Fluffy Japanese Pancakes with Sweet Mirin Glaze
Japanese Pancakes
Cloud-like soufflé-style pancakes with a custardy center. Light, airy, and utterly irresistible for breakfast.
These fluffy Japanese pancakes are nothing like the thick, dense pancakes you might be used to. They're more like edible clouds — light, bouncy, and with a delicate custard-like center that practically melts on your tongue. The secret lies in the technique: whipping egg whites to stiff peaks and folding them gently into a silky egg yolk batter creates that signature soufflé texture that makes these pancakes so utterly special.
What makes this recipe truly magical is the mirin glaze that glazes the top, adding a subtle sweetness and gorgeous shine. The pancakes are cooked low and slow so the insides stay soft and jiggly while the bottoms develop a beautiful golden crust. They're best enjoyed fresh and warm, and honestly, they're the kind of breakfast that makes you feel like you're treating yourself to something extraordinary.
Nutrition (per serving)
Directions
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1
Whisk together egg yolks, milk, and vanilla extract in a medium bowl until smooth.
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2
Sift together flour and cornstarch in a separate bowl, then fold into the egg yolk mixture until just combined. Set aside.
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3
In a large, very clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form.
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4
Gently fold one-third of the meringue into the egg yolk batter to loosen it, then carefully fold in the remaining meringue in two additions, being careful not to deflate the mixture.
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5
Heat 1/2 tablespoon of butter in a non-stick skillet over medium-low heat. Pour batter into 3-inch circles, about 1/3 cup per pancake.
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6
Cook for 4-5 minutes on the first side until the bottom is golden and set. Carefully flip and cook another 3-4 minutes until the other side is golden but the center still jiggles slightly.
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7
Warm mirin in a small saucepan over low heat for 1 minute, then drizzle over the warm pancakes. Dust with powdered sugar and serve immediately.
Ingredients
- Egg yolks:4 pieces
- Milk:1/4 cup
- All-purpose flour:1/2 cup
- Cornstarch:1 tbsp
- Vanilla extract:1/2 tsp
- Butter:3 tbsp
- Egg whites:5 pieces
- Granulated sugar:1/4 cup
- Cream of tartar:1/4 tsp
- Mirin:2 tbsp
- Powdered sugar:2 tbsp
Tips & Notes
- Don't skip the cream of tartar — it stabilizes the egg whites and helps achieve those perfect stiff peaks.
- These pancakes are best served immediately while they're warm and the center is still soft and custardy.
- Keep the heat on medium-low; cooking them too hot will cause the outside to burn before the inside cooks through.
- Make sure your bowl and whisk are completely grease-free before beating the egg whites, or they won't whip properly.
- If you don't have mirin, you can substitute a mixture of 1 tablespoon honey and 1 tablespoon water.
