Japanese Pancakes
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Japanese Pancakes
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The best guide for how to make Japanese Pancakes, aka souffle pancakes! Fluffy pancakes with an airy texture and melt in your mouth flavor!
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Ingredients
- 2 large egg separated
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons sugar
- 1 1/4 cups buttermilk
- 4 tablespoons butter melted, unsalted
- 1 teaspoon vanilla extract
Instructions
- Add egg whites to a mixing bowl and using a hand mixer beat them to stiff peaks
- Sift the flour, baking powder, baking soda and sugar twice into a large second mixing bowl.
- In a medium bowl whisk together buttermilk, butter, egg yolks, and vanilla extract until smooth.
- Add in flour mixture and whisk until just combined.
- Fold in the egg whites gently with a spatula until combined.
- Let sit for 5 minutes.
- Scoop 1/3 cup batter into 3 1/2" ring molds onto lightly buttered griddle on low heat and cook until bubbles form, about 3-4 minutes.
- Flip and cook for 3 minutes.
Nutrition Information
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Calories
392kcal
(20%)
Carbohydrates
49g
(16%)
Protein
11g
(22%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.5g
(25%)
Cholesterol
131mg
(44%)
Sodium
466mg
(19%)
Potassium
191mg
(4%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
609IU
(12%)
Calcium
228mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 49g | 16% |
| Protein | 11g | 22% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 131mg | 44% |
| Sodium | 466mg | 19% |
| Potassium | 191mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 609IU | 12% |
| Calcium | 228mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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