Gluten Free Fluffy Japanese Pancakes
Fluffy gluten-free Japanese pancakes with a light, airy texture. Perfect for a delicious breakfast or dessert.
Ingredients
- 1 cup 140g gluten-free flour
- ½ tsp baking powder
- ¼ cup sugar
- 2 eggs separate whites and yolks
- ¾ cup buttermilk
- ½ tsp vanilla extract
- 1 tbsp Japanese mayonnaise
- Butter maple syrup, whipped cream (for topping)
Instructions
- Sift flour and baking powder into a bowl.
- Whisk egg yolks, buttermilk, and vanilla extract. Fold into the dry ingredients.
- Whip egg whites until stiff peaks form. Gradually add sugar.
- Gently fold egg whites into the batter without deflating.
- Heat a pan on low, grease lightly, and place pancake molds.
- Pour batter into molds, cover with a lid, and cook for 15–20 minutes.
- Flip gently, cover, and cook for another 10 minutes.
- Serve warm with toppings.
Notes
- Cook slowly on low heat to maintain fluffiness.
- Avoid overmixing to keep air bubbles intact.