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Japanese Mochi Pancakes

Easy Japanese Mochi Pancakes

Christie Lai
Japanese Mochi Pancakes. Soft, chewy and so delicious! Unlike your average pancake where they are chewier than fluffy. Perfect for breakfast or brunch. These can be made dairy-free.
5 from 15 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine Japanese
Servings 5 small pancakes
Calories per serving 1140 kcal

Ingredients
  

  • 1 - 2 teaspoon vegetable oil or any neutral oil to grease the pan

Dry:

Wet:

  • 1 egg
  • 3⁄4 cup milk or sub with a dairy-free milk of choice like oat milk
  • 2 tablespoon vegetable oil or any neutral oil
  • 1 teaspoon vanilla extract

Optional Toppings:

  • maple syrup honey or condensed milk
  • fresh fruit

Instructions
 

  • In a large mixing bowl, combine dry ingredients as listed with a whisk. Then add in wet ingredients and mix until just combined. Do not over mix.
  • With a paper towel, lightly grease a large pan with vegetable oil. Heat the pan on medium heat. Pour ⅓ cup of the batter and allow it to naturally spread into a 4 to 5 inch wide circle. Repeat this if you have enough room in your pan.
  • Cook each pancake on one side for 4 minutes until golden brown. When you begin to see the pancake covered in bubbles and the edges are slightly solidified, flip over and cook the other side for 2 minutes.
  • Serve & enjoy with desired toppings!
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

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Nutrition
Calories: 1140kcal | Carbohydrates: 104g | Protein: 59g | Fat: 55g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.004g | Cholesterol: 235mg | Sodium: 970mg | Potassium: 2564mg | Fiber: 1g | Sugar: 84g | Vitamin A: 2774IU | Calcium: 2126mg | Iron: 1mg