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Gluten-Free Japanese Pancakes

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Gluten-Free Japanese Pancakes are light fluffy, cotton candy-like, souffle pancake bites. In fact, in order to not deflate these pancakes need to be eaten right away. Enjoy some feathery Gluten-Free Japanese Pancakes at breakfast and watch your family “OO” and “AH” at the height of them. Or serve as an after-dinner dessert with a little fruit syrup and fruit.  Japanese pancakes are like biting into a billowy airy cloud. Needless to say, these pancakes have a springy wiggly jiggly texture similar to that of tofu or baked custard. Occasionally, they are called Japanese Souffle Pancakes or Japanese Fluffy Pancakes.Gluten-Free Japanese Pancakes close up with coconut whipped cream, blackberry, and sprig of mint.

What’s for breakfast at your house? Pancakes? How many different worldwide pancakes do you know how to make? Add a new type of pancake to your repertoire. These pancakes are all the rage. Listed in this recipe are flavor variations.

What are Gluten-Free Japanese Pancakes? Japanese pancakes have the same ingredients such as eggs, flour, milk, and sugar. However, Japanese pancakes have a distinctive height like no other pancake. Indeed, they tower over American or traditional pancakes but they are smaller in circumference. Not to mention, their height and loft come from beating egg whites into a meringue and gently folding them into the batter.

Gluten-Free Japanese Pancakes:

Consequently, not all countries in the world beat their egg whites as we do in America. In some countries, they chill the egg whites to allow more air and strong bubbles to form. In any event, be careful with your egg whites if you overbeat them your pancakes will not be tall and fluffy or hold bubbles of air. Nevertheless, under beat them and they will break apart. All in all, stiff peaks are needed with tops that are slightly soft on the top that there it bends over.

In any case, preheat the pan on the lowest setting thereby ensuring there are no hot spots and the pan is evenly heated. Moreover, allowing full command of time and cooking results.

Chef Notes:

To create a souffle environment add a little water to the side of the frying pan to create some steam and add moisture to the pan. This will prevent the pancakes from drying out and staying moist. Indeed, these pancakes take time and work to make, however, they are so worth it. Once, you have the first bite you know why you went to all that work.

By the way, this recipe makes 4 pancakes. Nonetheless, in order to serve all six, you will need to have two frying pans with lids on the stove at the same time. Therefore I served my Japanese Pancakes on an Espresso set of silver trays that I purchased in Japan. I placed two different syrups into two small antique shot glasses. Blackberry Syrup and Buttermilk Syrup are perfect for these pancakes. Use one or pour a combination of the two on top of these luscious pancakes. Enjoy my Maple Turkey Breakfast Sausage.

Gluten-Free Japanese Pancakes Information:

Read my blog posts on Cassava Flour Information and Monk Fruit Sweetener to learn more about these ingredients. Cassava Flour can be found on Amazon. Follow the directions to make Powdered Monk Fruit Sweetener.

While these pancakes take time to make they are a very tasty treat. This recipe makes 3 pancakes feel free to double. Some say one serving is two pancakes while others feel only one is necessary. All in all, Japanese culture often serves small, delicate, and cute food items.

Gluten-Free Japanese Pancakes

Ingredients:

  • 2 eggs
  • 1 tsp vanilla
  • 2 tbsp almond milk
  • 1/4 cup cassava flour
  • 1/2 tsp baking powder
  • 1 1/2 tbsp powdered monk fruit sweetener
  • 2 tbsp water
  • 2 – 4 sprays of cooking oil (coconut)

Directions:

First, separate the eggs. Place egg whites into a small bowl and place them in the freezer for no longer than 15 minutes. In a separate bowl, whisk egg yolk and vanilla until frothy. Whisk in milk until thick. Next, place cassava flour and baking powder into a sieve. Sift the flour mixture into the eggs. Gently blend together with a mixer and set aside.

After 15 minutes remove egg whites from the freezer and begin to beat with a mixer. When whites are frothy add in 1/2 of the powdered monk fruit sweetener. Once glossy and firm, beat in the remaining monk fruit and beat to stiff peaks to where the peak is soft enough to fold over.Beaten Egg Whites with tip folded over Carefully add 1/3 of the egg whites to the egg yolk mixture and gently fold them together without breaking the bubbles. Add another 1/3 and gently fold together. Finally, fold in the remaining egg whites. Gluten-Free Japanese Pancake BatterYou can use molds or stack scoops of batter one on top of the other.

Two Methods to Make Japanese Pancakes:

Heat the frying pan until smoky. Turn the heat down to low once the pan is smoking hot. Needless to say, unlike other pancakes these thick and fluffy pancakes need to cook longer. Therefore, if higher heat is used they may appear done but be uncooked on the inside. I found this method very hard to get the pancakes tall. My preferred method is to use ring molds. The Pileup batter will take a lot of practice to get right.

Pile up Batter Vertically/Stacking Method:

First, place a dollop of pancake batter in three separate spots in the center of the frying pan. Now go back and make another dollop on top of all three pancakes. Once you are done place the third dollop on all three of the pancakes. The Key to making tall puffy pancakes is to add pancake batter on top of batter that has already started to form.

Add 1 tbsp water to the edges of the pan and add a lid to the frying pan. Set the timer for 5 minutes. After 5 minutes use a spatula to lift a ring mold off the bottom of the pan. Using a spatula flip the pancakes over. Repeat with the other two pancakes. Add another tablespoon of water and place the lid back on. Set the timer for 5 minutes. After 5 minutes remove the 3 pancakes from the pan. These pancakes will not be as high as the ones from the mold and will appear slightly lopsided.

Using a Mold for the Gluten-Free Japanese Pancakes:

If using molds oil 4 ring molds. Place 4 ring molds into the center of the frying pan and fill 1/2 to 3/4 of the way.Adding the Japanese Batter into the Ring Molds Add 1 tbsp water to the edges of the pan. and place the lid on the frying pan.Water around the edges of the pan with 2 Gluten-Free Japanese Pancakes Next, place the lid on the frying pan. Set a timer for 6 minutes. After 6 minutes use a spatula to lift a ring mold off the bottom of the pan. Using two spatulas or a tong carefully flip the pancake over making sure not to spill the batter. Repeat with the other two pancakes. Next, add another tablespoon of water and place the lid back on.

Set the timer for 5 minutes. After 5 minutes remove the 3 pancakes from the pan. Allow the pancake to cool slightly. Lastly, release the pancake from the mold by running a knife around the edge then simply lift up on the mold and remove it. Be careful as the mold is hot. The bottom and top will appear toasted.

Dust with powdered monk fruit sugar. Serve with flavored syrup or maple syrup, powdered monk fruit, or fruit. They can be served for breakfast or as dessert. Makes 4 pancakes.Gluten-Free Japanese Pancakes a very close up picture. Topped with coconut whipped cream, blackberry, and sprig of mint.

Fruit Flavor Variations:

Directions:

Substitute fruit syrup or fruit coulis in place of milk then follow the rest of the directions.
This will give you different flavored pancakes. I added blackberry coulis while it didn’t change the color that much it did give it a different flavor. The variations are as endless as your imagination.

Gluten-Free Japanese Pancakes a very close up picture. Topped with coconut whipped cream, blackberry, and sprig of mint.
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5 from 2 votes

Gluten-Free Japanese Pancakes

Gluten-Free Japanese Pancakes Recipe is small billowy towers of pillowy souffle-like pancakes. These little pancakes have a springy wiggly jiggly texture.
Course Appetizer, Breakfast
Cuisine Japanese
Keyword Cassava Flour, Cassava Flour Recipe, Celiac Recipe, Dairy-Free Recipe, Fluffy Gluten Free Japanese Pancakes Recipe, Gluten Free Foodie, Gluten Free Japanese Jiggly Pancakes, Gluten Free Japanese Jiggly Pancakes Recipe, Gluten Free Japanese Pancakes Fluffy, Gluten Free Japanese Pancakes Souffle Like, Gluten Free Japanese Souffle Pancakes, Gluten Free Recipe, Gluten Free Recipe For Japanese Pacakes, Gluten Free Recipe For Japanese Pacakes With a Mold, Gluten Frei, Gluten Fri, Gluten Fritt, Gluten-Free, Gluten-Free Diet, Gluten-Free Japanese Pancakes Recipe, Grain-Free, Homemade from Scratch, How To Make Gluten Free Japanese Pancakes, Japanese Pacakes With a Mold, Japanese Pancakes, Japanese Panckaes Recipe, Japanese Souffle Pancakes, Jiggly Gluten Free Japanese Pancakes, Lofty Pancakes, No Wheat, No Wheat No Problem, Pancake, Pancake Recipe, Recipe For Japanese Pacakes With a Mold, Refined Sugar Free
Prep Time 15 minutes minutes
Cook Time 11 minutes minutes
Total Time 26 minutes minutes
Servings 4 pancakes
Calories 149kcal
Author LaRena Fry

Equipment

Three 2 1/2 inch molds
Tongs
" class="wprm-recipe-equipment-link" target="_blank">Spatula
Frying Pan with lid

Ingredients

  • 2 whole eggs separated
  • 1 tsp vanilla
  • 2 tbsp almond milk or fruit coulis variations:
  • 1/4 cup cassava flour
  • 1 tsp baking powder
  • 2 tbsp powdered monk fruit sweetener
  • 2 tbsp water
  • 2-4 sprays cooking oil

Fruit Flavor Variations:

  • 2 tbsp blackberry coulis or fruit syrup or fruit coulis of your choice substitute in place of almond milk in the recipe above

Instructions

  • First, separate eggs.
    2 whole eggs
  • Place egg whites into a small bowl and place it into the freezer no longer than 15 minutes.
  • In a separate bowl, whisk egg yolk and vanilla until frothy.
    1 tsp vanilla
  • Whisk in milk until thick.
    2 tbsp almond milk or fruit coulis, 2 tbsp blackberry coulis or fruit syrup or fruit coulis of your choice
  • Next, place cassava flour and baking powder into a sieve.
    1/4 cup cassava flour, 1 tsp baking powder
  • Sift the flour mixture into the eggs.
  • Gently blend together with a mixer and set aside.
  • After 15 minutes remove egg whites from the freezer and begin to beat with a mixer.
  • When whites are frothy add in 1/2 of the powdered monk fruit sweetener.
    2 tbsp powdered monk fruit sweetener
  • Once glossy and firm, beat in the remaining monk fruit and beat to stiff peaks to where the peak is soft enough to fold over.
  • Carefully add 1/3 of the egg whites to the egg yolk mixture and gently fold together without breaking the bubbles.
  • Add another 1/3 and gently fold together.
  • Finally, fold in the remaining egg whites.
  • You can stack scoops or use ring molds of batter one on top of the other.

Two Methods to Make Japanese Pancakes:

  • Heat frying pan until smoky with oil.
    2-4 sprays cooking oil
  • Turn heat down to low once the pan is smoking hot.

Pancake Information:

  • Needless to say, unlike other pancakes these thick and fluffy pancakes need to cook longer. Therefore, if higher heat is used they may appear done but be uncooked on the inside. I found this method very hard to get the pancakes tall. My preferred method is to use ring molds. The Pileup batter will take a lot of practice to get right.

Pile up Batter Vertically/Stacking Method:

  • Place a dollop of pancake batter in three separate spots in the center of the frying pan.
  • Now go back and make another dollop on top of all three pancakes.
  • Once you are done place the third dollop on all three of the pancakes.
  • The Key to making tall puffy pancakes add pancake batter on top of batter that already starts to form.
  • Add 1 tbsp water to the edges of the pan and add a lid to the frying pan.
    2 tbsp water
  • Set timer for 6 minutes.
  • After 6 minutes use a spatula to lift a ring mold off the bottom of the pan.
  • Using a spatula flip the pancakes over.
  • Repeat with the other two pancakes.
  • Add another tablespoon of water and place the lid back on.
  • Set the timer for 5 minutes.
  • After 5 minutes remove the 3 pancakes from the pan.
  • These pancakes will not be as high as the ones from the mold and will appear slightly lopsided.

Using Ring Molds:

  • If using molds oil 3 ring molds.
  • Place 3 ring molds into the center of the frying pan and fill 1/2 to 3/4 of the way.
  • Add 1 tbsp water to the edges of the pan and add a lid to the frying pan.
  • Set timer for 6 minutes.
  • After 6 minutes use a spatula to lift a ring mold off the bottom of the pan.
  • Using two spatulas or a tong carefully flip the pancake over making sure not to spill the batter.
  • Repeat with the other two pancakes.
  • Add another tablespoon of water and place the lid back on.
  • Set the timer for 5 minutes.
  • After 5 minutes remove the 3 pancakes from the pan.
  • Allow the pancake to cool slightly.  
  • Release pancake from mold by runny a knife around the edge then simply lift up on the mold and remove.
  • Be careful as the mold is hot.
  • The bottom and top will appear toasted. 
  • Dust with powdered monk fruit sweetener
  • Serve with flavored syrup or maple syrup, powdered monk fruit, or fruit.
  • They can be served for breakfast or as dessert.
  • Makes 3 pancakes

Fruit Flavor Variations and Directions:

  • Substitute fruit syrup or fruit coulis in place of milk then follow the rest of the directions.
  • This will give you differently flavored pancakes.
  • I added blackberry coulis while it didn't change the color that much it did give it a different flavor. The variations are as endless as your imagination.

Notes

Nutrition Facts
Servings 4.0
Amount Per Serving
Calories 149
% Daily Value *
Total Fat 13 g 20 %
Saturated Fat 2 g 8 %
Monounsaturated Fat 10 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 93 mg 31 %
Sodium 102 mg 4 %
Potassium 41 mg 1 %
Total Carbohydrate 6 g 2 %
Dietary Fiber 0 g 2 %
Sugars 0 g  
Protein 3 g 6 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 6 %
Iron 3 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition

Serving: 4servings | Calories: 149kcal | Carbohydrates: 6g | Protein: 3g
Gluten-Free Dutch Baby Pancakes a cooked pancake with mint, powdered monkfruit, blueberries, and sprig of mint.

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Gluten-Free Swedish Pancakes from traditional pancake pan. Looks like silver dollar pancakes. With strawberries and carnations. In a square picture

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German Apple Pancake what it looks like when it is flipped upside down.

German Apple Pancake

Gluten-Free Danish Pancakes a close up of pancakes, syrups, and lingonberry jam.

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Top: A stack of two Gluten-Free Japanese Pancakes on a plate with a slice of strawberry. Bottom: Two stacks of pancakes on a plate with whipped cream, blackberry, and sprig of mint.

 

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Comments

  1. Christy Boston's Kitchen says

    June 24, 2020 at 5:46 am

    This look interesting, fun, and delicious. I am intrigued and will need to try this recipe. Thanks for sharing!

    • LaRena’s Corner says

      June 24, 2020 at 4:47 pm

      Christy Boston Kitchen, they are delicious and a wonderful finger food.

  2. Akshita says

    February 22, 2021 at 7:06 pm

    Can’t wait to try this recipe!

    • LaRena’s Corner says

      February 25, 2021 at 10:12 am

      They are beyond delicious!

  3. KEVIN FOODIE says

    April 7, 2022 at 1:47 pm

    5 stars
    I always wanted to try Japanese pancakes. They are so jello-like from the videos i have watched. Love your spin on the gluten-free version. Great tip, adding water as a steaming agent helps with moisture and the cooking process.

5 from 2 votes (1 rating without comment)

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©© [LaRena Fry] and [LaRena’s Corner], [ 2018-2025]. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to [LaRena Fry] and [LaRena’s Corner] with appropriate and specific direction to the original content.

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This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

COPYRIGHT © 2018-2025 LaRena’s Corner ©©  Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to [LaRena Fry] and [LaRena’s Corner] with appropriate and specific direction to the original content.

 

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