Gluten free fluffy Japanese pancakes

Gluten-Free Fluffy Japanese Pancakes recipe — soft, jiggly, and airy like a cloud ☁️🍓

🌿 Gluten-Free Fluffy Japanese Pancakes

Ingredients (makes 4–5 small pancakes):

• 2 large eggs (separated)

• 2 tbsp milk (dairy or non-dairy)

• 1 tsp vanilla extract

• 2 tbsp sugar (for meringue)

• ¼ tsp cream of tartar or lemon juice

• ¼ cup gluten-free all-purpose flour (with xanthan gum)

• ½ tsp baking powder

• Butter or oil (for greasing)

• Optional: powdered sugar, berries, maple syrup

Instructions

1. Prep the batter base
   In a bowl, whisk egg yolks, milk, and vanilla until smooth. Sift in gluten-free flour and baking powder. Mix gently until smooth (don’t overmix).

2. Make the meringue
   In a clean, dry bowl, beat egg whites and cream of tartar/lemon juice on medium speed. Once foamy, gradually add sugar and beat until stiff peaks form.

3. Fold gently
   Add ⅓ of the meringue into the yolk batter to lighten it. Then gently fold in the rest in 2 parts. Batter should be fluffy and light.

4. Cook low and slow
   Heat a nonstick pan over low heat. Lightly grease with oil or butter. Spoon tall dollops of batter onto the pan. Cover with lid.

5. Steam-cook method
   After 2–3 minutes, add a few drops of water to the pan (not on the pancakes) and quickly cover to create steam. Cook 6–7 more minutes.

6. Flip & finish
   Gently flip pancakes using a spatula. Cook for another 3–4 minutes covered until golden and cooked through.

🍯 To Serve:

Dust with powdered sugar, drizzle with maple syrup, and top with whipped cream or fruit.