If you’re a fan of the chewy texture of mochi and the comfort of pancakes, this recipe combines the best of both worlds! These Chewy Mochi Pancakes are slightly crispy on the outside and irresistibly chewy on the inside, making for a delightful twist on a breakfast classic. Perfectly sweetened and naturally gluten-free, they’re a unique treat you’ll want to make over and over.
Ingredients
Dry Ingredients:
1 cup glutinous rice flour (also called sweet rice flour)
1/4 cup all-purpose flour (or gluten-free flour, optional for extra structure)
1/4 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
Wet Ingredients:
1 large egg
3/4 cup milk (dairy or non-dairy, such as coconut or almond milk)
1/4 cup water
2 tbsp melted unsalted butter (or neutral oil)
1/2 tsp vanilla extract
Optional Add-ins:
1/4 cup mini chocolate chips
1/4 cup diced fresh fruit (like bananas, strawberries, or mango)
1 tbsp matcha powder (for a green tea twist)
For Cooking:
1–2 tbsp butter or oil (for greasing the skillet)
Step-by-Step Instructions
Step 1: Prepare the Batter
Mix Dry Ingredients:
In a large mixing bowl, whisk together the glutinous rice flour, all-purpose flour (if using), sugar, baking powder, and salt until well combined.
Mix Wet Ingredients:
In a separate bowl, whisk the egg, milk, water, melted butter, and vanilla extract until smooth.
Combine:
Gradually add the wet ingredients to the dry ingredients, stirring gently until a smooth, lump-free batter forms. Be careful not to overmix.
Optional Add-ins:
If desired, fold in your chosen add-ins like mini chocolate chips or fruit.
Step 2: Cook the Pancakes
Heat the Skillet:
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Pour the Batter:
Use a 1/4-cup measuring cup to scoop the batter onto the skillet. Spread slightly with the back of the cup if needed, as the batter is thicker than traditional pancake batter.
Cook Until Bubbly:
Cook for about 2–3 minutes, or until bubbles form on the surface and the edges start to set.
Flip and Finish:
Flip the pancake carefully using a spatula. Cook for another 1–2 minutes until both sides are golden brown and the pancake is cooked through.
Repeat:
Repeat with the remaining batter, greasing the skillet between batches as needed.
Step 3: Serve and Enjoy
Serve Warm:
Stack the pancakes on a plate and serve warm. The chewy texture is best enjoyed right after cooking.
Toppings:
Top with syrup, fresh fruits, whipped cream, or a dusting of powdered sugar. For an extra treat, drizzle with condensed milk or sweetened coconut cream.
Tips for Perfect Mochi Pancakes
Use the Right Flour:
Glutinous rice flour is key to achieving the chewy texture. Don’t substitute with regular rice flour, as it won’t yield the same result.
Consistency Check:
The batter should be thick but pourable. If it’s too thick, add a tablespoon of water or milk at a time until it reaches the right consistency.
Low and Slow:
Cook the pancakes over medium heat to ensure they cook through without burning.
Storage and Reheating
Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating: To restore their chewy texture, reheat in a skillet over low heat or briefly in the microwave.
Why You’ll Love These Pancakes
These Chewy Mochi Pancakes are a delightful departure from the ordinary, offering a fun, bouncy texture with just the right amount of sweetness. They’re versatile, easy to customize, and perfect for breakfast, brunch, or even dessert. Pair them with your favorite toppings, and enjoy a unique twist on a beloved classic!
Ready to level up your pancake game? These chewy delights are guaranteed to impress