These mochi pancakes are fluffy, sweet, slightly chewy and bouncy. They are easy to make in under 20 minutes just like traditional pancakes. Enjoy them as a breakfast or snack!
If you would like a little twist to your usual pancakes, this is it!
These mochi pancakes are airy and fluffy, but there is a distinctive chewiness that resembles mochi texture. There’s a natural sweetness from glutinous rice flour, which could even make you skip the syrup.
They are delicious on their own, or with toppings such as fruits, whipped cream, or matcha dusting. All it takes is mixing the ingredients in one bowl and cooking on both sides. They will definitely be your new family favorite!
Ingredients for this recipe
Dry ingredients:
- Mochiko glutinous flour - I use Koda Farm Blue Star Mochiko
- Gluten-free all purpose flour - I use Bob’s Red Mill gluten free 1 to 1 baking flour. Make sure your flour mix contains xanthan gum to replace gluten's biding effect.
- Baking powder
- Salt
- Sugar
Wet ingredients:
- Large egg
- Unsweetened almond milk - Or any dairy free milk.
- Avocado oil - Or any neutral tasting oil.
- Vanilla extract
Toppings (optional):
- Fruits
- Maple syrup
- Nuts
How to make mochi pancakes
1. Mix dry ingredients. Combine the glutinous rice flour, all purpose flour, baking powder, salt and sugar together and mix well.
2. Add in wet ingredients. Add in the egg, milk, oil, and vanilla extract. Mix until just combined.
3. Cook. Heat up a lightly greased pan. Pour ¼ cup of batter per pancake into the pan. Once you start to see bubbles on the top side, flip carefully. Cook the other side until the bottom side is golden brown.
4. Top and serve. Choose toppings of your choice such as fruits, nuts, and maple syrup.
Tip
Do not over mix the batter as it can create heavier, denser pancakes!
FAQs
Rice flour does not work with this recipe since it is not made from glutinous rice. If you are interested in rice flour pancakes, try this brown rice flour pancakes recipe.
Mochi pancakes can be stored in the fridge for up to 3 days, covered tightly. Microwave, or cook over a dry skillet to reheat and make them fluffy again.
Yes, mochi pancakes can be kept frozen for up to 1 month. Cling wrap them tightly in small batches, then store in a freezer bag.
Recipe
Fluffy Chewy Mochi Pancakes
Ingredients
Dry ingredients
- ½ cup mochiko glutinous rice flour
- ⅓ cup gluten-free all purpose flour I use Bob's Red Mill 1 to 1 GF flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon sugar
Wet ingredients
- 1 large egg
- ⅔ cup unsweetened almond milk or any dairy-free milk
- 2 tablespoons avocado oil or any neutral tasting oil
- 1 teaspoon vanilla extract
Toppings (optional)
- Berries of your choice
- Maple syrup or honey
Instructions
- Mix the dry ingredients - glutinous rice flour, all purpose flour, baking powder, salt and sugar together and mix well.
- Add in the wet ingredients - egg, milk, avocado oil, and vanilla extract. Mix until just combined.
- Heat up a lightly greased pan. Pour ¼ cup of batter per pancake into the pan. Once you start to see bubbles on the top side, flip carefully. Cook the other side until golden brown.
- Optional: Serve with toppings of your choice such as fruits, nuts, and maple syrup or honey.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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