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Mochi Pancake Recipe

Mochi Pancake Recipe

This mochi pancake recipe combines the chewy texture of a mochi with an all-American pancake.
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine Hawaiian
Servings 6

Ingredients
  

  • 1 cup all purpose flour
  • 1 cup mochiko flour
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cup milk you can substitute coconut milk for a mild coconutty flavor and dairy-free pancake
  • 2 large eggs
  • 2 tbsp butter, melted
  • 1 1/2 tsp vanilla extract

Instructions
 

  • Sift dry ingredients (flour, mochiko flour, baking powder, salt, and sugar) into a mixing bowl. Whisk to combine. In a medium-size bowl, whisk together the wet ingredients (milk, eggs, melted butter, and vanilla extract) until well combined.
  • Add the milk mixture to the flour mixture and stir with a rubber spatula until well combined. The batter will be very thick.
  • Preheat a nonstick pan over low-medium heat and melt 1 tsp butter or coconut oil and swirl around the pan. The frying pan is ready when, if you flick a few droplets of water onto the cooking surface, it sizzles.
  • Scoop two tablespoonfuls of pancake batter into the pan to make each small pancake. Generally, we can fit 3-4 pancakes in a 10 inch skillet. Cover the pan to let the pancakes steam for 1-2 minutes, or until the center of the pancake bubbles. Flip and cook pancakes an additional 1-2 minutes until the second side is golden brown. Remove pancake to a plate and, for best results, eat immediately.
  • Continue making pancakes with the rest of the batter, pouring remaining batter in 2 tablespoonful increments into the pan and cooking the pancakes.
Keyword coconut, mochi, mochiko flour
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