Change your breakfast up by making these delicious mochi pancakes. They are so simple to make and taste even better than ordinary pancakes.
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
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.
- All-purpose flour
- Baking powder
- Glutinous rice flour
- Butter, melted
- Vanilla extract
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.
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!
My little hidden secret is topping it with a squeeze of lime juice and a sprinkling of sugar. Shh, don’t tell!
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.
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.
- 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
- 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.