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Prep Time:
10 Minutes
Grill time:
20 Minutes

Japanese Hotcakes

Gigantic Puffy Pancakes

Posted on by Andrea Alden
Japanese Hotcakes
Serves 4
Prep Time:
Grill time: 20 Minutes
Oh my goodness. (And I mean GOOD-ness!) My Instagram feed has been filled with these images of pancakes that were inches thick, stacked high and topped beautifully with fruit. Inspired by these beautiful images, I just had to try making Japanese Hotcakes myself! They’re sweeter than your typical, flat pancakes, they also look way cooler. The toughest part of making these is keeping the heat just right to allow them to cook all the way through. However, when you’re done and have a stack of these adorable hotcakes a mile high on your plate, you will be in hotcake-heaven. 
Perfectly golden
Perfectly golden
Top with fruit and butter
Top with fruit and butter
The perfect drip
The perfect drip

Japanese Hotcakes

Serves: 4       Total Time: 30 Minutes


  • 2 large eggs, separated
  • 1 cup of buttermilk
  • ¼ cup sugar
  • ½ tsp. vanilla 
  • 1½ cups of flour
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. cinnamon
  • 2 tbsp. coconut oil, melted

Special Equipment

  • ring mold or circle cookie cutter
  • heatproof bowl/casserole that will fit over the ring molds

NOTE: If using a circular ring mold, or cookie cutter that is less than 2-inches tall, fill the mold 3/4 of the way full. If you are using a ring mold that is any taller than that, fill it 1/2 way or less. 


Step 1
Preheat your grill to low, around 350°F, with a Napoleon Reversible Cast Iron Griddle on one side, over direct heat.
Step 2
Separate the egg white and yolk into two separate bowls. In the bowl with the yolk, add the buttermilk, sugar, vanilla, and salt. Whisk together. Sift in the flour, baking powder, baking soda, and cinnamon. Mix together.
Step 3
Whisk the egg whites until soft peaks form - similar to making whipped cream - then fold the whites gently into the batter.
Step 4
Warm the ring mold(s) on the griddle for a minute or two before brushing the mold and the griddle generously with melted coconut oil. Pour in enough batter to fill the ring mold 1/3 of the way.
Step 5
Cover the hotcakes with a heatproof bowl or casserole dish and close the lid on your grill. Cook the hotcakes in the ring mold until the tops start to bubble, checking every once in a while. You will want to use Napoleon Heat Resistant BBQ Gloves to move whatever you are using to cover the hotcakes.
Step 6
Now the hard part. It’s time to flip these hotcakes. Use a spatula to loosen the hotcake from the griddle, then use tongs to turn the rings, with hotcake inside, over. Cook the other side until golden and crispy like the first side.
Step 7
Use a knife to loosen each hotcake from its ring mold, then keep the cooked hotcakes warm on the warming rack while you finish cooking the rest of the hotcakes. You should get 4 to 6 hotcakes depending on the size of your ring mold.
Step 8
Serve hot, with butter, maple syrup, fruit, whipped cream, and whatever else you love to put on your hotcakes.
Loads of syrup
Loads of syrup
Make your own right now!
Make your own right now!

Japanese Hotcakes, puffy pancakes, or whatever you want to call them, these were heavenly. Light and fluffy, sweet, and tall; one was enough for each of us after adding some fruit, syrup, and of course, bacon. What will you top your Japanese Hotcakes with?  

Happy Grilling!

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