Mochi Pancakes 

the picky eater

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.

👩‍🍳 Why This Recipe Works

- Freeze any extras for a busy weekday morning. - Perfect for breakfast, lunch or dinner! - Ready in less than 30 minutes. 


How to make Mochi Pancakes


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


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


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.


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.


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.

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