Fluffy Japanese Pancakes
These Fluffy Japanese Pancakes redefine breakfast with their airy texture and cloud-like appearance, perfect for a sweet indulgence topped with maple syrup and whipped cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2-3 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- Butter for cooking
- Maple syrup and whipped cream for serving
Instructions
- Sift the dry ingredients in a bowl: flour, sugar, baking powder, baking soda, and salt.
- Whisk together the wet ingredients: milk, eggs, and vanilla extract in another bowl.
- Combine the wet and dry ingredients until just mixed. Let the batter rest for 10 minutes.
- Preheat a non-stick skillet over low heat and add a little butter.
- Pour a ladleful of batter onto the skillet, cover, and cook until bubbles form on the surface, about 4-5 minutes.
- Flip the pancakes gently and cook for another 3-4 minutes until golden brown.
- Serve warm with maple syrup and whipped cream.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg
Find it online: https://www.thestationrecipes.com/fluffy-japanese-pancakes/