Learn how to make the popular Japanese Pancakes – Incredibly fluffy and light, these soufflé-like pancakes are super fun and easy to recreate at home!
Shrove Tuesday, aka Pancake Day, is literally around the corner, so it’s just the perfect time for me to share with you one of my favourite weekend breakfasts: super soft, fluffy, awesomely delicious Japanese Pancakes.
I’ve tested Japanese Pancakes for the first time on my second trip to Tokyo last year, and I’ve been wanting to remake them at home ever since.
They’re quite similar to American Pancakes in terms of ingredients, but very much different in terms of texture. They’re way taller and softer, with a soufflé-like texture, almost like the famous jiggly Japanese cheesecake.There are two main ingredients that make these Japanese pancakes SO fluffy.
The first is plain and simple buttermilk. I know it’s easily available in store, but I make my own buttermilk every single time – It’s such an easy thing to prepare, and you can make just the right amount you need for your recipes.All you have to do is mix the milk with a spoonful of lemon juice or white vinegar. For the milk, I recommend hands-down easy-to-digest a2 Milk™. I’ve been dairy intolerant for a long time, but since discovering this milk, my symptoms have been so much easier to handle. The award-winning a2 Milk™ is pure cows’ milk, which is naturally free from the A1 protein, so it’s easier to digest and super gentle on my sensitive tummy.
The other special ingredient is Japanese mayonnaise. I know what you’re thinking – Ewww, mayo in my pancakes? NO, THANKS! But trust me on this. Adding a little mayo into your batter will ensure extra fluffy Japanese Pancakes every single time.
I usually use the Kewpie brand Japanese mayonnaise, but you can use any Japanese brand, or simply omit the mayo completely.
Once you got all the ingredients, making these Japanese Pancakes is not a difficult task, but you need to put a little more effort than you would with regular pancakes.In fact, to achieve that amazing jiggly, airy texture, you need to beat the egg whites until stiff peaks form and then gently fold them into your batter, just like you would do with a soufflé.
Don’t let this extra step put you off, because the result is totally worth it! The extra few minutes involved will make sure you get the most amazing, fluffy Japanese Pancakes.
Once your pancakes are ready, top them up with all your favourite toppings! All sort of fruits, dark/white/milk chocolate, almond butter, homemade hazelnut chocolate spread, or a spoonful of maple syrup would all work wonderfully with these lovely jiggly Japanese Pancakes.If you’re looking for more ways to celebrate Pancake Day, make sure to check out all my other pancake recipes!
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
**This post is sponsored by a2 Milk™. I truly recommend this brand and I’m really proud to collaborate with their team. Thank you for supporting the brands that support The Petite Cook!**
- 2 large free-range eggs (yolks and whites separated)
- 200ml buttermilk (see notes for homemade easy-to-digest a2 Milk buttermilk*)
- 4 tbsp white sugar
- ¼ tsp vanilla extract
- 1 tbsp Japanese mayonnaise (optional)
- 210gr all-purpose flour
- 1+1/2 tsp baking powder
- In a large bowl, whisk together egg yolks, sugar, buttermilk, vanilla, and optional mayonnaise. Sift in flour and baking powder. Gently mix with a whisk until batter is creamy and smooth.
- Beat the chilled egg whites in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Scoop out one third of the beaten egg whites and add to your batter. Gently fold from the bottom the beaten egg whites into the batter. Then gently fold in the remaining egg whites and carefully mix until you have a foamy smooth batter.
- Lightly grease the inside of four 3-inch (about 2½-inch-high) ring molds with cooking oil spray.
- Heat a large skillet over medium heat and spray lightly with cooking oil. Arrange the prepared molds on to the pan, leaving enough space between them.
- Fill each ring mold about ⅔ full with batter. Cover with a lid and cook until the batter rises to the top of the ring molds and is cooked on the bottom, about 4 minutes.
- Using a spatula and an oven glove, carefully place the spatula under the pancake and, whilst holding the ring, gently flip it on the other side.
- Cover and cook for a further 4 minutes until pancakes are completely cooked and golden on both sides.
- Carefully push the pancakes out of the molds onto a serving plate.
- Top the pancakes with your favourite toppings and serve immediately.