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Japanese Pancakes Recipe (Video)

Discover these Japanese pancakes that are so popular in Japan. These pancakes are light, fluffy, and supremely delicious. Don’t miss the video recipe!

What is Japanese pancake?

What would we do without these pancakes? Popularized by Cafe Gram (Shinsaibashi, Osaka), this treat mixes all the goodness of a pancake with the best of Japanese cheesecake.

The result is a pancake that is as airy and light as it is addictive. Its secret, the same as that of the cheesecake, is to beat the egg whites until stiff before incorporating the batter. Therefore, it is not surprising that they are also known as pancake soufflé.

How to Make Japanese Pancakes the Easy Way

Tip 1: About the meringue

There’s nothing more important in this recipe than preparing the meringue right. To get egg whites to the point of firm snow, it is important that:

  • Utensils (e.g. electric whisk) are thoroughly cleaned
  • Use a bowl made of a non-porous material such as glass or metal. If you don’t have a bowl, you can always use a pot.
  • Add half a teaspoon of lemon to the egg whites. It will help you get a more stable meringue.

Tip 2: Mix the meringue with the pancake batter

Once we have lightened the pancake batter by adding one or two teaspoons of the egg whites that we have just beaten. It is very important to be delicate when incorporating the other egg whites beaten to stiff peaks.

Add the egg white, release them slightly with the whisk (upward movement). Mix them in a bottom-to-top motion, ideally using a flexible spatula. If any meringue lumps appear, I recommend you release it by tapping it with the whisk (as I did in the video).

Tip 3: Use the molds

Yes, this recipe will give you airy and delicious pancakes without a mold, but to achieve height, it is necessary to create a very firm meringue.

Therefore, after playing with the recipe multiple times, I recommend using the molds. You’ll get perfect pancakes every time.

If you don’t have molds at home, don’t worry, they are very easy to prepare and you will only need baking paper and tape. Cut a piece of baking paper into strips about 25 cm long and about 2-3 cm wide.

With a little tape, hook the edges and, to ensure that the pancake does not stick, we smear the inside with oil and then sprinkle a little flour. You’re all set!

Japanese Pancake: What is Buttermilk?

Buttermilk, known in Spanish as buttermilk, is nothing more than a by-product that appears when preparing butter. Luckily, preparing it at home is very simple, you only need to mix 15 ml of lemon with 235 ml of milk, mix it and let it rest for 5 minutes.

Receta Pancake Japonés
Print recipe
5 from 4 votes
Descubre estos pancakes tan populares en Japón. Ligeros, esponjosos y sumamente deliciosos.
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Course: Breakfast, Snack, Dessert
Cuisine: Japanese
Keyword: Sweets, Egg | Egg, Vanilla
Cooking method: Sartén
Servings: 6 pancakes
Calories: 159kcal

Recipe Equipment

  • KitchenAid
  • Batidor eléctrico
  • Báscula
  • Medidor


  • 125 g harina
  • 3 claras de huevo tamaño L
  • 145 ml buttermilk suero de leche
  • 1/4 cdita. bicarbonato sódico
  • 1/2 cdita. levadura
  • 1 pizca sal
  • 25 g mantequilla
  • 1 yema de huevo
  • 30 g azúcar
  • 1.5 cita. vainilla
  • 1/2 cdita. zumo de limón


  • Empezamos deshaciendo la mantequilla.
  • Seguidamente, añadimos la yema de huevo, el buttermilk, la vainilla y la mantequilla. Batimos.
  • Tamizamos la harina, el bicarbonato sódico, la sal y la levadura y mezclamos hasta que no queden grumos.
  • En un recipiente no poroso (idealmente de metal o vidrio) añadimos las claras de huevo y media cucharadita de limón.
  • Batimos medio minuto y añadimos el azúcar. Seguimos batiendo hasta que las claras estén a punto de nieve.
  • Ahora toca mezclar las claras a punto de nieve con el resto de la masa.
  • Aligeramos la masa añadiendo una cucharada de clara de huevo. Usando un batidor manual, “soltamos” las claras dándole suaves toques verticales. Seguidamente, mezclamos con el batidor. Repetimos con otra cucharada de claras de huevo (intentar no añadir más de una cuarta pare de las claras de huevo).
  • A partir de ahora toca ser delicados, añadimos la clara de huevo, las soltamos ligeramente con el batidor y la mezclamos con un movimiento de abajo a arriba usando, idealmente, una espátula de silicona. Si aparece algún grumo de clara de huevo, darle un suave toque con el batidor para soltarlo.
  • Cuando las claras y la masa estén bien incorporadas parar. Es muy importante no sobre mezclar la masa.
  • Calentamos una sartén a fuego bajo. Al igual que hicimos con la receta de dorayakis, añadimos un poco de mantequilla y con una servilleta, la retiramos – esto nos permitirá conseguir un dorado perfecto.
  • Cuando la sartén está caliente, añadimos los moldes caseros y en el centro de estos, la masa. Esta crecerá un poquito, así que no los llenéis hasta arriba. Añadimos un poco de agua y dejamos cocinar tapados durante 7 min.
  • Pasado ese tiempo, retiramos la tapa, los giramos, añadimos un poco más de agua y los seguimos cocinados tapados otros 7 minutos.
  • ¡Ya están listos! Acompañarlos con sirope de arce, fruta o lo que más os guste



Instrucciones para preparar los moldes caseros: Cortamos un trozo de papel para horno y lo cortamos en tiras de unos 25 cm de largo y unos 2-3 cm de ancho  aproximadamente. Con un poco de celo, enganchamos las bordes y, para asegurar que el pancake no se pega, embadurnamos el interior con aceite y seguidamente espolvoreamos un poco de harina.


Calorias: 159kcal | Carbohidratos: 22g | Proteina: 5g | Grasa: 5g | Grasas saturadas: 1g | Colesterol: 35mg | Sodio: 191mg | Potasio: 85mg | Fibra: 1g | Azúcar: 6g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
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