• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Tara's Multicultural Table

  • Index
  • International Recipes
  • Travel
  • About Me
  • Contact
  • Policies

Hottokēki (Japanese Hot Cake)

26 March, 2014 by Tara 89 Comments

  • Facebook
  • Twitter
  • Email
Jump to Recipe - Print Recipe

Recipe for Hottokēki, Japanese Hot Cakes (ホットケーキ)- similar to American pancakes, but a bit more fluffy with a little more sweetness. Serve simply with butter and syrup or add vanilla custard or ice cream for a more decadent touch.

Hottokēki (Japanese Hot Cakes) (1 of 3)

For anyone visiting my site from the photo posted on pinterest of three stacked pancakes with blueberries: That photo is not of these pancakes. Here is the original link/recipe for that photo: http://goodatcooking.net/index.php/ru/archives/4435

 

Japanese Hot Cakes (ホットケーキ) are similar to American pancakes, but are a bit fluffier and have a little more sweetness. Hot cakes are a popular breakfast treat in Japan and often prepared using a packaged hot cake mix. No need for a hot cake mix here! They are also versatile, with a variety of toppings to choose from based on your tastes and what you may have in your refrigerator. I had an extra container of blackberries from my CSA box, so I topped my hot cakes with whipped cream and fresh blackberries. I added a few blackberries to a small pot and cooked over medium heat to create a sauce. We also often enjoy them simply with maple syrup and butter. For a more decadent breakfast, add a dollop of vanilla custard or ice cream.

japanese hotcakes (3 of 3)

Take great care in how you measure the flour. Too much will make the batter too thick. Measuring the amount out in grams is best. If you use cups, make sure it is not packed.

To cook the hottokēki, I heated a steel skillet over medium heat. I placed it briefly on a damp towel to cool to the right temperature and returned to the burner over low heat. Do not place the skillet on a cold, wet towel if it is cast iron or enamel to prevent cracking. After the batter is added, cover the skillet to lightly steam the cake and keep moisture in. It will take about 4 minutes for the hottokēki to set (but the top should still be wet) and bubbles to form over the top. Flip, cover, and cook for a minute or 2 longer until golden. Repeat with the remaining hot cakes. To keep the hottokēki warm while you are preparing the others, arrange in a single layer on a baking sheet and place in a 200 degree F oven for up to 30 minutes. Here is a video I found on Youtube of the cooking technique.

Looking for more pancake recipes? Try Poffertjes (Dutch Mini Pancakes), Beghrir Choco (Algerian Chocolate Honeycomb Pancakes), or Scotch Pancakes.

Hottokēki (Japanese Hot Cakes) (2 of 3)

Updated Recipe (March 25, 2016). Thank you all so much for your feedback. I truly appreciate it. Based on the mixed reviews, I have tweaked the recipe a bit while still keeping it authentic. I changed the flour to cake flour for a more consistent lightness, added a little melted butter, upped the baking powder, and altered the cooking method. If you loved the original recipe, it is still available at La Fuji Mama.

Hottokēki (Japanese Hot Cake) Recipe
Adapted from La Fuji Mama

Print Pin

Hottokēki (Japanese Hot Cake)

Servings 8 large pancakes

Ingredients

  • 2 large eggs
  • 200 milliliters (3/4 cup plus 1 1/2 tablespoons) milk
  • 1 teaspoon vanilla extract
  • 40 grams (3 tablespoons) unsalted butter, melted and slightly cooled
  • 200 grams (~1 1/2 cups) cake flour
  • 40 grams (3 tablespoons) granulated sugar
  • 1 tablespoon baking powder
  • Pinch salt
  • Vegetable oil for greasing

Instructions

  • In a medium bowl, beat together the eggs. Mix in the milk, vanilla extract, and butter.
  • In another medium bowl, sift together the flour, sugar, baking powder, and salt. Use a wooden spoon or spatula to gently fold into the liquid ingredients until just incorporated. Allow to rest while you heat the pan.
  • Place a large steel skillet over medium heat. Set aside a damp towel. Once heated, place briefly on the wet towel (do not do this if using cast iron or enamel) and place back on burner over low heat. Lightly grease with oil, spread with a towel, pour 1/4 cup of the batter in prepared skillet, and cover. Once golden on bottom and bubbles begin to form on top, about 4 minutes, flip to other side. Continue to cook until golden, another 1-2 minutes. Repeat with remaining batter. Serve immediately topped with maple syrup, butter, whipped cream, or fresh berries.

SaveSave

  • Facebook
  • Twitter
  • Email

Filed Under: Asian, Breakfast Tagged With: asia, asian, breakfast, hot cake, Japan, Japanese, pancake

Previous Post: « Pasticho (Venezuelan Lasagna)
Next Post: Stracciatella Snickerdoodles »

Reader Interactions

Comments

  1. Suzette

    31 December, 2014 at 12:43 pm

    The first time I had hotcakes was in Italy. My SIL is 50% Filippina and she gets the White King Hotcake Mix at an Asian store not far from her house. It was love at first bite! So now when we return from our Italian summer vacations, I try to bring some boxes back with me. However, I do prefer to cook and bake from scratch, so I was very excited to see this recipe on Pinterest and can’t wait to try it…..maybe tomorrow so we can start the 2015 off right!! 🙂

    Reply
    • Tara

      11 January, 2015 at 2:05 pm

      Hope you enjoyed them!

      Reply
  2. Jemille Junio

    11 January, 2015 at 5:18 am

    Hi Tara,
    Got your hotcakes recipe from Pinterest, glad I’ve found it!
    I’ve been making hotcakes for my little boy as it’s his favorite… However I can’t get mine to be so fluffy 🙁 What am I doing wrong?

    Reply
    • Tara

      11 January, 2015 at 2:10 pm

      Sorry you are having issues 🙁 How did you mix the batter? Did you let it rest before cooking? What temperature are you cooking the hot cakes and are you making sure to not flatten them with a spatula as they cook?

      Reply
      • Jemille

        31 January, 2015 at 6:51 am

        Hi Tara, just want to let you know that my Hottokekis are fluffy! I’ve been experimenting on mixing and baking powder… though I still have to let it rest after mixing. Thanks, we love Hottokeki 🙂

        Reply
        • Tara

          1 February, 2015 at 12:36 pm

          So glad to hear this!

          Reply
    • christine plante

      13 July, 2018 at 2:23 pm

      DO NOT TWEAK THEY ARE AMAZING. MINE ARE EXACTLY AS SHOULD BE. IT TAKES PATIENCE AND FOLDING NOT STIRRING.
      I DONT UNDERSTAND HOW SOMEONE CAN SAY THEY ARE THE WORST.

      I also tried them with milk as my husband was craving them on his lunch break and we were out so I just added a little protein powder to make it a little creamier.

      this is the ONLY pancakes I make!!!

      Reply
      • Tara

        13 July, 2018 at 4:02 pm

        Thank you so much Christine! So happy you love them!

        Reply
      • Christine Plante

        13 July, 2018 at 10:41 pm

        I meant to say I have made them with water not when in a pinch.

        Reply
  3. Amy

    11 January, 2015 at 11:20 am

    Pancakes were rubbery & no flavor! I will stick to my Mennonite recipe!

    Reply
    • Tara

      11 January, 2015 at 2:07 pm

      So sorry you didn’t enjoy the recipe. How did you mix the batter and did you let it rest before cooking?

      Reply
    • Mari

      9 February, 2015 at 4:49 pm

      can you give us the mennonite recipe?

      Reply
  4. Jcjames

    11 January, 2015 at 12:03 pm

    These were delicious!!

    Reply
    • Tara

      11 January, 2015 at 2:06 pm

      So glad you enjoyed them!

      Reply
  5. Audrey Lisa

    11 January, 2015 at 12:30 pm

    The Hubs and I just devoured a plate of these delicious cakes. I used buttermilk and a banana in the batter and topped mine with a honey and mixed berry compote. Let them eat cake! Amazing recipe! I may never eat pancakes again!

    Reply
    • Tara

      11 January, 2015 at 2:07 pm

      So glad you enjoyed them!

      Reply
  6. Sarah

    17 January, 2015 at 9:42 am

    When you “quickly mix” the wet ingredients into the dry, do you use a mixer or just a spoon? Mine came out flat and I *did* allow the batter to rest. I followed all directions very carefully.

    Reply
    • Tara

      17 January, 2015 at 11:24 am

      Sorry yours came out flat 🙁 I used a spoon to lightly and quickly fold in the wet ingredients. Updating the recipe now to clear that up.

      Reply
      • Tara

        17 January, 2015 at 11:34 am

        Also, the texture should be fluffy, but they won’t be super thick- only about 1/2 inch.

        Reply
  7. Tina

    18 January, 2015 at 10:29 am

    Hi Dear! ^_^
    It was absolutely delicious and fluffy, and sweet, and great! 🙂 Thanks for your recipe! Greetings from Hungary! 🙂

    Reply
    • Tara

      18 January, 2015 at 6:59 pm

      So glad you enjoyed them!

      Reply
  8. Leigh Anne

    18 January, 2015 at 12:08 pm

    Made these this morning and we LOVED them! They didn’t look as fluffy as yours but I’m chalking that up to old baking powder. Will use fresh next time and hopefully they’ll rise higher. The flavor was very unique. These are being added to the rotation! Thanks for sharing!!

    Reply
    • Tara

      18 January, 2015 at 7:00 pm

      So glad you enjoyed them! I definitely enjoy these more than American pancakes now. Hope they work better next time with fresh baking powder.

      Reply
  9. Bonnie Goodwin

    19 January, 2015 at 3:13 am

    Would adding fresh blueberries when you pour the batter onto the griddle will that effect the fluffiness of the pancakes ?

    Reply
    • Tara

      20 January, 2015 at 9:02 am

      Sprinkling a few fresh blueberries on top should be fine. Just don’t use a spatula to press them in and no frozen fruit since they will have too much moisture.

      Reply
  10. Christie Campbell (@AKitchenHoor)

    20 January, 2015 at 7:15 am

    Tara,

    These hotcakes sound amazing. I’m just curious to know where the image for this pin came from?
    http://www.pinterest.com/pin/200128777167439598/
    I can’t seem to find it and all pins, links backs, etc lead me to this recipe. Maybe that’s why some people think they should be fluffier than they are? Just my 2c. I’ve pinned the first photograph on this post and will be making them FOR SURE!

    Reply
    • Tara

      20 January, 2015 at 9:06 am

      Hi Christie! Thanks for bringing this to my attention. I have no idea where that photo came from. It is not mine and not from the website I originally got this recipe from. Those look more like Oladyi than the Japanese Hot Cakes.

      Reply
      • Tara

        20 January, 2015 at 9:24 am

        For anyone visiting my site from the photo posted on pinterest: That photo is not of these pancakes. Here is the original link/recipe for that photo: http://goodatcooking.net/index.php/ru/archives/4435

        Reply
  11. Amy

    22 January, 2015 at 9:12 pm

    would Splenda sub for sugar in this recipe? Do you suggest whole milk or does 2% work okay?

    Reply
    • Tara

      22 January, 2015 at 10:28 pm

      I have no experience with Splenda so can’t comment on that part. I prefer whole milk when baking to make it a little richer, but I have used 2 percent with no issues.

      Reply
  12. cherita

    25 January, 2015 at 8:54 am

    Made & resting. Can’t wait to taste them

    Reply
    • Tara

      25 January, 2015 at 10:30 am

      Hope you enjoyed them!

      Reply
  13. Nicole

    26 January, 2015 at 10:47 am

    When mixing the liquid together, should I use a whisk or paddle attachment? Thanks.

    Reply
    • Tara

      26 January, 2015 at 1:23 pm

      Whisk attachment or a hand mixer

      Reply
      • Nicole

        26 January, 2015 at 7:57 pm

        Thank you

        Reply
        • Tara

          26 January, 2015 at 9:07 pm

          Hope you enjoy them!

          Reply
  14. Robyn

    27 January, 2015 at 12:04 pm

    Is that batter supposed to be really thick, like muffin batter?
    Thank you

    Reply
    • Tara

      27 January, 2015 at 2:32 pm

      Yes, the batter is similar in consistency to muffin batter

      Reply
  15. babybawlt

    1 February, 2015 at 7:18 pm

    Thank you

    Reply
  16. Moose

    2 February, 2015 at 11:10 pm

    To really go the full hog, for amazingly light pancakes, try the following:
    – separate your egg yolks, include them in with your wet ingredients as per usual
    – whisk the egg whites until they are fluffy as
    – after you have mixed dry and wet ingredients, fold in half mixture of egg whites
    – now fold in remaining egg whites

    The above steps only take a second but will change the consistency of your hotcakes / pancakes / waffles to a light, fluffy, lovely mouth watering experience.

    Moose

    Reply
    • Tara

      3 February, 2015 at 5:34 pm

      Thanks for the tips! I do this often, like in these Buttermilk Vanilla Bean Pancakes: http://tarasmulticulturaltable.com/south-walton-and-buttermilk-vanilla-bean-pancakes/ . I did not with these Hottokeki for authenticity.

      Reply
  17. Kasey

    7 February, 2015 at 11:42 am

    Wish I read the comments before trying – mine also came out way too thick. I don’t think the recipe has enough liquid. Makes for custardy, rubbery pancakes. I’ll have to try some of the recommendations in the comments.

    Reply
    • Tara

      7 February, 2015 at 5:21 pm

      Sorry it didn’t work out for you 🙁 Hottokeki are quite thick, but you definitely have to be careful about overmixing. Also, how did you measure the flour? Weighing is the most accurate. If you use cups, make sure the flour isn’t packed.

      Reply
  18. Cathy

    15 February, 2015 at 10:25 am

    Made these 02/14/15- lack flavor and had a spongy texture. NOT a fan 🙁

    Reply
    • Tara

      15 February, 2015 at 10:59 am

      So sorry to hear you didn’t enjoy them. The texture is a little different than American pancakes. Did you add any toppings or eat them plain?

      Reply
  19. Josephine

    21 February, 2015 at 11:00 am

    I don’t know what I did wrong, but I followed the recipe as stated, and the hot cakes turned out spongy (almost rubbery) and lacked flavor. My three little ones even refused to eat it

    Reply
    • Tara

      28 February, 2015 at 11:33 am

      So sorry you didn’t enjoy them. Did you weigh the flour or measure it out?

      Reply
    • Nat

      1 March, 2015 at 9:55 am

      Mine came out the same way. …:( what did I do wrong?

      Reply
  20. Jen

    21 February, 2015 at 12:16 pm

    My son and I greatly enjoyed these cakes this morning. Definitely thicker than our regular pancakes and very filling, but we loved that aspect of them. Thank you, Tara!

    Reply
    • Tara

      28 February, 2015 at 11:33 am

      So glad you enjoyed them!

      Reply
  21. Biochip

    21 February, 2015 at 1:21 pm

    These were awesome! My new favorite hot cake recipe!

    Reply
    • Tara

      28 February, 2015 at 11:36 am

      So glad you enjoyed them!

      Reply
  22. Rebecca

    21 February, 2015 at 2:10 pm

    Loved the flavor. Batter was a nice consistency. They looked just like your picture here (not the ones on Pinterest) However, they were a little tough. What did I do wrong? Cook too long, not rest long enough, cook too hot?

    Reply
    • Tara

      28 February, 2015 at 11:42 am

      Sorry they came out a little tough. As long as you followed the directions, how did you measure out the flour? The photo on pinterest is not related to this recipe. I am not sure how they became linked.

      Reply
  23. Annie

    22 February, 2015 at 1:59 pm

    Tara- Thank you for sharing this recipe!! These fluffy and light wonders are delicious! It will be hard to return to a more traditional pancake recipe after trying this recipe:) I added 1 2/3 TSP instead of tsp. due to miss reading, I added an additional 1/4 C flour to make up for this and a 3 sec dash more of cashew milk. I also altered by using splenda and cashew milk and the recipe turned out great! I think the recipe will not work if you do not fluff the liquid long enough and you have to fold not stir the wet and dry….hope this can be helpful for anyone not achieving the fluffiness that they wanted.

    Reply
    • Tara

      28 February, 2015 at 11:43 am

      So glad you enjoyed them!

      Reply
  24. Annie

    22 February, 2015 at 2:00 pm

    *Baking Powder is what I added too much of.

    Reply
  25. Katherine

    23 February, 2015 at 8:18 pm

    Just made these this evening for supper and they were fantastic! Such an easy recipe and really tasty. I had never made pancakes before but now I’ll definitely be making these often!

    Reply
    • Tara

      28 February, 2015 at 11:37 am

      So glad you enjoyed them!

      Reply
  26. Kayla

    1 March, 2015 at 11:26 am

    Just made these–they were super simple and beyond delicious! Very fluffy! I made an apricot compote to go over them and my family loved it! Thanks for this recipe! Will use over and over again.

    Reply
    • Tara

      19 March, 2015 at 8:52 am

      So glad you enjoyed them!

      Reply
  27. Tanya

    1 March, 2015 at 12:15 pm

    Made these this morning and while we really enjoyed them we definitely had some difficult finding the right temperature. We ended up with cakes that were cooked in the middle but rather doughy and sticky towards the edges.
    We will try again next weekend and hopefully have a better result

    Reply
    • Tara

      19 March, 2015 at 8:54 am

      Sorry you had some issues with the temperature 🙁 I usually go between medium and medium low. Medium low usually works best for me once the pan is thoroughly heated.

      Reply
  28. Kel Swann

    5 April, 2015 at 11:20 am

    Mine didn’t work at all 🙁 I wanted to make them for my family’s Easter breakfast, followed the directions exactly and it was a soupy mess. My husband tried again with a fresh batch and they turned out the same

    Reply
    • Tara

      28 April, 2015 at 11:29 am

      I’m sorry they didn’t work out for you. How much flour did you use? The batter should be thick, not soupy.

      Reply
  29. paula

    26 April, 2015 at 12:18 pm

    Best pancakes I’ve ever made and I have tried many and never liked any of them. Tip to note is that olive oil burns so make sure to fry the hot cakes on vegetable or canola oil. Also they burn quickly so I baked them for 10 minutes at the end on 350 in a toaster oven to make sure they were cooked through. Thank you for this wonderful recipe. I will try adding some almond extract in the future.

    Reply
    • Tara

      28 April, 2015 at 11:30 am

      So glad you enjoyed them! Almond extract sounds delicious.

      Reply
  30. carmelsuga

    16 May, 2015 at 11:53 am

    GOODNESS This is the very best recipe I ever made for hotcakes thank you so much I really think the key in fluffyness is to let the batter rest,mine almost look like the picture.Again thanks so much!

    Reply
    • Tara

      21 March, 2016 at 10:40 pm

      So glad you liked them!

      Reply
  31. Christina

    21 May, 2015 at 9:28 am

    For those that want them fluffier I added 1/2 top baking soda and doubled the amount of baking powder. When you first pour it onto the pan it will be thick and have a lot of air bubbles, do not spread it out at all and make sure your temp is med-low.

    Reply
  32. Alexandria

    12 July, 2015 at 10:05 am

    Sooooo fluffy!

    Reply
    • Tara

      15 July, 2015 at 1:21 pm

      Glad you enjoyed them!

      Reply
  33. Hailey

    15 July, 2015 at 12:23 pm

    These pancakes were not fluffy in the slightest… very thick and dense and the flavor was sub par. I made these for my family and they all hated them.

    Reply
  34. Tara

    15 July, 2015 at 1:23 pm

    How did you measure the flour? This can happen if too much flour is added to the batter or it is overmixed.

    Reply
  35. Lisa Sellers

    9 August, 2015 at 11:34 am

    This is where that picture came from. Took me a while, but I found it. http://goodatcooking.net/index.php/en/archives/5399

    Reply
    • Tara

      9 August, 2015 at 11:40 am

      Yes, it is listed at the top of this post. I still haven’t been able to find the original pinner who attached it to my link.

      Reply
  36. mai4maiysoon

    26 August, 2015 at 11:57 pm

    I made these pancakes twice and it worked, the pancakes turn out thick and a little chewy, but I don’t mind still its light , I think I should beat the eggs more so it’ll be fluffy. The pancakes were a hit with my kids 🙂

    Reply
  37. winglessspirit

    11 September, 2015 at 3:17 am

    How can i store the remaining batter? To use it in the next day or after

    Reply
    • Tara

      11 September, 2015 at 1:45 pm

      Unfortunately, this batter doesn’t last long after mixing. They won’t rise as well and will end up dense.

      Reply
  38. Becca

    13 September, 2015 at 11:29 am

    My batter came out really thick and I followed directions exactly but I did want to confirm that the flour was supposed to be 1 cup plus 2/3 cup and not (1) 2/3 cup.. I’m letting it all rest right now so I’ll let you know how they turn out. Thank you.

    Reply
  39. Becca

    13 September, 2015 at 4:22 pm

    OK. They did not turn out that great. I thought the flavor was nice but they were way too thick to the point that it was more like a biscuit mix. It took forever to get the middle cooked which resulted in the outside being kind of tough. My husband was not crazy about them. I think I might have messed up the amount of flour and milk. Im not going to count these out yet, they deserve another go.

    Reply
    • Tara

      16 September, 2015 at 10:09 am

      Sorry they didn’t work out for you 🙁 It sounds like there was a bit too much flour. How did you measure it out?

      Reply
  40. Rachel

    13 March, 2016 at 7:44 am

    Lovely Sunday morning brunch! Thanks for the recipe.

    Reply
    • Tara

      21 March, 2016 at 10:37 pm

      Glad you enjoyed them!

      Reply
  41. Tara

    25 March, 2016 at 11:50 am

    Updated Recipe (March 25, 2016). Thank you all so much for your feedback. I truly appreciate it. Based on the mixed reviews, I have tweaked the recipe a bit while still keeping it authentic. I changed the flour to cake flour for a more consistent lightness, added a little melted butter, upped the baking powder, and altered the cooking method. If you loved the original recipe, it is still available at La Fuji Mama.

    Reply
  42. Emma

    9 May, 2016 at 3:19 pm

    I’m one of the people who came to your site looking for those big, fluffy Japanese pancakes. I was so disappointed – but we made YOUR Japanese pancakes yesterday for Mother’s Day. They were amazing! So often those thick kind of pancakes don’t cook through properly, but yours were perfect. Thank you.

    Reply
  43. Lucy

    24 July, 2016 at 4:27 pm

    Hi There,

    Made your recipe and it came out great. I have a couple of questions:
    1) Can I substitute honey for sugar? If so how much?
    2) Can I made the batter and store it in the fridge a couple of days ahead of time?

    Thanks

    Reply
  44. kips

    14 April, 2018 at 1:00 pm

    Thank you so much for this recipe! These are the fluffiest, tenderest pancakes I’ve ever had, let alone made!!! Note: I used buttermilk instead of milk.

    Reply
    • Tara

      14 April, 2018 at 4:04 pm

      So glad you liked them! I will definitely need to try with buttermilk 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

tarasmctable (1 of 1)

Hello and welcome to Tara's Multicultural Table! Check out the index to find recipes from around the world and learn more about me here.

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,095 other subscribers

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Categories

Amazon

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program and earn advertising fees by advertising and linking to Amazon.com

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,095 other subscribers

Featured Recipes:

Cardamom Latte in two stone glasses with cardamom pods in the background.
Lavender Lemonade in two glasses garnished with lemon slices and rosemary.
Pastel de Queijo (Brazilian Cheese Pastry) pile on a white plate.

Privacy Policy

Copyright © 2022 Tara's Multicultural Table on the Foodie Pro Theme