Japanese Pancakes Recipe

Name: Japanese Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup All-purpose Flour; 3 Tablespoons Confectioners Sugar; 1/2 teaspoons Kosher Salt; 2 teaspoons Baking Powder; 1-1/4 cup Milk; 4 Tablespoons Butter, Melted And Cooled; 1 Egg Yolk; 1/2 teaspoons Pure Vanilla Extract; 3 Egg Whites; 1/4 teaspoons Cream Of Tartar; Maple Syrup, To Serve

Servings: persons

1-1/2 cup All-purpose Flour
3 Tablespoons Confectioners Sugar
1/2 teaspoons Kosher Salt
2 teaspoons Baking Powder
1-1/4 cup Milk
4 Tablespoons Butter, Melted And Cooled
1 Egg Yolk
1/2 teaspoons Pure Vanilla Extract
3 Egg Whites
1/4 teaspoons Cream Of Tartar
Maple Syrup, To Serve

1
Whisk flour, confectioners' sugar, salt and baking powder in a large bowl. In another bowl, whisk milk, melted butter, egg yolk, and vanilla extract.
2
Beat egg whites and cream of tartar in another bowl with an electric mixer for 2 minutes until stiff peaks form.
3
Pour the milk mixture into the flour mixture. Also, add about 1/3 of the beaten egg whites. Then gently pour in the remaining egg whites and gently combine but don't overmix.
4
Spray the inside of about four special ring molds with cooking spray. Heat a large nonstick skillet pan over medium-low heat. Spray cooking spray on the pan as well. Put the ring molds in the middle of the pan and fill each with about 1/2 cup of batter (about half of the ring). Cover the pan with the lid and cook it until the batter rises to the top and pancake is golden on the bottom, about 5 minutes. Release the bottom of the Japanese pancakes with a spatula. Take the sides of the molds with tongs to stabilize it and carefully flip pancake. Cover again and cook until golden on the other side. Transfer Japanese pancake to a plate and remove the ring mold. Repeat with remaining batter.
5
Serve with some butter and maple syrup. Eat immediately because they can deflate.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/2 cup All-purpose Flour, 3 Tablespoons Confectioners Sugar, 1/2 teaspoons Kosher Salt, 2 teaspoons Baking Powder, and more.

Yes, 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.

Japanese Pancakes

How did you like this recipe?

Frequently Asked Questions