These mochi pancakes made with sweet rice flour are naturally sweetened, gluten-free, and deliciously chewy. A fun, easy breakfast twist that’s sure to become a favorite!

Chewy, Fluffy Mochi Pancakes with Sweet Rice Flour

These mochi pancakes are naturally sweetened, gluten-free, and irresistibly chewy with crisp edges. Whether you’re already a mochi fan or just mochi-curious, this recipe brings the satisfying texture of mochi into an easy, delicious breakfast form. It’s your favorite pancake, just a little extra fun.

This is one of those recipes born from a “what if” moment—and now it’s become a go-to in our kitchen. What if pancakes had that signature chew of mochi? What if breakfast were just a little more exciting, but still easy enough for a sleepy weekend morning? The result is a short stack that’s golden on the outside, soft and stretchy inside, and just sweet enough to stand alone or pair with your favorite toppings

Recipe Notes & Estimated Cost:

Recipe Cost: $2.24

Per Serving Cost: $0.28

Below is everything you need to make these pancakes, along with some substitution recommendations. 

• 1 cup mochiko flour – The sweet rice flour is what gives the pancakes their chewy texture.
• 1 teaspoon baking powder – This ingredient helps lift the pancakes, balancing the density of the mochiko flour.
• ¼ teaspoon fine sea salt – Enhances the overall flavor. Kosher salt can also be used. 
• 1 large egg – Adds structure to the pancakes. 
• ¾ cup milk of choice – Use dairy or non-dairy milk.  
• 2 tablespoons unrefined sweetener – Some suggestions include maple syrup, honey, and coconut sugar.  
• ½ teaspoon vanilla extract – Adds a warm, rich flavor. Use almond extract as an alternative.
• Neutral oil or butter – Avocado or unsalted butter works great for cooking these pancakes.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

Flavor Twists (Add These to the Batter)

• Ube: Add 2 tablespoons ube halaya (purple yam jam) or 1 teaspoon ube extract to the wet ingredients for a vibrant purple hue and subtly sweet flavor.
• Banana: Mash half a ripe banana and stir it into the batter. Adds natural sweetness and extra moisture.
• Cinnamon Spice: Add ¼ teaspoon ground cinnamon and a pinch of nutmeg to the dry ingredients for a warm, cozy flavor.

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Mochi Pancakes

These mochi pancakes are naturally sweetened, gluten-free, and so satisfying. Your new favorite breakfast with a twist is here!

Course Breakfast

Cuisine American

Keyword mochi, pancakes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 219kcal

Author Jillian

Cost $2.24

Equipment

• Mixing bowl
• Whisk
• measuring cups
• Measuring spoons
• Nonstick skillet or griddle
• spatula
• Ladle or measuring cup

Ingredients

• 1 cup mochiko flour sweet rice flour
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt
• 1 large egg
• ¾ cup milk of choice dairy or non-dairy, both work well
• 2 tablespoons unrefined sweetener such as: maple syrup, honey, or coconut sugar
• ½ teaspoon vanilla extract
• Neutral oil or butter for cooking (avocado oil or unsalted butter both work great)

US Customary – Metric

Instructions

Mix dry ingredients:

• In a medium bowl, whisk together mochiko flour, baking powder, and salt.

Mix wet ingredients:

• In another bowl, whisk the egg, milk, sweetener of choice, and vanilla extract (if using) until smooth.

Combine:

• Pour the wet ingredients into the dry and mix until just combined. The batter will be thick and stretchy—that’s the mochiko magic.

Cook:

• Heat a nonstick skillet or griddle over medium heat and lightly grease with oil or butter. Scoop about ¼ cup of batter onto the pan for each pancake (an ice cream scoop works great). Use the back of a greased spoon to gently spread the batter into a circle.

Flip and finish:

• Cook for 2 to 3 minutes, or until the edges look set and bubbles form on the surface. Flip and cook for an additional 2 minutes, until golden and cooked through. Repeat with the remaining batter, greasing the pan as needed.

Notes

How to Serve:
Top with fresh berries, a pat of coconut oil butter or grass-fed butter, and a drizzle of more maple syrup or honey. For a brunchy feel, pair them with a fresh fruit smoothie.

To store:
Keep leftovers in an airtight container in the fridge for up to 3 days.

To freeze:
Place cooled pancakes in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. They’ll keep for up to 2 months.

To reheat:
Pop in the toaster or warm in a skillet over low heat for a few minutes on each side. Microwaving works in a pinch but may soften the edges.

Make-ahead tip:
You can mix the dry and wet ingredients separately the night before, then combine and cook in the morning.

Nutrition

Serving: 2pancakes | Calories: 219kcal | Carbohydrates: 41g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 285mg | Potassium: 138mg | Fiber: 1g | Sugar: 8g | Vitamin A: 134IU | Calcium: 136mg | Iron: 0.5mg

Mochi Pancakes Recipe FAQs

More Breakfast Recipes

• Breakfast Potato Hash
• Strawberry Smoothie Bowl
• Chia Seeds Parfait with Greek Yogurt and Strawberry

Posh Plate - Healthy Feel-Good Recipes

These Kimchi Pancakes are loaded with fermented kimchi, tasty veggies, and fluffy eggs, all cooked to crispy perfection.

These pancakes cost around $5.49 to make. The recipe makes three servings and costs about $1.83 per serving.

What You’ll Love About Kimchi Pancakes:

• Unique Recipe: Kimchi adds a delicious savory profile to these eggy and crisp pancakes.
• Versatile: Enjoy them as a flavorful appetizer, breakfast, a light dinner, or a satisfying side dish.
• Easy Recipe: These pancakes are ready in under twenty minutes. The recipe simply caters to those with gluten restrictions. 

How To Make Kimchi Pancakes:

***For complete recipe instructions, see the recipe card below.

1. Combine dry ingredients (flour, garlic powder, baking powder, salt, pepper) in a bowl.
2. In another bowl, whisk together egg, kimchi juice, kimchi, coconut milk, water, and onion.
3. Fold dry ingredients into wet ingredients. Let the batter thicken for 3-4 minutes.
4. Heat oil in a non-stick pan over medium-high heat.
5. Ladle ½ cup batter per pancake, and cook until golden brown and bubbly. Sprinkle with cilantro.
6. Flip and cook until golden brown. Repeat with the remaining batter, making 5-6 pancakes.
7. Keep warm on a baking sheet in a preheated oven until ready to serve.

Recipe FAQs:

What are kimchi pancakes made of?

Kimchi pancakes are generally made with flour, an egg, and water. The spices from the kimchi are what’s going to give your kimchi pancake its unique flavor because every kimchi recipe is different.

Some recipes call for apples and carrots, and others leave them out. One thing for sure: Kimchi can’t be made without Korean red pepper flakes called Gochugaru [Gochu-ga-ru]. There is no substitute for this red pepper flake.

How do you reheat kimchi pancakes?

For the best results, use your oven and not the microwave. You will want to preheat your oven to 350°F and set the pancakes on a baking sheet lined with parchment paper to warm them for 5-7 minutes or until heated through and crispy around the edges. 

Another option is to pan-fry the kimchi pancakes to reheat them. Heat a non-stick pan over low heat with a drizzle of oil. Gently reheat the pancakes for 1-2 minutes per side until warmed through and slightly crisped. Remember, they’re already cooked, so go low and slow to avoid burning.

Why is my kimchi pancake not crispy?

Be sure not to overmix the batter, as this can create dense pancakes that do not crisp up easily. Heating oil in the pan before adding the pancake batter is also essential. Cooking the batter in oil is the other factor in creating crispy pancakes.

Tips to make crispy pancakes every time:

The best way to get a thick, crusty edge is to use a cast-iron skillet–It’s really the best way.

Also, be generous if using butter or vegetable oil when frying. If the pan is too dry, the pancake can burn instead of caramelizing.

More From Posh Plate:

• Creamy Tomato Carrot Soup
• Tuscan Chicken
• Vegan Rice Crispy Treats

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5 from 2 votes

Kimchi Pancakes

These Kimchi Pancakes are loaded with fermented kimchi, tasty veggies, and fluffy eggs, all cooked to crispy perfection.

Course Side Dish, Snack

Cuisine korean

Keyword crispy kinchi pancakes, gluten free kimchi pancakes, kimchi pancakes with coconut milk

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 3 people

Calories 347kcal

Author Jillian

Cost $5.49

Equipment

• Measuring cups and spoons
• Liquid measuring cup
• mixing bowls
• mixing spoon
• Skillet
• Pancake flipper
• Baking sheet
• ladle

Ingredients

• 1 cup gluten-free flour
• 1 tbsp baking powder
• Dash salt and pepper
• 1 egg beaten
• 2 tbsp kimchi juice
• ¾ cup kimchi drained
• 1 cup milk or non-dairy milk
• 1 tbsp garlic powder
• ½ cup water add additional water if the batter is too thick
• ½ medium onion sliced into circles (onion, green onion, or scallion)
• 1 handful ripped fresh cilantro
• 3-4 tbsp vegetable oil for frying

US Customary – Metric

Instructions

• In a large bowl, combine the flour, garlic powder, baking powder, salt and pepper. Mix the dry ingredients and set aside.
• In a large bowl, beat the 1 egg and add the kimchi juice, kimchi, coconut milk, and water. Mix until well combined. Mix in the onion circles.
• Fold in the dry flour mixture into the wet ingredients.
• Set aside for 3-4 minutes until the batter thickens
• In a large nonstick skillet over medium-high heat, heat 1/2 tbsp of vegetable oil until shimmering.
• Ladle about 1/2 cup of batter into the pan and cook until the bottom is golden brown and little holes start to show up on the pancake. Sprinkle in freshly chopped cilantro to the top of the pancake before flipping it.
• Flip the pancake and cook until the second side is golden brown.
• Repeat with the remaining oil and batter, making 5-6 thick and fluffy pancakes.
• Place each pancake on baking sheet lined with parchment paper in a warmed oven until all the pancakes are done.
• Serve with soy sauce topped with sesame seeds.

Notes

• If you don’t want to make thick and fluffy pancakes, simply add more water to thin out the batter and create 12 small pancakes.
• Optional: cook the pancakes in mini cast-iron skillets and bake until golden brown. Flip halfway through the cooking process. It should take about 10 minutes in the oven baking at 350 °F (176 °C)

Nutrition

Serving: 2pancakes | Calories: 347kcal | Carbohydrates: 39g | Protein: 9g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 485mg | Potassium: 201mg | Fiber: 5g | Sugar: 7g | Vitamin A: 256IU | Vitamin C: 2mg | Calcium: 371mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

This recipe for gluten-free waffles is dairy-free, naturally sweetened with coconut sugar, and flavored with cinnamon. Make a bunch and enjoy them right away or freeze them for later.

These gluten-free waffles give you that classic weekend breakfast feeling with the added bonus of being simple, naturally dairy-free if you wish, and warmly spiced with cinnamon. The batter mixes quickly, the cinnamon-sugar topping melts into a sweet little crust, and the waffles freeze beautifully for busy mornings.

This recipe also delivers dependable results by explaining why the batter rests, how to avoid gummy interiors, and how to achieve that golden-crisp edge even with gluten-free flour. Let’s dig in.

Ingredients, Substitutions, and Costs

Recipe Cost: $4.68

Per Serving Cost: $0.93

Ingredients	Why and Tips	Substitutions and Tweaks
2 large eggs	Eggs give structure and help the waffles rise. Whisking first ensures even mixing.	For egg-free, use two flax eggs or one-third cup mashed banana, though the texture will be softer.
½ cup coconut sugar	Adds sweetness and caramel-like depth. Dissolves nicely in the wet ingredients.	Use brown sugar, maple sugar, or white sugar.
1 teaspoon vanilla extract	Adds aroma and warmth.	Try almond extract for a flavor change.
1 cup unsweetened almond milk	Gives moisture without heaviness. Works well for gluten-free batters.	Use any milk you like, dairy or nondairy.
¼ teaspoon kosher salt	Enhances flavor and balances sweetness. Added to the wet so it dissolves evenly.	Use fine sea salt or a pinch of regular salt.
1¾ cups gluten-free flour blend	The base of the waffle. The King Arthur blend gives great texture.	Use any 1-to-1 gluten-free baking blend.
1 teaspoon ground cinnamon	Warm spice for the batter.	Pumpkin pie spice or apple pie spice adds a seasonal twist.
1½ teaspoons baking powder	Helps create lift and fluffy centers.	Use the same amount of baking powder from any brand.
Topping: ¼ cup coconut sugar	Creates a sweet crust when it melts on the waffle.	Brown sugar or maple sugar.
Topping: 1 teaspoon cinnamon	Adds fragrance to the topping mixture.	Use cardamom or chai spice for variety.

Baking at Altitude Adjustments

• Gluten-free batter behaves differently at higher elevations, so these minor adjustments will help you achieve light, fluffy waffles.
• Lower the baking powder slightly if your waffles rise too fast or collapse. Reduce by ¼ teaspoon at four thousand feet and test from there.
• If your batter seems too thick due to faster evaporation, add one to two tablespoons of extra almond milk until it flows like traditional waffle batter.
• Cook time may be shorter at altitude because waffles brown faster. Begin checking for doneness a minute earlier than you usually would.
• Resting the batter is even more important at altitude, where moisture evaporates more quickly. The ten-minute rest should not be skipped.

If you make these gluten-free waffles, I would love to hear how they turned out. Share your waffle toppings, your flavor twists, or your best freezer tips in the comments. Do not forget to save this recipe so you always have a cozy breakfast option on hand.

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5 from 7 votes

Gluten Free Waffle Recipe

This Gluten Free Waffles Recipe is also dairy-free and naturally sweetened with coconut sugar and flavored with cinnamon. Make a bunch and enjoy them right away or freeze them for later.

Course Breakfast

Cuisine American

Keyword gluten-free, waffle

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Resting Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 5 people

Calories 255kcal

Author Jillian

Cost $4.68

Equipment

• Whisk
• mixing bowls
• Measuring cups and spoons
• mixing spoon
• Waffle iron

Ingredients

WET INGREDIENTS

• 2 large eggs
• ½ cup coconut sugar
• 1 tsp vanilla I used alcohol-free
• 1 cup almond milk unsweetened
• ¼ tsp kosher salt or a pinch

DRY INGREDIENTS

• 1 ¾ cup gluten-free flour blend I used King Arthur's
• 1 tsp ground cinnamon
• 1 ½ tsp baking powder

TOPPING

• ¼ cup coconut sugar
• 1 tsp cinnamon

US Customary – Metric

Instructions

• Preheat your waffle maker. Have two mixing bowls ready. 

PREPARE WET INGREDIENTS:

• In one of the mixing bowls, add the eggs. Whisk to break the yolks.
• Next, add the coconut sugar, vanilla extract, almond milk, and kosher salt. Mix until dark homogenized liquid forms, and set aside.

PREPARE DRY INGREDIENTS:

• In the other mixing bowl, add the gluten-free flour, cinnamon, and baking powder.
• Whisk the dry ingredients until well combined. 

MIX THE WAFFLE BATTER:

• Add the dry ingredients in with the wet a little at a time. Mix and fold until a thick batter forms.
• Let the batter rest for 10 minutes.

COOK WAFFLES:

• Dollop the batter into the waffle maker and sprinkle the coconut and cinnamon mixture on top of the batter right before closing the lid.
• Cook according to your waffle maker's time frame. 
• Enjoy while hot or freeze for later. 

Notes

Why add salt to the wet ingredients? Since we are not using a yeast-based recipe, adding salt to the wet ingredients is okay. It will help dissolve it more evenly, resulting in better distribution of seasoning. 

Store, Freeze, and Make-Ahead Instructions:

Store: Keep waffles in an airtight container in the refrigerator for up to two days.

Freeze: Freeze in a single layer until firm, then store in a freezer bag. They reheat beautifully.

Reheating: Toast in a toaster or warm in a 350°F oven until crisp.

Make Ahead: Mix the dry ingredients the night before and store in a covered bowl. Mix wet ingredients fresh in the morning and bring them together quickly.

Nutrition

Serving: 1waffle | Calories: 255kcal | Carbohydrates: 53g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 381mg | Potassium: 29mg | Fiber: 5g | Sugar: 17g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 177mg | Iron: 2mg

Recipe FAQ’s

More Gluten-Free Recipes

• Chocolate Chip Pecan Cookies
• Homemade Coconut Butter
• Almond Joy Chia Pudding
• Gluten-Free Pumpkin Muffins with Orange
• Paleo Pumpkin Bread
• Rosemary Yogurt Muffins

Posh Plate - Healthy Feel-Good Recipes

You will love these Overnight Lemon Poppy Seed Pancakes! They’re gluten-free, dairy-free, and filled with wholesome ingredients like oats, almond flour, lemons, and poppy seeds.

This recipe makes four servings for about $3.26 per serving. Therefore, the approximate cost for the entire recipe is $13.06.

If you love Pancakes as much as I do, then try my Apple Pancakes with Cinnamon Maple Syrup, Almond Flour Pancakes, and these Crispy Kimchi Pancakes.

I know what you’re thinking. Overnight pancakes? But why?

Allow me to explain. Creating gluten-free must-haves like pancakes is quite tricky because there is no gluten. When making traditional pancakes, the proteins have adhesive properties. Furthermore, it’s essential to know that the more you mix and knead, the stronger the adhesiveness becomes, resulting in a more stable pancake.

Using ingredients that do not contain gluten will create challenges in the kitchen. However, magical things happen when the batter rests overnight. During this time, the ingredients absorb each other, swell, and become thicker—thus retaining their shape better.

Lemon Poppyseed Pancakes are a healthy way to start the day. The light and fluffy pancakes, with slightly crisp edges, bursting with fresh lemon flavor and bits of poppyseed.

What is the trick to fluffy oat pancakes?

Lastly, when zesting your lemon, only zest the fruit’s thin, yellow-colored skin. Leave behind the delicate, white pith that lies beneath.

How To Make Lemon Poppy Seed Pancakes

1. First, whisk together the egg, maple syrup, and vanilla using a large mixing bowl. 
2. Whisk in the non-dairy milk, lemon zest, and lemon juice. 
3. Then, mix the oat flour, almond flour, baking powder, poppyseeds, and kosher salt in a separate bowl. 
4. Fold the dry ingredients into the wet ingredients, and then cover the bowl with saran wrap and set it in the fridge overnight. 
5. Preheat a pan and place a dollop of coconut oil or dairy-free butter on the pan. Once the pancake has air bubbles formed, flip the pancake over and cook for another thirty seconds. 
6. Finish cooking the remaining pancakes and serve with warm maple syrup. 

***For complete recipe instructions, see the recipe card below.

Recipe FAQs

Overall Tips for Making Overnight Oat Lemon Poppy Seed Pancakes Successful every-Time

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, which can affect the overall taste of the pancakes.

Separate the wet from the dry ingredients. Again, always start with two large bowls. One bowl for the wet ingredients and the other for the dry ingredients. Then, always add the dry ingredients to the wet a little at a time, folding and mixing until finished.

Have your kitchen tools on deck. Indeed, it’s helpful to have a whisk to help incorporate the wet ingredients better. Also, a ladle or a measuring cup to transfer the batter to the hot skillet. Furthermore, using a measuring cup will also prevent over-pouring, thus creating a consistent shape every time. 

Alrighty then. Let’s make tender Overnight Oat Lemon Poppy Seed Pancakes without further ado!

More Breakfast Recipes

• Almond Joy Chia Pudding
• Easy Coconut Cashew Butter
• Rosemary Yogurt Muffins
• Mediterranean Egg Sandwich
• Greek Yogurt Chia Parfait with Strawberry Applesauce
• Gluten-Free Waffle Recipe
• Easy Baked Breakfast Potatoes

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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5 from 1 vote

Overnight Lemon Poppy Seed Pancakes

You will love these Overnight Lemon Poppy Seed Pancakes! They're gluten-free, dairy-free, and filled with wholesome ingredients like oats, almond flour, lemons, and poppy seeds.

Course Breakfast

Cuisine American

Keyword dairy-free, gluten-free, lemon, pancakes

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chill Time 12 hours hours

Total Time 12 hours hours 25 minutes minutes

Servings 4 people

Calories 264kcal

Author Jillian

Cost $13.06

Equipment

• Mixing bowl
• Measuring cups and spoons
• Liquid measuring cup
• Whisk
• Skillet
• spatula

Ingredients

Wet ingredients

• 1 large egg
• 2 tbsp pure maple syrup
• 2 tsp vanilla extract
• 1 cup non-dairy milk
• 1 tbsp lemon zest loosely packed (about one lemon)
• 2 tbsp lemon juice ( about one lemon)

Dry Ingredients

• 1 cup oat flour gluten-free oat if needed
• ⅓ cup blanched almond flour
• 1 tsp baking powder
• 1 tbsp poppy seeds
• ¼ tsp kosher salt

Other

• Non-dairy butter or coconut oil for greasing the pan.

US Customary – Metric

Instructions

Prepare the wet ingredients

• In a large mixing bowl, add the egg, maple syrup, vanilla, and whisk to combine. When ready, add the non-dairy milk, lemon zest, lemon juice, and give another whisk to incorporate the ingredients. Set aside. 

Prepare the dry ingredients

• In a separate mixing bowl, add the oat flour, almond flour, baking powder, poppyseeds, and kosher salt. Mix to combine. Combine the dry ingredients in with the wet ingredients, folding and mixing until a batter forms.  The batter will be thin at this point. Cover the bowl with saran wrap or a lid and place it into the fridge overnight. 

Cook the pancakes

• Dollop dairy-free butter or coconut oil onto the already heated pan.  
• Flip the pancakes once the top of the pancake contains air bubbles. Flip and cook for another 30 seconds or so. Repeat the steps until all the batter is gone.
• Enjoy immediately with warm maple syrup.

Notes

Is your batter too thick? When you visit the overnight oat batter the next morning, you will see how thick it became. Add 1 tbsp or so at a time of non-dairy milk to help thin it out until the desired consistency is met. 

How long does this overnight oat pancake batter last? I’ve enjoyed these pancakes with the batter in the fridge for up to 48 hours ( 2 days). I would not go past that!

How do I make oat flour? Simply add rolled oats to a high-speed blender and blend on high until a flour-like consistency is a result, about 1-2 minutes. 

The recipe makes 8 pancakes.

Nutrition

Serving: 2pancakes | Calories: 264kcal | Carbohydrates: 32g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 304mg | Potassium: 262mg | Fiber: 4g | Sugar: 9g | Vitamin A: 292IU | Vitamin C: 9mg | Calcium: 230mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes