Published: by Christie Lai
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Japanese Mochi Pancakes. Soft, chewy pancakes with a mochi-like texture. If you enjoy anything with a mochi texture, you'll definitely want to try these out! They're so easy to make for breakfast or dessert. Ready in 30 minutes or less! These can also be made dairy-free and gluten-free if you wish.
Jump to:
- What are Japanese Mochi Pancakes?
- Ingredients
- How to make Japanese Mochi Pancakes
- Expert Tip
- Other Recipes You May Like!
- 📖 Recipe
- 💬 Reviews
What are Japanese Mochi Pancakes?
Japanese Mochi Pancakes are pancakes but with a much more chewier texture than your average pancake. The texture mimics that of mochis. The glutinous rice flour is responsible for this bouncy texture, which I absolutely love! These are very simple and easy to make with minimal ingredients.
I love to enjoy these mochi pancakes for breakfast with some fresh fruit and maple syrup or honey. You can even enjoy these with condensed milk. These are super delicious and are worth trying!
Ingredients
Please scroll down to below recipe card for exact measurements.
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
- Glutinous rice flour: the package must say glutinous. If the package just says "rice flour", that's not the right type of flour.
- All purpose flour: or substitute with a gluten-free flour of your choice.
- Egg: or sub with vegan egg replacer if you're vegan.
- Milk of choice: if you're dairy-free opt for a milk without a heavy scent like oat milk.
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil.You may also use melted coconut oil if you like a coconut-taste.
- Vanilla Extract
- Baking powder
- Salt
To serve:
- Maple syrup, honey or condensed milk
How to make Japanese Mochi Pancakes
- In a large mixing bowl, combine glutinous rice flour, all purpose flour, salt and baking powder with a whisk.
- Then add in egg, milk of choice, vegetable oil, and vanilla extract and mix until just combined. Do not over mix.
- With a paper towel, lightly grease a large pan with vegetable oil. Heat the pan on medium heat. Pour ⅓ cup of the batter and allow it to naturally spread into a 4 to 5 inch wide circle. Repeat this if you have enough room in your pan.
- Cook each pancake on one side for 4 minutes until golden brown. When you begin to see the pancake covered in bubbles and the edges are slightly solidified, flip over and cook the other side for 2 minutes.
- Serve & enjoy with desired toppings!
Storage & Reheating
This dish will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
Expert Tip
- Do not overmix batter. Once your dry and wet ingredients come together, do not over mix them. If you over mix, this leads to denser pancakes.
Other Recipes You May Like!
📖 Recipe
Easy Japanese Mochi Pancakes
Japanese Mochi Pancakes. Soft, chewy and so delicious! Unlike your average pancake where they are chewier than fluffy. Perfect for breakfast or brunch. These can be made dairy-free.
5 from 15 votes
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast, brunch
Cuisine Japanese
Servings 5 small pancakes
Calories per serving 1140 kcal
Ingredients
- 1 - 2 teaspoon vegetable oil or any neutral oil to grease the pan
Dry:
- ½ cup all purpose flour or sub with any gluten-free flour of your choice
- ½ cup rice flour must be glutinous kind
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon white granulated sugar or sub with any sweetener of choice
Wet:
- 1 egg
- 3⁄4 cup milk or sub with a dairy-free milk of choice like oat milk
- 2 tablespoon vegetable oil or any neutral oil
- 1 teaspoon vanilla extract
Optional Toppings:
- maple syrup honey or condensed milk
- fresh fruit
Instructions
In a large mixing bowl, combine dry ingredients as listed with a whisk. Then add in wet ingredients and mix until just combined. Do not over mix.
With a paper towel, lightly grease a large pan with vegetable oil. Heat the pan on medium heat. Pour ⅓ cup of the batter and allow it to naturally spread into a 4 to 5 inch wide circle. Repeat this if you have enough room in your pan.
Cook each pancake on one side for 4 minutes until golden brown. When you begin to see the pancake covered in bubbles and the edges are slightly solidified, flip over and cook the other side for 2 minutes.
Serve & enjoy with desired toppings!
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Suggested Equipment & Products
Nutrition
Calories: 1140kcal | Carbohydrates: 104g | Protein: 59g | Fat: 55g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.004g | Cholesterol: 235mg | Sodium: 970mg | Potassium: 2564mg | Fiber: 1g | Sugar: 84g | Vitamin A: 2774IU | Calcium: 2126mg | Iron: 1mg
Reader Interactions
Comments
Never Ending Journeys
What a terrific recipe... I love eating pancakes for any meal, haha. Thanks for sharing this delicious mochi pancake recipe!Reply
Tasia ~ two sugar bugs
This sounds like such a fun spin on pancakes! Love that top down capture too!Reply
May
These were amazing and the texture was chewy and fluffy at the same time. Lovely and will be making again.Reply
Linda
This was so good, easy and I really liked the chewy texture. Will be making this again.Reply
Jess
I just made these and my husband said these are 10/10 (actually 11/10!) so definitely a keeper recipe to use again! I never make pancakes from scratch or bake, so I appreciated how easy this recipe was to make. The pancakes were super fluffy and slightly chewy, and I loved that the maple syrup and coconut oil in the batter added all the flavor I needed so I skipped the normal butter and syrup topping. Thank you!!Reply
christieathome
Thank you so much for making my recipe Jess! I am so glad you enjoyed them with your husband and what a kind review! I truly appreciate it. Happy Holidays!
Reply
Jennifer
Hi I was wondering if I could use milk with dairy instead of dairy free in the recipe?Reply
christieathome
Hi Jennifer! Great question! Yes you can definitely use normal milk for this recipe.
Reply
Ruth
I just got back from Hawaii, where I had Mochi Pancakes for the first time, and was looking for a recipe to make it at home.
These were VERY good!
I did use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour instead of All-Purpose Flour.Reply
christieathome
So happy to hear you enjoyed my recipe Ruth! Thanks for making my recipe and sharing your substitutes with me 🙂 Happy Holidays!
Reply
Ivonne Yuarta
Hi Christie, thank you for sharing your recipe. I love it!! Apparently I don't have baking powder at home, so I substitute it with lemon juice and baking soda. I love the chewiness and its so good!!!Reply
christieathome
Thank you so much Ivonne for making my recipe! I am so glad to hear you enjoyed it and loved reading what you substituted with! Happy Holidays!
Reply
Melissa
Any thoughts about the amount when adding another flavor, such as black sesame powder or matcha green tea powder?Reply
christieathome
I haven’t personally tried myself but I would try adding 2 tsp (matcha as it’s more strong) or 3-4 tsp (black sesame powder). Let me know how it goes!
Reply
Lan
Excellent recipe. I added 4 Tbsp of ube powder to make ube mochi pancakes and my daughter said those were the best in the world. Thanks for sharing this yummy and simple recipe!Reply
christieathome
Thank you so much for these kind words and for making my recipe, Lan! I'm so glad you and your daughter enjoyed it 🙂 Have a lovely day!
Reply
Joyce
Made these last week and my kids (and hubby) loved them! I am making it again this morning but I want to make a bigger batch. But I just realize there may be a glitch in the recipe. Is there a reason that the amount of milk/milk alternative is always 0.75 cup whether you are making 1X, 2X or 3X the recipe? I made 2X last time and used 0.75 cup of milk and it still worked fine. I want to make 3x the recipe today but it still calls for the same amount of milk (3/4 = 6/8 = 9/12).Reply
christieathome
Thanks so much for making them Joyce! I'm so glad you enjoyed them. Sorry to hear you're experiencing issues with the multiplying factor. Unfortunately, it's due to the Recipe Card App Developer so I will bring this to their attention. But for 3 x .75 cup it will be 2.25 cups. For the other measurements, I find using Google to do the multiplication to be quite helpful.
Reply
Joyce
Thank you for replying! I was going to go with 2.25 cups but my first time making it and I used 3/4 cup for 2X the batter seemed to sort of worked, I was hesitant to use 2.25 cups for 3X. The kids have been begging me to make the mochi pancakes all weekend so I will be making it again and this time using the correct amount of milk. I am excited to see what the mochi pancakes really taste like and the texture!Reply
Sarah
March 29, 2023.
Loved the pancakes. I ordered the rice flour from Amazon. Will definitely make them again.Reply
christieathome
So happy you enjoyed them and thank you so much for making them! Glad Amazon was able to come through with the rice flour.
Reply
Evc
I don’t have coconut oil what can I substitute it with and what are the measurements?
Reply
christieathome
Substitute with any neutral oil like vegetable oil, canola oil, avocado oil. Measurements are found at the base of the post, click here or "JUMP TO RECIPE" at the top of the post
Reply
Jamila
Lovely little pancakes, will try them again. I followed the recipe exactly, oh wait! No I used a tbsp of sugar as I had no maple syrup. Then I served with honey and sliced mango.Reply
christieathome
Thanks so much for making my recipe, Jamila! Happy it worked out well with the substitute with honey and sliced mango! Yum!
Reply
