Mochi Pancake Recipe

Easy & Delicious Mochi Pancakes

Tender fluffy mochi pancakes are crazy easy to make, mildly sweet, have a slight chew, and are gluten-free…amazing, right? You are going to love these!

Prep: 15min

Total:

Yield: 12

Servings: 2 pancakes

Nutrition Facts : servingSize 2 pancakes, calories 207 kcal

Ingredients:

  • 80 g rice flour ((volume measurements in Notes below))
  • 80 g glutinous rice flour ((volume measurements in Notes below))
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch salt
  • 1/2 cup milk
  • 3 tbs honey
  • 2 tbs light olive oil
  • 1 egg, separated

Instruction:

  1. Combine all dry ingredients in a mixing bowl and whisk together.
  2. In bowl or measuring cup, combine milk, honey, oil or melted butter, and egg yolk. Beat well. You will end up with just under 1 cup of liquid.
  3. Beat egg white in separate bowl with a fork just until frothy.
  4. Add milk mixture to dry ingredients and mix well with a spatula. Batter will be lumpy.
  5. Fold egg white into batter.
  6. Lightly grease pan or skillet over low-medium heat.
  7. Using a 1/4 cup measure, scoop batter onto heated pan.
  8. When bubbles start to break through the surface of the pancakes and bottoms are golden brown, flip.
  9. Heat for no more than 1 minute and remove pancakes from pan. Bottoms will brown quickly.
  10. Serve with maple syrup, fresh fruit, or whipped cream, if desired.
  11. Reheat leftover pancakes in the microwave for 10-20 seconds.

Matcha Mochi Pancakes

Prep: 30min

Total: 1h10min

Yield: 4

Servings:

Nutrition Facts : calories 300 cal

Ingredients:

  • 1/2 Cup Mochiko Flour
  • 1/4 Cup All Purpose Flour
  • 2 Tablespoons Sugar
  • 1 Teaspoon Baking Powder
  • 1/8 Teaspoon Salt
  • 3/4 Cup Milk
  • 1 Egg, yolk and whites separated
  • 1 Tablespoons Melted Butter
  • 1 Teaspoons Vanilla Extract
  • 2 Tablespoons Matcha Powder 

Instruction:

  1. Separate the egg yolk and white.
  2. In a bowl, whisk the egg yolk, sugar and vanilla together for about a minute until slightly pale yellow.
  3. Add the melted butter and milk and whisk to combine
  4. Add the flour, mochiko, baking powder, salt, and matcha powder. Stir until well combined.
  5. With a clean whisk, in a separate bowl whip the egg white until it forms peaks. (I’m doing it by hand but if you have a stand mixer that’s easier to do.) This step is what makes the pancakes light and fluffy. Since mochiko makes the pancakes dense and chewy this balances that out.
  6. Mix half of the egg whites into the batter to loosen it up. Then fold the rest of it into the batter.
  7. Lightly grease a non-stick pan. On medium low heat, cook each pancake.
  8. Flip the pancakes when the top starts to dry and form bubbles. About 2-3 minutes.
  9. Serve with your favorite syrup and toppings. Enjoy!

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