Japanese Hotcakes: The Fluffiest Pancakes You’ll Ever Taste

Fluffy Pancakes Directions

• Mix Dry Ingredients
  Combine flour, baking powder, and sugar in a medium bowl. Whisk thoroughly for at least 30 seconds to ensure even distribution of the baking powder. This prevents lumps and ensures even rising.
• Make Batter
  Add milk, egg, and vanilla to the dry mixture. Whisk gently until just combined and smooth, about 20-30 strokes. Small lumps are okay - overmixing will develop gluten and make pancakes tough. The batter should be pourable but not runny - it should slowly drip from a raised spoon.
• Heat Pan
  Place a non-stick pan or griddle over medium heat. Add a thin layer of vegetable oil - just enough to coat the surface. The pan is ready when a few drops of water sprinkled on the surface dance and evaporate immediately.
• Cook First Side
  Pour approximately 1/4 cup batter per pancake onto the hot surface. Leave at least 2 inches between pancakes to allow for spreading. Cook undisturbed until bubbles form on the surface and edges begin to look set and slightly dry, about 2-3 minutes.
• Flip and Finish
  Gently slide a thin spatula under each pancake and flip in one quick motion. Cook second side until golden brown, about 1-2 minutes more. The pancake should spring back slightly when touched in the center.
• Serve
  Transfer immediately to warm plates. Top with a pat of butter and drizzle with maple syrup as desired. Serve while still hot for best texture and flavor.