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–+ servings
Perfectly Pillowy Japanese Pancakes

Perfectly Pillowy Japanese Pancakes for a Dreamy Breakfast

Enjoy your mornings with perfectly pillowy Japanese pancakes that are light, fluffy, and versatile for any topping.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 pancakes
Course: Breakfast
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Consider cake flour for an even softer bite.
  • 2 tablespoons Sugar Substitute with honey or maple syrup for a unique twist.
  • 1 teaspoon Baking Powder The secret behind that fluffy rise.
  • 3 Eggs Separating yolks and whites helps achieve delightful fluffiness.
  • ½ cup Milk Feel free to swap in your favorite plant-based milk.
  • 1 teaspoon Vanilla Extract Almond extract or citrus zest can add an exciting new dimension.
  • 1 tablespoon Butter Avocado or coconut oil makes a great dairy-free alternative.
For Cooking
  • 1 Non-stick Spray or Butter Using a little butter promotes that golden crust.

Equipment

  • mixing bowls
  • Whisk
  • non-stick skillet
  • ring molds

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, and 1 teaspoon of baking powder until well combined.
  2. In a separate bowl, beat 3 egg whites until stiff peaks form.
  3. In another bowl, lightly mix 3 egg yolks with ½ cup of milk and 1 teaspoon of vanilla extract.
  4. Carefully fold the egg whites into the yolk mixture, then gently incorporate the dry ingredients until just combined.
  5. Preheat a non-stick skillet over low heat, adding a pat of butter or non-stick spray.
  6. Pour approximately ½ cup of the prepared batter into the skillet and allow the pancakes to cook undisturbed for about 4 minutes.
  7. Gently flip the pancakes over once you see bubbles form and slight browning around the edges; cook for another 3 minutes.
  8. Stack your pancakes on warm plates, topping them with maple syrup, whipped cream, or fresh fruits.

Nutrition

Serving: 2pancakesCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 300mgPotassium: 250mgFiber: 1gSugar: 5gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

For best results, ensure egg whites reach stiff peaks, cook on low heat, and avoid overmixing the batter.

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