Japanese Pancakes (Hot Cakes – ホットケーキ)

The best light and fluffy Japanese pancakes! So easy to make from scratch!


  • 1 2/3 cup cake flour
  • 1 1/2 teaspoon baking powder
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 3/4 cup milk or almond milk
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon vegetable oil
  • Oil or cooking spray for coating the pan

Topping options:

  • Fresh berries
  • Fresh herbs like mint or basil
  • Whipped cream
  • Custard
  • Pure maple syrup


  1. In a large bowl, mix flour and baking powder.
  2. In a separate bowl, beat the eggs using a whisk and slowly add the sugar. Whisk in milk, vanilla extract, and oil.
  3. Make a small well in the center of the flour mix and slowly pour the egg mixture while whisking. Mix well until the batter is smooth.
  4. Turn the heat to medium-low and coat a medium size pan with cooking spray (that comes with a lid).
  5. Ladle a quarter of the batter in the pan and cover with a lid. Cook for about 2 minutes, or until you see bubbles form at the top of the pancake.
  6. Flip the pancake while the top is still wet – don’t wait until it’s fully cooked otherwise it won’t be as fluffy! – and cook for an additional 2 minutes or until the bottom is golden brown.
  7. Transfer to a plate and repeat the same steps until you have used all the batter.
  8. Serve with toppings of your choice.


These Japanese pancakes are best fresh out of the pan! Leftovers don’t fare well in the fridge.


Keywords: breakfast, sweets, snack, souffle pancake

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