Fluffy Japanese Pancakes



  • 2 ½ lb (9 ¾ cups) Krusteaz Professional® Buttermilk Pancake Mix 731-0120 / 731-0140 / 731-0160
  • 30 fl oz (3 3/4 cups) milk
  • ½ oz (1 tbsp) vanilla extract
  • 6 fl oz (12 each) egg yolks
  • 6 fl oz (6 each) egg whites beaten to stiff peaks
Special Equipment
  • 3-inch ring molds
  • 2 hotel pans wire rack
  • parchment paper


  1. Combine milk, vanilla (if using) and egg yolks using a wire whip.
  2. Add mix and whip until well-blended. Gently fold in beaten egg whites.
  3. Heat convection oven to 350°F.
  4. Pour ½-inch water into bottom of hotel pan; place rack in hotel pan; place parchment paper on top of rack.
  5. Spray inside of ring molds with non-stick cooking spray and place on parchment.
  6. Scoop batter into ring molds, filling ½ full. Cover hotel pan with an inverted hotel pan and place in preheated oven.
  7. Bake 13-17 minutes, or until toothpick inserted into center comes out clean.
  8. Gently remove pancakes from mold. Level top with serrated knife.
  9. Brush tops and bottoms with melted butter and griddle on preheated 375°F griddle until golden brown.
  10. Serve immediately.
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