Dessert

Japanese Fluffy Pancakes with Fresh Berries and Maple Syrup Recipe

Name: Japanese Fluffy Pancakes with Fresh Berries and Maple Syrup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 large eggs (room temperature, separated); 1½ Tbsp whole milk; ¼ tsp pure vanilla extract; ¼ cup cake flour; ½ tsp baking powder; 2 Tbsp sugar; 1 Tbsp neutral oil (for greasing the pan); 2 Tbsp water (for steaming in pan); ½ cup heavy cream; 1½ Tbsp sugar; 1 Tbsp powdered sugar; Fresh berries (such as strawberries, blueberries, or raspberries); Maple syrup

Byreem everly January 14, 2026January 14, 2026

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Introduction

Japanese pancakes are delightfully fluffy and tall, offering a soft, airy texture that melts in your mouth. This recipe guides you through creating these cloud-like treats perfect for a special breakfast or brunch.

Two thick, fluffy pancakes stand side by side on a white plate with a slight ripple pattern. Each pancake has one golden-brown top layer that looks soft and spongy. A light dusting of white powdered sugar is spread unevenly across the top surfaces. Amber-colored syrup is being poured over the pancakes, creating shiny, thick streams that run down the sides and pool on the white marbled surface beneath the plate. The texture of the pancakes appears airy with tiny holes visible in the sides, emphasizing their freshness. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs (room temperature)
1½ Tbsp whole milk
¼ tsp pure vanilla extract
¼ cup cake flour
½ tsp baking powder
2 Tbsp sugar
1 Tbsp neutral oil (for greasing the pan)
2 Tbsp water (for steaming)
½ cup heavy cream
1½ Tbsp sugar
1 Tbsp powdered sugar
Fresh berries
Maple syrup

Instructions

Step 1: Separate the eggs into yolks and whites. Place the egg whites in the freezer for 15 minutes to help create a perfect meringue.
Step 2: In a chilled bowl, whip the heavy cream with 1½ tablespoons of sugar until soft peaks form. Keep the whipped cream refrigerated until serving.
Step 3: In a bowl with the yolks, whisk together the milk and vanilla extract until frothy. Sift in the cake flour and baking powder, then gently combine and set aside.
Step 4: Remove the egg whites from the freezer and beat with a hand mixer until frothy. Gradually add 2 tablespoons of sugar, continuing to beat until stiff peaks form, about 2 minutes.
Step 5: Fold one-third of the meringue gently into the yolk mixture to lighten it. Carefully fold in the remaining meringue, keeping the batter airy without deflating.
Step 6: Preheat a large nonstick pan over low heat at approximately 300°F (150°C). Lightly grease the pan with neutral oil.
Step 7: Spoon the batter into the pan, stacking it to create tall mounds. Add 2 tablespoons of water to the pan and cover with a lid to steam. Cook for about 6 to 7 minutes. After 2 minutes, open the lid, add another scoop of batter on top, then cover again.
Step 8: When the bottoms are golden, gently flip the pancakes with a spatula. Cook the other side for 4 to 5 minutes until cooked through.
Step 9: Serve the pancakes dusted with powdered sugar, topped with whipped cream, fresh berries, and a drizzle of maple syrup. Enjoy!

Tips & Variations

Freezing the egg whites before whipping helps achieve a stable and fluffy meringue for the lightest pancakes.
Use cake flour for a tender texture, but you can substitute with all-purpose flour if needed.
For extra flavor, add a pinch of cinnamon or lemon zest to the batter.
Try substituting fresh berries with sliced bananas or mango for a tropical twist.
Cook the pancakes covered over low heat to ensure they cook through without burning the outside.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to maintain fluffiness. The whipped cream is best made fresh but can be kept refrigerated for up to 1 day.

How to Serve

Two thick, round, fluffy pancakes sit side by side on a white plate with fine ridges. Each pancake is a light golden brown on top with a slightly spongy texture on the sides. A light dusting of powdered sugar covers the tops, and rich amber syrup drips down the sides and pools on the white marbled surface below the plate. The background has a soft, neutral tone that complements the warm colors of the pancakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes without whipped cream?

Yes, the whipped cream is optional. You can enjoy these pancakes with syrup and fresh fruit alone or try yogurt or sweetened mascarpone as alternatives.

How do I prevent the pancakes from deflating when flipping?

Use a gentle folding technique when combining the meringue with the yolk mixture to keep air bubbles intact. When flipping, use a thin, wide spatula and be careful not to press down on the pancakes.