These thick, Fluffy Japanese Pancakes are perfectly soft and incredibly airy. With a unique Kewpie mayo twist, these pancakes are a must-try for a luxurious and indulgent breakfast or brunch. Join me in mastering the art of making Japan's famously thick and fluffy pancakes that will become your new favorite morning treat!
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🥘 Ingredients
These pancakes are traditionally made with Japanese kewpie mayonnaise, so I have included my quick version for you to try (you just need some mayonnaise, rice wine vinegar, and sugar).
Japanese Pancakes
- All-purpose flour - 1 cup
- Sugar - ¼ cup
- Baking powder - 1 tsp
- Large egg - 1
- Buttermilk - ¾ cup (adjust to total 1 cup liquid with egg)
- Vanilla extract - 1 tsp
- Japanese mayonnaise (Quick Kewpie Mayo) - 1 Tbsp
Kewpie Mayonnaise
- Mayonnaise - ¼ cup
- Rice wine vinegar - ½ Tbsp
- Sugar - ¼ Tbsp
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Fluffy Japanese Pancakes
The rings needed for a mold are made in many ways, including a disposable ring made from milk cartons. In our case, we use the springform mini 3" molds, and they work beautifully!
- Prepare Kewpie Mayo: Mix the mayonnaise, rice wine vinegar, and sugar in a small bowl until smooth. Set aside.
- Sift Dry Ingredients: In a medium bowl, sift together flour, baking powder, and sugar. Create a well in the center.
- Combine Wet Ingredients: In a measuring cup, mix the egg, buttermilk, and vanilla extract to equal 1 cup of liquid. Pour this into the well of the dry ingredients. Whisk to combine.
- Add Mayo: Stir in the quick Kewpie mayonnaise until the batter is smooth.
- Cook Pancakes: Preheat a frying pan or skillet on low heat and use non-stick spray. Grease springform rings (or English muffin rings) with butter and place them in the pan, spaced apart. Fill each ring ⅔ full with batter, cover, and cook for 20 minutes. The pancakes should bubble at the edges and turn golden at the bottom when ready to flip. Use gloves to flip carefully.
- Final Cooking: Cover and cook for another 20 minutes. Once done, remove them from the pan and the ring/mold. Serve immediately.
💭 Angela's Pro Tips & Recipe Notes
- Fill Rings ⅔: Remember to fill each ring only ⅔ full and that some batter spilling out is expected (push the ring or mold down firmly to stop any more batter seeping out).
- Consistent Heat: Maintain a low and steady heat to ensure even cooking without burning.
- Don't Overmix: Mix the batter until just combined to keep the pancakes fluffy.
- Grease Well: Generously grease the rings to prevent sticking and ensure easy removal.
- Patience is Key: Allow the pancakes to cook fully on each side for the specified time for perfect texture.
- Serve Fresh: These pancakes are best enjoyed immediately after cooking for maximum fluffiness.
😋 Other Great Recipes
- Mint Chocolate Chip Nice Cream
- Strawberry Lush
- Chicken Parm Pizza
- Campfire S more's
- Texas Roadhouse Dinner Rolls
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📖 Recipe Card
Thick & Fluffy Japanese Pancakes
These thick, Fluffy Japanese Pancakes are perfectly soft and incredibly airy. With a unique Kewpie mayo twist, these pancakes are a must-try for a luxurious and indulgent breakfast or brunch. Join me in mastering the art of making Japan's famously thick and fluffy pancakes that will become your new favorite morning treat!
Servings: 2 3" pancakes
Calories: 570kcal
Prep 10 minutes
Cooking 40 minutes
Total Time 50 minutes
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Ingredients
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 teaspoon baking powder
- 1 large egg
- ¾ cup buttermilk (+/-, enough to equal 1 cup liquid with the egg)
- 1 teaspoon vanilla extract
- 1 tablespoon Japanese mayonnaise (see our quick kewpie mayo ingredients below)
Quick Japanese Kewpie Mayonnaise
- ¼ cup mayonnaise
- ½ tablespoon rice wine vinegar
- ¼ tablespoon sugar
(Note: 2x or 3x only changes the ingredient list)
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
- Combine the kewpie mayo ingredients in a small bowl, stir until smooth, then set aside.
- In a medium mixing bowl, sift all of the dry ingredients: all-purpose flour, baking powder, and sugar. Make a well in the center of the bowl.
- Combine wet ingredients in a measuring cup to total 1 cup: egg, buttermilk, and vanilla extract. Add to the well in the dry mixture and whisk to combine, add the quick kewpie mayonnaise and whisk until the batter is smooth.
- Heat your frying pan or skillet to low heat and spray with non-stick cooking spray. Generously grease your springform rings (or english muffin rings, or a self-made mold) with butter. Place the rings or molds in the center of the frying pan but far enough from each other that you can easily flip them to cook the other side.
- Pour the batter evenly into each ring about ⅔ of the way full as they will rise while cooking. Cover and cook for 20 minutes. The edges will bubble slightly and you will see the bottom edges with a golden color when ready to turn. Flip carefully using gloves.
- Replace the lid on the frying pan or skillet and cook another 20 minutes, covered. When done, remove from pan and the ring or mold. Serve immediately.
Notes
https://bakeitwithlove.com/thick-fluffy-japanese-style-pancakes/
Nutrition
Calories: 570kcal (29%) | Carbohydrates: 89g (30%) | Protein: 13.5g (27%) | Fat: 17g (26%) | Saturated Fat: 3.5g (22%) | Cholesterol: 123mg (41%) | Sodium: 640mg (28%) | Potassium: 275mg (8%) | Fiber: 2g (8%) | Sugar: 34g (38%)
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