Easy Japanese Mochi Pancakes
These Japanese mochi pancakes are soft and slightly more chewy than your traditional pancakes. They're easy to make in 30 minutes with minimal ingredients. A great breakfast or dessert idea for the family! I also share how to make these dairy-free or gluten-free with ingredient substitutes below.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tsp vegetable oil (or any neutral oil to grease the pan)
- 1/2 cup glutinous rice flour (must be glutinous kind (not just "rice flour"))
- 1/2 cup all purpose flour (or gluten-free baking flour)
- 1 tbsp white granulated sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1 large egg
- 3/4 cup milk (or plain oat milk, almond milk, soy milk or macadamia nut milk for dairy-free)
- 2 tbsp vegetable oil (or any neutral oil)
- 1 tsp vanilla extract
Instructions
- 1
In a large mixing bowl, whisk together glutinous rice flour, all-purpose flour, sugar, salt and baking powder.
- 2
Then add in egg, milk of choice, vegetable oil, and vanilla extract and mix until just combined. Do not over mix.
- 3
Evenly grease a large non-stick pan with vegetable oil using a clean paper towel. Heat the pan on medium heat.
- 4
Pour 1/3 cup or 80 ml of the pancake batter into the center of the pan and let it naturally spread into a 4 to 5 inch wide circle. Do not tilt the pan.
- 5
Cook the pancake on the first side for 3-4 minutes or until bubbles form all over the pancake and the bottom is golden brown.
- 6
Then use a large spatula to flip it over and cook the other side for 2 minutes until golden brown or a toothpick inserted in the middle comes out clean. Repeat until you've finished the batter and adjusting the heat as needed.
- 7
Serve hot with maple syrup, honey, fresh fruit or more (see above blog post for more topping ideas).