Gluten-Free Fluffy Japanese Pancakes Recipe

In this article, we will show you how to make gluten-free fluffy Japanese pancakes.

These soft, light pancakes are perfect for breakfast or dessert. Whether you can’t eat gluten or just love fluffy pancakes, this recipe is great for you!

Follow our simple steps to make delicious pancakes with the perfect texture and taste. Let’s get started!

How to Make Gluten-Free Fluffy Japanese Pancakes?

Here’s everything you need to make Gluten-Free fluffy Japanese pancakes.

Essential Ingredients for the Best Gluten-Free Japanese Pancakes

You need the right ingredients to make gluten-free fluffy Japanese pancakes. Each one plays an important role in texture and taste.

Core Ingredients & Their Role

• Gluten-Free Flour – Use a 1-to-1 gluten-free baking flour for the best results. Popular brands include Bob’s Red Mill and King Arthur.
• Egg Whites – Whip until they form stiff peaks. This creates a light and airy texture.
• Yolks – Add to the batter for richness and stability.
• Baking Powder (½ tsp or 1 tsp baking powder) – Helps the pancakes rise and stay fluffy.
• Xanthan Gum – Improves structure and keeps the batter from falling apart.
• Vanilla Extract – Adds a sweet, warm flavour.
• Sugar and buttermilk: Sugar adds sweetness and helps with browning. Buttermilk improves the texture and makes the pancakes tender.
• Japanese Mayonnaise – A secret ingredient that makes the pancakes extra fluffy.

Optional Toppings

• Whipped Cream – Adds a light, creamy texture.
• Honey – Natural sweetness with a smooth taste.
• Fresh Berries – Strawberries, blueberries, or raspberries for a fresh flavor.
• Maple Syrup – Classic topping for a rich, sweet finish.

Step-by-Step Guide to Making Fluffy Gluten-Free Japanese Pancakes

1. Preparing the Batter (5 minutes)

• Sift the gluten-free flour and baking powder into a bowl.
• Whisk the egg yolks with buttermilk and vanilla extract.
• Gently fold the dry mixture into the wet ingredients using a spatula.

2. Whipping the Egg Whites

• Whip the egg whites until they form stiff peaks.
• Add sugar gradually to help stabilize the mixture.
• Carefully fold the egg whites into the batter without deflating them.

3. Cooking Process

• Heat a frying pan on low heat and grease it lightly.
• Place pancake moulds in the pan to help them stay tall.
• Cover the pan with a lid and cook slowly to keep the pancakes fluffy.

4. The Perfect Flip

• Flip the pancakes gently to prevent them from deflating.
• Cook the other side evenly until the pancakes are fully set.

Pro Tips for Achieving Maximum Fluffiness

• Never overmix the batter – This keeps air bubbles intact and helps maintain fluffiness.
• Cook at low heat for 15–20 minutes before flipping to prevent burning.
• Use a lid to trap moisture, ensuring even cooking.
• Do not open the pan too early – This prevents the pancakes from deflating.
• Add a touch of cream to the batter for extra richness.
• Let the batter rest for 5 minutes before cooking to improve texture.

Common Mistakes & How to Fix Them

Why Did My Pancakes Turn Out Flat?

• Egg whites not whipped to peak consistency – They need to be firm and hold their shape.
• Overmixing the batter – This removes air bubbles, making pancakes dense.

Why Are They Too Dense?

• Not enough baking powder or xanthan gum – These help create a lighter texture.

Why Are They Undercooked Inside?

• Heat too high – Lower the heat and cook slowly to ensure the center is fully done.

FAQs