Jiggly Japanese Pancakes are soft, fluffy, and very fun to make. These pancakes are famous for their tall, cloud-like shape and sweet, airy taste.
In this Jiggly Japanese Pancakes Recipe, you will learn how to make the perfect fluffy pancakes at home. The process is simple, and the ingredients are easy to find. You only need patience and the right technique.
Many people search online for how to make Jiggly Japanese Pancakes, so this guide will help you understand every step. Once you try them, you will love their light texture and sweet flavor. Enjoy making them in your own kitchen.
The Secret Behind This Delicious
The secret behind Jiggly Japanese Pancakes is the whipped egg whites. They make the pancakes tall, soft, and fluffy. The batter is thick and light at the same time.
Cooking them slowly on low heat helps them rise even more. Moisture from the pan creates steam that makes the pancakes extra jiggly. When you cut into them, they feel like eating a soft cloud.
Recipe Card info
Recipe Name: Jiggly Japanese Pancakes
Servings: 4 pancakes
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Course: Breakfast / Dessert
Cuisine: Japanese
Calories: 210 kcal per servinEquipment List
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Non-stick pan with lid
- Spatula
- Measuring spoons
- Measuring cups
- Ring molds (optional but helpful)
Ingredients You Need for Jiggly Japanese Pancakes
- 2 large eggs (separated)
- 3 tablespoons milk
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- 1 teaspoon lemon juice
- Butter or oil for cooking
- Powdered sugar for topping
- Maple syrup or honey (optional)
Instructions
- Separate the Eggs
Place egg whites in one bowl and yolks in another. Make sure the egg whites have no yolk inside. - Mix the Yolks
Whisk the egg yolks with milk and vanilla. Mix until the mixture becomes smooth and creamy. - Add the Dry Ingredients
Add flour and baking powder to the yolk mixture. Whisk slowly until the batter is thick and smooth. - Whip the Egg Whites
Add lemon juice to the egg whites. Beat them with a hand mixer until soft peaks form. - Add Sugar Slowly
Add sugar one spoon at a time. Keep beating until stiff peaks form. The mixture should look shiny and firm. - Fold the Mixtures
Add egg white foam to the yolk batter. Fold gently with a spatula. Do not mix too hard or foam will flatten. - Heat the Pan
Warm a non-stick pan on very low heat. Lightly grease with butter or oil to prevent sticking. - Spoon the Batter
Place a big spoonful of batter in the pan. Add another spoonful on top to make height. - Add Steam for Fluffiness
Cover the pan with a lid. Cook slowly so pancakes rise and become jiggly. - Flip Carefully
After some minutes, gently flip the pancakes. Cook on the other side until golden and fluffy. - Check for Doneness
Press lightly. They should feel soft and springy. Do not overcook or they lose fluffiness. - Add Toppings
Serve with powdered sugar. Add fruit or syrup if you like sweet flavors.
Expert Tips & Variations
- Whip egg whites until they are firm. This gives maximum fluffiness.
- Do not mix the batter too much. Gentle folding keeps the bubbles inside.
- Always cook on low heat. High heat burns the outside and leaves the inside raw.
- Add matcha powder for a green tea flavor.
- Add cocoa powder for chocolate pancakes.
- Use ring molds to make perfect tall pancakes.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 6 g |
| Carbohydrates | 28 g |
| Fat | 7 g |
| Sugar | 12 g |
Serving Suggestions
Serve Jiggly Japanese Pancakes with fresh berries or sliced bananas. Add a little maple syrup for sweetness. A scoop of whipped cream makes them extra delicious. Powdered sugar on top gives a nice final touch. These pancakes taste best when served warm and fresh.
Storage & Reheating Tips
Store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat them in a pan on low heat for a few minutes. You can also steam them for 1 minute to make them soft again. Do not microwave too long or they may become dry.
FAQs about Jiggly Japanese Pancakes
1. Why are my pancakes not fluffy?
Your egg whites may not have been whipped enough. Stiff egg whites create the tall and fluffy structure. Also, folding too hard can remove the air, causing flat pancakes.
2. Can I make Jiggly Japanese Pancakes without ring molds?
Yes, you can cook them without molds, but they may not rise as high. Adding extra batter slowly can help create more height even without molds.
3. Why do my pancakes collapse after cooking?
They may have cooked too fast or not long enough. Low heat and slow cooking help them stay stable and fluffy even after cooling slightly.
4. Can I freeze these pancakes?
You can freeze them, but texture may change. If you freeze them, reheat by steaming for best results, which helps bring back softness.
5. Can I use whole wheat flour instead?
Whole wheat flour is heavier, so pancakes may not rise as much. If using it, mix half all-purpose and half whole wheat for better texture.
Conclusion
Jiggly Japanese Pancakes are fun to make and taste amazing. They are light, sweet, and fluffy like a soft cloud. With this Jiggly Japanese Pancakes Recipe, you now know the secrets to making perfect pancakes at home.
Follow the steps, whip the egg whites well, and cook slowly. Enjoy these pancakes for breakfast, brunch, or a sweet treat. Try different toppings and variations to make them your own. Happy cooking!
Jiggly Japanese Pancakes
Ingredients
- 2 large eggs separated
- 3 tablespoons milk
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- 1 teaspoon lemon juice
- Butter or oil for cooking
- Powdered sugar for topping
- Maple syrup or honey optional
Instructions
Separate the Eggs
- Place egg whites in one bowl and yolks in another. Make sure the egg whites have no yolk inside.
Mix the Yolks
- Whisk the egg yolks with milk and vanilla. Mix until the mixture becomes smooth and creamy.
Add the Dry Ingredients
- Add flour and baking powder to the yolk mixture. Whisk slowly until the batter is thick and smooth.
Whip the Egg Whites
- Add lemon juice to the egg whites. Beat them with a hand mixer until soft peaks form.
Add Sugar Slowly
- Add sugar one spoon at a time. Keep beating until stiff peaks form. The mixture should look shiny and firm.
Fold the Mixtures
- Add egg white foam to the yolk batter. Fold gently with a spatula. Do not mix too hard or foam will flatten.
Heat the Pan
- Warm a non-stick pan on very low heat. Lightly grease with butter or oil to prevent sticking.
Spoon the Batter
- Place a big spoonful of batter in the pan. Add another spoonful on top to make height.
Add Steam for Fluffiness
- Cover the pan with a lid. Cook slowly so pancakes rise and become jiggly.
Flip Carefully
- After some minutes, gently flip the pancakes. Cook on the other side until golden and fluffy.
Check for Doneness
- Press lightly. They should feel soft and springy. Do not overcook or they lose fluffiness.
Add Toppings
- Serve with powdered sugar. Add fruit or syrup if you like sweet flavors.
Notes
- Whip egg whites until they are firm. This gives maximum fluffiness.
- Do not mix the batter too much. Gentle folding keeps the bubbles inside.
- Always cook on low heat. High heat burns the outside and leaves the inside raw.
- Add matcha powder for a green tea flavor.
- Add cocoa powder for chocolate pancakes.
- Use ring molds to make perfect tall pancakes.
Sofia Lane is a food lover who loves cooking and sharing easy, tasty recipes. She believes in making cooking simple and fun for everyone. On DiveCrave, Sofia shares her favorite meals, desserts and treats that anyone can make at home.