Mochi pancakes are a unique Japanese twist on a delicious American breakfast classic. And if you love chewy and bouncy textures like me, you’re going to love these pancakes! The combination of the light and fluffy texture of pancakes with the soft and chewy mochi-like bite will make this breakfast feel like a treat.
Why you’ll love this recipe
This mochi pancake recipe isn’t just your typical breakfast staple, it brings something entirely unique to the table with its satisfyingly chewy texture and tender bite that’s reminiscent of Japanese ‘mochi’ or even Korean ‘dduk’.
The secret is the addition of glutinous rice flour which gives these pancakes the distinctive chewiness and bounciness that isn’t found in traditional pancakes. Best of all, they only take 20 minutes to make, and if you’re a love of all mochi textures and flavors, I promise you’ll love these pancakes!
I have plenty of topping suggestions below so you can play around with various flavors and ingredients. These pancakes are a canvas for your breakfast or brunch, and will be a hit with both children and adults!
Mochi Pancakes Ingredients & Substitutions
All-purpose flour: all-purpose flour is the base for the batter.
Glutinous rice flour: glutinous rice flour or sweet rice flour is the secret ingredient used to make the mochi pancakes chewy. I don’t recommend substituting it with other types of flour since they won’t provide the same texture. Some popular brands include Mochiko and Erawan.
Sugar: sugar sweetens the mochi pancakes. Feel free to use white or brown sugar for this recipe.
Baking powder: baking powder makes the mochi pancakes rise so they’re fluffy. If you don’t have baking powder, you can substitute it with ¼ teaspoon baking soda, ½ teaspoon cream of tartar, and ¼ teaspoon cornstarch.
Salt: salt balances the sweetness of the pancakes. Feel free to adjust according to taste.
Milk: milk is used as the base of the liquid that mixes the flour together. You can use regular milk for this recipe or swap it with your preferred plant-based milk, like almond, oat, or soy.
Egg: egg helps bind the ingredients together so the pancakes don’t fall apart when cooking. They also add richness to the pancakes.
Butter: butter helps prevent the pancakes from sticking to the pan and adds a rich buttery flavor to the batter. As a substitute, you can substitute it with neutral oil, such as vegetable, corn, canola, or avocado however, it will be slightly different in taste.
Vanilla extract: vanilla extract adds a sweet flavor and vanilla aroma to the pancakes. In a pinch, you can use vanilla paste or maple syrup as a substitute.
Fresh berries: fresh berries add a burst of sweet and fresh flavors to the pancakes. I’m using blueberries in this recipe, but you can also use other fresh fruits like strawberries, bananas, or mangoes.
Mochi Pancake Topping Suggestions
If you’re wondering what you can top your mochi pancakes with, here are a few suggestions I think would work:
- Red bean paste – you can emulate red bean mochi by adding a layer of red bean paste over your pancakes. It adds a sweet and nutty flavor to the dish that’s simply irresistible.
- Chocolate chips – if you want to lean into the sweeter side of things, why not add a handful of chocolate chips? Based on your chocolate preferences, you can also use dark chocolate chips to tone down the sweetness of the pancakes.
- Ice cream – if you want to indulge, add a scoop or two of ice cream on top of the mochi pancakes. It turns the dish into a delectable dessert that will be hard to resist!
- Powdered sugar – if you want to keep it simple and sweet, you can dust a layer of powdered sugar on top. It’ll also create a beautiful presentation.
- Cinnamon and honey – cinnamon and honey is a cozy combination of sweetness and spice that’s perfect for these mochi pancakes.
Mochi Pancake Flavor Variations
If you want to take your mochi pancakes up a notch, you can mix these ingredients into the batter to create different flavors.
- Matcha powder – if you like the earthy flavors of matcha, adding a pinch of matcha powder to the pancake batter would be a treat. Add a teaspoon of matcha powder to the dry ingredients, and mix well into the flour to distribute the matcha evenly.
- Canned pumpkin – adding canned pumpkin to mochi pancakes takes me right into the fall season. You can also add cinnamon and nutmeg into the batter for an ultimate cozy meal. Start with 1/4 cup of pumpkin puree!
- Ube – ‘ube’ or purple yam adds a sweet and ube-like flavor to the mochi pancakes. You can substitute the vanilla extract with ube extract. It also adds a beautiful purple color for an eye-catching meal.
How do I prepare Mochi Pancakes?
Follow this easy step-by-step recipe below to prepare a tall stack of mochi pancakes at home:
Step 1: Mix the dry ingredients
In a bowl, combine all-purpose flour, glutinous rice flour, sugar, baking powder, and salt. Using a whisk, mix until combined.
Step 2: Mix the wet ingredients
In a separate bowl, add milk and egg. Mix until homogeneous.
Step 3: Combine the dry and wet ingredients
Pour the milk and egg mixture into the flour mixture. Using a spoon or whisk, gently mix. Be careful not to overmix to avoid a thick and dense batter. Lumps are ok!
Step 4: Prepare the butter
Melt 1 tablespoon of butter in the microwave or stovetop. Then, add the melted butter and vanilla extract to the batter. Mix until they’re well combined.
Step 5: Cook the pancakes
Heat a non-stick pan over medium-low heat. Then, add the remaining tablespoon of butter. Once the butter has melted, scoop 1/4 cup of the batter and pour it into the pan. Cook the pancake for 2 to 3 minutes or until bubbles form on its surface and its edges turn golden brown. Flip the pancake, then cook for another 2 to 3 minutes. Repeat for the rest of the batter.
Step 6: Plate and serve
Arrange the mochi pancakes on a plate. Serve them with fresh fruits and maple syrup. Enjoy!
Cooking Tips for Mochi Pancakes
The steps for making mochi pancakes are pretty straightforward, but here are a few cooking tips and tricks to keep in mind for the most delicious mochi pancakes!
- It’s important to use the right type of flour to achieve the chewy mochi-like texture. You want to use glutinous rice flour, which is also commonly called sweet rice flour. Some popular brands include Mochiko and Erawan.
- Avoid overmixing the pancake batter otherwise, it will result in tough and dense pancakes. After combining the wet and dry ingredients, mix until just combined. If you see any lumps, that’s fine!
- If you have time, let the mochi pancake batter rest in the fridge for 10 to 15 minutes to allow the mochi to develop. This resting time will help the flour absorb the liquid, resulting in a smooth texture.
- To ensure the pancakes are uniform in size, use a ladle or measuring cup to scoop the pancake batter into the pan.
- Unlike traditional American pancakes, these mochi pancakes take longer to cook so you want to use medium-low heat when making the pancakes. This ensures that the inside is cooked through without burning the outside.
- You’ll know when the pancakes are ready to flip when you see small bubbles form on the surface. It usually takes 2 to 3 minutes, depending on the size of the pancakes.
- I actually don’t recommend eating the mochi pancakes hot off the oven because they will get chewier as they cool.
Frequently Asked Questions
What is glutinous flour made of?
Glutinous flour or sweet rice flour is made from long or short-grain sticky rice cooked, dehydrated, and milled into flour. It provides a sweet taste and sticky consistency to Asian desserts like mochi, sesame balls, and boba pearls.
Can I make the pancake batter ahead of time?
Definitely! This recipe is perfect for prepping ahead of time. Store the mochi pancake batter in an airtight container in the fridge for 2 to 3 days. When you’re ready to make them, just take the batter out of the fridge, and it’s ready to cook.
Can I make mochi pancakes gluten-free?
Yes, you can make mochi pancakes gluten-free by swapping out the all-purpose flour with a gluten-free substitute, such as brown rice flour. Fortunately, glutinous rice flour is naturally gluten-free (despite its name), so you can still enjoy the satisfying chewy texture it adds to the pancakes!
How do I know if the mochi pancakes are cooked through?
The mochi pancakes should be chewy and bouncy in texture. If the texture of the mochi pancakes is mushy instead of chewy, that’s a sign that they’re undercooked. Keep in mind that mochi pancakes take longer to cook than regular pancakes. If you find that they are undercooked, add them back to the pan and cook for an additional minute at a time.
Can I refrigerate mochi pancakes?
Mochi pancakes taste best when they’re freshly cooked. But if you have leftovers, you can store them in an airtight container in the fridge and they’ll stay fresh for 2 to 3 days. You can reheat the pancakes in a pan with some butter until they’re hot or wrap them in aluminum foil and heat them in a 300F (150C) oven for 5 minutes, or until warmed through.
Looking for more easy and delicious breakfast recipes?
1. Easy Homemade Salmon Lox – level up your bagels with this homemade Lox recipe. It’s simple, easy, and only takes 4 ingredients to make!
2. Preserved Duck Egg Congee (Century Egg Congee) – if you’re craving a warm and comforting meal, this duck egg congee will hit the spot. It’s packed with marinated pork and duck egg that provide bite-sized flavor bombs down to the last drop.
3. Kimchi Egg & Spam Onigirazu – this compact and satisfying meal is perfect for when you’re on the go. It’s packed with kimchi, egg, and spam for a burst of flavor in every bite.
4. Hong Kong French Toast – this Hong Kong-style French toast is a treat for any sweet tooth. Perfectly toasted bread is smothered with layers of peanut butter and condensed milk for the ultimate indulgent meal!
5. Cheesy Breakfast Dumplings – imagine your favorite breakfast foods wrapped in crispy dumplings because this is precisely what this recipe is. It’s packed with egg, shredded mozzarella cheese, and oyster mushrooms for the ultimate breakfast snack or meal!
- 1/4 cup all-purpose flour
- 3/4 cup glutinous rice flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/8 tsp salt
- 2/3 cup milk
- 1 egg
- 2 tbsp butter divided
- 1 tsp vanilla extract
- Fresh berries for garnish
- In a bowl, combine all-purpose flour, glutinous rice flour, sugar, baking powder, and salt. Using a whisk, mix until combined.
- In a separate bowl, add milk and egg. Mix until homogenous.
- Pour the milk and egg mixture into the flour mixture. Using a spoon or whisk, gently mix. Be careful not to overmix to avoid a thick batter.
- Melt 1 tablespoon of butter in the microwave or stove top. Add melted butter and vanilla extract into the batter. Mix until combined.
- Heat a non-stick pan over medium heat. Add the remaining tablespoon of butter. Once the butter has melted, scoop 1/4 cup of the batter and pour it into the pan. Cook for 2 to 3 minutes or until bubbles form on the surface and the edges are golden brown. Flip then cook for another 2 to 3 minutes. Repeat for the rest of the batter.
- Serve with fresh fruits and maple syrup. Enjoy!
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