Thick and fluffy Japanese Pancakes also called hotcakes, are going to be your new favorite breakfast food! Sweeter than regular pancakes with a cake-like texture, these hotcakes are so delicious and goes with just about any syrup or topping.
Japanese hotcakes are all the rage and of course, I had to jump on the bandwagon and figure out how I can make them low carb.
With the help of some coconut flour and monkfruit erythritol blend sweetener, these sugar-free, grain-free Japanese hotcakes were born!
What are Japanese Pancakes, also known as Japanese Hotcakes?
These Japanese pancakes are thick, fluffy and sweet. They are baked in a muffin tin to give it the height it’s famously known for. We also found it much easier than using a skillet with a ring mold.
What is the difference between low carb pancakes and low carb Japanese pancakes?
Low carb pancakes are made with slightly different ingredients and they are cooked traditionally in a skillet or what we like to use, a griddle maker.
Low carb Japanese pancakes are made to have a more cake-like texture while also being slightly sweeter than regular pancakes. They are baked in a muffin tin rather than a skillet to produce tall and thick hotcakes.
Why do you use coconut flour for the pancake recipe?
Coconut flour is very low carb and therefore perfect for making pancakes. It also produces a light and fluffy texture which is preferred when making Japanese pancakes.
If you use almond flour, the texture will be more dense and grainy and the taste will be nuttier.
Why do you use carbonated water and mayonnaise in a pancake recipe?
We use carbonated water to produce a lighter and more aerated pancake similar to traditional Japanese hotcakes.
You might be thinking why we would use mayonnaise in our pancake recipe, but trust me when I say that using mayonnaise gives you a much moister pancake.
Plus, the mayonnaise flavor is negligible.
How do you prepare Japanese pancakes and what kind of baking equipment will I need?
The only thing you will need is a muffin/cupcake tin and possibly, some cupcake liners.
Tips and tricks to making Japanese Pancakes?
- Don’t have access to an oven? You can always make the batter and cook the pancakes traditionally in a pan over medium heat.
- Top with ChocZero syrups (chocolate, maple, strawberry).
- Drizzle with our low carb nutella or our fruit sauces.
- Freeze leftovers in a closed container or ziplock bags.
For more breakfast recipes, check these out!
- Cream Cheese Chaffles
- Coconut Banana Macadamia Nut Chaffles
- Low Carb Blueberry Cream Cheese Pancakes
- Milk Tea Chia Seed Pudding
- Cream Cheese Breakfast Egg Bites
Now, let’s get making this Japanese Pancakes recipe!
- Prepping Time 5M
- Cook Time 10M
- Total Time 15M
- Net Carb/Serv ~2g
- Servings 6-8 Hotcakes
Ingredients
- 1/4 Cup Coconut Flour
- 3 Large Eggs
- 2 tbsp Monkfruit Erythritol Blend (or sweetener of choice)
- 3 tbsp Kewpie Mayo (can sub with regular mayo)
- 1/3 Cup Carbonated Water
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
Directions
1) Gather all the ingredients.
2) Preheat heat oven to 350 F.
3) In a large mixing bowl, combine Coconut Flour, Monkfruit Erythritol Blend, Baking Powder and mix well.
4) Add eggs, Kewpie Mayo, Vanilla Extract and mix well using a hand mixer until smooth.
5) Next, add the carbonated water and mix slowly until combined.
6) Generously grease muffin pan with cooking spray and pour batter until 1/2 full.
7) 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.
8) Serve these Japanese hotcakes topped with whipped cream, sliced strawberries, or some sugar-free maple syrup!
Hope you enjoy your Japanese Pancakes!
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Japanese Pancakes
Ingredients
- 1/4 Cup Coconut Flour
- 3 Large Eggs
- 2 tbsp Monkfruit Erythritol Blend or sweetener of choice
- 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 Coconut Flour, Monkfruit Erythritol Blend, 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.
- Serve these Japanese hotcakes topped with whipped cream, sliced strawberries, or some sugar-free maple syrup!
Video
Nutrition
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The two versions of the recipe list different cook times FYI
Hey Windy! Thanks for catching that and updated!
Is the a substitute for Carbonated Water?
Hi Jo! You could just use water, but the hotcakes will be ‘flater’.