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.

5 from 16 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, Dessert

Cuisine Japanese

Servings small pancakes

Calories per serving 154 kcal

Ingredients

2 teaspoon vegetable oil or any neutral oil to grease the pan

Pancake Batter

½ cup glutinous rice flour must be glutinous kind (not just "rice flour")
½ cup all purpose flour or gluten-free baking flour
1 tablespoon white granulated sugar
½ teaspoon salt
1 teaspoon baking powder
1 large egg
¾ cup milk or plain oat milk, almond milk, soy milk or macadamia nut milk for dairy-free
2 tablespoon vegetable oil or any neutral oil
1 teaspoon vanilla extract

Instructions

In a large mixing bowl, whisk together glutinous rice flour, all-purpose flour, sugar, salt and baking powder.
Then add in egg, milk of choice, vegetable oil, and vanilla extract and mix until just combined. Do not over mix.
Evenly grease a large non-stick pan with vegetable oil using a clean paper towel. Heat the pan on medium heat.
Pour ⅓ 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.
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.
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.
Serve hot with maple syrup, honey, fresh fruit or more (see above blog post for more topping ideas).

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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