Japanese Sponge Pancake

Japanese Sponge Pancake

Seonkyoung Longest

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

Japanese Sponge Pancake


  • 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. Place ring mold in center of skillet. Let it heat up for a few minutes, then pour pancake batter into mold until half full.

  3. Cover and cook pancake for 4-5 minutes. Carefully flip pancake and mold over and continue cooking for an additional 3-4 minutes, or until pancake bottom is golden and fully cooked.

  4. Repeat with remaining ingredients. Enjoy with butter, maple syrup, powdered sugar, berries or sliced banana!





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