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
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

113 Comments View Comments

  1. Rating: 5

    Just tried it this morning. I used meringue powder. It turned out really nice! I just need to remember to bake a few minutes longer with my finicky oven!

  2. Rating: 5

    Thank you Ann! Hey folks, American here, what is this “custard” you are mentioning to serve with pancakes? We don’t have anything comparable but I would love to learn. Thanks!

    • You’ve likely had custard before and just not know it. I’m an American myself and I’m familiar with it. It’s used most often in pastries, if you’ve ever had a boston or bavarian creme doughnut, flan, or a “creme” pie, you’ve had some variation of custard.

    • sometimes called creme anglaise or a thicker version is creme patisserie

  3. Rating: 5

    This recipe was absolutely perfect! I had been wanting to make fluffy pancakes like this for awhile but kept seeing how people were struggling and then you posted your video and I knew it was realisable as I’d been watching your videos for awhile. So I made them this morning for my mum, dad and me and we loved them so much! They’re very good with chopped fruit (strawberries, mango and blueberries) and whipped cream. They’re also super easy to make and the recipe is very easy to follow, especially with the video. Also I used a sort of pavlova powder that we had at the back of the pantry as we didn’t have any egg whites but it still turned out amazing! I would highly recommend this recipe and will definitely be making these again!

  4. Rating: 5

    These are DELICIOUS and so easy! I didn’t use egg white powder but they still turned out really well and only deflated a few millimeters! I’ve made these before using other recipes, but they always deflated SO QUICKLY! I think the oven prevents hot spots and lets them rise evenly. Also, a tip for anyone who hasn’t made meringue (whipped egg whites) before, make sure you are using a metal or glass bowl and that your bowl is clean of grease so that it whips up right.

  5. Rating: 5

    I just watched this video and I’m going to try the recipe. 🙂

  6. Rating: 5

    Can you use meringue powder instead of egg white powder?

    • Yes, they are basically the same

    • I used pavlova powder and it worked really well for me so that would probably be fine ?

  7. Rating: 5

    Do you think it will be possible to use xanthan gum as the stabilizer? should i just skip the powdered egg whites and add a 1/4 tsp of xanthan to the mix?

  8. Rating: 5

    I really loved them! I didn’t have any egg white powder, but they were super fluffy! I also used oat milk instead of dairy, but it was just as delicious. Thanks for posting such an easy to follow recipe!

  9. Rating: 2

    Are the measurement in International standards or Australian standards?

  10. Rating: 5

    I’m going to try other protein powders and egg replacement powder since I can’t find egg white powder, but I cant wait to try this! I could never get them to work either. Thanks, Ann!!

  11. Rating: 5

    Hiiii this makes 3 pancakes right? If so how much do you think I would need of each ingredient to make 21?

    • multiply each ingredient amount by 7, like 14 eggs instead of 2, 21 tsp milk instead of 3, etc

      • How about for only 14?

        • You can make a recipe for 12, and then just make add about half of everything for each pancake more until you get 14. That’s what I did although it may not work. So you can always make 15 and have the extra for testing.

  12. Rating: 5

    Does anyone know if I can substitute the milk with soy milk or almond milk or even oat milk? Cant have dairy due to lactose intolerance

    • yes, you can. it’s only to add moisture as far as I know so dairy free milks should work ?

    • I used oat milk and it was great! They were fluffy and tasted really good.

  13. Rating: 5

    Hello! I have one question. Is there a way to print this recipe? Thank you for all the content you post helping me with my at-home baking skills!

    • You can just screenshot the recipe and click the print key in your camera roll!

  14. Rating: 5

    Just made them without the egg powder, turned out just fine, fluffy and delicious 🙂 Maybe they would be more fluffy with the powder, but don’t fret if you don’t have any.y’all
    Thanks for the recipe, Ann! <3

    • Yes, it is better with the powder.

    • Thank you for the confirmation! I have no clue where to get egg white powder near me so I’ll be trying without as well 🙂

  15. Rating: 3.5

    Are there any substitute for powdered egg whites? Albumin? Simply protein powder?

    • Agar agar powder or aquafuba might work. Whatever you sub in CAN’T be more liquid.

    • You can make them without it and they’ll be just as delicious and really fluffy. Maybe not as big as hers but still super thick!

  16. Rating: 5

    Hi Ann!
    Awesome Video as always!
    I usually don’t get fooled by content farms, but it was very different for Tasty. I thought they were legit because they showed the chefs, had ingredients and also just seemed genuine with all their different shows and all. I guess another channel to remove from my subscription lists…..
    Please don’t stop!!
    A huge Fan

  17. Rating: 4.5

    I can’t access egg white protein powder. Is there a way to substitute it?

    • you can use a couple pinches of cream of tartar, but it won’t work as well and will have a slightly acidic taste.

  18. Rating: 5

    my gosh they are amazing, i didnt have access to powder egg whites but with a bit of flour and baking powder i managed to make them, not as fluffy of course but still presentable, thank you for making this recipe accessible to everyone i hope you have a lovely day dear ! <3

  19. Rating: 5

    If I don’t have egg white powder and can’t access it, how much baking powder do you suggest I use?

    • If you just use the 1 tsp of baking powder and no egg white powder, they will still be really thick and tasty, they just will deflate faster.

  20. Rating: 3

    Hej Ann in the video you lower the heat from 180 too 160 but you don’t mention that in the recipe. So what is rigth?
    PS. Love your show.

    • You preheat the pan at 180, then cook the stuff at 160

      • I cooked it at 180 and it was absolutely fine.

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