Japanese Sponge Pancake

If you love yourself some super fluffy, syrup-absorbing pancakes, this is the recipe for you.


  • 3 eggs, room temperature
  • 1/2 cup sugar
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Melted butter or vegetable oil for brushing
  • Butter, maple syrup, berries and/or banana to serve


  1. In a blender, add eggs, sugar, butter and vanilla extract. Blend until combined, about 10 seconds. Add flour, baking powder and baking soda. Blend again until batter is well combined, about 30 seconds.
  2. Heat a nonstick skillet over medium-low heat. Brush inside of a ring mold with melted butter or vegetable oil.

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