Fluffy Japanese Pancakes Will Make Your Kids’ Breakfast Dreams Come True

  • By now, you’ve probably seen the Japanese pancake trend taking the internet by storm. To see what all the fuss was about, I decided to make my own Japanese pancakes, or souffle pancakes, and all I can say is YUM! These extra fluffy pancakes were definitely more delicious than my standard pancake recipe, so I’d say it’s worth the hype. Topped with a bit of butter and warm syrup, I wish I had the time to make these every day.

    What makes Japanese pancakes special? Mainly, what makes these pancakes unique is that you fold whipped egg whites into the pancake batter. This creates that fluffy height in your pancakes. There are multiple ways to actually make these types of pancakes at home. Most commonly, people use “ring molds” to help contain the pancake so it rises nice and tall, which is what I did. However, the ring mold helps determine how tall your pancakes can be. If you want super tall pancakes, you’ll need to find a very thick ring mold. Alternatively, if you do a good job whipping the egg whites and gently adding it to the batter, you can actually pipe the batter into a pan and they’ll hold their shape.

    The other thing that’s special about Japanese pancakes is that you rely on a bit of steam to help the pancakes rise. Rather than cooking them on a griddle surface, you’ll want to cook them in a tall skillet with a lid. This does make a difference! Next time, I think it would be fun to try the piping bag method to be able to make the pancakes taller. If you make the batter just right, you can actually make these 3+ inches thick!

     

    Grab your ring molds – I like the kind that have a handle for easy moving – and get ready.

    Here’s how to make fluffy Japanese pancakes at home!

    More Easy Breakfast Recipes:

    Fluffy Japanese Pancakes

    By now, you’ve probably seen the Japanese pancake trend taking […]

    By
    Published:
    Servings:

    Ingredients:

    • 1 1/2 cups all-purpose flour
    • 3 tbsp powdered sugar
    • 2 tbsp baking powder
    • 1/2 tsp salt
    • 4 tbsp butter, melted and cooled
    • 1 1/4 cups of milk
    • 1 tsp vanilla extract
    • 4 eggs, separated
    • 1/4 tsp cream of tartar
    • Nonstick cooking spray

    Directions:

    1. In one bowl, whisk together the flour, powdered sugar, baking powder and salt.

    2. In a separate bowl, whisk together the melted butter, milk, vanilla and one egg yolk. Save the egg whites for the next step!

    3. In the bowl of an electric mixer, beat the egg whites with cream of tartar on medium-high speed for about 4 minutes until stiff peaks form. The easiest way to tell if egg whites are beaten enough is to tip the bowl over. If the egg whites move around, keep beating!

    4. Stir the milk and butter mixture into the dry ingredients until barely mixed. 

    5. Once the egg whites are ready, very gently fold them into the batter with a spatula. Fold until just combined, and be very careful not to overmix.

    6. Spray a large skillet with cooking spray and heat over medium-low heat. Be sure to spray the inside of the ring molds if using. Otherwise, gently transfer the pancake better to a large piping bag.

    7. Once hot, use a 1/4-cup to pour the batter into a prepared mold on top of the hot pan. Depending on the size, fill them as tall as the mold will allow (about 1 inch). You can achieve taller pancakes with the piping method or with taller ring molds.

    8. Place the lid on the skillet and cook for several minutes. Use a spatula to gently check that the bottoms are browned, then remove the ring molds (they hold their shape at this point). Flip and cook the other side for 1-2 minutes on low. 

    Repeat with as many pancakes as you want! Stack and top with butter or a drizzle of warm maple syrup. For best results, eat fresh from the pan.