Fluffy Vegan Japanese Pancakes (Hottokēki)
Tall, cloud-soft, and completely plant-based - these fluffy vegan Japanese pancakes are everything you want from a slow, nourishing morning. No eggs, no dairy, and absolutely worth every step.
Ingredients
Version 1 - With Aquafaba (Recommended)
- 3/4 cup (180ml) lite canned coconut milk
- 1 tbsp apple cider vinegar
- 1 tbsp vanilla extract
- 1/4 cup (60ml) aquafaba (liquid from a can of no-sodium chickpeas)
- 1/4 tsp cream of tartar
- 1 cup (120g) pastry flour
- 2 tbsp (20g) potato starch
- 3 tbsp (36g) organic cane sugar
- 1.5 tbsp (21g) baking powder
- 1/2 tsp nutritional yeast (optional)
- Small pinch of black salt / kala namak (optional)
Version 2 - Without Aquafaba
- 3/4 cup (180ml) lite canned coconut milk
- 1 tbsp apple cider vinegar
- 1 tbsp vanilla extract
- 1 tbsp (15g) coconut yogurt
- 1 cup (120g) pastry flour
- 2 tbsp (20g) potato starch
- 3 tbsp (36g) sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp nutritional yeast (optional)
- Small pinch of black salt (optional)
Instructions
- Make the vegan buttermilk. Combine coconut milk and apple cider vinegar in a bowl or measuring cup. Stir and set aside for 2–3 minutes until slightly curdled. (If making Version 2, stir in the coconut yogurt as well.)
- Mix the dry ingredients. Sift pastry flour, potato starch, baking powder, nutritional yeast, and black salt into a large mixing bowl. Add sugar and whisk to combine.
- Combine wet and dry. Make a well in the dry ingredients. Pour in the buttermilk mixture and vanilla. Using a spatula, fold together until just combined. Do not overmix - the batter should still be lumpy. Begin heating your pan over medium heat.
- Whip the aquafaba (Version 1 only). In a clean bowl, whip aquafaba with an electric hand mixer. Add cream of tartar and continue whipping until semi-stiff peaks form.
- Fold in the aquafaba. Gently fold the whipped aquafaba into the batter using a spatula in 2–3 additions. Keep folding motions slow and deliberate to preserve the air.
- Prepare the pan. Reduce heat to low. Spray the pan with oil or lay parchment paper on the surface. Place ring molds on the pan.
- Fill the molds. Spoon batter into ring molds, filling about 70–80% full. Cover the pan with a lid.
- Cook the first side.The pancakes are ready to flip when the batter has risen, the sides look set, and the top is no longer wet.3cm ring molds: cook 9–12 minutes5cm ring molds: cook 14–17 minutes
- Flip and cook the second side. Carefully flip using a wide spatula. Replace the lid and cook again:3cm ring molds: 5–8 minutes5cm ring molds: 10–15 minutes
- Test for doneness. Insert a toothpick into the center of a pancake. It should come out clean or with just a few cooked crumbs.
- Serve immediately. Remove ring molds (run a thin knife around the edge if needed). Transfer to plates and top with your favorites.
Topping Suggestions
Vegan butterPure maple syrupPowdered sugarFresh strawberries and blueberriesCoconut whipped creamVegan vanilla ice creamNotes
Start with 3cm ring molds before attempting the taller 5cm version. The shorter size is more forgiving and easier to flip.
Using a kitchen scale is strongly recommended for consistent results.
Potato starch is the key to the tender texture - do not substitute with tapioca or cornstarch. Arrowroot starch is an acceptable substitute.
If you can't find pastry flour, use 1 cup all-purpose flour minus 1 tbsp, then add 1 tbsp cornstarch.
These pancakes are best eaten immediately. They will begin to deflate as they cool.
It may take 2–3 attempts to perfect your timing on your specific stove and pan. Write down what works once you find it.