Discover the world of Fluffy Japanese Pancakes with my simple recipe! These iconic hotcakes are renowned for their extraordinary thickness, setting them apart from traditional pancakes. Made with authentic, wholesome ingredients, my recipe promises an unparalleled Japanese pancake experience!
Table of Contents
Why I Love This Recipe
This recipe is one of my favorites because it’s my take on the beloved Japanese hotcakes, delivering an authentic taste of Japan right in your kitchen! These pancakes, a staple in Japanese cuisine, are renowned for their extraordinary thickness and delightful sweetness. The best part? I’ve simplified the process by baking them in a muffin tray, allowing you to whip up a batch effortlessly and reducing the time it takes to make it! What else can be better than that!
It’s a similar cooking method to my proven Cream Cheese Breakfast Egg Bites recipe, making it even more accessible for everyone. Whether it’s for a satisfying breakfast or a delightful lunch, these fluffy and creamy hotcakes are perfect for anyone eager to savor the true essence of Japanese pancakes!
Ingredients
Ingredients
- Flour – all purpose flour for baking.
- Eggs – medium to large eggs.
- Sweetener – use your preferred sweetener.
- Mayonnaise – use Japanese Kewpie Mayo. Can substitute with regular mayo.
- Carbonated Water – sparkling water, club soda, or make your own with a soda stream.
- Vanilla Extract – concentrated flavors of Vanilla found in baking section of grocery stores.
- Baking Powder – standard Baking Powder to help the batter rise.
Essential Kitchen Equipment
Directions
Step 1 Combine flour, sweetener, baking powder, eggs, mayo, and vanilla extract in a mixing bowl and whisk with a hand mixer.
Step 2 Add carbonated water and mix slowly by hand until combined.
Step 3 Pour pancake batter into a greased muffin tray until half full and bake at 350°F for 10-12 minutes or until a toothpick inserted in the center comes out clean.
✅ Doneness Pro Tip
Insert a Toothpick Into the Middle. If it comes out clean, they’re done.
🥞 Garnish Pro Tip
Serve with Whipped Cream or Syrup of your choice.
Pairing Recommendations
To complete your Japanese breakfast spread, pair these fluffy Japanese pancakes with classic morning dishes like Japanese Scrambled Eggs and a comforting Hot Matcha Latte drink to start your day!
Frequently Asked Questions
What's the secret to achieving that perfect fluffiness?
The key lies in mixing the batter thoroughly, pouring the carbonated water in slowly and ensuring your oven is preheated to the right temperature.
Pancakes vs Hotcakes
Pancakes are made from a simple batter and are cooked to be thin and flat, while hotcakes have a cake-like consistency, being thick and fluffy, thanks to the inclusion of carbonated water that introduces bubbles, making them lighter and more delicate. The key distinction between pancakes and hotcakes lies in their texture and preparation, with pancakes being thin and flat, and hotcakes having a thick and fluffy texture.
What toppings go well with Japanese pancakes?
These pancakes are versatile, so you can top them with fresh berries, syrup, whipped cream, or any of your favorite toppings.
How do I ensure the pancakes don't stick to the muffin tray?
Grease the muffin tray generously with cooking spray or butter to prevent sticking.
Storage Tips
To store leftovers, place in an airtight container or wrap them with plastic wrap and refrigerate. They will stay fresh for 2-3 days. When you’re ready to enjoy them again, simply reheat in the microwave.
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Watch How To Make It
Fluffy Japanese Pancakes
Ingredients
- 1 Cup Flour
- 3 Large Eggs
- 2 tbsp Sweetener your preferred sweetener
- 3 tbsp Kewpie Mayo can sub with regular mayo
- 1/3 Cup Carbonated Water
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
Instructions
- Gather all the ingredients.
- Preheat heat oven to 350 F.
- In a large mixing bowl, combine flour, sweetener, baking powder and mix well.
- Add eggs, Kewpie mayo, vanilla extract and mix well using a hand mixer until smooth.
- Next, add the carbonated water and mix slowly until combined.
- Generously grease muffin pan with cooking spray and pour batter until 1/2 full.
- Bake for 10-12 minutes. Stick a toothpick down the center of the hotcake to check for doneness. Hotcakes are done when batter doesn't stick to toothpick.
Nutrition
*Values Based Per Serving
Is the a substitute for Carbonated Water?
Hi Jo! You could just use water, but the hotcakes will be ‘flater’.
The two versions of the recipe list different cook times FYI
Hey Windy! Thanks for catching that and updated!