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!
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!! Remember to fill each ring only 2/3 full, and that some batter spilling out is normal (just push the ring or mold down firmly to stop any more batter seeping out).
Japanese Style Pancakes Ingredients
- Baking Powder
- Buttermilk or buttermilk substitute
- Vanilla Extract
Japanese Kewpie Mayonnaise Ingredients
- Rice Wine Vinegar
Thick Fluffy Japanese Style Pancakes
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1 large egg
- 3/4 cup buttermilk (+/-, enough to equal 1 cup liquid with the egg)
- 1 tsp vanilla extract
- 1 Tbsp Japanese mayonnaise (see our quick kewpie mayo ingredients below)
Quick Japanese Kewpie Mayonnaise
- 1/4 cup mayonnaise
- 1/2 Tbsp rice wine vinegar
- 1/4 Tbsp sugar
- 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 2/3 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.