4.7 from 57 votes
Red Bean Pancake
Add a Japanese flavor to your breakfast with these moist and delicious Red Bean Pancakes. If you love sweet red bean paste (anko) like I do, then you‘ll enjoy this new red bean treat! It‘s great as a snack, too.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 pancakes
Calories: 302 kcal
Course:
Breakfast , Snacks
Cuisine:
Japanese
Ingredients
For the Red Bean Paste
- 1 cup sweet red bean paste (anko) (10 oz; I use tsubuan (coarse paste); you can make homemade Anko)
- 2 Tbsp water
For the Pancake Batter
- ¼ cup sugar (4 Tbsp)
- 2 large eggs (50 g each w/o shell)
- 1 cup whole milk
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour (plain flour)
- 1 tsp baking powder
- 1 pinch Diamond Crystal kosher salt
To Cook the Pancakes
- 4 Tbsp unsalted butter
To Serve
- confectioners’ sugar
- maple syrup
- fruits of your choice
Instructions
To Prepare the Red Bean Mixture
- Add 1 cup sweet red bean paste (anko) and 2 Tbsp water to a small saucepan and simmer until the paste loosens up. Turn off the heat and let cool.
Cup of Yum
To Make the Pancake Batter
- In a large bowl, whisk together ¼ cup sugar and 2 large eggs (50 g each w/o shell). Then, add 1 cup whole milk, 1 tsp pure vanilla extract, and the red bean mixture.
- Add 2 cups all-purpose flour (plain flour), 1 tsp baking powder, and 1 pinch Diamond Crystal kosher salt in a fine-mesh sieve and sift over the mixing bowl. Mix well to combine but do not overmix, which will develop gluten and cause a tough pancake texture.
To Cook the Pancakes
- In a nonstick frying pan, heat ½ Tbsp butter on medium heat. Pour a ladleful of the mixture on the pan and cook until you see bubbles form on the pancake. Then, flip over and cook until both sides are nicely golden brown. Continue to make pancakes with the rest of the batter and butter.
To Serve and Store
- Serve immediately. You can sprinkle with confectioners’ sugar or top with maple syrup and fruits of your choice. I usually add with just maple syrup as the pancakes are already sweet. To save for later, wrap 2 pancakes in a single layer with aluminum foil and put it in a freezer bag. Store in the freezer for up to a month. Use the oven toaster or oven to reheat before you serve.
Nutrition Information
Calories
302kcal
(15%)
Carbohydrates
52g
(17%)
Protein
8g
(16%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
61mg
(20%)
Sodium
122mg
(5%)
Potassium
258mg
(7%)
Fiber
3g
(12%)
Sugar
20g
(40%)
Vitamin A
247IU
(5%)
Calcium
83mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories 302
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 52g | 17% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 122mg | 5% |
| Potassium | 258mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 247IU | 5% |
| Calcium | 83mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.