This mochi pancake recipe is everything you need for breakfast. Soft and slightly chewy, these Japanese and Hawaiian recipe is so easy to make and customize.
When it comes to pancakes we are usually looking for fluffy. The fluffy and softer they can be, the better.
However, mochi pancakes are not like that. They are soft for sure but have a slight chew to it that’s so good.
They are not chewy chewy like if we made them just with mochiko flour, but they have a slight chew to it that’s completely delicious.
- What do mochi pancakes taste like?
- What’s the difference between japanese mochi pancakes and hawaiian mochi pancakes
- Everything about mochi flour
- Is mochi gluten free
- Where to buy glutinous rice flour
- Ingredients to make mochiko pancakes
- Can you use all purpose flour instead of rice flour for mochi?
- How to make japanese and hawaiian pancakes
- How to customize mochi pancakes
- What to serve with mochi pancakes
- Mochi Pancake Recipe
This recipe is honestly incredibly good and a great way to dip your feet into a new ingredient (in case you haven’t used glutinous rice flour before). It’s easy to make and you’ll find yourself craving them every weekend.
What do mochi pancakes taste like?
Mochi pancakes taste really similar to traditional pancakes. Most of the difference is in the texture.
They are softer than pancakes made with only all purpose flour and they also have a slight chewiness when you bite into them.
When it comes to flavor they have a soft milky flavor profile and are a little bit sweeter, since rice flour is usually slightly more sweet than flour.
Think of them like close sisters to the American pancakes. Stackable, perfect when served with your favorite pancake toppings and soft.
What’s the difference between japanese mochi pancakes and hawaiian mochi pancakes
Mochi flour is a traditional ingredient used in Japan and also in Hawaii so you are probably going to find mochi pancakes in both the japanese and the hawaiian cuisine.
I have tried both and they are incredibly similar (the difference was more probably due to the normal variations recipes have to be honest).
Everything about mochi flour
But what is mochi flour and why does it make this recipe so good?
Mochi flour, also known as mochiko flour, is a glutinous rice flour. You can sometimes find it as sticky sweet rice flour as well.
Just as the name implies, this type of flour is sticky so it sticks together when cooking with it.
It’s used in a lot of recipes like mochi ice creams for example and can be found in different Asian countries as well as Polinesian ones.
Is mochi gluten free
While the name might make it look like it contains gluten, mochi flour is actually completely gluten free and dairy free.
Basically it’s just sticky rice flour so if you have celiac disease or want to stick from gluten foods mochi flour is perfect for you.
Just like with other ingredients cross contamination might still be possible so it’s always better to double check the label to make sure it works for your dietary requirements.
Where to buy glutinous rice flour
You can find mochi flour at most local and ethnic or international food stores. I actually find it pretty easily at my local asian supermarket.
If you don’t live close to one or can’t find it, Amazon also carries different brands of mochiko flour.
All of them work just as well and are perfect for this mochi pancake recipe as well as for a lot of other delicious Asian desserts.
Just make sure you are getting glutinous rice flour and not traditional rice flour since they are not the same.
Ingredients to make mochiko pancakes
Now that you are probably craving these delicious pancakes is time to get all your ingredients together.
All the ingredients (besides the mochi flour) are super easy to find and you probably already have them in your pantry.
- Mochi flour: This is the main ingredient and the star of this recipe. Not only does it give it its name but it’s also responsible for the texture and slightly sweetness they have.
- All purpose flour: A combination of both types of flours is what creates, in my opinion, the best texture.
- Sugar: Completely optional but I like how sugar helps the pancake edges caramelize better.
- Baking powder: This is the leavening we are using and is a total must if you want your pancakes to be fluffy and have air pockets.
- Egg: This gives it a bit of protein and also helps bind all the ingredients together.
- Buttermilk: I love how buttermilk gives it a nice tanginess to it which balances really well with the sweetness of the flour. For me there’s nothing like buttermilk mochi pancakes.
- Melted butter: Butter helps give the pancakes that amazing soft and melt in your mouth texture. I highly advise you to always add a little bit of melted butter to yoru batter if you haven’t already.
Can you use all purpose flour instead of rice flour for mochi?
Not really. Mochi flour has a distinct texture, flavor and characteristics that makes it difficult to substitute for all purpose flour.
I really encourage you to give it a try since it’s a flour that can be used for a lot of recipes. And honestly? Even if you don’t make any more recipes I’m pretty sure you’ll find yourself making these mochi pancakes more than once.
However if you don’t mind having regular pancakes then yes. You can definitely sub the mochiko flour for all purpose flour.
But in that case I highly advise you give these McDonalds Pancakes recipe a go instead.
How to make japanese and hawaiian pancakes
Mochi pancakes, japanese pancakes, glutinous pancakes, hawaiian pancakes, these pancakes have a lot of names but don’t let that fool you.
They are easy to make.
Actually, they are just as easy as regular pancakes.
Just grab a bowl and with the help of a wire whisk, whisk all the dry ingredients together.
Then add the egg, buttermilk and the melted butter and with the help of a spatula mix until combined.
Just like with regular pancakes you don’t want to overmix the batter a lot.
Finally, heat a griddle over medium heat. Add a pat of butter and evenly coat the griddle.
Pour ⅓ cup batter onto the hot griddle and cook for around 3 minutes per side. Your mochi pancakes would be golden brown.
Flip and cook the other side for around 1 minutes or until done.
That’s it. Told you it’s probably one of the easiest breakfast recipes.
How to customize mochi pancakes
What I love the most about this mochi pancakes recipe is how easy it is to customize! There are infinite variations you can make with just this one recipe.
So you can make it again and again and always feel like you are having something different.
Honestly there’s nothing better than experimenting in the kitchen with fun ingredients and flavor combinations.
Banana mochi pancakes
To make banana mochi pancakes just follow the recipe as is and add ½ mashed banana.
The end result will taste a little bit like banana bread. It will also have a more dense texture which is normal for banana pancakes.
If you want to continue playing up with the banana bread themes you can also add some chopped walnuts and a sprinkle of cinnamon to the batter.
Greek yogurt mochi pancakes
If you don’t feel like having buttermilk mochi pancakes (which you definitely should btw), then you can use Greek yogurt.
Just use ½ part greek yogurt and ½ part of water instead of the buttermilk. The result is incredibly delicious too.
Matcha mochi pancakes
Can we just agree that anything with matcha is mind blowing good? Good because matcha mochi pancakes are to die for.
Just add 2 teaspoons of matcha powder to the dry ingredients. Matcha gives these pancakes a nice herby flavor that pairs really well with the sweetness of the flour.
What to serve with mochi pancakes
Mochi pancakes pair incredibly well with all your favorite pancake toppings:
- Maple syrup
- Pancake syrup
- Fresh fruits
- Whipped cream
And with the traditional pancake sides as well:
- Scrambled eggs
- Fried eggs
If you want to give this Hawaiian pancake a Hawaiian nod I love to serve with coconut whipped cream and pineapple!
Mochi Pancake Recipe
- 1/2 Cup mochi flour
- 1/2 Cup all purpose flour
- 1 1/2 Tablespoons sugar
- 2 Teaspoons baking powder
- 1 Cup buttermilk
- 3 Tablespoons butter melted
- In a large bowl whisk the mochiko flour with the all purpose flour, sugar, and baking powder. Add the egg, buttermilk and melted butter and with the help of a spatula or a wooden spoon stir until just barely combined. Set aside.
- Heat a griddle, skillet or pan over medium heat. Melt some butter or spray with cooking oil.
- Pour 1/3 Cup batter onto the hot griddle and cook for 3 minutes or until bubbly. Flip and cook for 1 more minute or until golden brown. Repeat the process with the rest of the batter.
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