Fluffy Japanese Pancakes – a delicious recipe with eggs, flour, white sugar, baking powder, baking soda, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
2
Butter enough 3 1/2-inch ring molds to fill your frying pan. Place molds in the pan over low heat. Cover.
3
Mix flour, sugar, baking powder, and baking soda in a bowl.
4
Combine buttermilk, egg yolks, butter, and vanilla extract in a separate bowl. Add the flour mixture and stir until batter is fairly smooth.
5
Fold egg whites into the batter until combined. Small bits of egg whites still showing is ok.
6
Pour about 1/2 cup of batter into each mold and cover the pan. Cook until bubbles start forming at the top, about 5 minutes. Flip pancakes in their molds and cook until set, 3 to 4 minutes more.
898
kcal
Calories
74
g
Fat
49
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 eggs, separated, 1 1/2 cups all-purpose flour, 1/4 cup white sugar, 2 teaspoons baking powder, and more.
Yes, Fluffy Japanese Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
