For extra fluffy pancakes, ensure the egg whites are beaten to stiff peaks and folded in gently. Use a non-stick pan to prevent the pancakes from sticking. Low and slow is key! Cooking over low heat ensures the pancakes cook through without burning. Don't overcrowd the pan – work in batches if necessary. Serve immediately for the best texture, as they tend to deflate slightly as they cool.
Fluffy Japanese Pancakes
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING8 People
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VIEWS43
Embark on a culinary adventure with these sky-high Fluffy Japanese Pancakes! Airy, light, and utterly delightful, these souffle-like pancakes are a stunning breakfast or brunch centerpiece. Don't forget your 3 1/2-inch ring molds – they're the secret to achieving that impressive height. Drizzle generously with maple syrup and prepare to be amazed!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol63 mg
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Fiber1 g
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Protein5 g
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Saturated Fat4 g
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Sodium300 mg
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Sugar8 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a clean, dry glass, metal, or ceramic bowl, beat the egg whites with an electric mixer until stiff, glossy peaks form. Be careful not to overwhip. Set aside.
02 Step
Recipe View 2 mins Lightly butter enough 3 1/2-inch ring molds to comfortably fit in your frying pan without overcrowding. Place the molds in the pan over very low heat. Cover the pan to preheat the molds.
03 Step
Recipe View 1 mins In a medium bowl, whisk together the flour, sugar, baking powder, and baking soda until well combined.
04 Step
Recipe View 3 mins In a separate bowl, whisk together the buttermilk, egg yolks, melted butter, and vanilla extract until smooth. Add the dry ingredients to the wet ingredients and gently stir until just combined. The batter should be fairly smooth but don't overmix.
05 Step
Recipe View 5 mins Gently fold the beaten egg whites into the batter in two additions. Be careful not to deflate the egg whites. It's okay if small bits of egg white remain visible – this adds to the airy texture.
06 Step
Recipe View 7 mins Pour about 1/2 cup of batter into each preheated ring mold. Cover the pan tightly and cook until bubbles start forming on the surface of the pancakes and the bottoms are golden brown, about 5-7 minutes.
07 Step
Recipe View 4 mins Carefully flip the pancakes in their molds using a thin spatula. Cover the pan again and cook until the pancakes are set and golden brown on the other side, about 3-4 minutes more. If the pancakes are browning too quickly, reduce the heat to the lowest setting.
08 Step
Recipe View 2 mins Carefully remove the ring molds using tongs or a spatula. Serve immediately with your favorite toppings, such as maple syrup, fresh berries, whipped cream, or a dusting of powdered sugar.
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RECIPE REVIEWS
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Please Rate
Deontae Weimann
May 10, 2025I struggled a bit with flipping them in the molds, but the end result was worth it! Next time, I'll try using a thinner spatula.
Sabina Ondricka
Apr 23, 2025This is definitely going into my regular rotation. Thanks for sharing!
Ismael Bogisich
Mar 24, 2025Make sure your egg whites are STIFF! Mine weren't stiff enough and they came out flat. Still tasted good tho!
Katlyn Simonis
Jan 4, 2025These pancakes were a huge hit! My family loved how fluffy and light they were. The ring molds really made them look impressive.
Ole Hodkiewicz
Dec 12, 2024The recipe was easy to follow, and the pancakes turned out perfectly. I added a sprinkle of cinnamon to the batter for extra flavor.