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!
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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:
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.
How To Make Mochi Pancakes
Whisk dry and wet ingredients separately, then combine. Cook pancakes in a greased skillet until golden on both sides. The batter will be thick and chewy thanks to mochiko flour. Let me show you how:
- Mix the dry ingredients – In a medium mixing bowl, whisk together the mochiko flour, baking powder, and salt until well combined.
- Mix the wet ingredients – In a separate bowl, whisk together the egg, milk, sweetener, and vanilla extract (if using) until smooth.
- Combine – Pour the wet ingredients into the dry ingredients. Whisk or stir until just combined. The batter will be thick and a bit stretchy—this is exactly what you want!
- Cook – Heat a nonstick skillet or griddle over medium heat. Lightly grease with oil or butter. Scoop about ¼ cup of batter per pancake (an ice cream scoop or measuring cup works well). Use the back of a greased spoon to gently spread the batter into a circle—this batter won’t spread much on its own. Cook for 2 to 3 minutes, until the edges begin to set and bubbles form on the surface. Flip and cook for 2 more minutes, or until golden brown and cooked through. Repeat with remaining batter, greasing the pan as needed.
- Serve – Serve with maple syrup, agave nectar, or berries.
Top Tips for Success
- Don’t overmix. Mochiko batter can get a little gummy if overworked. Mix just until combined.
- Cook low and slow. Medium heat ensures the pancakes cook through without burning the outsides.
- Use a light hand when spreading. The batter is thick and elastic—gently shape it without flattening too much.
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.
Mochi Pancakes
Recipe Cost 2.24 Serving Cost 0.28
Recipe Cost $ 2.24 Serving Cost $ 0.28Ingredients
- 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)
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
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.
Equipment
Nutrition
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Mochi Pancakes Recipe FAQs
A few of my favorite toppings are sliced bananas, fresh berries, maple syrup, nut butter, and even a drizzle of sweetened condensed milk.
These are going to be denser than regular pancakes. However, if you overmix them, they can become overly dense.
It will be thicker than regular batter, but it should not be so thin that it is pourable.
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