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Easy Fluffy Japanese Pancakes

These Easy Fluffy Japanese Pancakes are a delightful treat! Light, airy, and perfect for brunch, they’ll leave everyone asking for more!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

For the Pancakes:

  • 2 large free-range egg yolks provides richness and flavor
  • 200 ml buttermilk adds moisture and a slight tang
  • 4 tablespoons white sugar sweetens the batter
  • 1 teaspoon vanilla extract a classic flavor enhancer
  • 1 tablespoon Japanese mayonnaise (optional) adds richness and umami
  • 210 g all-purpose flour the base of the pancakes
  • 1.5 teaspoons baking powder the leavening agent
  • 2 egg whites chilled whipped to stiff peaks
  • as needed Vegetable oil for cooking

Instructions

Instructions

  • Step 1: Prepare Your Ingredients - Gather all your ingredients and ensure your egg whites are chilled.
  • Step 2: Make the Batter - In a mixing bowl, whisk together the egg yolks, buttermilk, white sugar, vanilla extract, and Japanese mayonnaise until smooth.
  • Step 3: Combine Dry Ingredients - In another bowl, sift together the all-purpose flour and baking powder.
  • Step 4: Mix Wet and Dry - Gently fold the dry ingredients into the wet mixture until just combined.
  • Step 5: Whip the Egg Whites - In a clean bowl, whip the chilled egg whites until they reach stiff peaks.
  • Step 6: Fold in the Egg Whites - Gently fold the whipped egg whites into the batter in three additions.
  • Step 7: Heat the Skillet - Heat your skillet over low to medium-low heat and add a light coating of vegetable oil.
  • Step 8: Cook the Pancakes - Pour the batter onto the skillet. Cook for about 4-5 minutes until bubbles form on the surface.
  • Step 9: Flip and Finish - Carefully flip the pancakes and cook for another 4-5 minutes until golden brown.
  • Step 10: Serve and Enjoy! - Stack the pancakes on a plate and serve them warm with your favorite toppings.

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick Skillet or Griddle
  • Spatula
  • Cookie cutter or ring molds (optional)

Notes

  • For gluten-free pancakes, use a gluten-free flour blend.
  • Chill your egg whites for better whipping results.
  • Store leftovers in an airtight container for up to 3 days.