Mini and Fluffy Japanese Pancakes

30 minutes

easy

12 mini pancakes

Mini and fluffy Japanese Pancakes are filled with air, making them ultra-pleasant to bite into. Try these irresistible mini fluffy clouds of eggs, flour, and maple syrup; your whole family will ask for more.

Every country has its way of making pancakes: the French make them large and paper-thin (crepe), while in the US, they’re smaller but thicker. Ireland makes some with potatoes called Boxty; in Japan, they make them ultra puffy! (Click here to learn more about worldwide pancake styles.) We all love an airy, light, sweet bite first thing in the morning, so these Fluffy Japanese Pancakes are the way to go! The technique involves whipping the egg whites into a foam before gently mixing them with the rest of the ingredients. It’s nothing complicated but requires more patience, and the result is highly satisfying souffle pancakes!

Fluffy Japanese Pancakes

A Few Tricks

You must know a few tricks to nail these Fluffy Japanese Pancakes. It’s not complicated, but you must know these few details to avoid messing things up.

  1. When separating the egg whites from the yolks, make sure that no yellow bits from the yolks are in the whites; otherwise, they will not puff up.
  2. The bowl you’ll use for the egg whites should be spotless, with no moisture, and, if possible, cold. Keeping your eggs cold will help them puff up properly.
  3. Use cold eggs for this recipe to help fluff the whites.
  4. The whisk to whisk the egg white should also be spot clean.
  5. Add a 1/2 tsp of tartar or lemon in the egg white to stabilize them, although not mandatory.
  6. While cooking, keep the heat low; don’t be tempted to make it faster and crank up the heat.

The Technique

souffle Pancakes

Folding of the eggs

Once you have fluffed up the egg whites and the yolk mix is done, use a spatula to fold 1/3 of the whites into the yellow mixture while turning in circles gently to keep as much air as possible in the mix. Once the first mixing is done, do the other way around, putting the yellow mixture into the leftover egg whites and folding again gently to keep it airy.

Forming the Pancakes

Then, if possible, add the whole thing to a pipping bag; this helps to calibrate the pancakes and their form. You can also use a big spoon, ice cream scoop or ladle.

I like to make double-deckers ultra-thick, but it’s optional. So, I start by doing the base, adding more midway, and cooking it again before turning it. This way, you get an ultra-thick version. But this is up to you; a simple layer can do, too.

Vapour to Cook

Add a tablespoon of water between the souffle pancakes before covering it to cook with vapour. This means you’ll need a lid that covers your pan properly.

fluffy Japanese Pancake

Toppings

Here are a few ideas for toppings on your souffle pancakes:

  • Good old Maple Syrup
  • Powdered Sugar
  • Berries or any fruits
  • Whipped Cream
  • Chocolate coulant
  • Fruit compote

Other Fun Pancakes

Japanese Pancakes

Mini & Fluffy Japanese Pancakes

These small Japanese Pancakes are the ultimate fluffy pancakes! Double, even triple the thickness of American pancakes, this airy breakfast will have the kids flipping with excitement!
5 from 15 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Breakfast, Dessert
Cuisine: Japanese
Keyword: breakfast, cloud, dairy-free, fluffy, Japanese, kid-friendly, pancakes, souffle
Servings: 12 mini pancakes
Calories: 40kcal
Author: Marie Breton

Equipment

  • big non-stick pan with a lid

Ingredients

  • 3 yolks
  • 4 egg whites
  • 4 tbsp flour
  • 30 g powdered sugar
  • 30 ml milk
  • ½ tsp baking powder
  • ¼ tsp vanilla extract
  • salt

Instructions

  • Separate the yolk from the eggs, discarding one yolk.
  • In the yolk bowl, add the vanilla extract and milk and whisk.
  • In another bowl, mix the flour, baking powder, and salt. Sift the dry ingredients into the yolks, mix, and reserve.
  • Whisk the egg whites until soft peak forms, about the consistency of whipped cream. Take a spoon with a spatula and fold it in the yolk mixture gently, then add this yolk mix to the whites and fold gently until homogenous.
  • Bring a big non-stick pan to a low temperature, oil it gently, and wipe it off with a paper towel.
  • Add with the help of a piping bag, ladle or spoon into the pan, forming small pancakes. Add a tablespoon of water on the side and cover for 3-4 minutes. You can add a double layer on top after 2-3 minutes to make it extra thick, cover it and wait another 2 minutes before turning the pancakes and covering again for another 3-4 minutes.

Video

Notes

Add your favourite toppings, such as powdered sugar, maple syrup, berries, whipped cream, fruit syrup, or chocolate.

Nutrition

Calories: 40kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 49mg | Sodium: 24mg | Potassium: 28mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 69IU | Calcium: 13mg | Iron: 0.3mg
Nutrition Facts
Mini & Fluffy Japanese Pancakes
Amount per Serving
Calories
40
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.5
g
3
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
1
g
Cholesterol
 
49
mg
16
%
Sodium
 
24
mg
1
%
Potassium
 
28
mg
1
%
Carbohydrates
 
5
g
2
%
Fiber
 
0.1
g
0
%
Sugar
 
3
g
3
%
Protein
 
2
g
4
%
Vitamin A
 
69
IU
1
%
Calcium
 
13
mg
1
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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Mini and Fluffy Japanese Pancakes
3 from 30 Reviews

30 Comments

5 from 15 votes

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