Change your breakfast up by making these delicious mochi pancakes. They are so simple to make and taste even better than ordinary pancakes.
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Fluffy Japanese mochi pancakes. They are so mouth-watering and addicting, you will be wanting them for breakfast every day!
This is a pancake recipe with glutinous rice flour. This is what makes it so lip-smacking good.
Using glutinous rice flour (mochiko flour) adds a bit of a chewiness to the pancakes. You cannot substitute regular rice flour for this pancakes recipe.
To get just the right amount of chewiness, it is important to use another flour with glutinous rice flour such as all-purpose flour or rice flour.
This ensures the pancakes do not become too chewy and dense.
Why You'll Love This Recipe
- These pancakes are so tasty, simple, and easy to make.
- This recipe uses only 9 ingredients, most of which you should already have in your pantry!
- What's more, this recipe only takes under 10 minutes to prepare and under 10 minutes to cook.
- If you make the batter the night before and leave it in the fridge you can make your breakfast pancakes in no time the next morning.
Cost To Make
Estimated cost = $4.30, or $0.31 a pancake
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
This mochi pancake recipe uses less than 10 ingredients!
I have broken them down into dry and wet ingredients to make it simpler for you.
Dry Ingredients
- All-purpose flour
- Sugar
- Salt
- Baking powder
- Glutinous rice flour
Wet Ingredients
- Milk
- Butter, melted
- Vanilla extract
- Eggs
Instructions
Step 1 - Gather all your ingredients.
Step 2 - Place the glutinous rice flour, all-purpose flour, granulated sugar, baking powder, and salt into a large mixing bowl.
Combine all ingredients using a wooden spoon.
Step 3 - Using another mixing bowl, place the milk, eggs, butter, and vanilla extract. With a whisk, mix all ingredients until well combined.
Step 4 - Add the mixed wet ingredients to the dry ingredients. Whisk them together until there are no lumps in the batter.
Step 5 - Grease a medium frying pan and place over medium heat. Using a ¼ cup (50g of mixture), scoop out the batter and place it in the heated pan. Cook the batter until bubbles begin to appear on the top.
When you see bubbles, turn the pancake over. Cook for 2-3 minutes. Once cooked, remove it from the pan.
Step 6 - Repeat this until you have used up all the batter.
Serve with fresh fruit and whipped cream, or simply enjoy them plain too!
This recipe makes 12-14 pancakes.
Tips for Success
- Properly grease your pan with sufficient butter or oil. This will help to stop the pancake batter from sticking to the pan. Using a non-stick pan will also help.
- If you want your pancakes to be the same shape you can use pancake moulds.
- You can make your pancakes bigger or smaller depending on how much batter you scoop into the pan.
- Whisking the batter until it is lump-free is important. If there are any lumps in the batter, it may impact the texture and flavour of the pancakes when they are cooked.
Serving Suggestions
These mochi pancakes can be served with maple syrup, or my favourite whipped cream and fresh berries.
Of course, they can also be eaten plain which is just as good!
You can also enjoy these pancakes with dulce de luche sauce (condensed milk caramel sauce). Or maybe some fruit compote.
My little hidden secret is topping it with a squeeze of lime juice and a sprinkling of sugar. Shh, don't tell!
Storage
Mochi pancakes can be stored in an airtight container in the fridge for 2 to 3 days. They can be reheated in a frying pan over low heat.
You can also freeze these mochi pancakes for a few months. When you want to use your frozen mochi pancakes, first allow them to defrost.
Once defrosted, you can heat them over low heat in a frying pan. You could also reheat them in the microwave.
FAQ
No, these chewy mochi pancakes are not gluten-free. This is because they use all-purpose flour.
They are chewy, soft, and fluffy.
Mochi pancakes are best eaten on the day they are cooked. However, if you have leftovers, you can keep them in the refrigerator for 2 to 3 days.
You can eat them at room temperature or reheat them in a frying pan.
Of course, you can! However, be sure not to confuse normal glutinous rice flour for just rice flour.
You need to use glutinous rice flour for mochi to give it a chewy and soft texture. Glutinous rice flour is also known as sweet rice flour or mochiko flour.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Mochi Pancakes
Ingredients
- 1 cup (150 grams, 5.29 ounces) glutinous rice flour sifted
- 1 cup (130 grams, 4.59 ounces) all-purpose flour sifted
- ¼ cup (45 grams, 1.59 ounces) granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ¼ cup (295 grams, 10.41 ounces) milk room temperature
- 2 eggs beaten, at room temperature
- 2 tablespoons (26 grams, 0.92 ounces) butter melted
- 1 ½ teaspoons vanilla extract
Instructions
- In a large mixing bowl add the glutinous rice flour, all-purpose flour, granulated sugar, baking powder, and salt. Mix ingredients together.
- In another mixing bowl, combine the milk, eggs, butter, and vanilla extract. Whisk well together until combined.
- Pour the wet ingredients into the dry ingredients. Whisk the combined mixture until there are no lumps. If you prefer to make your pancakes thinner than the consistency you have after mixing, just add a bit of more milk. This will thin out the mixture.
- Grease a pan and heat on medium heat. Scoop out the batter and place on pan. I use a ¼ cup (50 grams, 1.76 ounces) of mixture for each pancake. Cook the batter until you begin to see bubbles form on the top. This should take about 2-3 minutes. Once you see bubbles, flip the pancake and cook for another 2-3 minutes. Repeat until you have cooked all the batter.
Mary says
These looks so nice, can't wait to make it!
Grace says
These pancakes are drool-worthy! They were so easy to make and tasted soo good!
Kerry says
Can I freeze these?
Emily says
Yes, you can. You can freeze them for up to a few months. When you want to use them, allow the pancakes to defrost. Then you can warm them up over low heat in a frying pan or in the microwave.
Clarissa says
Hi. Can I put the batter in the fridge or make it a couple hours in advance? Can this be converted to waffles?
Thanks!
Emily says
Hi Clarissa,
Yes, the batter can be made in advance and placed in the fridge. I have never used the batter for waffles but you could always try to see if it works. If you do try, let us know how it goes!
I have a mochi waffle recipe if you are interested in that.
hanako kun says
Try this. I made them super thin and they cooked really well and browned evenly. They are slightly chewy with a Belgian waffle taste and smell heavenly. This is my go to recipe. However,
I didn't have mochiko flour and subbed with tapioca flour/starch
My best regards to the uploader 🙂 I would like to see more things like this
Emily says
Glad you enjoyed them!
Casey says
I tried these easy mochi pancakes this weekend, and they were incredibly fluffy and delicious! I topped them with matcha whipped cream for an extra touch of flavor.
Kayla says
Easy and yummy recipe! Tastes like a regular pancake but with a chewy more gummy texture.
Emily says
Glad you like it!