Easy Japanese Mochi Pancakes Recipe

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Sweet and chewy with a golden brown exterior, my mochi pancakes are the ultimate breakfast mash-up! These pancakes are naturally dairy-free, can easily be made gluten-free, and are ideal for anyone looking for a twist on regular pancakes. I use glutinous rice flour to get the perfect texture, and then I top them with fresh fruit, maple syrup, and whipped cream for an easy and delicious breakfast!

Once I tried Trader Joe’s Ube Mochi Pancakes Mix, I could not get enough of mochi pancakes! I had to recreate this store-bought favorite at home, and I’m happy to share that my easy mochi pancake recipe is the perfect homemade version! Thanks to Japanese sweet rice flour, these have an amazing chewy texture and great flavor.

Mochi is a beloved thing in our home! My mango mochi ice cream, mochi donuts, and mochi cookies have a similar texture that is curious, unique, and a fun twist on the tastebuds. I’m sure you’ll enjoy each unique treat as much as we do!

✔️ What Are Mochi Pancakes?

Mochi pancakes are a delightful fusion of traditional American pancakes and Japanese mochi. They are made using sweet rice flour, also known as mochiko flour, glutinous rice flour, or mochi flour. The combination of starchy rice flour and all-purpose flour is what gives this pancake recipe its unique, bouncy texture.

Unlike regular pancakes, Japanese mochi pancakes are slightly denser and have a distinct elasticity. They often have a subtly sweet flavor and can be made in various flavors, such as plain, matcha, or ube (purple yam).

The combination of the crispy exterior and the soft, chewy interior makes these glutinous rice pancakes a fun and delicious twist on the classic breakfast staple.

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🥘 Ingredients

Ingredients for mochi pancakes are basic pantry staples found at my local grocery store. If I can’t find Glutinous rice flour, I will order it online or purchase it at a local Asian market.

Flour: I use a combination of all-purpose flour and sweet rice flour / glutinous rice flour for the right texture. Regular rice flour will not work in this recipe as it isn’t as starchy and won’t provide the same results. For a gluten-free version, see my notes in the variations section below.

Baking Powder & Baking Soda: Leavening is essential for pancakes and waffles. It’s what causes the batter to rise. I have perfected the ratios in this recipe to get the perfect rise for these pancakes.

Sugar: Sweet rice flour has sweet in the name but it’s not actually sweetened. Sugar sweetens up the batter. I’ve also used brown sugar or coconut sugar as an alternative, too.

Salt: Adding salt doesn’t make these pancakes salty; it just accentuates their sweet flavor!

Eggs: Eggs give pancakes structure and richness. For a vegan version, see my notes in the variations section below.

Soy Milk: Sweet rice flour has a high starch content which means it absorbs liquid readily. Soy milk thins out the batter so it’s not too thick. I have also used other plant milk alternatives, like  coconut milk, almond milk, or cashew milk and they all work well.

Oil: Oil keeps pancakes and sweet treats like cake moist and tender. For a healthy option, I use olive oil or coconut oil, but any neutral oil like vegetable oil will work too.

Vanilla Extract: I like how the vanilla extract pairs nicely with the starchiness of the rice flour and sweetness of the batter. Almond extract would also be delicious here.

🔪 How To Make Mochi Pancakes

Learn how to make fluffy mochi pancakes with my process. My instructions are easy and listed out in more detail in the recipe card below.

Combine Dry Ingredients: In a large bowl, I stir together both flours, baking powder, baking soda, sugar and salt.

Combine Wet Ingredients: Then, in a separate bowl, I combine the eggs, soy milk, oil, and vanilla extract.

Make The Batter: Next, I pour the wet ingredients into the dry ingredients and stir until the batter is smooth and there aren’t any lumps. If the batter is too thick, I’ll add up to 1/4 cup more soy milk.

Cook Pancakes: I use a greased 12-inch cast-iron pan or a large nonstick skillet as a cooking surface over low-medium heat. Then, I use a ¼ cup measuring cup to drop the batter into the hot pan. The measurement doesn’t have to be exact, but this helps me make sure every pancake is mostly uniform and cooked evenly.

Cook Pancakes: I cook until bubbles appear around the edges of the pancake, and then flip to cook for an additional minute or two on the other side until cooked through.

Repeat with the rest of the batter.

Serve Pancakes: I serve the warm pancakes with my favorite toppings!

📖 Variations

My mochiko pancakes are easy to customize. Change them to meet dietary needs or add fun flavors!

Citrus: For a citrus flavor, I add orange zest to the batter. Sometimes, I use lemon zest with a tablespoon of lemon juice for a refreshing twist.

Butter Pancakes: If I want richer pancakes, I substitute melted butter for the vegetable oil in the recipe. I also like to grease the skillet with butter for extra flavor.

Banana Pancakes: I top the pancakes with sliced bananas and a dollop of whipped cream.

Matcha Mochi Pancakes: Since I love the flavor of matcha, I’ll sometimes add one tablespoon of matcha powder to the batter with the dry ingredients.

Add Ube: Ube is a sweet, bright purple yam from the Philippines. To make ube mochi pancakes, I use a combination of ube extract and ube powder. I sometimes top them with ube ice cream for even more ube flavor.

Make Waffles: To make mochi waffles, I pour the batter into a hot, greased waffle maker.

Vegan Mochi Pancakes: To make these vegan, I simply substitute the eggs with 2 tbsp ground chia seeds mixed with ¼ cup water.

Gluten-Free Mochi Pancakes Recipe: I make a gluten-free version of these pancakes by using gluten-free all-purpose flour in place of regular flour in a 1:1 ratio. Make sure to choose a gluten-free flour blend that includes xanthan gum.

🍽 Serving Suggestions

I serve these pancakes with the same sides and accompaniments as regular pancakes. Here are some ideas:

Breakfast: I like to pair this with a peanut butter yogurt bowl for extra protein. A classic fruit salad or spicy oatmeal are also combinations that I love; or, I’ll serve this with a breakfast-style side dish like fried potatoes and onions.

Spreads: I’ll often add a drizzle of maple syrup or honey for a touch of sweetness. Sometimes, I mix things up with a bit of vegan Nutella or apple curd for an indulgent treat. A dollop of whipped cream or a scoop of ice cream can make the pancakes feel like a special dessert too!

Drinks: A hot oatmilk honey latte or a refreshing glass of orange juice is always my favorite way to round out the meal. My savory tomato smoothie or strawberry juice would be a great way to add in some fruits and veggies.

🧊 Storage Directions

There are a few ways I like to save leftovers for this mochiko pancake recipe. 

Fridge: I keep these pancakes fresh by storing them in an airtight container in the refrigerator, where they stay good for up to 4 days.

Freezer: To preserve any leftovers, I freeze the pancakes in a freezer-safe container or zip top bag for up to 3 months.

Reheating: For optimal results, I heat them until warmed through using a toaster, toaster oven, or even an air fryer! Another method I use is gently warming them on a non-stick skillet over medium-low heat. I also reheat them in the microwave in 20 second increments until warm.

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