5 from 12 votes
Japanese Pancakes
Japanese Pancakes are tall, fluffy pancakes made by folding whipped egg whites into a batter of egg yolks, milk, sugar, cake flour, baking powder, and vanilla. The technique creates a light, airy texture with a soft crumb. They are cooked slowly on low heat to maintain their height and tenderness. These pancakes are often served with fresh whipped cream, berries, powdered sugar, and maple syrup for a balanced combination of sweetness and fruitiness.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
3
-4 servings
Calories:
430 kcal
Course:
Breakfast
Cuisine:
Japanese
Ingredients
Pancakes
- 4 egg yolk
- 8 egg white
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 teaspoon cream of tartar
- 6 Tablespoons water for steaming
Toppings
- Whipped Cream fresh
- fresh berries
- powdered sugar
- maple syrup
Instructions
- Separate egg whites and egg yolks into two separate, large bowls. Whisk the egg yolks with 2 tablespoons of the sugar until light. Add the milk, oil, and vanilla, then whisk well to combine. Whisk in the flour, salt and baking powder until combined.
- In a separate bowl, beat the egg whites with the cream of tartar using a hand mixer or stand mixer fitted with the whisk attachment until frothy. Add the remaining sugar gradually, a tablespoon at a time, while beating until stiff peaks form.
- Add 1/3 of the egg whites to the batter, whisking until incorporated. We aren't worried about deflating the batter too much at this point.
- Add another 1/3 of the egg whites and stir in with a spatula, taking care not to deflate the egg whites too much at this point. Transfer this mixture to the bowl with the remaining egg whites and fold just until combined.
- Heat a non-stick skillet over low heat. Very lightly grease the pan with a little oil or non-stick cooking spray, then add three small scoops of batter to make 3 pancakes. Each scoop should only be about 2 tablespoons since you will continue adding batter to each pancake. Spoon another 2 tablespoons of batter directly on top of each pancake, then add a couple tablespoons of water to the pan around the pancakes and immediately cover with the lid. Cook for 2-3 minutes, then lift the lid and add a 3rd scoop of batter to each pancake mound and put the lid back in place. Cook 1-2 minutes more.
- Once the pancakes have cooked for 5-6 minutes on the first side, add a 4th spoonful of batter onto the top of each pancake. You will ultimately use about 1/2 cup of batter total for each pancake. Carefully flip each pancake, then add another 1-2 tablespoons of water around the pancakes and cover with the lid again. Cook another 5 minutes or so until the pancakes are browned on both sides and cooked through.
- Stack 3 pancakes on a plate and dust with powdered sugar. Top or serve with freshly whipped cream, fresh fruit, and maple syrup.
Cup of Yum
Notes
- Cake flour is preferred for light, fluffy Japanese pancakes, but all-purpose flour can be substituted if needed.
Nutrition Information
Calories
430kcal
(22%)
Carbohydrates
68g
(23%)
Protein
19g
(38%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Cholesterol
264mg
(88%)
Sodium
835mg
(35%)
Potassium
338mg
(7%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
413IU
(8%)
Calcium
247mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3 -4 servings
Amount Per Serving
Calories 430
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 68g | 23% |
| Protein | 19g | 38% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 264mg | 88% |
| Sodium | 835mg | 35% |
| Potassium | 338mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 413IU | 8% |
| Calcium | 247mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.