Thick Fluffy Japanese Style Pancakes Bake It With Love

Jump to Recipe We have so much fun when we make these Thick Fluffy Japanese Style Pancakes for breakfast or brunch! The few additional minutes waiting for them to cook up is well worth the wait any day of the week, but we typically enjoy these as a weekend treat! Try these fun, thick and fluffy Japanese style pancakes for your next breakfast! These super fluffy hotcakes are typically made with Japanese kewpie mayonnaise, so we have included our quick version for you to try (you just need to have some mayonnaise, rice wine vinegar, and sugar on hand). The rings needed for a mold are made many ways, including a disposable ring made from milk cartons. In our case, we use the springform mini 3" molds and they work beautifully!!

Jump to:🥘 Ingredients 🔪 Step-By-Step Instructions 💭 Angela’s Tips & Recipe Notes 😋 Other Great Recipes 📋 Recipe

🥘 Ingredients Pancake Ingredients FlourSugarBaking PowderEggButtermilk or buttermilk substituteVanilla Extract Kewpie Mayonnaise Ingredients MayonnaiseRice Wine VinegarSugar 🔪 Step-By-Step 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. 💭 Angela’s Tips & Recipe Notes Remember to fill each ring only ⅔ full, and that some batter spilling out is normal (just push the ring or mold down firmly to stop any more batter seeping out).

😋 Other Great Recipes Mint Chocolate Chip Nice CreamStrawberry LushChicken Parm PizzaCampfire S more’sTexas Roadhouse Dinner Rolls

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 2 reviews

Thick Fluffy Japanese Style Pancakes

Such a fun breakfast…we fell in love at first bite!!

Author | Angela

Servings: 2 3" pancakes Calories: 570kcal Prep 10 minutes Cooking 40 minutes Total Time 50 minutes

Pin Recipe Share on Facebook Ingredients 1x2x3x▢ 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

InstructionsCombine 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. Noteshttps://bakeitwithlove.com/thick-fluffy-japanese-style-pancakes/ NutritionCalories: 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%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! Japanese food, japanese pancakes, thick fluffy japanese style pancakes, thick pancakes Course Breakfast, Breakfast Recipes, Brunch Recipes, Cooking with KidsCuisine Japanese Save Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

We have so much fun when we make these Thick Fluffy Japanese Style Pancakes for breakfast or brunch! The few additional minutes waiting for them to cook up is well worth the wait any day of the week, but we typically enjoy these as a weekend treat!

Try these fun, thick and fluffy Japanese style pancakes for your next breakfast!

These super fluffy hotcakes are typically made with Japanese kewpie mayonnaise, so we have included our quick version for you to try (you just need to have some mayonnaise, rice wine vinegar, and sugar on hand).

The rings needed for a mold are made many ways, including a disposable ring made from milk cartons. In our case, we use the springform mini 3" molds and they work beautifully!!

🥘 Ingredients

Pancake Ingredients

• FlourSugarBaking PowderEggButtermilk or buttermilk substituteVanilla Extract

Kewpie Mayonnaise Ingredients

• MayonnaiseRice Wine VinegarSugar

🔪 Step-By-Step 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.

💭 Angela’s Tips & Recipe Notes

• Remember to fill each ring only ⅔ full, and that some batter spilling out is normal (just push the ring or mold down firmly to stop any more batter seeping out).

😋 Other Great Recipes

• Mint Chocolate Chip Nice CreamStrawberry LushChicken Parm PizzaCampfire S more’sTexas Roadhouse Dinner Rolls

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 2 reviews

Thick Fluffy Japanese Style Pancakes

Such a fun breakfast…we fell in love at first bite!!

Author | Angela

Servings: 2 3" pancakes Calories: 570kcal Prep 10 minutes Cooking 40 minutes Total Time 50 minutes

Pin Recipe Share on Facebook Ingredients 1x2x3x▢ 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

InstructionsCombine 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. Noteshttps://bakeitwithlove.com/thick-fluffy-japanese-style-pancakes/ NutritionCalories: 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%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! Japanese food, japanese pancakes, thick fluffy japanese style pancakes, thick pancakes Course Breakfast, Breakfast Recipes, Brunch Recipes, Cooking with KidsCuisine Japanese

Save

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 2 reviews

Thick Fluffy Japanese Style Pancakes

Such a fun breakfast…we fell in love at first bite!!

Author | Angela

Servings: 2 3" pancakes

Calories: 570kcal

Prep 10 minutes

Cooking 40 minutes

Total Time 50 minutes

Ingredients 1x2x3x▢ 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

InstructionsCombine 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.

Noteshttps://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%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Breakfast, Breakfast Recipes, Brunch Recipes, Cooking with KidsCuisine Japanese

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/