If you're looking for a delightful breakfast treat, this Simple Japanese Pancake Recipe is just what you need. I remember one Saturday morning when my son, Jake, insisted on making pancakes. We ended up with a fluffy mess, but it sparked our love for trying new recipes together. These Japanese hotcakes are light, fluffy, and perfect for a weekend brunch.
Why You’ll Love It
- They're incredibly fluffy and light.
- You can customize them with your favorite toppings.
- They're a fun cooking project for the whole family.
Pure Comfort
There's something about a stack of warm pancakes that just feels like a hug on a plate. These Japanese hotcakes are not only delicious but also bring back memories of family breakfasts filled with laughter and syrupy smiles.
What You Need
- 1 cup (120 g) all-purpose flour – You can substitute with whole wheat flour for a healthier option.
- 1 tsp baking powder – This helps the pancakes rise and become fluffy.
- 2 tbsp sugar – You can use honey or maple syrup for a natural sweetener.
- 1/4 tsp salt – A pinch enhances the flavors.
- 3/4 cup (180 ml) milk – Almond or oat milk works well for dairy-free options.
- 1 large egg – This binds everything together.
- 1 tsp vanilla extract – For added flavor.
- for cooking butter – Use non-stick spray for a lighter option.
Time to Cook
Prep: 10 minutes | Cook: 15 minutes | Total: 25 minutes | Difficulty: Easy | Make-Ahead: You can prepare the batter a day in advance.
Steps to Make It
- In a large bowl, whisk together the flour, baking powder, sugar, and salt. The mixture should be well combined and look a bit fluffy. This is the base for your pancakes, so make sure there are no lumps.
- In another bowl, mix the milk, egg, and vanilla extract until smooth. The mixture should be creamy and well-blended. This will add moisture and flavor to your pancakes.
- Pour the wet ingredients into the dry ingredients and stir gently. Be careful not to overmix; a few lumps are okay. This will help keep your pancakes light and airy.
- Preheat a non-stick skillet over medium-low heat and add a little butter. You'll know it's ready when the butter starts to bubble slightly. This is key for achieving that golden-brown color.
- Scoop about 1/4 cup of batter onto the skillet for each pancake. You can use a measuring cup for even sizes. Cook until the edges start to look set and bubbles form on the surface, about 3-4 minutes.
- Flip the pancakes carefully and cook for another 2-3 minutes until they are lightly golden. They should be fluffy and rise nicely. If they seem too thick, you can press them down gently with a spatula.
- Serve the pancakes warm with your favorite toppings like syrup, fruit, or whipped cream. Enjoy the fluffy goodness while it's hot!
Make It Perfect
- For extra fluffiness, separate the egg whites and beat them until stiff peaks form, then fold them into the batter gently.
- If you're making a big batch, keep the pancakes warm in a low oven (around 200°F) until you're ready to serve.
Mix It Up
- Add chocolate chips or blueberries to the batter for a fun twist.
- Top with matcha powder for a unique flavor and color.
Perfect Partners
- Fresh fruit like strawberries or bananas.
- A drizzle of maple syrup or honey.
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FAQs
Can I make the batter ahead of time?
Yes, you can prepare the batter a day in advance and store it in the fridge.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze these pancakes?
Absolutely! Freeze them in a single layer, then transfer to a freezer bag for up to 2 months.
What can I substitute for milk?
You can use almond milk, oat milk, or any non-dairy milk.
How do I know when the pancakes are done?
They should be lightly golden on both sides and spring back when touched.
Conclusion
This Simple Japanese Pancake Recipe is a delightful way to start your day. With their fluffy texture and customizable toppings, they’re sure to become a family favorite. Give them a try, and enjoy the smiles around the breakfast table!
Simple Japanese Pancake Recipe for Fluffy Hotcakes
Equipment
- Large bowl
- non-stick skillet
- Measuring cup
- Spatula
Ingredients
Main
- 1 cup all-purpose flour 120 g; can substitute with whole wheat flour
- 1 tsp baking powder helps pancakes rise
- 2 tbsp sugar can substitute honey or maple syrup
- 1/4 tsp salt a pinch enhances flavor
- 3/4 cup milk 180 ml; almond or oat milk for dairy-free
- 1 large egg binds ingredients together
- 1 tsp vanilla extract for added flavor
- butter for cooking; can use non-stick spray
Instructions
- Whisk together flour, baking powder, sugar, and salt until well combined and fluffy.
- In another bowl, mix milk, egg, and vanilla extract until smooth and creamy.
- Pour wet ingredients into dry ingredients and stir gently; do not overmix.
- Preheat a non-stick skillet over medium-low heat and add a little butter.
- Scoop about 1/4 cup batter onto skillet for each pancake; cook until edges set and bubbles form, about 3 to 4 minutes.
- Flip and cook for another 2 to 3 minutes until lightly golden and fluffy.
- Serve warm with your favorite toppings like syrup, fruit, or whipped cream.