Fluffy Japanese Pancakes: The Ultimate Breakfast Recipe

Japanese Pancakes are a traditional dish that can be enjoyed by everyone. These delicious pancakes are light and fluffy, and are sometimes called Japanese souffle pancakes. Here is a basic recipe and how to customize it to fit your taste. You can also try topping it with different ingredients like fresh fruit, syrup, or nuts. After you have tried it, you’ll want to try cooking it with other ingredients, too. Here are some tips for making the perfect pancakes.

Japanese Pancakes Recipes

Japanese Pancakes

If you're planning to make Japanese pancakes at home, you need to be patient. They're a bit finicky to prepare and can be difficult to cook. If you're not very patient, you'll probably end up making a bland or unappetizing pancake. Just remember, these pancakes are very delicious and can be a great way to get your kids to eat healthy. You can even freeze leftovers.

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Course: Breakfast, Cake

Cuisine: Japanese

Keyword: pancakes

CookingStyle: Baking

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Calories: 404kcal

Author: James Anderson

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Equipment

1 Nonstick cooking spray

Ingredients

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• Maple syrup for serving
• 3 large egg whites
• ¼ teaspoon cream cheese
• ½ teaspoon pure vanilla extract
• 1 large egg yolk
• 1 ½ cups all-purpose flour
• 1 ¼ cups milk
• 4 tablespoons unsalted butter
• ½ teaspoon kosher salt
• 2 teaspoons baking powder
• 3 tablespoons confectioners' sugar
• ½ cup flour

Instructions

• In a big mixing cup, combine the flour, butter, baking powder, and salt.
• In a medium mixing cup, whisk together all of the milk, cream cheese, vanilla extract, and egg whites until smooth.
• In a separate big mixing cup, beat the egg yolk and confectioners' sugar with an immersion blender at moderate speed for 2 minutes or until rigid peaks form.
• Mix the flour mixture into the butter mixture (a few lumps are fine).
• One-third of the pounded egg whites should be incorporated into the flour mix.
• Double in the egg white mixture until they are just mixed.
• Use nonstick cooking oil, lightly coat the insides of four 3-inch-wide by 2-V -inch-high circle molds.
• Heat a big nonstick pan over medium heat, coated with cooking spray.
• Cover each of the ready ring molds with ½ cup of flour and position them in the center of the pan.
• Cover the pan with a cap and cook over medium heat or until the batter has risen to the ring molds' tops and is crispy on the rim.
• Then, use a spoon, loosen the bottoms of the pancakes.
• To secure the ring molds, grab the side with tweezers and rotate them cautiously.
• Cover and simmer for another 5 minutes or until crispy on the other hand. Break the mold and move to a tray.
• Serve with a dollop of butter and a drizzle of maple syrup.
• Before the cakes dampen, they must be served.
• Repeat the cooking process with the leftover batter, lightly spraying the ring molds and coating the pan with nonstick cooking oil.

Video

Notes

For the best pancakes, you should start with milk. Milk is high in zinc, which helps to build strong bones and muscles. Then, add egg whites and cook. Once the pancakes are done, they'll become puffier and more fluffy as they cool. It will be more likely to cook properly if you're using non-stick pans. The batter should be slightly damp and not too thin. The pancakes should be cooked to the desired consistency and height.

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Nutrition

Serving: 4servings | Calories: 404kcal | Carbohydrates: 57g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 579mg | Potassium: 214mg | Fiber: 2g | Sugar: 4g | Vitamin A: 542IU | Calcium: 224mg | Iron: 3mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Alternative Method: Baking Japanese Pancakes in the Oven

Ingredients:

• 2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 2 large eggs, separated
• 1 cup whole milk
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• A pinch of salt
• Unsalted butter for greasing

Instructions:

• Preheat your oven to 350°F (175°C) and place a rack in the center position. While the oven is preheating, set your oven-safe skillet inside to warm up as well.
• In a large mixing bowl, sift together the all-purpose flour and baking powder. Add the granulated sugar and a pinch of salt, then mix to combine.
• In a separate bowl, whisk the egg yolks, then add the whole milk and vanilla extract. Stir until well combined.
• Make a well in the dry ingredients and pour in the wet mixture. Gently mix until just combined. Do not overmix; a few lumps are fine.
• In another bowl, beat the egg whites until stiff peaks form.
• Carefully fold the beaten egg whites into the batter. Be gentle to preserve the fluffiness.
• Remove the hot skillet from the oven and add a small amount of butter to grease it. Pour the pancake batter into the skillet.
• Place the skillet back in the oven and bake for 25-30 minutes or until the pancake is puffy and lightly golden.
• Remove from the oven, let it cool for a few minutes, then serve your oven-baked Japanese Pancake with your favorite toppings.

Tips for making Japanese Pancakes

Cooking Tips

• Consistency is Key: Ensure the egg whites are beaten to stiff peaks, but don’t overbeat, as it can lead to dry pancakes.
• Low Heat: Keep the heat low to cook the pancakes evenly without browning too quickly.
• Patient Flipping: When it’s time to flip, do so gently to avoid deflating the pancakes.
• Teflon or Non-Stick: Use a non-stick skillet or a well-seasoned cast-iron skillet for easy flipping and to prevent sticking.
• Steam is Your Friend: Cover the skillet while cooking for a little extra steam to help with the rise.
• Overmixing: Overmixing the batter can result in tough, dense pancakes. Mix until just combined.
• Too High Heat: Cooking on high heat can cause uneven cooking. Low and slow is the way to go.
• Undercooked Centers: If the centers are undercooked, lower the heat and cook a bit longer.
• Impatient Flipping: Flipping too soon or too often can lead to deflated pancakes.
• Overcrowding the Pan: Don’t overcrowd the skillet; cook in batches for perfect fluffiness.

Serving Suggestions

Recommended Sides and Garnishes:

• Fresh Berries: Top with a mix of fresh berries like strawberries, blueberries, or raspberries for a burst of freshness.
• Whipped Cream: A dollop of whipped cream adds a delightful creamy contrast.
• Maple Syrup: Drizzle with warm maple syrup for that classic pancake sweetness.

Different Ways to Serve:

• Stuffed Pancakes: Create a pancake sandwich by adding a layer of Nutella, peanut butter, or your favorite jam between two pancakes.
• Pancake Tacos: Fill with savory ingredients like scrambled eggs, cheese, and bacon for a breakfast taco twist.
• Savory Toppings: Experiment with savory toppings like smoked salmon, cream cheese, and dill for a unique brunch experience.

FAQs about Japanese Pancakes

James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.