5 from 18 votes
Mochi Pancakes
Mochi Pancakes combine glutinous rice flour and all-purpose flour to create chewy, soft pancakes with a slight sweetness. Flavored with vanilla and lightly sweetened, these pancakes have a unique texture that distinguishes them from traditional pancakes, making them an interesting twist for breakfast or brunch.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
14
pancakes
Course:
Breakfast
Cuisine:
Japanese
Ingredients
- 1 cup glutinous rice flour sifted
- 1 cup all-purpose flour sifted
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ¼ cup milk room temperature
- 2 egg beaten, at room temperature
- 2 tablespoons butter melted
- 1 ½ teaspoons vanilla extract
Instructions
- 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.
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Notes
- Potato or tapioca starch can substitute for glutinous rice flour if unavailable.
- Best served immediately while hot to enjoy the characteristic texture and flavor.
- Delicious with toppings like fresh fruit, whipped cream, maple syrup, or a sprinkle of lemon juice and sugar.
- Leftovers can be reheated gently in a frying pan to restore warmth and texture.