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Mochi pancakes stacked on a plate topped with fresh berries and whipped cream.

Mochi Pancakes

These mochi pancakes are chewy, fluffy, and oh so scrumptious!
5 from 4 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine Japanese
Servings 14 pancakes


  • 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) 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.


If you don’t have glutinous rice flour, you can substitute potato or tapioca starch.
These pancakes are best eaten after cooking and while they are still hot.
Serving suggestions: Fresh fruit, whipped cream, syrup, or lemon juice and sugar.
These pancakes can be heated up in a frying pan the next day if there are any leftovers.