Fluffy Japanese Pancakes

Rating: 4.57 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Fluffy Japanese pancakes. These impressively tall pancakes are great with maple syrup!

By Kelsey Kirk

Gallery

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
8
Yield:
8 pancakes
Nutrition Info
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.

    Advertisement

  • Butter enough 3 1/2-inch ring molds to fill your frying pan. Place molds in the pan over low heat. Cover.

  • Mix flour, sugar, baking powder, and baking soda in a bowl.

  • Combine buttermilk, egg yolks, butter, and vanilla extract in a separate bowl. Add the flour mixture and stir until batter is fairly smooth.

  • Fold egg whites into the batter until combined. Small bits of egg whites still showing is ok.

  • Pour about 1/2 cup of batter into each mold and cover the pan. Cook until bubbles start forming at the top, about 5 minutes. Flip pancakes in their molds and cook until set, 3 to 4 minutes more.

Nutrition Facts

Per Serving:
195 calories; protein 5.3g; carbohydrates 26.4g; fat 7.6g; cholesterol 63.3mg; sodium 299.6mg. Full Nutrition
Advertisement

Reviews (5)

Read More Reviews

Most helpful positive review

sanfranciscomomma
Rating: 4 stars
03/11/2019
EDITED TO UPDATE: I've made this recipe again and have addressed the problems in my original review by putting a heaping 1/4 cup of batter into each ring, not 1/2 cup. This approach makes 8 pancakes - that are still very tall and fluffy! Also, using 1/4 cup batter per ring makes it *much* easier to flip and you're assured that the middle will cook all the way through. I cooked them for 4 minutes per side on my stove's lowest flame setting. ORIGINAL REVIEW: Very delicious but tough to execute. I couldn't get the hang of the flip!! Whenever I flipped, some batter would spill out of the mold...even though I waited the full 5 minutes and looked for bubbles before flipping. I followed the recipe exactly and had enough batter for exactly 5 pancakes (I used 3.5" ring molds). I made only two at a time because you need some room in the pan to do the flip. The flavor and texture were classically Japanese -- a cross between pancakes and sponge cake...and only mildly sweet which I appreciated. It helps to spray some Pam on the bottom of your pan, even if it's non-stick. Read More
Helpful
(4)

Most helpful critical review

Gail Garey
Rating: 3 stars
05/27/2019
It was a pancake a very thick pancake. It looked nice on plate but since it was so 'cakey' it seemed to really soak up the maple syrup (I only use the real stuff). I didn't have 3 forms the same size so I just piled them up in a tower. Read More
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
sanfranciscomomma
Rating: 4 stars
03/10/2019
EDITED TO UPDATE: I've made this recipe again and have addressed the problems in my original review by putting a heaping 1/4 cup of batter into each ring, not 1/2 cup. This approach makes 8 pancakes - that are still very tall and fluffy! Also, using 1/4 cup batter per ring makes it *much* easier to flip and you're assured that the middle will cook all the way through. I cooked them for 4 minutes per side on my stove's lowest flame setting. ORIGINAL REVIEW: Very delicious but tough to execute. I couldn't get the hang of the flip!! Whenever I flipped, some batter would spill out of the mold...even though I waited the full 5 minutes and looked for bubbles before flipping. I followed the recipe exactly and had enough batter for exactly 5 pancakes (I used 3.5" ring molds). I made only two at a time because you need some room in the pan to do the flip. The flavor and texture were classically Japanese -- a cross between pancakes and sponge cake...and only mildly sweet which I appreciated. It helps to spray some Pam on the bottom of your pan, even if it's non-stick. Read More
Helpful
(4)
Stephanie Sun
Rating: 5 stars
04/26/2019
It looks good.. can I use vegetable oil instead of butter and if so how much oil? Read More
Gail Garey
Rating: 3 stars
05/26/2019
It was a pancake a very thick pancake. It looked nice on plate but since it was so 'cakey' it seemed to really soak up the maple syrup (I only use the real stuff). I didn't have 3 forms the same size so I just piled them up in a tower. Read More
Advertisement
Rain68
Rating: 5 stars
06/06/2020
Thanks to your recipe, saying to cover pan, I did it. I was wondering why they wouldn't come out, cuz the other one doesn't say cover pan. Also, you can't flip them til bottom is golden brown, and make sure batter isn't too loose. Thanks so much. Read More
cinye7
Rating: 5 stars
09/24/2020
This recipe was a very good recipe. The pancakes turned out very well. Read More
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 03/04/2021