoured them! They asked for seconds! 🥞
Super easy recipe. I’m not a chef or anything, but the instructions are clear. I made them for brunch and everyone ate them all.
Too sweet for my taste! Next time I’ll skip the sugar.
Tried this recipe but prefer my usual pancake mix. They taste kinda different. Not for me!
Mm, so good! I’ll be serving these at my dinner party! Everyone will love them!
Couldn’t figure out what 1/4 cup meant… so I just eyeballed it. Came out fine, I guess!
Why use baking soda AND baking powder? Seems like too much! I just used one, and they turned out fine.
Why is everyone making such a big deal about these pancakes? They’re just regular pancakes! 🥞
These pancakes are amazing! So fluffy and light. I added some blueberries and they turned out perfect!
Honestly, I was skeptical at first. But they turned out even better than I thought! So good!
These pancakes are soooo fluffy! Best breakfast ever! 😍
Fluffy? How is that even possible? I tried making pancakes once and they turned out like rubber. 🤔
I made these pancakes too! They were really fluffy like you said! 😋 Definitely my new favorite.
I followed it step by step, but it didn’t turn out like in the picture. Disappointed.
I don’t have milk, can I just use water? 🤔 Please help me!
You can try using water, but it won’t be as rich. Maybe add a bit of butter for flavor? 🤷♀️
Nah, water is gonna make them super flat and not fluffy. You really should use milk. Trust me!
Pancakes aren’t supposed to be Japanese! What’s the deal with that?
Yum!
These pancakes look amazing! Can’t wait to try them. 🍴
These pancakes turned out amazing! So fluffy and delicious. I topped mine with strawberries and whipped cream. Will definitely make again!
Honestly, they turned out kinda flat for me. I think I overmixed a little because my batter got smooth fast. Still tasty with berries though.
Flat?? maybe your heat was too high. I always do medium-low like the recipe says, otherwise they stay sad and thin. If your batter went smooth quick, you might have stirred a lot—just fold it, don’t whisk. But hey at least they tasted good 🤷♂️
Ugh, I’ve had that happen too—overmixing really can flatten them fast. Next time try stopping as soon as the flour disappears (even if it looks a little lumpy). Also double-check your baking powder/soda aren’t expired. Glad berries still helped!
First time making pancakes and they were a hit! Thanks for the recipe! 👍
Pancakes are good but not good for the heart. Too much sugar! 😂
Fluffy!!! Fluffier than any pancake I ever made! I’m in love with this recipe!! ⭐⭐⭐⭐⭐
I tried this recipe and they turned out pretty good! Not as fluffy as I hoped, but still tasty. I added some blueberries too. 🥞❤️
These pancakes taste like clouds. I stuffed them with whipped cream and berries, yum!
These pancakes remind me of the ones I had in Tokyo! So soft and delightful. Thank you for this recipe!
I’m so glad you enjoyed them! They really do taste amazing, right? Just like in Japan!
I don’t know what I did wrong but mine came out flat. Sad face. Followed the recipe exactly.
No way these are Japanese pancakes! Where’s the soufflé style? Disappointed.
These are actually fluffy, but I get your point. Soufflé style is different! Trying it next time for sure.
Nah, man, these ain’t the real deal. They look flat! I ain’t making this again.
Why do you need baking soda AND baking powder? Seems excessive.
Baking soda helps with browning and fluffiness. Both have their own role in baking!
I don’t get it either! Just use one or the other, right? Seems complicated.
I don’t believe these are real Japanese pancakes. The ones I’ve seen are WAY fluffier. Maybe I just misunderstood the recipe…
Pretty tasty, but I think I overmixed the batter because I was impatient 😅 Still okay though. Next time I’ll stop as soon as it’s combined.
Easy peasy recipe! I added chocolate chips and they were a hit at the brunch!
Yum! Chocolate chips sound like a great idea! I’ll try that next time. Thanks for sharing!
These are super fluffy! I added chocolate chips and they were a hit with my kids. Definitely making again!
Why on earth do you need vanilla in pancakes? They should taste like pancakes, not cake.
These came out super fluffy! I was skeptical about the medium-low heat, but it really helped. Flipped once and they browned nicely—topped with maple syrup and strawberries. Definitely making again.
Flour? I thought it was called cake flour. 🤔 Anyway they still turned out fine!
These pancakes are amazing! So fluffy and delicious. I added some blueberries for an extra twist.
Yum! So good! I added chocolate chips and they were gone in minutes!
I followed it exactly and they were kinda thick and bready, not light like Japanese pancakes. Maybe my baking powder is old? Not sure. Will retry.
I’m not sure what I did wrong, but mine came out flat and chewy. 😕
Just what I needed for a Sunday morning. So light and fluffy! ❤️
Love how specific the steps are—especially “do not overmix.” I cooked them on medium-low and waited for bubbles, and they were golden and soft. My family asked for seconds.
Yummy!
Are these pancakes really Japanese? My friend said they are just regular pancakes. 🤔
They are actually different! The fluffiness is what makes ’em Japanese. Try ’em out!
IDK, pancakes are pancakes, right? 😕 I don’t see much difference.
Mine stuck to the pan even with oil, and the first ones got dark lol. Maybe my heat was too high? Flavor was good anyway.
I followed it exactly and the pancakes were kind of dense. Maybe my baking powder is old? Also 1/4 cup batter made them a bit big for flipping, next time I’ll do smaller.
Oh no—dense pancakes usually scream “overmixed” or “heat too high/low.” I’d definitely check your baking powder freshness too, but also try mixing just until you don’t see dry flour.
The batter was kinda thick—like spoonable dough almost. I added a splash more milk and they loosened up. Might be fine for others but mine needed help.
Not gonna lie, 1/4 cup batter on medium-low?? Mine took forever and started browning weird. Also I only flipped once and they broke a bit. Maybe I need a better pan.
Uh oh, I flipped too early and they were gooey inside. If anyone makes them, wait for real bubbles and set edges.
They’re alright, but I expected more… Maybe I should have used a different flour? Not really sure.
Not gonna lie, mine didn’t get very tall. Could be my griddle wasn’t hot enough or my baking powder is old. Flavor is good at least.
These pancakes were fluffy and delicious! My kids loved them. Will definitely make again!