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I love making these Milk Pancakes whenever I want a quick, comforting breakfast that never fails. With just eggs, flour, and milk, I can whip up a smooth batter and cook soft, fluffy pancakes in minutes.

They’re lightly sweet with a rich milky aroma—and if I add sweet bean filling, they instantly turn into delicious homemade dorayaki.

Whether eaten plain or filled with sweet red bean paste, they’re always soft, fragrant, and satisfying.

Why You’ll Love This Recipe

Simple ingredients – just eggs, milk, and flour
Soft and fluffy texture – perfectly airy pancakes
Make-ahead friendly – batter can be prepared the night before
Versatile – enjoy plain or turn them into dorayaki with fillings
Perfect breakfast option – quick, delicious, and kid-friendly

If you enjoy homemade pancakes, you might also like Soft & Chewy Fresh Corn Batter Pancakes, Fluffy Yogurt Pancakes, and Yellow Millet Pancakes, which are equally delicious and easy to make.

Ingredients

Main Ingredients

3 eggs
30g sugar
5g high-temperature baking yeast (about ½ packet)
330g milk
300g all-purpose flour

Optional Additions

100g cornmeal (replace part of the flour for a light corn flavor)
200g red bean paste (for dorayaki filling)

For Cooking

5g cooking oil (optional, for greasing the pan)

Instructions

Step 1: Prepare the Batter

Crack the eggs into a large bowl. Add sugar and the high-temperature yeast. Pour in the milk and whisk until the sugar and yeast dissolve completely.

Add the flour and mix well with chopsticks or a whisk. If small lumps appear, gently press them out while stirring.

Continue mixing until the batter becomes smooth, lump-free, and pourable. When you lift the whisk, the batter should flow down smoothly.

Note: If you like a corn flavor, replace part of the flour with cornmeal, such as 200g flour + 100g cornmeal.

Step 2: Let the Batter Rise

Cover the bowl with plastic wrap and place it in a warm spot. Let the batter ferment until doubled in size and covered with small bubbles.

Once fermented, stir the batter thoroughly to release the trapped air and return it to a smooth consistency.

You can also cover the batter and refrigerate it overnight to save time the next morning.

Note: Releasing the air after fermentation is important. If skipped, the pancakes may develop large holes inside.

Step 3: Cook the Pancakes

Preheat a nonstick skillet over low heat. Lightly brush or spray the pan with oil and wipe it evenly with a paper towel. (You can also cook them without oil.)

Scoop one spoonful of batter into the pan. Each spoonful will naturally spread into a small round pancake.

Cover the pan with a lid and cook slowly. When the surface forms small bubbles and the edges begin to set, flip the pancake.

After flipping, you may add a thin layer of oil if desired. Cover again and cook until both sides are golden brown.

Press gently with your finger—if the pancake springs back quickly, it is fully cooked. Remove from the pan and repeat with the remaining batter.

Step 4: Turn Them into Dorayaki

Take two pancakes. Spread a layer of red bean paste on one pancake and place the second pancake on top.

Press gently so the filling spreads evenly. Your homemade dorayaki-style pancake sandwich is ready to enjoy.

Notes

Yeast Choice
Use high-temperature baking yeast, which helps the batter stay active during cooking and ensures fluffy pancakes.

Fermentation Tips
Let the batter rise until doubled in size. Refrigerating overnight is a great time-saving option for busy mornings.

Cooking Heat
Always cook over low heat so the pancakes cook through evenly without burning.

Flavor Variations
You can adjust the sugar based on preference. Adding cornmeal creates a pleasant corn aroma and richer texture.

Serving Ideas
Besides red bean paste, try fillings like purple sweet potato puree, taro paste, cream cheese, or chocolate spread. The pancakes are also delicious on their own with milk, yogurt, or fresh fruit.

Frequently Asked Questions

Can I make the batter ahead of time?

Yes. The batter can be prepared the night before and refrigerated. Stir it well before cooking the pancakes.

Why are my pancakes not fluffy?

This may happen if the batter didn’t ferment long enough or if the air wasn’t released after fermentation. Make sure the batter doubles in size and is stirred before cooking.

Can I cook the pancakes without oil?

Yes. Using a good nonstick pan, you can cook them completely oil-free while still getting soft pancakes.

What fillings can I use besides red bean paste?

You can try taro paste, sweet potato puree, peanut butter, custard cream, or chocolate spread for different flavors.

Soft Milk Pancakes (Perfect for Dorayaki)

These pancakes are incredibly convenient for busy mornings. I often prepare the batter the night before and let it rest in the refrigerator. The next day, I simply cook them in a pan and breakfast is ready in no time. Whether eaten plain or filled with sweet red bean paste, they’re always soft, fragrant, and satisfying.

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