Fluffy Japanese Pancakes

A stack of Japanese pancakes with berries on a white plate.

5 from 2 votes

Fluffy Japanese Pancakes

Fluffy Japanese Pancakes are light, tall, and as fluffy as clouds! They're made with a soufflé technique using whipped egg whites, and have buttermilk to give them a subtle tang. They are a fun treat you can make in less than 30 minutes on a lazy Saturday morning!

Course Breakfast

Cuisine Japanese

Diet Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings pancakes

Calories 359kcal

Author Ashley Amundsen

Equipment

Ring molds

Ingredients

1 ½ cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 ¼ cups buttermilk
4 tablespoons butter melted
½ teaspoon vanilla extract
1 egg yolk
3 egg whites
½ teaspoon cream of tartar

US Customary - Metric

Instructions

In a medium bowl, combine flour, sugar, baking powder and salt with a wire whisk.
1 ½ cups all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt
In a separate bowl, mix together buttermilk, butter, vanilla, and egg yolk.
1 ¼ cups buttermilk, 4 tablespoons butter, ½ teaspoon vanilla extract, 1 egg yolk
In another bowl, mix the egg whites and cream of tartar with a hand or stand mixer until stiff peaks form.
3 egg whites, ½ teaspoon cream of tartar
Pour liquid mixture into dry ingredients and stir until just combined (don’t over mix it.)
Gently fold in the whipped egg whites.
Preheat a skillet over low heat. Grease the inside of a round food ring (I used 3"x2.5") and place it in the pan.
Fill the ring halfway full with batter. Place the lid on top of the pan and cook for 5 minutes or until bubbles start to form on the surface.
Use a spatula to flip the pancake, and tongs to hold the mold in place while you flip the pancake. Cook for 2-3 minutes or until golden.
Serve with syrup and your choice of toppings.

Notes

Adapted from Creme De La Crumb.

Buttermilk Substitute: Add 1 tablespoon of lemon juice or vinegar to one cup of milk. Let stand for 5 minutes or until curdled.

Nutrition