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–+ servings

Japanese-Style Pancakes

Tall, fluffy pancakes can be made regular or gluten-free
5 from 7 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dish
Cuisine American, Japanese
Servings 6
Calories 190 kcal

Equipment

  • non-stick skillet and lid
  • 5 x 5 x 1-inch deep heart-shaped cookie cutter (or use a round 1-inch deep cookie cutter)

Ingredients
  

  • 2 large eggs
  • ¾ cup buttermilk
  • ¼ cup sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • cooking spray

Instructions
 

  • 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.
  • Spray the cookie cutter and pan with cooking spray. Heat the pan on low until hot.
  • Place the cookie cutter in the middle of the pan. Add batter, filling it one-half to two-thirds full. Do not overfill, or the batter will rise too high for the cutter, making it challenging to flip.
  • Add a few drops of water to the pan. Place the lid over the pan to cook.
  • Flip after bubbles appear in the batter or the batter starts to dry out from cooking. Use a large spatula to turn the pancake with the cookie cutter in place. Add a few drops of water to the pan. Add the lid.
  • Continue cooking the pancake on low with a lid on until the middle is fully cooked. Insert 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.
  • Repeat cooking pancakes until all of the batter is used.

Notes

Gluten-Free Pancakes

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. 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, as gluten-free batter tends to thicken. After cooking the first pancake, you may need to add a little more buttermilk to thin the batter back to the original state.

Cookie-Cutter

Spray the cookie cutter with cooking spray before cooking each pancake.

Pancake Size

One large pancake equals about 3 regular pancakes.
 

Nutrition

Calories: 190kcalCarbohydrates: 34gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 65mgSodium: 269mgPotassium: 98mgFiber: 1gSugar: 10gVitamin A: 140IUCalcium: 88mgIron: 2mg
Keyword Gluten Free, heart shaped pancakes, Japanese Pancakes, Japanese Style Pancakes, Pancakes, tall pancakes, thick pancakes
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