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Fluffy Japanese Pancakes

Rated as 4 out of 5 Stars

"Fluffy Japanese pancakes. These impressively tall pancakes are great with maple syrup!"
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25 m servings 195
Original recipe yields 8 servings (8 pancakes)


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  1. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
  2. Butter enough 3 1/2-inch ring molds to fill your frying pan. Place molds in the pan over low heat. Cover.
  3. Mix flour, sugar, baking powder, and baking soda in a bowl.
  4. Combine buttermilk, egg yolks, butter, and vanilla extract in a separate bowl. Add the flour mixture and stir until batter is fairly smooth.
  5. Fold egg whites into the batter until combined. Small bits of egg whites still showing is ok.
  6. 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; 7.6 26.4 5.3 63 300 Full nutrition

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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 pan...

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 sam...

It looks good.. can I use vegetable oil instead of butter and if so, how much oil?