If there’s one breakfast that sparks both curiosity and delight at my table, it’s mochi pancakes. Unlike traditional pancakes, these have a unique, almost addictive chew from glutinous rice flour—yet they stay tender and airy at the same time. What I love most is how they feel a little special (almost like a treat), but come together simply with pantry staples. There’s a good story behind this recipe, too—a friend came back from a trip to Hawaii raving about mochi pancakes, and after some experimenting, I finally cracked a version she said was “just like the ones she had on vacation.”
Why Mochi Pancakes Deserve a Spot at Your Breakfast Table
Pancake mornings are a tradition in my house—sometimes plain, sometimes crammed with blueberries, always a reason to linger a little longer over coffee. When I first made these for brunch, I watched everyone’s faces light up at that first bite. Kids love the gentle sweetness and bouncy bite, while adults are intrigued by the texture (and, to be honest, relieved to find a gluten-free recipe that doesn’t taste like a consolation prize).
- Seriously Chewy: Glutinous rice flour brings that signature mochi bounce, while regular rice flour keeps things fluffy instead of gummy.
- Perfect Level of Sweet: They’re just lightly sweet, so you can eat them plain in a rush, or go all out with toppings.
- Flexible for Diets: Gluten-free by nature, and easy to make dairy-free with a simple swap.
- Stays Tender: Unlike some gluten-free pancakes, these don’t dry out or get crumbly as they cool.
What You Need: A Closer Look at the Ingredients
One of the best parts about mochi pancakes is how forgiving the recipe is. Here’s what I use and why:
- Glutinous Rice Flour: This is the personality of the pancake. Don’t use regular rice flour here—those chewy edges come only from glutinous!
- Brown or White Rice Flour: Helps balance out the chew so you still get a classic pancake fluff. Brown adds a little nuttiness, but white works perfectly well too.
- Baking Powder and Soda: Double lift for light, tall pancakes—don’t skip either if you want them airy.
- Salt: Always a pinch, just to bring the flavors together.
- Milk: Regular cow’s milk is perfect, but on weekends I sometimes use coconut milk for a tropical twist, especially if I know I’ll be topping them with pineapple or mango.
- Egg (Separated): Folding in the beaten egg white is a tiny extra step, but it’s what makes these pancakes rise with a gorgeous tender crumb.
- Honey: Just enough for background sweetness; maple syrup or plain sugar work in a pinch.
- Oil: Any neutral oil works, but melted butter gives a little more flavor if you’re feeling indulgent.
How I Get Them Just Right Every Time
I’ve made my fair share of pancakes that stuck to the pan or ended up tough—here’s what’s helped me make mochi pancakes that turn out well, batch after batch:
- Taking Time to Mix: I always add the wet to the dry ingredients gently to avoid overmixing. The batter will look a bit lumpy, and that’s exactly how you want it.
- Beating the Egg White Separately: I used to skip this, but folding in a frothy egg white really does keep these little cakes cloud-fluffy. There’s no need to whip to soft peaks—just give it a minute with the whisk or fork.
- Hot Pan, Light Oil: Make sure your pan is well-heated and only lightly oiled. I use a scrunched paper towel dipped in oil for a barely-there sheen—too much oil, and the pancakes get greasy.
- Watch for Bubbles: Let the first side get those classic little bubbles before flipping. The bottoms brown fast, so I keep a close eye—lifing them after 30 seconds to check.
Serving: How We Dress Up Our Mochi Pancakes
Traditional toppings like soft butter and real maple syrup are always a hit. But these pancakes really shine if you set out a few extras and let everyone build their own stack:
- Fresh berries (my absolute favorite—especially blueberries with a drizzle of honey)
- Whipped cream for a treat (honestly, sometimes just a big spoonful on top)
- Homemade berry compote if you have time, or a dollop of jam if you don’t
- Sprinkle in chocolate chips or blueberries after you’ve poured the batter in the pan for unexpected pockets of flavor
Answering Your Mochi Pancake Questions
What’s special about glutinous rice flour?
Glutinous rice flour doesn’t have gluten; it’s “sticky” rice flour that creates that distinct chewy, bouncy mochi texture—completely different from regular or sweet rice flour. It’s a staple for Asian desserts and transforms pancakes from ordinary to unforgettable.
Can I use only glutinous rice flour?
I’ve tried it—those batches turn out way too dense. You want some regular rice flour in the mix to keep the pancakes fluffy and light.
Is there a dairy-free option?
Absolutely. Coconut milk is my go-to for a bit of tropical flavor, but any nut or oat milk will do. Water works as a last resort, though the taste is mellower.
How does honey vs. sugar affect the texture?
Either works, but if you swap honey for sugar, add a little extra liquid (about 2 tablespoons of milk) to keep the batter loose.
Why bother with the egg white step?
It sounds fussy, but folding in a separated, frothy egg white is the difference between pancakes that sit heavy and ones that stay airy and tall. I don’t bother whipping it to stiff peaks—just a minute with a fork is perfect.
Storing and Reheating
If we ever have leftovers (which rarely happens), I let them cool, then stack them in a resealable bag or airtight container. They keep on the counter for a day or two, or pop in the fridge for up to 4 days. A quick zap in the microwave (10–20 seconds) brings back their signature chew without drying them out.
More Special Breakfasts I Love
If you liked these, you’ll want to try other gluten-free treats—like my favorite chocolate pound cake or classic sugar cream pie, both feel like a celebration at brunch or dessert time1.
Give these pancakes a try the next time you want something a bit extraordinary for breakfast. Whether you’re sharing them with guests or just treating yourself on a slow morning, you’ll love that combination of light fluffiness and satisfying mochi bite.
Mochi Pancakes
If there’s one breakfast that sparks both curiosity and delight at my table, it’s mochi pancakes. Unlike traditional pancakes, these have a unique, almost addictive chew from glutinous rice flour—yet they stay tender and airy at the same time.
Ingredients
- ½ cup milk
- 3 tablespoons honey
- 2 tablespoons light olive oil (or any neutral oil, or melted butter)
- 1 egg, separated
- 120g glutinous rice flour
- 50g brown rice flour (white rice flour works too)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt
Instructions
- Prep the Dry Mix: In a large bowl, stir together the glutinous rice flour, brown rice flour, baking powder, baking soda, and a pinch of salt.
- Mix Wet Ingredients: In a separate bowl or large measuring cup, whisk together the milk, honey, oil (or butter), and egg yolk until smooth.
- Whisk Egg White: With a clean whisk or fork, whip the egg white in another bowl until it turns frothy—just about a minute.
- Combine the Batter: Pour the milk mixture into the bowl of dry ingredients. Use a spatula to gently mix until just combined. (Don’t worry—the batter should still look a bit lumpy.)
- Fold in Egg White: Carefully fold the whipped egg white into the batter until you can no longer see streaks of white.
- Cook the Pancakes: Heat a nonstick skillet or pan over medium. Lightly grease the surface with a touch of oil—just a thin coat. Once hot, scoop about ¼ cup of batter for each pancake. Let them cook until bubbles rise and pop on the surface, and the bottoms are golden—1 to 2 minutes. Flip and cook another 30–60 seconds until golden underneath.
- Serve: Enjoy warm, either plain to savor that mochi chew, or topped with syrup, fresh fruit, or whipped cream.
Notes
- Swap milk for coconut or nut milk for a dairy-free twist. Even water works in a pinch!
- Elevate your stack: sprinkle some blueberries or chocolate chips onto the pancakes before the flip.
- No gluten issues? Feel free to substitute all-purpose flour for the brown rice flour.
- Storing extras: seal leftovers in a bag or container at room temp for 1–2 days, or refrigerate for up to 4 days. To reheat, pop in the microwave for 10–20 seconds—they’ll turn soft and chewy all over again.
Try other Pancake recipes: