Fluffy 1-Ingredient Pancakes
The core of these ridiculously light and airy Japanese pancakes requires just one main ingredient: eggs! You can add cornstarch for structure or sweetener, but we promise it's not needed! This viral hack delivers a cloud-like breakfast that's perfect for a low-carb treat or a stunning weekend brunch.
This Japanese pancake made by Maggie is topped with a mix of blueberries and sugar free honey and heated
Yield: 6 small to medium thick pancakes (using 3 eggs)
Prep Time: 5-7 minutes (mostly for whipping egg whites)
Cook Time: 8-10 minutes (per batch)
Special Equipment: Electric hand mixer or stand mixer (strongly recommended for stiff egg whites), Non-stick frying pan with a lid
Ingredients
3 large eggs (This is your 1 ingredient!)
Optional: ½ tsp vanilla extract
Optional: 1 tsp sweetener (sugar, maple syrup, or stevia)
Optional: 1 tsp cornstarch (This provides a little extra structure, making them easier to flip!)
Directions
Separate with Care: This is non-negotiable! Carefully separate the egg whites from the egg yolks. Any trace of yolk in the whites can prevent them from whipping up properly.
Stiff Peaks Only: Whisk the egg whites until they form stiff, glossy peaks. You should be able to turn the bowl upside down without them sliding out. Do not over-whisk past this point, or they'll become dry and hard to fold.
Gentle Folding: Once you've mixed the yolks with any optional flavors (sweetener/vanilla), use a spatula to gradually and gently fold the stiff egg whites into the yolk mixture. Use an under-and-over motion. Do not stir or mix vigorously! You must keep the air in the whites. A few white streaks in the batter are perfectly fine.
Prep the Pan: Place a non-stick frying pan over a very low heat. The heat should be barely on. Grease the pan lightly and let it warm up evenly.
Test the Heat: Before adding the batter, sprinkle a few drops of water onto the hot pan. If the water sizzles immediately and evaporates quickly, the heat is too high. It should just gently steam and roll around.
Scoop and Steam: Scoop the batter into the pan, forming thick rounds. Immediately sprinkle a tiny amount of water (about ½ tsp) into the pan, around the base of the pancakes, and place a lid on top. This creates steam, which helps them rise and cook through without burning.
The Wait: Cook with the lid on for 6-7 minutes, or until the pancakes look set around the edges and on top.
Flip: Carefully slide a spatula under a pancake, flip it over, and add 1 tsp of water to the pan again. Quickly put the lid back on.
Finish: Cook for another 2-3 minutes until the second side is a beautiful golden brown.
Serve: Transfer immediately to a plate and serve warm with fresh fruit, a drizzle of maple syrup, or your favorite toppings!
