The first time I made these, I filled the rings too high and batter crept out the bottom. Learn from me: three-quarters full, no more. Two 3.5-inch (9 cm) ring molds is all this batch needs, and the whole thing takes about 45 minutes from cracking eggs to sitting down.
These are not regular pancakes with extra baking powder. The height comes from whipped egg whites folded into a thick batter, then a long covered cook on the lowest flame your stove has. Get that part right and the centers come out set but still jiggly.
One thing to know before you start: the batter waits for nobody. Fold the whites in last, get it into the hot pan fast, and don't stir it again.
Step-by-Step Instructions
1. Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
2. In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
3. Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
4. Grease two 3.5-inch (9 cm) metal ring moulds and set them in the middle of a pan over the lowest heat possible.
5. Fill the moulds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
6. Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.
7. Cover and cook for another 5 minutes, then serve with butter, syrup, and berries!
8. Enjoy!
Variations
Berry Fold-In
Drop a few small blueberries or raspberries into each ring after you fill it. Don't stir them into the batter or it turns purple and heavy.
Matcha Version
Swap 1 tablespoon of the pancake mix for matcha powder. Sift it first so you don't get green clumps.
Citrus Note
Add a teaspoon of lemon zest to the yolk mixture. It cuts the sweetness nicely against the syrup.
Pro Tips
How to Store Fluffy Japanese Pancakes
Refrigerator
Keep leftovers in a sealed container for up to 2 days. They lose height in the fridge, so expect flatter pancakes on day two.
Freezer
Wrap cooled pancakes individually in plastic, then freeze in a bag for up to 1 month.
Reheating
Reheat in a covered pan over low heat for 3 to 4 minutes, or microwave in 20-second bursts. A microwave works but makes them rubbery fast.
Frequently Asked Questions
Q: Why did my pancakes collapse after I flipped them?
Usually the whites were folded too hard or the pan was too hot. Both knock out the air before the structure sets. Keep the heat on low and fold with a light hand.
Q: Can I make these without ring molds?
You can, but they spread. Use a well-greased biscuit cutter or a cleaned empty tuna can with both ends removed. Silicone molds tend to leak at the base.
Q: How do I know they're cooked through?
Press the center gently with a fingertip. It should spring back with a slight wobble and feel dry, not sticky. If it sinks, cover and cook 2 more minutes on low.
Q: Can I use from-scratch flour instead of pancake mix?
The mix brings its own leavening and salt, so swapping it means adding about 1 teaspoon of baking powder and a pinch of salt. It won't behave exactly the same, so expect a slightly different rise.
Q: Do I need a hand mixer?
It makes stiff peaks in about 3 minutes. By hand it takes closer to 10 and your arm will know about it. A stand mixer works too.
Fluffy Japanese Pancakes Recipe – Tall and Jiggly
Tall, airy Japanese pancakes made with whipped egg whites and cooked low and slow in ring molds. A weekend brunch project worth the wait.
Ingredients
Instructions
- 1Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
- 2In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
- 3Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
- 4Grease two 3.5-inch (9 cm) metal ring moulds and set them in the middle of a pan over the lowest heat possible.
- 5Fill the moulds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
- 6Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.
- 7Cover and cook for another 5 minutes, then serve with butter, syrup, and berries!
- 8Enjoy!
Priya writes about eggs and breakfast casseroles, cookies and bars, and slow cook breakfasts that feed a crowd without fuss. Her angle is flexible, budget-minded cooking: one base recipe that scales for two or for a holiday table, with clear notes on freezing and reheating. She keeps the writing light and story-first, then lands on a tight recipe card.
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