5 from 12 votes
Japanese Pancakes
Japanese Pancakes are airy, thick, and fluffy pancakes made by folding whipped egg whites into a batter of yolks, sugar, milk, vanilla, flour, baking powder, and salt. Cooked slowly in tall molds over low heat and covered to retain steam, they develop a soft, cloud-like texture. These pancakes offer a distinctive height and lightness that differ from traditional pancakes, ideal for a special breakfast or brunch.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
6
Calories:
126 kcal
Course:
Breakfast, Brunch
Cuisine:
Japanese
Ingredients
- 2 large egg separated
- ¼ cup sugar
- ½ cup milk
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoons salt
Instructions
- Combine the dry ingredients. In a bowl combine the flour, baking powder and salt.
- Make the egg yolk mixture. In a large bowl whisk the egg yolks and sugar until incorporated. Whisk in the milk and vanilla. Add the flour mixture to the egg yolks and whisk until well incorporated. Do not overmix.
- Whisk the egg whites. In another bowl start whisking the egg whites using a hand mixer until stiff peaks form.
- Fold in the egg whites. Gently fold in the egg whites into the egg yolk mixture, until the ingredients are thoroughly combined.
- Cook the pancakes. Heat a non stick skillet over low heat and gently spray with cooking oil. Spray 3 3-inch round molds with cooking spray and place them into the skillet. Fill each mold with about 3 tablespoons of the pancake batter. Do not overfill them, you want the molds to be filled ½ - ⅔ way through, no more. Cover the skillet with a lid and cook for about 8 to 10 minutes over low heat. Gently flip the pancakes over with a spatula while they still have the molds on. Cover the skillet with a lid again and cook for another 5 minutes. Carefully remove the molds using tongs. Transfer pancakes to a plate and repeat with remaining batter.
- Serve. Serve with maple syrup or your favorite pancake toppings.
Cup of Yum
Notes
- Use pancake molds or cake rings at least 1.5 inches tall to achieve the signature thick shape.
- Fill molds only halfway to two-thirds full to prevent batter from spilling during cooking.
- Gently fold whipped egg whites into batter to retain air for a fluffy texture.
- Preheat pan and cook pancakes slowly over low heat, covered, to ensure thorough cooking without burning.
- Store leftovers in an airtight container refrigerated up to 2 days; reheat in oven at 200°F for 5-10 minutes for best results.
- Freezing is not recommended as it diminishes texture.
Nutrition Information
Serving
1pancake
Calories
126kcal
(6%)
Carbohydrates
22g
(7%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
64mg
(21%)
Sodium
228mg
(10%)
Potassium
203mg
(4%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
110IU
(2%)
Vitamin C
1mg
(1%)
Calcium
93mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 126
% Daily Value*
| Serving | 1pancake | |
| Calories | 126kcal | 6% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 228mg | 10% |
| Potassium | 203mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.