Return to top
featured in… The Huffington Post CookingLight Reader's Digest Women's Health BuzzFeed Glamour Whole Foods Oprah Winfrey Network CNN Food Network Healthline Shape

Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Mochi Pancakes

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
Share This:

Sweet and chewy with a golden brown exterior, Mochi Pancakes are the best kind of breakfast mash-up! Glutinous rice flour imparts the perfect amount of chew. They’re naturally dairy-free and can easily be made gluten-free. Top with fresh fruit, maple syrup, and whipped cream for an easy and delicious breakfast!

easy mochi pancakes recipe (with gluten free and vegan option) served with maple syrup and berries on a white plate

If you’ve ever tried Trader Joe’s Ube Mochi Pancakes then you know just how delicious mochi pancakes are! This easy mochi pancake recipe comes together in a snap. Thanks to Japanese sweet rice flour, it has an amazing chewy texture. I like to make these pancakes for my kiddos on the weekend and then freeze the rest for busy mornings. There’s no need to purchase a mochi pancake mix when you have a recipe this easy!

Latest Recipe Video!

Glutinous rice flour is ground from short or long-grain sweet rice. It’s also commonly referred to as sweet rice flour and doesn’t actually contain gluten like the name suggests. Glutinous describes the sticky and gluey texture of the cooked rice flour. You can also find it under the names mochiko flour or mochi flour. The combination of starchy rice flour and all-purpose flour is what gives this pancake recipe its unique texture.

The whole family will love these easy mochi pancakes. Just like traditional pancakes, half the fun is with the toppings! You can top pancakes with fresh berries, whipped cream, sprinkles, granola, sliced bananas, Nutella, peanut butter, chocolate chips, maple syrup, or strawberry sauce. Enjoy these tasty pancakes for breakfast in less than 30 minutes.

👩‍🍳 Why This Recipe Works

  • It’s easy to make gluten-free or vegan!
  • Everyone will love these sweet pancakes with a slight chew.
  • Tender fluffy mochi pancakes every time.
  • Enjoy with your favorite toppings.
  • Freeze any extras for a busy weekday morning.
  • Perfect for breakfast, lunch or dinner!
  • Ready in less than 30 minutes.

🥘 Ingredients

Most of the ingredients for mochi pancakes are pantry staples found at your local grocery store. If you can’t find glutinous rice flour, you can find it online or at your local Asian market.

ingredients for easy mochi pancakes recipe (with gluten free and vegan option) served with maple syrup and berries

All-Purpose Flour: You will need a combination of all-purpose flour and sweet rice flour for the right texture. You can also make a gluten-free version of these pancakes (see variations below).

Glutinous Rice Flour: Be sure to buy sweet rice flour or glutinous rice flour and not regular rice flour. Normal rice flour isn’t as starchy and won’t give you the same results.

Baking Powder & Baking Soda: Leavening is essential for pancakes and waffles. It’s what causes the batter to rise.

Sugar: Sweet rice flour has sweet in the name but it’s not actually sweetened. Sugar sweetens up the batter. Brown sugar works great too.

Salt: Salt doesn’t make these pancakes salty. It just accentuates the flavors of the pancakes.

Eggs: Eggs give pancakes structure. They wouldn’t hold together without eggs (or vegan eggs).

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. You can use any plant milk you prefer. Coconut milk, almond milk, or cashew milk work great too.

Vegetable Oil: Oil keeps pancakes and sweet treats like cake moist and tender. For a healthier alternative, use olive oil or coconut oil in its place.

Vanilla Extract: For that something extra, vanilla extract adds a hint of sweet vanilla flavor.

📖 Variations

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

Citrus: For citrus flavor, add orange zest to the batter. Or you can add lemon zest with one tablespoon of lemon juice.

Vegan Mochi Pancakes: To make them vegan, substitute the eggs with chia eggs. Combine two tablespoons ground chia seeds with 1/4 cup of water and use in place of the eggs.

Gluten-Free Mochi Pancakes: Substitute gluten-free all-purpose flour in place of regular flour to make these pancakes gluten-free. Be sure to use a blend that contains xanthan gum for best results. Bob’s Red Mill 1:1 All-Purpose Gluten-Free Flour has a gluten-like taste and texture.

Butter Pancakes: Feel free to substitute melted butter for the vegetable oil in this recipe. You can grease the skillet with butter too!

Banana Pancakes: Top the pancakes with sliced bananas and whipped cream.

Matcha Mochi Pancakes: If you love the flavor of matcha, you can add one tablespoon of matcha powder to the batter with the dry ingredients.

Ube Mochi Pancake Recipe: Ube is a sweet, bright purple yam from the Philippines. To make ube pancakes, you can add a combination of ube extract with ube powder. Top with ube ice cream for even more ube flavor!

Mochi Waffles: Pour batter into a hot, greased waffle maker to make mochi waffles.

🔪 Instructions

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

dry ingredients combined in a bowl

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

wet ingredients mixed in a bowl

Make the Batter: Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter. Add up to 1/4 cup more soy milk if the batter is too thick.

batter in a mixing bowl

Cook Pancakes: You can use a greased 12-inch cast-iron pan or a large nonstick skillet as a cooking surface. Set the temperature to low-medium heat and let it heat up. Drop 1/4 cup of the batter into the hot pan.

pancake batter in a skillet

Cook until you see 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.

pancakes cooking in a skillet

Repeat with the rest of the batter.

pancakes cooking in a skillet

Serve Pancakes: Serve the warm pancakes with your favorite toppings!

pancakes cooking in a skillet

❓ Recipe FAQs

Can I make the batter ahead of time?

Yes! You can make the batter the day before you plan to use it. Store in the refrigerator until ready to use. Thin it out with additional soy milk if needed.

Can I freeze mochi pancakes?

Yes, most types of pancakes freeze well. Wait until the pancakes are cool and then place them into a freezer zip-top bag. Use within 3 months for best results! Reheat in the microwave in 20 second increments until warm.

Are mochi pancakes gluten-free?

Sweet rice flour is gluten-free, but most mochi pancakes also contain all-purpose flour. You can easily substitute it for a gluten-free all-purpose flour to make them gluten-free.

Can I use regular rice flour?

No, you need glutinous rice flour or sweet rice flour to make mochi pancakes. Normal rice flour doesn’t have the same starch content.

💭 Expert Tips

  • Use a nonstick pan to cook the pancakes.
  • Let the pan heat up before adding the pancake batter.
  • If the bottoms of the pancakes are too brown, the pan is too hot.
  • Be sure to grease the pan so the pancakes don’t stick.
  • One serving size is two small pancakes. You can make 8 giant pancakes if you prefer.
easy mochi pancakes recipe (with gluten free and vegan option) served with maple syrup and berries on a white plate

🥞 More Pancake Recipes!

If you have tried this recipe, then please rate it and let me know how it turned out in the comments below!

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food!

📋 Recipe Card

easy mochi pancakes recipe (with gluten free and vegan option) served with maple syrup and berries on a white plate
Print Recipe
5 from 5 votes

Mochi Pancakes

Sweet and chewy with a golden brown exterior, Mochi Pancakes are the best kind of breakfast mash-up! Glutinous rice flour imparts the perfect amount of chew. They're naturally dairy-free and can easily be made gluten-free. Top with fresh fruit, maple syrup, and whipped cream for an easy and delicious breakfast!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Brunch
Cuisine: Asian, Japanese
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 8 servings
Calories: 225kcal
Author: Anjali Shah

Ingredients

Instructions

  • Add both flours, baking powder, baking soda, sugar and salt into a mixing bowl and whisk until incorporated.
  • In a separate bowl mix together the eggs, 1¼ cup soy milk, oil and vanilla extract.
  • Pour the wet ingredients into the dry ingredients.
  • Stir until you have a smooth batter. Add additional ¼ cup soy milk if needed to thin the batter.
  • Drop a ¼ cup of batter into a greased and heated skillet.
  • Cook the pancakes until small bubbles appear. Flip and continue to cook for another minute until cooked through.
  • Repeat until all batter has been used. Batter makes 16 pancakes.
  • Serve pancakes with maple syrup and fresh berries.

Video

https://youtu.be/wdkUtz1bopk

Notes

  • All purpose flour can be substituted with gluten free flour if desired.
  • To make these pancakes vegan friendly simply substitute the eggs with 2 tbsp ground chia seeds mixed with ¼ cup water.
  • Pancakes can be served with whipped cream, berries, honey, whipped coconut cream or any of your favorite pancake toppings.
  • Mochi pancake batter can be prepared ahead of time and stored in the fridge for up to a day before use. You may need to thin down with a little additional soy milk.
  • Use a nonstick pan to cook the pancakes.
  • Let the pan heat up before adding the pancake batter. Be sure to grease the pan so the pancakes don’t stick.
  • If the bottoms of the pancakes are too brown, the pan is too hot.
  • One serving size is two small pancakes. You can make 8 giant pancakes if you prefer.

Nutrition

Serving: 2panckes | Calories: 225kcal | Carbohydrates: 36g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 183mg | Potassium: 231mg | Fiber: 1g | Sugar: 7g

Posted In…

Breakfast ·

Whether it’s a quick smoothie or indulgent (but guilt-free) pancakes, my breakfast recipes have everything you need to start your day off right.

These recipes are healthy, filling, and easy to make!

10 responses to “Mochi Pancakes”

  1. These pancakes turned out light and fluffy and super delicious. This is a make again recipe for sure. Thanks for such a detailed tutorial.5 stars

  2. I have other recipes that call for glutinous rice flour so I think it’s time I get some so I can try these pancakes.5 stars

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Subscribe to newsletter

Copyright 2022 The Picky Eater®, LLC. All rights reserved.