These extra tall, fluffy pancakes are easy to make and will be the hit of your next weekend breakfast!
- 3 egg whites, plus 1 egg yolk
- 1 1/4 cups buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 cup powdered sugar
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- Place 3 egg whites in a large glass bowl. Using a hand mixer, beat the egg whites on medium-high speed until stiff peaks form. Set aside.
- In a small bowl, whisk together the egg yolk, buttermilk, vegetable oil, and vanilla.
- In another large bowl whisk together the flour, powdered sugar, baking powder, and salt until combined.
- Pour the buttermilk mixture into the flour mixture and whisk until smooth.
- Using a rubber spatula, fold in the egg whites until combined.
- Heat a large skillet (with a lid) over low heat. Place two – four, 3- inch round molds into the skillet. Coat the bottom of the pan and the insides of the molds with nonstick spray. Fill each mold with 1/3 cup of pancake batter. Place the lid onto the skillet and cook for 5-6 minutes, until the bottoms are golden brown and the sides have set.
- Using tongs, carefully lift the molds up, removing them from the pancakes. If you notice the sides are releasing, you can run a butter knife carefully around the edges, OR cook them for 1-2 more minutes until the edges have set.
- Once the molds are removed, carefully flip the pancakes over using a spatula.
- Cover and cook for an additional 3-4 minutes.
NOTE: The first batch might take longer to cook, as the pan isn’t quite as hot.
When the pancakes are golden on both sides transfer the pancakes to a platter and repeat with all the batter. You will need to spray the pan and the molds with every batch.
Serve warm with butter and syrup, or a dusting of powdered sugar.
- Serving Size: 2 pancakes
- Calories: 343
- Sugar: 15.1 g
- Sodium: 221.4 mg
- Fat: 14.3 g
- Carbohydrates: 45.7 g
- Protein: 8.5 g
- Cholesterol: 43.9 mg
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