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A thick, jiggly Japanese Pancake on a ceramic plate, with a wedge cut out to reveal its airy interior, generously drizzled in amber syrup and crowned with a cluster of glossy fresh blueberries and a bright green mint sprig.

Japanese Pancake

Super‑fluffy, jiggly Japanese Pancake that hold their height and melt in your mouth perfect for a fun weekend breakfast.
5 from 1 vote
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Course: Breakfast, Brunch
Cuisine: Japanese
Keyword: Fluffy Japanese pancakes recipe, How to make Japanese pancakes, japanese pancake (okonomiyaki recipe), Japanese pancake mix, Japanese pancake near me, Japanese pancake Okonomiyaki, Japanese pancake recipe easy, Japanese souffle pancakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 15 minutes
Total Time: 50 minutes
Servings: 4
Calories: 350kcal
Cost: $6

Equipment

  • 1 Electric mixer (for whipping egg whites)
  • 2 Large mixing bowls (one for batter, one for whites)
  • 1 Rubber spatula (for folding)
  • 1 Non‑stick griddle or large pan (on lowest heat)
  • 2 Pancake rings (or clean tuna cans) (buttered inside)
  • 1 Lid or large plate (to cover pancakes while cooking)

Ingredients

  • 120 g All‑purpose flour - sifted
  • 1 teaspoon Baking powder
  • ¼ teaspoon Salt
  • 30 g Granulated sugar - for batter
  • 3 large Eggs - separated whites & yolks
  • 50 ml Whole milk - room temperature
  • 1 teaspoon Vanilla extract
  • ⅛ teaspoon Cream of tartar
  • 20 g Granulated sugar - for whipping whites
  • 1 tablespoon Butter - for greasing rings/griddle
  • — to taste Maple syrup - for serving

Instructions

  • Gather all ingredients, prepare tools, and set up your workspace.
    A clear glass bowl on a white marble countertop, filled with smooth, pale yellow pancake batter; a stainless‑steel whisk rests inside the bowl.
  • Beat egg whites with cream of tartar and sugar until stiff peaks form.
    A stainless‑steel mixing bowl on a white marble surface, holding glossy, stiff‑peak egg whites; a hand lifts a whisk attachment with a firm peak clinging to its wires.
  • Whisk together yolks, milk, vanilla, and sifted dry ingredients.
    Overhead shot of a glass bowl on a marble countertop, showing a spatula gently folding fluffy whipped egg whites into a yellow egg‑yolk batter.
  • Gently fold whipped whites into the batter and let it rest.
    Close‑up of two thick, golden‑brown Japanese soufflé pancakes cooking on a speckled black griddle, with a blurred white subway‑tile backsplash in the background.
  • Cook batter in rings on low heat until golden, then serve
    A thick, jiggly Japanese Pancake on a ceramic plate, with a wedge cut out to reveal its airy interior, generously drizzled in amber syrup and crowned with a cluster of glossy fresh blueberries and a bright green mint sprig.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 130g | Calories: 350kcal (18%) | Carbohydrates: 50g (17%) | Protein: 8g (16%) | Fat: 12g (18%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 180mg (60%) | Sodium: 300mg (13%) | Potassium: 120mg (3%) | Fiber: 1g (4%) | Sugar: 20g (22%) | Vitamin A: 500IU (10%) | Calcium: 80mg (8%) | Iron: 2mg (11%)
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