Ann Reardon

Fluffy Japanese Pancakes

I feared that these are the macaron of 2021, a recipe that is totally reliant and egg white beating and folding skills. But with the right recipe they are actually quite achievable.


After many experiments here is a recipe that can be made reliably at home:

My Fluffy Japanese Pancake Recipe

2 egg yolks
3 tsp milk
7 tsp plain all-purpose flour

2 egg whites
4 tsp sugar
1 tablespoon egg white powder
1 tsp baking powder (I did not use this in the video, but I think it will make it easier for beginner bakers)

Preheat the oven to 180C (356 degrees Fahrenheit) and add an empty baking tray into the oven to heat up.

Whisk together the egg yolks, milk and flour until smooth with no lumps.

Beat the egg whites, sugar, egg white powder and baking powder with electric mixers until you have stiff peaks. This can take 3-5 minutes depending on you beaters.

Mix a spoonful of egg whites into the yolks to lighten them, this makes it easier to fold them in without over mixing. Fold the yolks into the whites until just combined. The more you fold the runnier it will become so do no over-mix.

Take the hot tray out of the oven, cover with baking paper and spray with cooking oil. Add three scoop full of mixture onto the tray and bake for 2.5 minutes. Open the oven nd add a second scoop on top of each one. Close the oven and bake for a further 5-7 minutes. Take the tray out of the oven, flip the pancakes and return to the oven for 4 more minutes.

Serve immediately with whipped cream or custard, fresh fruit and maple syrup.

You can make these in a fry pan, they are just a little tricker. Preheat your fry pan on the second lowest heat, butter or oil the pan. Add three ice-cream scoop of mixture, put the lid on and cook for 2 minutes. Add a second scoop of mixture on top of each one and cook for 4-5 minutes longer. Flip the pancakes. Flipping is harder in a fry pan than on a baking tray because there is less room and the sides of the pan get in the way. Put the lid back on and cook for another 5 minutes. Every stovetop heats differently and fry pans have different bases, so this will take some experimenting. My stove has heat settings from 1-9 and I found 1 was too cold and 2 was too hot so I switched between them during cooking.

fluffy Japanese jiggly pancakes

My Cookbook

ann reardon crazy sweet creations cookbook
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All recipe quantities in the book are in grams, ounces and cups.

111 Comments View Comments

  1. Rating: 5

    Best Japanese pancake recipe ever. Made it successfully first time. I don’t usually like Japanese pancakes but these were something else. Fluffy yet still had pancakes satisfying cakiness, like a souffle version of chiffon cake. I did make adjustments to recipe use 6tsp oat milk instead of 3tsp milk. 1/2 tsp baking powder and 1/2 tsp vanilla.
    I did have egg white powder
    Just so perfect, no other recipe has come close.

  2. Some of the worst pancakes I’ve ever had
    I tried this recipe 4 time the first I thought I made a mistake but the third time I knew something was off. I will never make this recipe again total waste of time and money

    • Worst in what way. I made them and they are the best ones I’ve made yet.

  3. Rating: 5

    I made these substituting a mixture of Splenda and Allulose and the texture was the same as in your video. Thanks!

  4. Rating: 5

    Thank you so much for doing all the experimentation to develop this recipe. I’e struggled, for years, making these on the stovetop and your oven baking method is superior in all ways. I just made these for our breakfast-for-dinner last night and got rave reviews. Love that these can be made/baked in larger quantities!

  5. Rating: 1

    I found a video that came out a year before this one that showed the exact same recipe this makes me mad because ann talks about how she thinks it is bad for people on youtube to copy things but she does come on! but the recipe worked and it was ok.
    this is a easy one star

    • Rating: 5

      Is this a misunderstanding? I don’t think anyone had the same recipe before ann and where’s your proof? I tried the recipe and it was great. Anyway I hope you’re not trying to start cancel culture again.

  6. Rating: 5

    Hi, in the video you mention turning the temp down to 160 degrees but in the recipe above you don’t mention it – which way do you recommend? Thanks!

    • Rating: 5

      I’ve made these a few times and they are amazing! If I wanted to fill them with a custard what stage would I do that?

  7. Rating: 5

    Easy to follow and exactly as advertised:
    I made exactly what the recipe advertised: Fluffy pancakes. They were nice and airy and I liked them.
    It was also super easy to follow.
    If you want fluffy pancakes, here’s your recipe.

  8. Rating: 4.5

    Ann, I have a question; can I use a sugar substitute for this recipe, or does it have to be real sugar?

  9. Rating: 3

    Will this work with gluten free flour like almond flour?

  10. Rating: 5

    I made this with gluten free flour and it was the best gluten-free thing I’ve ever eaten. Most of the time, gluten-free dishes are heavy and dry, (like cornbread) but these were fluffy and moist – even at high altitude. Thumbs up! I’m so glad I found this video/channel!

    • What type of flour did you use? I would like to make this recipe, but it would have to be gluten free and I don’t want to waste the flour if it won’t work

      • Rating: 5

        It is all purpose flour, as described in the recipe. Have a great day. I used this recipe without egg white powder and they turned very fluffy and didn’t deflate, because I overfolded lol

  11. Rating: 5

    First time folding egg whites and they turned out pretty good! I think I over folded a little, so I need more practice.
    Thanks Ann for the easy recipe!

  12. Rating: 5

    It works?’! How could I have doubted Ann?

  13. Rating: 3.5

    I don’t have egg white powder so what would be an easy replacement for that

    • I found a substitute for egg white powder, which is meringue powder I hope this helps!

      • I have the same problem and meringue powder is impossible to get here (Amsterdam). So I looked up subs for EW powder and found a number of suggestions that were adding moisture upon moisture upon moisture which is exactly what Ann mentioned she was specifically avoiding. But then I saw powdered gelatine and, aside from it’s level of solvency, that seemed to make sense – essentially both being proteins and Ann uses gelatine powder in her sponge cake… which is not unlike what’s happening here. Sooooo, my questions is: if you don’t want to lose lift with baking powder and not a fan of adding moisture nor have access to meringue powder, would dry gelatine powder work? Actually, never mind. I’ll let you know in 40mins.

  14. Rating: 5

    This is an amazing recipe! I didn’t have the egg white powder on my hands, so I tried substituting it with 1/2 tsp lemon juice. Pancakes still turned out super fluffy and amazing, and whenever I get my hands on the egg white powder, I’m definintely going to try again with the hopes they’ll be even fluffier! Highly reccomend

    • baking powder

    • Rating: 5

      I’ve made these before with other recipes and they didn’t go well so I’m really happy this worked so well! Also I didn’t have egg white power so I used pavlova magic which is mostly egg white powder and that worked perfectly. Served mine with cara red navel orange slices and whipped cream. So good (my Mum amped up the citrus flavour by adding homemade Seville orange marmalade but it’s a bit bitter for me).

  15. Rating: 5

    These look delicious!! But I tried making Japanese Milk Bread and it was a bad recipe. Any chance you would do a video of a good recipe?

  16. Rating: 3.5

    nice but more like an eggy bread

    • add more flour
      i like it with coconut flour

      • Thanks yassin. How much flour?

  17. Rating: 5

    I had a bit of an issue at the start because I read teaspoon as table spoon so make sure you read the recipe properly.
    I used cream of tartar instead of egg powder and like Ann said it was a bit bitter but with toppings you can’t really taste it so worth doing if you don’t want to get egg powder.
    I really enjoyed making and eating these I will definitely be doing this again

  18. Rating: 3.5

    not sure why, but they keep turning out flat and tasting only of eggs. it’s most likely something I’m doing, but I can’t figure out what

    • Yeah, it just tastes like eggs for me too. More like a fluffy omelet than a fluffy pancake. Any idea on how to fix it?

      • add more flour
        i like coconut flour

    • add flour to remove the eggy flavor and whisk the egg whites more
      and/or add more egg white powder to stabilize it. maybe you can remove the egg white powder and add baking powder but it will deflate a little bit

    • Rating: 5

      You can add some vanilla extract to the yokes and that helps give it a different flavor than egg

  19. Rating: 5

    Hey Ann. could you please make me a video about how you make your video’s?

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