Stack of tall pancakes on plate with butter and maple syrup

Fluffy Japanese pancakes

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(9 ratings)

Prep: 10 mins Cook: 1 hr, 30 mins (or approx 12 mins cooking per pancake)


Makes 6

Make these tall Japanese pancakes and watch them bounce and jiggle. Something a little different for your next brunch or weekend breakfast treat

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal174
  • fat4g
  • saturates1g
  • carbs27g
  • sugars8g
  • fibre1g
  • protein6g
  • salt0.4g
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  • 150g self-raising flour
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tbsp golden caster sugar
  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tbsp rapeseed, sunflower or grapeseed oil
  • 180ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • dash of vanilla extract
  • oil spray for cooking or a mild-flavoured cooking oil (whatever you use in the batter)
  • maple syrup, ice cream, crisp bacon, berries.
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree


  1. Sift the flour and baking powder into a bowl and add the sugar. Make a well in the centre and add the eggs and oil. Stir them into the flour then gradually add the milk and use a whisk to beat the liquid in. You can also put the lot in a blender and blitz it. Stir in the vanilla. This batter is best used quickly.

  2. Put a non-stick pan over a low heat and put one or two non-stick crumpet rings (about 3.5 cm high) in the pan. Spray (or brush) the pan lightly with oil and the inside of the rings too. Fill them no more than ¾ full with batter then cover the pan with a lid and cook the pancakes for about 10 mins on a very low heat. By this time the top of the pancake should be covered in little bubbles and look dry around the edges.

  3. Very carefully turn the pancakes over. You can do this by lifting each pancake in its ring onto the lid and then inverting the pan over them before turning the whole thing back over and taking off the lid. Cook for another 1-2 mins. Keep warm while you use up the rest of the batter. Stack and serve with your favourite toppings.

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Comments, questions and tips

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12th Jan, 2020
Recipe doesn't work at all. Usually Japanese pancakes required the eggs to be separated and the egg whites folded into the other ingredients. I should have followed my instinct and not wasted my ingredients and time.
17th Jul, 2018
EW Studio, have you made the pancakes? Six ounces of milk and 2 eggs is sufficient for 8 ounce of flour. I found it to work well.
12th Jan, 2020
At best all you will get is a regular pancake. The egg whites should be beaten separately and folded in for Japanese pancakes. And why does the cooking time come out at 1 hour and 10 minutes I wonder.
EW Studio's picture
EW Studio
12th Mar, 2018
Not enough wet ingredients in the dough.
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25th Feb, 2020
Happy Pancake Day! Recipe tweak for better rising fluffy pancakes: Instead of the "2 eggs", use 4 medium eggs, separated and whites whisked in another bowl until peaks formed. Whites can then be very gently folded in after all other ingredients mixed. Don't over-fold, it's ok to have clumps of whisked egg white visible still. Rest of recipe is good - the eggstra ingredients should result in 8 servings. Tip#2: Blend some matcha in with the milk early in the recipe to make some really interesting authentic pancakes!
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