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Sweet Berry Topped Japanese Pancakes

Delightful and fluffy Japanese pancakes topped with fresh berries and whipped cream, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk Full-fat preferred for best results.
  • 2 large eggs
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract
Toppings
  • Fresh berries (strawberries, blueberries, raspberries) Your choice of berries.
  • Whipped cream For topping.

Method
 

Preparation
  1. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined, ensuring no clumps.
  2. In a separate bowl, mix the buttermilk, eggs, melted butter, and vanilla extract. Whisk to incorporate air into the mixture.
  3. Gently pour the wet mixture into the dry ingredients bowl. Stir until just combined; lumps are acceptable.
Cooking
  1. Place a non-stick skillet over medium-low heat. Sprinkle a bit of water to check the readiness.
  2. Pour a scoop of batter onto the skillet. Cook until bubbles form, indicating it’s time to flip.
  3. Carefully flip the pancake and cook the other side until golden brown.
Serving
  1. Serve the pancakes warm, topped with fresh berries and a dollop of whipped cream.

Notes

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For freezing, place in a single layer on a baking sheet and freeze until solid before transferring to an airtight container.