These pancakes are so soft and delicious! The first time I saw them, I couldn’t believe how tall they were! There are secrets to making them very tall and I am going to share them with you.

First, the batter has to be very thick. Thin batter will not make a tall pancake! Also, stir the batter until just combined. There is a lot of leavening agents in these pancakes and stirring too much will release the gases that make these pancakes rise.

Use a non-stick pan so you don’t have to worry about the pancakes sticking. Use a cookie cutter sprayed with cooking spray to keep all the batter corralled. These pancakes take a little bit longer than regular pancakes to cook so you must cook them at a low temperature so you don’t burn them.

You have to leave on the cookie cutter to flip them. Careful or you can flip out all your batter! How to do you know when they are ready to flip? They should be bubbly or look as though the batter is drying out from the heat.

Once you have cooked both sides at a very low temperature so as not to burn your pancakes, check to see that they are cooked all the way through. Stick in a toothpick just like you would a cake coming out of the oven. If there is batter on the toothpick, then cook the pancake a little longer!

This recipe can also be made gluten-free. My recipe has instructions for the type of gluten-free flour to use. It measures exactly like wheat flour and is perfect for gluten-free pancakes. You might be surprised that the taste is very much like wheat pancakes. But be forewarned: this recipe only works with the gluten-free flours that I list in the recipe.

Other than using gluten-free flour, the recipe for gluten-free pancakes and wheat pancakes is exactly the same.

Print Recipe
Japanese Pancakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 5 minutes
Cook Time 10 minutes
Servings
pancakes
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
pancakes
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a large mixing bowl, whisk together the eggs, buttermilk, sugar, vanilla, and salt until well blended. Next, add the flour, baking powder, and baking soda. Stir until just combined. Do not over stir.
  2. Spray the cookie cutter with cooking spray. Heat the pan on low until hot. Add batter to the cookie-cutter, filling it one half to two-thirds full. Do not overfill or the batter will rise up too high for the cutter and make it difficult to flip. Flip after bubbles appear in the batter or the batter starts to dry from being cooked. Use a large spatula to turn the pancake.
  3. Continue to cook the pancake until the middle is fully cooked. Stick a toothpick in the middle of the pancake when it has browned on both sides. If the toothpick comes out clean or with crumbs, the pancake is cooked.
Recipe Notes

Use any of these gluten-free flours instead of wheat flour:

  1. King Arthur Measure for Measure flour
  2. Cup4Cup Multipurpose Gluten-Free Flour
  3. Bob's Red Mill Gluten Free 1 to 1

All three of these gluten-free flours have been formulated to be interchangeable with the same amount of wheat flour in recipes.  However, do not use any other kind of gluten-free flour in this recipe or it will not work.

This gluten-free recipe may need a little more buttermilk if the batter gets too thick because gluten-free batter thickens upon standing.  After cooking the first pancake, you may need to add a little more buttermilk to thin the batter back to the original state.

Use cooking spray on the cookie-cutter before cooking each pancake.

One large pancake equals about 3 regular pancakes.

 

You may also like