Japanese Pancake Recipe, often known as “Soufflé Pancakes” or “Okonomiyaki,” is a beloved Pak treasure that offers two different styles of this comforting food. The Soufflé version is a sweet, airy treat, famous for its long, jiggling appearance and melt-in-your-mouth texture. These pancakes are usually served with powdered sugar, fresh fruits, or syrup, by beating wheeled eggs into the batter.
On the charming side, Oconomiyaki -sometimes called Japanese Sevari Pancakes -is a hearty dish that combines chopped cabbage, eggs, flour, and various toppings such as seafood, pork, and dipping sauce. Both types demonstrate the creativity and variety of Japanese cuisine, offering options for breakfast, brunch, or dinner. Whether you are a light and fluffy sweets or a filling, umami-packed food, Japanese pancakes provide a delicious and satisfying experience unlike traditional Western versions. Their uniqueness and visual appeal make htthemavorite for food enthusiasts around the world.
Japanese Pancake Recipe
Japanese Pancake Recipe
Equipment
- 2 Mixing bowls
- Electric mixer or hand whisk
- Sifter
- Silicone spatula
- Ring molds (3-inch preferred)
- Non-stick skillet with lid
- Measuring spoons & cups
Ingredients
- 2 large eggs (separated)
- 2 tbsp whole milk
- ¼ tsp vanilla extract
- ¼ cup all-purpose flour
- ½ tsp baking powder
- 2 tbsp granulated sugar
- 1 tsp lemon juice (optional, for stabilizing egg whites)
- Butter or oil, for greasing
- Powdered sugar, syrup, or berries (for serving)
Instructions
- Different eggs: Keep egg white in one bowl and yolk in the other.
- Mix the yolk batsman: In the yolk, add milk and vanilla. Whisk until joint. Dough and baking powder in the powder; Stir until smooth.
- Whip egg whiteness: Add lemon juice to egg white. Kill until foamy, then slowly add sugar in the form of hard peaks.
- Fold gently: Fold one -third of egg white in the yolk mixture using a spatula. Then gently bend the mixture without deflecting the mixture in the remaining whites.
- Skilate Preheat: Lightly lubricate a non-stick skillet and keep it on low heat. Use a ring mold for signature pancake size.
- Cook the pancakex: In the spoon batter molds, cover with the lid, and cook for 4-5 minutes. Turn carefully and cook another 4-5 minutes until golden and set.
- Serve immediately: Remove the molds and serve hot with your favorite topping- sugar, maple syrup, or fresh berries.
Flavour Profile of Japanese Pancake Recipe
Slightly Sweet
- A lightly sugared mixture, usually less slurry with sugar than American-style pancakes.
- Sometimes it is flavored with vanilla extract or a teeny bit of sugar to give it a hint of dessert-ish goodness.
Eggy and Rich
- Many more eggs in the batter make it taste more custard-like and rich.
- More like the taste of a light sponge cake or soft soufflé.
Milky and Buttery
- Milk (usually whole) is sometimes added with a trace of melted butter or cream, giving the batter a rich dairy note.
- A mild buttery aroma can be intensified by just melting butter on top.
Airy and Fragile
- Whipped egg whites create that cloud texture with a velvety mouthfeel.
- The lightness makes the sweetness more apparent and balanced with other flavors.
Slightly Tangy (when using cream of tartar or yogurt)
- When cream of tartar or buttermilk is used, a tinge of tang may present itself to counteract the sweetness.
Neutral Base (Perfect for Toppings)
- The mild pancake is designed to harmonize well with something sweet or fruity such as strawberries, whipped cream, syrup, or even matcha.
- Such mildness allows the toppings to steal the show rather than engage in any sort of sonic clash.
Vanilla-Forward (optional)
- Virtually every recipe includes some vanilla so that it can stir memories of warmth and comfort.
Japanese Pancake Recipe Nutrition & Calories
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 12 g |
| Carbohydrates | 28 g |
| Sugars | 4 g |
| Fat | 22 g |
| Saturated Fat | 5 g |
| Cholesterol | 115 mg |
| Sodium | 600 mg |
| Fiber | 2 g |
Megan Sheley is the passionate voice and creative force behind Clean Meal Recipes. With over 7 years of experience as a Food Blogger and Recipe Developer, Megan blends her love for wholesome food with her educational background in Public Health to create nutritious, delicious, and approachable recipes.