5 from 32 votes
Easy Japanese Mochi Pancakes
Easy Japanese Mochi Pancakes combine glutinous rice flour and all-purpose flour to produce a uniquely chewy yet fluffy texture. These pancakes are lightly sweetened and flavored with vanilla, cooked until golden on both sides. The batter includes a blend of traditional and neutral ingredients, resulting in soft cakes with a slightly elastic bite typical of mochi. They can be served warm with syrup, honey, or fresh fruit, making them a distinct variation on standard pancakes.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
5
small pancakes
Calories:
154 kcal
Course:
Dessert, Breakfast
Cuisine:
Japanese
Ingredients
- 2 teaspoon vegetable oil or any neutral oil to grease the pan
Pancake Batter
- ½ cup glutinous rice flour must be glutinous kind (not just "rice flour")
- ½ cup all-purpose flour or gluten-free baking flour
- 1 tablespoon granulated sugar white
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 large egg
- ¾ cup milk or plain oat milk, almond milk, soy milk or macadamia nut milk for dairy-free
- 2 tablespoon vegetable oil or any neutral oil
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together glutinous rice flour, all-purpose flour, sugar, salt and baking powder.
- Then add in egg, milk of choice, vegetable oil, and vanilla extract and mix until just combined. Do not over mix.
- Evenly grease a large non-stick pan with vegetable oil using a clean paper towel. Heat the pan on medium heat.
- Pour ⅓ cup or 80 ml of the pancake batter into the center of the pan and let it naturally spread into a 4 to 5 inch wide circle. Do not tilt the pan.
- Cook the pancake on the first side for 3-4 minutes or until bubbles form all over the pancake and the bottom is golden brown.
- Then use a large spatula to flip it over and cook the other side for 2 minutes until golden brown or a toothpick inserted in the middle comes out clean. Repeat until you've finished the batter and adjusting the heat as needed.
- Serve hot with maple syrup, honey, fresh fruit or more (see above blog post for more topping ideas).
Cup of Yum
Nutrition Information
Calories
154kcal
(8%)
Carbohydrates
27g
(9%)
Protein
5g
(10%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.004g
(0%)
Cholesterol
42mg
(14%)
Sodium
346mg
(14%)
Potassium
97mg
(2%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
114IU
(2%)
Calcium
102mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5 small pancakes
Amount Per Serving
Calories 154
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 42mg | 14% |
| Sodium | 346mg | 14% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 114IU | 2% |
| Calcium | 102mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.