Room temperature eggs trap 40% more air when whipped, creating pancakes that stay fluffy for hours instead of deflating.
Fluffy Pancakes
Get ready to flip your breakfast game with these irresistibly fluffy pancakes! With just a handful of simple ingredients like buttermilk for that perfect tenderness and a dash of baking powder for a light, airy texture, you’ll whip up a stack so delicious they’ll disappear in no time. Perfect for lazy weekends or any day that calls for a delicious treat!
Prep
15
min
Cook
10
min
Serves
4
people
Level
intermediate
The Story
These cloud-like pancakes are actually Japanese soufflé pancakes that conquered Instagram around 2017, but their DNA traces back to 1960s Tokyo hotel chefs who watched French soufflé techniques and thought 'what if we made breakfast as dramatic as dessert'—the result is a pancake that's more architectural marvel than morning meal, standing three inches tall like edible skyscrapers.
Regional Twist
In Osaka's Dotonbori district, they fold matcha powder directly into the flour before mixing with egg yolks, creating green-tinted towers that taste like liquid zen gardens.
📝 Ingredients
Shopping List
- 4 pieces eggs
- 60 ml milk
Pantry Items
Amounts also listed in instructions below
- flour (to taste)
- sugar (to taste)
👨🍳 Instructions
- 1
Separate the egg yolks from the whites.
- 2
Add 60ml of milk to the egg yolks.
- 3
Incorporate 60g of sifted flour into the yolk mixture and mix well.
- 4
Whip the egg whites with 60g of sugar until stiff peaks form.
- 5
Gently fold the whipped egg whites into the yolk mixture, starting with a whisk and then using a spatula to avoid deflating the egg whites.
- 6
Transfer the batter into a piping bag.
- 7
Use a non-stick pan or griddle to cook the pancakes for 3-4 minutes on each side, optionally covering them to ensure they cook through.
- 8
Serve with honey or dried fruits.
💡 Pro Tips
- ✓Whip egg whites to exactly 85-90% of their maximum volume (soft-to-medium peaks) before adding sugar, then continue to stiff peaks - this creates more stable foam with smaller air bubbles.technique85-90% volume
- ✓Fold the egg whites in three additions using a 45-degree angle motion, incorporating only 25% of the whites first to lighten the base before adding the remainder.technique25% first addition
- ✓Cook at exactly 300-325°F pan temperature (water droplets should dance and evaporate in 2-3 seconds) to ensure the interior sets before the exterior over-browns.timing300-325°F
- ✓Sift flour twice to incorporate 15-20% more air, which combines with the egg foam structure to create maximum lift and tenderness.ingredient15-20% more air
- ✓Pipe batter immediately after folding because egg foam loses 30% of its volume within 5 minutes due to protein denaturation and air escape.timing30% volume loss in 5 minutes
Share this recipe
Prep
15
min
Cook
10
min
Serves
4
people
Level
intermediate
Share this recipe
Room temperature eggs trap 40% more air when whipped, creating pancakes that stay fluffy for hours instead of deflating.
Fluffy Pancakes
Get ready to flip your breakfast game with these irresistibly fluffy pancakes! With just a handful of simple ingredients like buttermilk for that perfect tenderness and a dash of baking powder for a light, airy texture, you’ll whip up a stack so delicious they’ll disappear in no time. Perfect for lazy weekends or any day that calls for a delicious treat!
The Story
These cloud-like pancakes are actually Japanese soufflé pancakes that conquered Instagram around 2017, but their DNA traces back to 1960s Tokyo hotel chefs who watched French soufflé techniques and thought 'what if we made breakfast as dramatic as dessert'—the result is a pancake that's more architectural marvel than morning meal, standing three inches tall like edible skyscrapers.
Regional Twist
In Osaka's Dotonbori district, they fold matcha powder directly into the flour before mixing with egg yolks, creating green-tinted towers that taste like liquid zen gardens.
📝 Ingredients
Shopping List
- 4 pieces eggs
- 60 ml milk
Pantry Items
Amounts also listed in instructions below
- flour (to taste)
- sugar (to taste)
👨🍳 Instructions
- 1
Separate the egg yolks from the whites.
- 2
Add 60ml of milk to the egg yolks.
- 3
Incorporate 60g of sifted flour into the yolk mixture and mix well.
- 4
Whip the egg whites with 60g of sugar until stiff peaks form.
- 5
Gently fold the whipped egg whites into the yolk mixture, starting with a whisk and then using a spatula to avoid deflating the egg whites.
- 6
Transfer the batter into a piping bag.
- 7
Use a non-stick pan or griddle to cook the pancakes for 3-4 minutes on each side, optionally covering them to ensure they cook through.
- 8
Serve with honey or dried fruits.
💡 Pro Tips
- ✓Whip egg whites to exactly 85-90% of their maximum volume (soft-to-medium peaks) before adding sugar, then continue to stiff peaks - this creates more stable foam with smaller air bubbles.technique85-90% volume
- ✓Fold the egg whites in three additions using a 45-degree angle motion, incorporating only 25% of the whites first to lighten the base before adding the remainder.technique25% first addition
- ✓Cook at exactly 300-325°F pan temperature (water droplets should dance and evaporate in 2-3 seconds) to ensure the interior sets before the exterior over-browns.timing300-325°F
- ✓Sift flour twice to incorporate 15-20% more air, which combines with the egg foam structure to create maximum lift and tenderness.ingredient15-20% more air
- ✓Pipe batter immediately after folding because egg foam loses 30% of its volume within 5 minutes due to protein denaturation and air escape.timing30% volume loss in 5 minutes