Hojicha Latte Pancakes with Maple Butter

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Hojicha Latte Pancakes with Maple Butter: Nutty, Fluffy, and Irresistible

Introduction

Hojicha Latte Pancakes with Maple Butter are a unique breakfast or brunch treat that combines the nutty, roasted flavor of hojicha—Japanese roasted green tea—with soft, fluffy pancakes and a decadent maple butter drizzle. The subtle smokiness of hojicha pairs beautifully with sweet, creamy maple butter, creating a layered flavor experience that is both comforting and sophisticated.

Perfect for weekend brunches, special breakfasts, or a cozy morning treat, these pancakes are not only delicious but visually appealing, offering a warm golden hue with the subtle brown tint of hojicha.

Why This Recipe Is Special

Hojicha, a roasted green tea, provides a mild, nutty, and aromatic flavor that differs from typical matcha or regular tea. When incorporated into pancake batter, it gives the pancakes a subtle depth and a slightly caramelized note reminiscent of a latte. Topped with maple butter, these pancakes are elevated from simple breakfast fare to a gourmet brunch experience.

They are also versatile—you can adjust hojicha strength for a bolder flavor, pair with seasonal fruits, or drizzle with additional maple syrup for extra indulgence.

Why You’ll Love This Recipe

  • Fluffy, tender pancakes with a nutty, roasted flavor
  • Subtle hojicha aroma reminiscent of a latte
  • Maple butter adds sweetness and creaminess
  • Quick and easy to prepare with standard ingredients
  • Perfect for brunch, breakfast, or dessert-style mornings

Ingredients and Tools

Ingredients

For the Hojicha Pancakes:

  • 1 ½ cups (190 g) all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tbsp hojicha powder (or brewed hojicha, reduced to concentrate)
  • 1 cup (240 ml) milk
  • 2 large eggs
  • 3 tbsp melted butter or coconut oil
  • 1 tsp vanilla extract

For the Maple Butter:

  • ½ cup (115 g) unsalted butter, softened
  • 3–4 tbsp pure maple syrup
  • Pinch of salt (optional)

Optional Toppings:

  • Fresh berries (strawberries, blueberries, raspberries)
  • Toasted nuts or seeds
  • Additional maple syrup

Tools You Will Need

  • Mixing bowls
  • Whisk or fork
  • Measuring cups and spoons
  • Nonstick skillet or griddle
  • Spatula
  • Small bowl for maple butter

Pro Ingredient Notes

  • Hojicha powder provides the strongest flavor; brewed hojicha concentrate works if powder is unavailable.
  • Melted butter in the batter keeps pancakes moist and tender.
  • Maple butter can be prepared ahead of time for quick topping.

Step-by-Step Instructions

Step 1: Prepare the Maple Butter

In a small bowl, mix softened butter with maple syrup until smooth and creamy. Add a pinch of salt if desired. Set aside at room temperature while preparing pancakes.

Tip: For a fluffier topping, whip the butter with a hand mixer for 1–2 minutes.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and hojicha powder (if using).

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract.

Step 4: Make the Pancake Batter

Pour wet ingredients into dry ingredients and gently fold until just combined. Do not overmix; a few lumps are okay.

Tip: If using brewed hojicha concentrate instead of powder, reduce the milk slightly to maintain batter consistency.

Step 5: Cook the Pancakes

Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter for each pancake. Cook until bubbles form on the surface and edges are set, 2–3 minutes. Flip and cook another 1–2 minutes until golden brown. Repeat with remaining batter.

Step 6: Assemble and Serve

Stack pancakes on a plate. Spread a generous layer of maple butter between layers or on top. Add optional toppings like fresh berries, toasted nuts, or extra maple syrup. Serve immediately.

Serving Idea: Pair with a warm cup of hojicha latte or black coffee for a complementary flavor experience.

Tips for Best Results

  • Use a nonstick skillet or well-seasoned griddle for even cooking.
  • Do not overmix batter; overmixing can make pancakes dense.
  • Adjust hojicha amount to your taste; more powder increases the roasted flavor.
  • Keep pancakes warm in a low oven while cooking the remaining batch.
  • Whip maple butter for a light, creamy texture that spreads easily.

Common Mistakes and How to Fix Them

  • Pancakes too dense: Avoid overmixing; ensure baking powder and baking soda are fresh.
  • Pancakes undercooked: Cook on medium heat, not too high, to allow the center to cook through.
  • Hojicha flavor too mild: Increase powder slightly or use a stronger brewed concentrate.
  • Maple butter too soft: Chill slightly for firmer spread consistency.

Easy Variations and Customizations

Chocolate Hojicha Pancakes

Add 1–2 tbsp cocoa powder to the dry ingredients for a chocolatey twist.

Citrus Maple Butter

Add 1 tsp orange or lemon zest to the maple butter for a fresh, zesty note.

Vegan Option

Use plant-based milk, coconut oil, and vegan butter for a fully plant-based version.

Nutty Variation

Top with toasted almonds, walnuts, or pecans for added crunch and flavor.

Fruity Twist

Fold in blueberries or chopped strawberries into the batter for bursts of fruit in each bite.

Serving and Presentation Ideas

Stack 2–3 pancakes per serving, top with a dollop of maple butter, and drizzle extra maple syrup. Add fresh berries or tropical fruit slices, and sprinkle toasted nuts or seeds for a colorful presentation. Serve on a large platter for brunch gatherings or individually for a cozy breakfast.

Make-Ahead and Storage Tips

  • Prepare maple butter in advance and store in the refrigerator; bring to room temperature before serving.
  • Pancakes can be kept in an airtight container in the refrigerator for 1–2 days. Reheat in a toaster or oven.
  • Hojicha latte pancakes are best served fresh for maximum fluffiness, but can be frozen for up to 1 month; reheat gently.

Frequently Asked Questions

Can I use matcha instead of hojicha?

Yes, matcha works, but the flavor will be grassy and slightly bitter rather than nutty and roasted.

Can I make the maple butter ahead of time?

Yes, store in the refrigerator for up to 1 week; soften at room temperature before using.

Can I make the pancakes vegan?

Yes, substitute milk with plant-based milk, eggs with flax or chia eggs, and butter with coconut or vegan butter.

Can I add more flavor to the batter?

Yes, add a pinch of cinnamon, nutmeg, or vanilla extract to enhance the aroma and depth.

Conclusion

Hojicha Latte Pancakes with Maple Butter are a fragrant, fluffy, and indulgent breakfast treat. The nutty, roasted flavor of hojicha paired with creamy, sweet maple butter creates a sophisticated twist on traditional pancakes.

With detailed instructions, tips for fluffiness, and versatile variations, this recipe is perfect for brunch, a cozy breakfast, or even a dessert-style treat. Enjoy the warm, comforting flavors with every bite of these exotic, aromatic pancakes.

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