Fluffy Japanese Pancakes

Fluffy Japanese Pancakes
Prep Time BG 20

Prep Time


Cook Time BG 8

Cook Time


Total Time BG 28

Total Time


Serving BG 8



Recipe courtesy of got milk?


  • 1 1/2 cups flour, spooned and levelled
  • 3 tsp powdered sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups milk
  • 4 tbsp butter, melted
  • 1/2 tsp almond extract
  • 1 large egg yolk
  • 3 large egg whites
  • 1/2 tsp cream of tartar
  • syrup and powdered sugar for serving (optional)

Alternate options for out-of-stock ingredients:

  • substitute vanilla extract for almond extract
  • substitute honey, molasses, or agave nectar for maple syrup
  • make your own powdered sugar by blending 1 cup granulated sugar and 1 teaspoon cornstarch until a fine powder


  1. In a medium bowl, whisk together flour, powdered sugar, baking powder, and salt. In a second bowl, stir together milk, melted butter, almond extract, and the egg yolk.
  2. In a third bowl, whip the egg whites and cream of tartar 3-4 minutes until stiff peaks form.
  3. Stir milk mixture into dry ingredients until just combined (a few lumps are fine). Gently fold whipped egg whites into the batter until just incorporated (do not overmix).
  4. Preheat a deep skillet with a lid over low heat and spray the inside of a 3-inch baking ring with non-stick spray and place in the preheating pan. Fill each ring halfway full with batter. Place lid on the pan and allow to cook for 5 minutes.
  5. Slide a spatula underneath to lift the pancake and ring and use tongs to quickly flip it over. Allow to cook another 2-3 minutes until golden. Repeat with remaining batter.
  6. Serve immediately topped with syrup and powdered sugar (optional).
Florida Dairy Farmers
1003 Orienta Avenue
Altamonte Springs, Florida, 32701
Phone: (407) 647-8899