Fluff up your brunch with pancakes that taste as heavenly as they look.
On some mornings, typical American pancakes just don’t cut it for me. Luckily, there are many different kinds of pancakes from all around the world, each with its own unique signature. When the desire for a fluffy brunch hits, satisfy it with sweet Japanese pancakes—an extraordinary breakfast dish.
The egg whites in this recipe help shape these cloud-like cakes, which pair with a range of spreads and toppings. These pancakes are so scrumptious, you might feel like you’re eating dessert for breakfast! Also known as soufflé pancakes, these sweet Japanese pancakes are light and airy yet totally filling.
Whether you serve them with savory sides or equally sweet dishes, these pancakes are sure to satisfy. From a family-friendly weekend breakfast to brunch with friends, Japanese pancakes can take any culinary experience to the next level.
Are Japanese Pancakes Healthy?
While not the most nutrient-packed dish out there, Japanese pancakes do contain a small amount of protein from the eggs in this dish. You can boost protein levels further by spreading your cakes with nut or seed butter. For gluten-free diets, I recommend using a gluten-free flour blend of your choice. And if you’re looking for a dairy-free option, simply opt for plant-based milk and vegan butter. I personally find that oat or cashew milk work best as a creamy option for a dairy substitute.
Sweet Japanese Pancakes Vs. Salty Okonomiyaki
Okonomiyaki is another type of Japanese pancake, though it’s a savory variety and is made from eggs, flour, cabbage, and dashi stock. It can be enjoyed for almost any meal with a side of mayo, soy sauce, or another salty or spicy dip. In contrast, sweet Japanese pancakes, like the ones in this recipe, are fluffy and cake-like, best for brunch or breakfast.
How Do I Store Leftovers?
Once cooled, Japanese pancakes can be refrigerated in an airtight container for up to 2 days. To heat them up, pop them in the oven at 200°F for 5-10 minutes. I generally don’t recommend freezing these pancakes, because they don’t thaw well, so be sure to enjoy your leftovers as soon as possible.
Serving Suggestions
Jazz up these Japanese pancakes with a drizzle of maple syrup, agave, or honey. Top this dish with any of your favorite add-ons—like blueberries, freshly sliced banana, Chocolate-Covered Raspberries, Cinnamon Apples, or Strawberry Chia Jam. Elevate your brunch experience even more by pairing these pancakes with savory Breakfast Sausage or Hashbrown Casserole. Top it off with a Coffee Smoothie or Iced Matcha Latte, and you’ll be ready to start your day.
Ingredients
- 2 large eggs separated
- 1 1/2 tablespoons whole milk
- 1/4 teaspoon pure vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 1/2 tablespoons granulated sugar
- Butter or oil for greasing the pan
Instructions
- In a medium bowl, whisk together the egg yolks, milk, and vanilla extract until well combined.
- Sift the all-purpose flour and baking powder into the egg yolk mixture. Mix until the batter is smooth.
- In a separate clean bowl, beat the egg whites with an electric mixer on medium speed until frothy.
- Gradually add the granulated sugar while continuing to beat the egg whites. Increase the speed to high and beat until stiff peaks form.
- Gently fold 1/3 of the meringue into the egg yolk mixture to lighten it. Then carefully fold in the remaining meringue until fully incorporated.
- Heat a non-stick skillet over low heat and lightly grease with butter or oil. Scoop the batter onto the skillet in greased 1/2-inch ring molds to form tall pancake mounds.
- Cover the skillet with a lid and cook for about 5 minutes, or until the bottoms are golden brown.
- Carefully flip the pancakes in their molds, cover, and cook for an additional 3-5 minutes, or until cooked through.
- Remove the pancakes from the skillet and serve immediately with your favorite toppings.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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