Fluffy Japanese Pancakes

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!

Fluffy Japanese pancakes served on a plate with maple syrup being drizzled on top.

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 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!



  • Flour  all purpose flour for baking. Use Coconut Flour for a low carb recipe.
  • 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.

Fluffy Japanese pancakes served on a plate showing cross sectional cut.

Essential Kitchen Equipment


Step 1 Combine flour, sweetener, baking powder, eggs, mayo, and vanilla extract in a mixing bowl and whisk with a hand mixer.

Batter for fluffy Japanese pancakes.

Step 2 Add carbonated water and mix slowly by hand until combined.

Batter for fluffy Japanese pancakes.

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.

Muffin tray filled with fluffy Japanese pancakes.

✅ 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!

Fluffy Japanese pancakes served on a plate with a side of strawberry and butter on top.

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 served on a plate with maple syrup being drizzled on top.

Fluffy Japanese Pancakes

Experience the delight of Fluffy Japanese Pancakes, a heavenly twist on the classic breakfast favorite. These thick and creamy hotcakes are a fluffy sensation that will elevate your morning routine.
4.70 from 13 votes
Course: Breakfast
Cuisine: Japanese
Keyword: Fluffy Japanese Pancakes, Japanese fluffy pancakes recipe, Japanese hotcakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 Hotcakes
Print Recipe
Calories: 109kcal



  • Gather all the ingredients.
    Ingredients for fluffy Japanese pancakes.
  • Preheat heat oven to 350 F.
    Oven preheated.
  • In a large mixing bowl, combine flour, sweetener, Baking Powder and mix well.
    Dry ingredients for fluffy Japanese pancakes.
  • Add eggs, Kewpie Mayo, Vanilla Extract and mix well using a hand mixer until smooth.
    Batter for fluffy Japanese pancakes.
  • Next, add the carbonated water and mix slowly until combined.
    Batter for fluffy Japanese pancakes.
  • Generously grease muffin pan with cooking spray and pour batter until 1/2 full.
    Muffin tray filled with fluffy Japanese pancakes.
  • 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.
    Fluffy Japanese pancakes topped with butter.


Calories: 109kcal | Carbohydrates: 3g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 103mg | Sodium: 177mg | Potassium: 35mg | Fiber: 2g | Sugar: 1g | Vitamin A: 135IU | Calcium: 59mg | Iron: 1mg
*Values Based Per Serving
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  1. The two versions of the recipe list different cook times FYI

  2. Is the a substitute for Carbonated Water?

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