Japanese Pancakes

5 from 6 votes

Japanese Pancakes

These Japanese Pancakes are soft, fluffy and thick, perfect for your weekend breakfast served with some great maple syrup and your favorite berries. Check out the video with all my tips and tricks on how to make them.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Brunch

Cuisine: Japanese

Keyword: fluffy japanese pancakes, japanese pancakes, souffle pancakes

Servings:

Calories: 126kcal

Equipment

3-inch Cake Ring Molds Stainless Steel (1.6-inch high)

Ingredients

2 large eggs separated
¼ cup sugar
½ cup milk
1 teaspoon vanilla extract
¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoons salt

US Customary - Metric

Instructions

Combine the dry ingredients. In a bowl combine the flour, baking powder and salt.
Make the egg yolk mixture. In a large bowl whisk the egg yolks and sugar until incorporated. Whisk in the milk and vanilla. Add the flour mixture to the egg yolks and whisk until well incorporated. Do not overmix.
Whisk the egg whites. In another bowl start whisking the egg whites using a hand mixer until stiff peaks form.
Fold in the egg whites. Gently fold in the egg whites into the egg yolk mixture, until the ingredients are thoroughly combined.
Cook the pancakes. Heat a non stick skillet over low heat and gently spray with cooking oil. Spray 3 3-inch round molds with cooking spray and place them into the skillet. Fill each mold with about 3 tablespoons of the pancake batter. Do not overfill them, you want the molds to be filled ½ - ⅔ way through, no more. Cover the skillet with a lid and cook for about 8 to 10 minutes over low heat. Gently flip the pancakes over with a spatula while they still have the molds on. Cover the skillet with a lid again and cook for another 5 minutes. Carefully remove the molds using tongs. Transfer pancakes to a plate and repeat with remaining batter.
Serve. Serve with maple syrup or your favorite pancake toppings.

Video

Notes

Recipe yields 6 pancakes.
Use pancake molds or cake rings for best results. You want the rings to be at least 1.5-inches in height.
Do not overfill the molds. I really recommend only going as high as halfway through the mold, otherwise they might spill over as they cook, making a big mess.
Mix the pancake batter gently especially when folding in the egg whites. You want the air to stay in the batter.
Preheating the pan is crucial for your pancakes to cook all the way through, but make sure to use the lowest heat.
You want to make sure you cook these pancakes slowly on low heat over a longer time. This will ensure the pancakes cook inside. If you're using a higher heat, the inside will be raw. Patience is key.
If you have any leftover pancakes, you can store them in an airtight container in the refrigerator for up to 2 days.
I recommend reheating them in the oven for best results. Place them on a baking sheet and reheat them in the oven at 200°F for about 5 to 10 minutes or until heated through.
I don’t recommend freezing these pancakes as the texture won’t thaw very well.

Nutrition