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Fluffy Japanese Pancake

Tall, Fluffy, Pillowy, Heavenly delicious Pancake!
Prep Time 10 mins
Cook Time 8 mins
Servings 6 small pancakes


  • Electric griddle or non stick pan, bowl, hand-mixer



  • 1 tbs sugar (1 heaping tablespoon, 20g)
  • 2 egg white (70g)


  • 1 egg yolk
  • 1 tsp sugar (5g)
  • 2 tbs whole milk (20g)
  • 1 tbs vegetable oil ( neutral flavor ) (10g)
  • 3 tbs all-purpose flour (30g)
  • tsp baking powder
  • a pinch of salt
  • a dash of vanilla paste or essence

whipped honey butter

  • 2 tbs room temperature butter
  • 1 tbs good quality honey


  • Preheat the electric griddle to 140℃ .
    Whisk room temperature butter and honey well.


  • Whisk egg yolk and sugar well until pale.
    Add milk and vegetable oil in 2 to 3 stages, whisk well each time.
  • Shift together the flour and baking powder.
    Whisk well until sticky.
    Add in vanilla and salt.
    Set aside.


  • Whisk egg white on low until start making form.
    Add sugar in 2 stages. Whisk until the sugar dissolves.
  • Increase the speed to high, whisk until stiff peak forms.


  • Add a scoop of meringue into the batter.
    Whisk until well combine.
    The first scoop of meringue is called "sacrifice meringue."
    It makes easier and faster the mixing process.
  • Add the rest of the meringue in 2 stages and mix until just combine with a whisk.
  • Switch to spatula, fold the mixture a few times to make sure it's mixed thoroughly.
  • Grease the surface of the electric griddle, and ladle the mixture.
    Cover with the lid, cook 3 mins.
  • Flip, cook 3 mins. on the other side.
  • When you touch the center of the pancake and it's bounce back, it's OK to go!
  • Take out onto a dish, serve immediately with whipped honey butter and warm maple syrup.