Japanese Pancakes Recipes

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Fluffy Japanese pancakes image

Make these tall Japanese pancakes and watch them bounce and jiggle. Something a little different for your next brunch or weekend breakfast treat

Provided by Lulu Grimes

Categories     Breakfast, Brunch

Time 1h40m

Yield Makes 6

Number Of Ingredients 9

150g self-raising flour
½ tsp baking powder
2 tbsp golden caster sugar
2 eggs
1 tbsp rapeseed, sunflower or grapeseed oil
180ml milk
dash of vanilla extract
oil spray for cooking or a mild-flavoured cooking oil (whatever you use in the batter)
maple syrup, ice cream, crisp bacon, berries.


  • Sift the flour and baking powder into a bowl and add the sugar. Make a well in the centre and add the eggs and oil. Stir them into the flour then gradually add the milk and use a whisk to beat the liquid in. You can also put the lot in a blender and blitz it. Stir in the vanilla. This batter is best used quickly.
  • Put a non-stick pan over a low heat and put one or two non-stick crumpet rings (about 3.5 cm high) in the pan. Spray (or brush) the pan lightly with oil and the inside of the rings too. Fill them no more than ¾ full with batter then cover the pan with a lid and cook the pancakes for about 10 mins on a very low heat. By this time the top of the pancake should be covered in little bubbles and look dry around the edges.
  • Very carefully turn the pancakes over. You can do this by lifting each pancake in its ring onto the lid and then inverting the pan over them before turning the whole thing back over and taking off the lid. Cook for another 1-2 mins. Keep warm while you use up the rest of the batter. Stack and serve with your favourite toppings.

Nutrition Facts : Calories 174 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium


Fluffy Japanese Pancakes image

Fluffy Japanese pancakes. These impressively tall pancakes are great with maple syrup!

Provided by Kelsey Kirk

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 25m

Yield 8

Number Of Ingredients 8

2 eggs, separated
1 ½ cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 ¼ cups buttermilk
¼ cup melted butter
½ teaspoon vanilla extract


  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
  • Butter enough 3 1/2-inch ring molds to fill your frying pan. Place molds in the pan over low heat. Cover.
  • Mix flour, sugar, baking powder, and baking soda in a bowl.
  • Combine buttermilk, egg yolks, butter, and vanilla extract in a separate bowl. Add the flour mixture and stir until batter is fairly smooth.
  • Fold egg whites into the batter until combined. Small bits of egg whites still showing is ok.
  • 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.

Nutrition Facts : Calories 194.9 calories, Carbohydrate 26.4 g, Cholesterol 63.3 mg, Fat 7.6 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 4.3 g, Sodium 299.6 mg, Sugar 8.3 g


Japanese Soufflé Pancakes image

Japanese soufflé pancakes start with the same ingredients as American varieties - namely, eggs, flour and milk - but they tower above traditional diner versions thanks to the addition of extra egg whites. A meringue mixture is beaten to stiff peaks, then folded into the batter, which cooks directly in metal pastry rings to help the pancakes attain their distinctive height. The key is to cook the batter at a very low temperature. If your stove has a small burner, or an especially low heat setting, use it here to create these custardy pancakes, worthy of breakfast, an afternoon snack or even dessert.

Provided by Daniela Galarza

Categories     breakfast, pancakes

Time 30m

Yield 8 pancakes

Number Of Ingredients 11

4 egg whites and 2 egg yolks from 4 large eggs, separated and chilled
6 tablespoons granulated sugar
2 teaspoons vanilla extract
1 teaspoon baking powder
6 tablespoons cake flour
1/4 cup milk, chilled
1/2 teaspoon fresh lemon juice
1/2 teaspoon kosher salt
Unsalted butter, for greasing and serving
Maple syrup, for serving
Confectioners' sugar, whipped cream and fresh berries, for serving (optional)


  • Place egg whites in the bowl of a stand mixer or a medium bowl; set aside. Place egg yolks in a large bowl. Add 1 tablespoon granulated sugar, the vanilla and baking powder to egg yolks and whisk until blended. Add flour and milk; whisk until fully combined.
  • Add lemon juice and salt to egg whites. Using a stand mixer fitted with the whisk attachment or a hand mixer, whip mixture on medium speed until foamy, about 1 minute. Continue to whip over medium while gradually sprinkling with remaining 5 tablespoons granulated sugar. Turn speed to high and whip until stiff, glossy peaks form and mixture doubles in size, about 1 minute. Take care not to overbeat meringue.
  • Heat a lidded nonstick skillet over the lowest heat setting and set the lid aside.
  • Using a rubber spatula, scoop about 1/3 of meringue into egg yolk mixture and gently fold almost combined. Repeat with half the remaining meringue until almost combined, then fold in the remaining meringue just until no streaks remain.
  • Carefully grease the warm skillet and the inside of four 3-inch-wide pastry rings (they should be at least 1 1/2 inches tall) using the butter. Check the heat of the pan by sprinkling a bit of water in it: Droplets should steam off the surface, but not dance or sputter. Place the greased pastry rings in the warm pan and ladle a scant 1/2 cup batter into each ring. Place lid on top of skillet and cook pancakes on very low heat until they start to rise and a few small bubbles start to form on top, 3 to 4 minutes.
  • Remove lid, carefully slide a flat spatula underneath each pancake and position another spatula on top, then gently flip pancakes in their rings. Immediately replace lid and cook until pancakes are cooked through and spring back to the touch, 2 to 3 minutes. Transfer cooked pancakes to a platter, grease the skillet and pastry rings and repeat to make 4 additional pancakes.
  • Top pancakes with a pat of butter and drizzle with maple syrup; serve immediately. Serve with any combination of confectioners' sugar, whipped cream and berries, if desired.

Nutrition Facts : @context http, Calories 95, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 2 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 101 milligrams, Sugar 10 grams, TransFat 0 grams


Japanese Pancakes: Soufflé Pancake Recipe image

Want fluffy Japanese pancakes but can't fly to Tokyo? This recipe is for you!

Provided by Stephanie

Categories     Breakfast

Time 30m

Number Of Ingredients 8

1 egg yolk (18g)
1 tbsp sugar (12g)
2 tbsp milk (30g)
3 tbsp flour (30g)
1/4 tsp baking powder (1g)
2 large egg whites (60g)
1/8 tsp cream of tartar (0.4g)
1.5 tbsp sugar (18g)


  • Whisk the egg yolk with 1 tablespoon of sugar until pale and frothy. Mix the milk in batches. Sift the flour and baking powder over the yolk mixture and whisk well making sure everything is incorporated.
  • Whip the egg whites with the cream of tartar until frothy and pale, adding in the sugar in bit at a time until the whites are whipped into a glossy thick meringue that holds a peak. Be careful not to over whip.
  • Take 1/3 of the whipped egg whites and whisk it into the bowl with the yolks until completely incorporated. Add half of the remaining whites and whisk into the yolk batter, being careful not to deflate. Transfer the egg yolk mixture to the remaining egg whites, whisk and then use a spatula to fold together.
  • Heat up a large non stick frying (with a lid) pan over low heat. Very lightly brush with oil and use a paper towel to rub it around. You want a very light film. Using an ice cream scoop or measuring cup, scoop the batter onto the pan. Unless you have a very large pan with a lid, it's probably best to make these two or even one to a pan. Scoop the batter onto the pan, cover and cook for 4-5 minutes. If you have a crepe maker or griddle with a lid that will cover the entire thing without touching the pancakes, use that on the lowest setting.
  • Remove the lid and add some more batter on top of each pancake. Cover and continue to cook for 4-5 more minutes. Lift the lid and use a spatula to gently peek under the pancake. The pancake should release easily - don't force it.
  • If you still have any batter left, pile it on top of the pancakes and then gently flip. Cover and cook for 5-6 minutes. The pancakes will grow even taller and fluffier when they're done.
  • Once the pancakes are golden and cooked through, gently remove and serve on a plate with powdered sugar, butter, whipped cream, and maple syrup. Enjoy immediately!

Nutrition Facts : Calories 303 kcal, Carbohydrate 51.3 g, Protein 13.3 g, Fat 5.5 g, SaturatedFat 2 g, Cholesterol 212 mg, Sodium 91 mg, Fiber 0.7 g, Sugar 32 g, ServingSize 1 serving


Okonomiyaki (Osaka-Style Japanese Pancakes) Recipe image

Okonomiyaki is a Japanese pancake. This recipe is for the Osaka-style version, which can be topped with a variety of ingredients.

Provided by Setsuko Yoshizuka

Categories     Appetizer     Brunch     Entree     Lunch     Side Dish

Time 1h

Yield 6

Number Of Ingredients 15

For the Okonomiyaki (Pancakes):
2 cups all-purpose flour
1 1/4 cup dashi soup stock (or water)
1 to 1 1/2 pounds cabbage , finely chopped, divided
4 to 6 tablespoons green onion, chopped, divided
1/2 to 3/4 cup tenkasu ( tempura flakes), divided
4 to 6 eggs, divided
1 teaspoon of vegetable oil
12 to 18 strips thinly sliced pork or beef
For the Toppings:
Dash of okonomiyaki sauce
Pinch of Ao-nori (dried seaweed powder)
Handful of katsuobushi (dried bonito flakes), optional
Beni-shoga (pickled red ginger), optional


  • Gather the ingredients.
  • Put flour in a large bowl.
  • Add dashi to bowl and mix to make batter. Rest for about an hour in refrigerator.
  • To make one okonimiyaki pancake, take out about 1/2 cup of batter and place into another bowl.
  • Mix about 1/4 pound chopped cabbage, about 1 tablespoon chopped green onion, and about 2 tablespoons of tempura flakes into batter.
  • Add 1 egg ​into batter and stir.
  • Heat an electric pan, griddle , or skillet and oil lightly.
  • Pour batter into the pan and make a round shape. It will take a few minutes to cook, keep an eye on it.
  • Meanwhile, fry a couple slices of meat on the side in another saucepan and place the meat on top of okonomiyaki.
  • Flip okonomiyaki and cook until cooked through.
  • Garnish the okonomiyaki as directed below. Repeat until you have used up all of the batter.
  • Gather the ingredients.
  • Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top.
  • Sprinkle ao-nori over the sauce.
  • Sprinkle katsuobushi and beni-shoga, if you would like.
  • Serve and enjoy!

Nutrition Facts : Calories 534 kcal, Carbohydrate 47 g, Cholesterol 289 mg, Fiber 4 g, Protein 38 g, SaturatedFat 6 g, Sodium 395 mg, Sugar 5 g, Fat 21 g, ServingSize 4 to 6 serving, UnsaturatedFat 0 g


Fluffy Japanese Pancakes Recipe by Tasty image

Here's what you need: egg yolks, sugar, milk, pancake mix, egg whites, butter, syrup, assorted berry

Provided by Alvin Zhou

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 8

2 egg yolks
¼ cup sugar
½ cup milk
¾ cup pancake mix
4 egg whites
butter, to serve
syrup, to serve
1 cup assorted berry, to serve


  • Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
  • In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
  • Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
  • Grease two 3.5-inch (9 cm) metal ring moulds and set them in the middle of a pan over the lowest heat possible.
  • Fill the moulds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
  • Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.
  • Cover and cook for another 5 minutes, then serve with butter, syrup, and berries!
  • Enjoy!

Nutrition Facts : Calories 317 calories, Carbohydrate 38 grams, Fat 10 grams, Fiber 2 grams, Protein 16 grams, Sugar 18 grams


Fluffy Japanese Soufflé Pancakes image

These Fluffy Japanese Soufflé Pancakes are like eating cottony clouds, but even better with homemade whipped cream and fresh berries!

Provided by Namiko Chen

Categories     Breakfast

Time 45m

Number Of Ingredients 13

2 large eggs (50 g each w/o shell)
1½ Tbsp whole milk
¼ tsp pure vanilla extract
¼ cup cake flour
½ tsp baking powder
2 Tbsp sugar
1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) ((for greasing the pan))
2 Tbsp water ((for steaming))
½ cup heavy whipping cream
1½ Tbsp sugar ((not so sweet, but you can add more if you like))
1 Tbsp confectioners' sugar/powdered sugar
fresh berries ((strawberries, blueberries, etc))
maple syrup


  • Gather all the ingredients. You will also need a 12-inch non-stick frying pan (large enough to cook 3 pancakes at the same time) with a lid. It's also nice to have an infrared thermometer gun to check the temperature of the frying pan.
  • Separate the egg whites and egg yolks into two different bowls. Put the bowl with the egg whites in the freezer for 15 minutes. Why do we partially freeze the egg whites? Please read 3 Tips to Make Perfect Meringue (Egg Whites) in this post.
  • In the meantime, add the milk and vanilla to the egg yolks and whisk until thick and frothy.
  • Sift the cake flour and baking powder into the bowl.
  • Whisk to combine thoroughly (do not overmix) and set aside.
  • After 15 minutes, take out the bowl with the egg whites from the freezer. The egg whites should be half frozen. Now, start beating the egg whites with a hand mixer (you can also use a stand mixer or balloon whisk).
  • When the egg whites turn frothy and pale white, gradually add in the sugar (roughly one-third at a time). Continue to whip the egg whites.
  • The egg whites will become glossy and firm. Stop beating when you lift up the hand mixer and the egg whites stand straight up but the tip of the peak curls over onto itself. This is called medium/firm peaks (not stiff peaks yet).
  • Heat a large non-stick frying pan to 300ºF (150ºC) over the lowest heat. Brush with cooking oil and lightly remove any visible oil with a paper towel (otherwise the pancakes will have a spotty pattern). Keep the pan on low heat while you combine the egg whites and egg yolk mixture in the next step.
  • Take one-third of the egg whites and add to the egg yolk mixture. Whisk together (don't worry too much about breaking air bubbles at this point).
  • Next, take half of the remaining egg whites and add to the egg yolk mixture. Using a whisk, gently fold them in without breaking the air bubbles in the egg whites. Why do we use a whisk instead of a silicone spatula? Please read 3 Tips to Make Perfect Meringue (Egg Whites) in this post.
  • Now, transfer the egg yolk mixture back into the remaining egg whites. Carefully fold the two mixtures together without breaking any air bubbles. Make sure to mix the batter very gently until the ingredients are thoroughly combined.
  • Keep your frying pan heated to 300 ºF (150 ºC) at all times over low heat. Remember, each pancake gets roughly 4 small scoops of batter, and you will be making three pancakes. For the first pancake, place one scoop of batter and make a tall mound in the frying pan, using a small ladle or a serving spoon (that's bigger than a regular spoon-probably 2-3 Tbsp). Next, stack one more scoop of batter onto the first scoop already in the pan. Repeat for the next two pancakes, giving each pancake two scoops of batter.
  • By the time all three pancakes have two scoops, the surface of the batter is slightly dry already. At this point, you can mound one more scoop on top of each pancake, keeping the batter piled up high. In the bowl, you should still have roughly three scoops left (if you have slightly more, that's okay).
  • Set the timer for 6-7 minutes, add 1 Tbsp water in three empty spaces inside the pan, and cover with a lid. The steam from the water keeps the pancakes moist while they cook. Please note: The suggested time is just a guideline; how long you will cook the pancakes is based on the temperature of your frying pan.
  • After 2 minutes have passed, open the lid, and add one final scoop for each pancake (or more scoops if you have more batter). Make sure to stack the batter high, not wide. If the water has evaporated, add a little bit more. Cover with the lid and cook.
  • After 6-7 minutes have passed, lift the pancake VERY GENTLY using an offset spatula. If the pancake is stuck, don't touch it until it firms up a little. If you force it, the pancake will crack in the middle. When the pancake is ready, you can easily move the pancake.
  • Here is another set of images to show the process. Slightly pull the pancake to create an empty space and gently flip it over with a "rolling over" motion.
  • Add more water to the empty spaces in the pan and set the timer for 4-5 minutes to cook the other side on the lowest heat setting.
  • Once they are nicely browned, transfer the pancakes to your serving plates.
  • Place the fresh whipped cream on the pancakes and top with the berries. Dust the pancake with confectioners' sugar and drizzle with maple syrup. Enjoy!

Nutrition Facts : Calories 168 kcal, Carbohydrate 18 g, Protein 6 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 125 mg, Sodium 122 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 3 g, ServingSize 1 serving


Japanese Souffle Pancakes image

These fluffy and extra-thick Japanese pancakes are mouthwatering! They are soft and spongy, and a true indulgence. The super secret ingredient is the mayonnaise. It's just emulsified oil and vinegar, and I promise it will make your pancakes thicker and fluffier; it gives it just the right "lift". I use Kewpie® mayo, but you can try with any regular mayo. Please let me know what you think!

Provided by Diana71

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 9

1 cup milk
1 tablespoon white vinegar
1 cup all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
2 large eggs, separated
¼ teaspoon vanilla extract
1 tablespoon Japanese mayonnaise (such as Kewpie®)
1 tablespoon butter


  • Combine milk and vinegar in a large bowl. Allow to sit until milk has soured, about 5 minutes.
  • Meanwhile, sift together flour, sugar, and baking powder in a separate bowl; set aside.
  • Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
  • Add egg yolks and vanilla extract to the soured milk; mix until well combined and pour into the center of the flour mixture. Use a whisk to combine all ingredients. Add mayonnaise and stir until there are no lumps. Fold in egg whites.
  • Heat a griddle on the stovetop over medium-low heat and melt butter. Grease round pancake molds and place onto the buttered griddle. Fill each mold halfway with batter. Cook until pancakes are golden brown on the bottom and not too liquid across the top, 4 to 6 minutes. Flip each pancake and mold together. Cook until the other sides are golden and pancakes have doubled in thickness, 4 to 6 more minutes. Slide the molds off the pancakes.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 40.2 g, Cholesterol 106.8 mg, Fat 9.6 g, Fiber 0.8 g, Protein 8.4 g, SaturatedFat 3.8 g, Sodium 344.5 mg, Sugar 15.7 g


Fluffy Japanese Pancakes image

These thick pancakes are like little souffles: custardy on the inside and golden and crispy on the outside.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 8 pancakes

Number Of Ingredients 11

1 1/2 cups all-purpose flour (see Cook's Note)
3 tablespoons confectioners' sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/4 cups milk
4 tablespoons unsalted butter, melted and cooled, plus more for serving
1/2 teaspoon pure vanilla extract
1 large egg yolk plus 3 large egg whites
1/4 teaspoon cream of tartar
Nonstick cooking spray
Maple syrup, for serving


  • Whisk together the flour, confectioners' sugar, baking powder and salt in a large bowl.
  • Whisk together the milk, melted butter, vanilla and egg yolk in a medium bowl until combined.
  • Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
  • Stir the milk mixture into the flour mixture until just combined (it's OK if there are a few lumps). Stir one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
  • Lightly spray the inside of four 3-inch-wide-by-2 1/2-inch-high ring molds with nonstick cooking spray
  • Coat a large nonstick skillet with nonstick cooking spray and heat over medium-low heat. Put the prepared ring molds in the middle of the skillet and fill each with 1/2 cup of batter (it should fill each ring mold about halfway). Cover the skillet with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom, about 5 minutes. Release the bottom of the pancakes with a spatula. Grasp the sides of the ring molds with tongs to stabilize them and then carefully flip. Cover and cook until golden on the other side, about 5 minutes more. Transfer to a plate and remove the mold. Serve with butter and maple syrup. The pancakes should be eaten before they deflate.
  • Lightly spray the ring molds and coat the skillet with nonstick cooking spray and repeat the cooking method with the remaining batter.

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Have you tried Jiggly Souffle Japanese Pancakes?To be honest, it’s not easy to cook very tall fluffy pancakes, especially for beginners. I’ve had to practice...
From youtube.com

2020-10-14 Why We Love This. This is one of our favourite (and most cooked) Japanese recipes ever from our blog. That’s because when it comes to delicious, healthy and quick recipes, nothing beats Japanese style savoury pancakes!. The batter is super simple to prepare and cook, with a mouth-watering mix of toppings including Japanese okonomiyaki sauce (similar to bbq sauce) and Kewpie …
From wandercooks.com

2021-10-02 The difference between regular pancakes and Japanese souffle pancakes is that traditional pancakes are sweet, flat, and soft dense texture, whereas Japanese souffle pancakes are less sweet with a light, airy, and fluffy jiggly texture. Souffle pancakes are made using less flour and require separating the eggs and whipping the egg whites into a meringue then combining them with …
From gimmeyummy.com

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