Mochi Pancakes

Delight your taste buds with these irresistibly chewy and fluffy Mochi Pancakes, a unique twist on a breakfast classic! Combining the signature stretchiness of glutinous rice flour with the softness of traditional pancake batter, these pancakes offer a delightful texture that's both tender and satisfyingly bouncy. Lightly sweetened and aromatic with a hint of vanilla, they cook up golden brown and perfect for pairing with your favorite toppings—think maple syrup, fresh fruit, or even a drizzle of sweetened condensed milk for an extra indulgent touch. Quick and easy to make, with just 10 minutes of prep time, this gluten-free-friendly recipe is perfect for mornings when you want something comforting yet special. Mochi Pancakes are sure to become a standout favorite for breakfast or brunch!

Nutriscore Rating: 59/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 120 grams glutinous rice flour (sweet rice flour)
• 60 grams all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons granulated sugar
• 0.25 teaspoon salt
• 240 milliliters milk
• 1 teaspoon vanilla extract
• 1 large egg
• 2 tablespoons unsalted butter
• 2 tablespoons oil or butter for cooking

Directions

Step 1

In a medium-sized bowl, whisk together the glutinous rice flour, all-purpose flour, baking powder, sugar, and salt.

Step 2

In another bowl, beat the egg and then mix in the milk and vanilla extract until well combined.

Step 3

Melt the unsalted butter in a small microwave-safe dish or on the stovetop. Allow it to cool slightly before mixing it into the wet ingredients.

Step 4

Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be slightly thick and a little lumpy, which is normal for mochi pancakes.

Step 5

Heat a non-stick skillet or griddle over medium heat and lightly coat it with oil or a small amount of butter.

Step 6

Spoon about 1/4 cup of batter onto the skillet for each pancake. Use the back of the spoon to spread it out slightly, as the batter won’t spread much on its own.

Step 7

Cook until bubbles appear on the surface of the pancakes and the edges look set, about 2-3 minutes. Carefully flip the pancakes and cook for another 1-2 minutes on the opposite side until golden brown.

Step 8

Remove from the skillet and transfer to a plate. Repeat with the remaining batter, adding more oil or butter to the skillet as needed.

Step 9

Serve the mochi pancakes hot with your choice of toppings such as maple syrup, fresh fruit, or sweetened condensed milk.

Nutrition Facts

Serving size	579.4 grams (579.4g)

Amount per serving	% Daily Value*
Calories	1453

Total Fat 66.40g	85%
Saturated Fat 23.30g	117%
Polyunsaturated Fat 2.10g
Cholesterol 304mg	101%
Sodium 1699mg	74%
Total Carbohydrate 185.30g	67%
Dietary Fiber 4.40g	16%
Total Sugars 37.80g
Protein 29.10g	58%

Vitamin D 163IU	814%
Calcium 362mg	28%
Iron 4mg	23%
Potassium 578mg	12%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.1%

Protein: 8.0%

Carbs: 50.9%