Description
Japanese fluffy pancakes are a delightful breakfast option that are light, airy, and incredibly satisfying.
Ingredients
Scale
- 2 large eggs
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 tablespoon unsalted butter (for cooking)
- Maple syrup and whipped cream (for serving)
Instructions
- In a mixing bowl, whisk together the eggs, milk, and vanilla extract until well combined and frothy.
- In another bowl, sift together the flour, sugar, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix; a few lumps are okay.
- Preheat a non-stick skillet or griddle over low heat and add the butter, allowing it to melt and coat the surface.
- Using a 1/4 cup measuring cup, pour the batter onto the skillet, forming a round pancake. For extra fluffiness, you can stack two or three pancakes on top of each other, using a ring mold if available.
- Cover the skillet with a lid and cook for about 4-5 minutes, or until the bottom is golden brown. Carefully flip the pancakes and cook for another 4-5 minutes, covered, until cooked through and fluffy.
- Remove the pancakes from the skillet and serve immediately with maple syrup and whipped cream.
Notes
- For a chocolate twist, add 2 tablespoons of cocoa powder to the dry ingredients.
- Experiment with different toppings such as fresh fruit, chocolate chips, or a dusting of powdered sugar for added flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg