• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Yummy Tummy
  • Home
  • Recipe Index
  • About Me
  • Masterchef Journey
  • Media
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Me
  • Masterchef Journey
  • Media
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipe Index
    • About Me
    • Masterchef Journey
    • Media
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home

    Mochi Pancakes

    Last Updated On: Apr 14, 2025 by Aarthi

    389
    Shares

    Jump to Recipe Print Recipe

    "Mochi Pancakes Recipe with Step by Step Pictures. Soft and slightly chewy pancakes made using glutinous rice flour."

    Mochi pancakes are made using a mixture of plain flour and glutinous rice flour. My kids loved these pancakes. So try it for yourselves to try it.

    Similar Recipes

    1. Glutinous Rice Flour Doughnuts
    2. Butter Mochi
    3. Glutinous Rice Flour Pancakes
    4. Kanom Krok
    5. Sweet Bean Mochi
    6. Mochi Ice Cream

    Table of Contents

    • How to Make Mochi Pancakes Recipe
    • How to Cook Perfect Mochi Pancakes
    • 📖 Recipe Card
    • Mochi Pancakes Recipe

    How to Make Mochi Pancakes Recipe

    • Mix flour, rice flour, baking powder, milk, egg, butter, salt and vanilla in a bowl to a smooth batter except maple syrup.
    • Heat a nonstick pan. Pour ladleful of batter in and cook for few seconds till bubbles appear on the top of pancakes.
    • Flip over and cook for few seconds.
    • Serve with maple syrup or honey.

    How to Cook Perfect Mochi Pancakes

    1. use nonstick pan for making pancakes for best results.
    2. Add melted butter or oil into the pancake batter for perfect texture.
    3. You can melt some butter in the cast iron pan before making pancakes for best result.
    4. For nonstick pan you don't need to add any oil or butter.
    5. Make sure the pan is not super hot. It has to be always on medium high heat for perfect colour.
    6. Once the batter is poured into the pan, don't spread the pancake. Just add ladleful of batter in and leave it cook.
    7. Flip the pancakes only when you see bubbles appear on top.
    8. Adding extra baking powder makes pancakes fluffy.
    9. Thick batter makes fluffy pancakes. So add milk accordingly.

    TIPS

    • Pancake batter can be made few hours in advance.
    • Cooked pancakes store well in fridge and freezer.
    • Pancakes are best served with maple syrup and honey or any fruit preserves.

    SERVING SUGGESTIONS

    You can serve pancakes with

    1. Salted Caramel Sauce
    2. Strawberry Compote
    3. Blueberry Compote

    STORAGE & MEAL PREP

    Cooked pancakes can be stored in fridge for 4 to 5 days. You can store cooked pancakes in freezer for upto a month. Warm them in microwave for few seconds.

    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

    📖 Recipe Card

    Mochi Pancakes Recipe

    Soft and fluffy mochi pancakes which are easy to make and makes best ever pancakes.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 1 minute minute
    Total Time: 6 minutes minutes
    Servings: 2 servings
    Calories: 359kcal

    Ingredients

    • ½ cup All Purpose Flour / Maida
    • ½ cup Glutinous Rice Flour
    • 1 tsp Baking Powder
    • ½ tsp Salt
    • 1 tbsp Sugar
    • 1 Egg
    • ¼ cup Milk
    • 1 tsp Vanilla Extract
    • 1 tbsp Melted Butter or Oil
    • Maple Syrup or Honey for serving

    Instructions

    • Mix all the ingredients in a bowl to a smooth batter except maple syrup.
    • Heat a nonstick pan. Pour ladleful of batter in and cook for few seconds till bubbles appear on the top of pancakes.
    • Flip over and cook for few seconds.
    • Serve with maple syrup or honey.

    Notes

    • Pancake batter can be made few hours in advance.
    • Cooked pancakes store well in fridge and freezer.
    • Pancakes are best served with maple syrup and honey or any fruit preserves.

    SERVING SUGGESTIONS

    You can serve pancakes with
    1. Salted Caramel Sauce
    2. Strawberry Compote
    3. Blueberry Compote

    STORAGE & MEAL PREP

    Cooked pancakes can be stored in fridge for 4 to 5 days. You can store cooked pancakes in freezer for upto a month. Warm them in microwave for few seconds.

    Nutrition

    Serving: 1servings | Calories: 359kcal | Carbohydrates: 66g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 852mg | Potassium: 178mg | Fiber: 2g | Sugar: 10g | Vitamin A: 218IU | Calcium: 208mg | Iron: 2mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
    Join us on FacebookFollow us on Facebook
    Share by Email Share on Facebook

     

    Pictorial:

    1)Take plain flour in a bowl.

    2)Add in glutinous rice flour.

    3)Add in baking powder.

    4)Add in salt.

    5)Mix well

    6)Add in egg

    7)Add in milk

    8)Add vanilla

    9)Add in sugar

    10)Add little oil or melted butter.

    11)Mix well

    12)take a ladleful of batter

    13)Pour ladleful of batter in

    14)Cook on medium high heat till bubbles form on top.

    15)Flip over and cook

    16)Serve


    389
    Shares
    « Ube Milk Tea Recipe
    Basic Egg Pasta Dough Recipe »
    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Jamie Hilly

      at

      5 stars
      Hi .Thank you for sharing your recipe. I love it!! Apparently I don't have baking powder at home, so I substitute it with lemon juice and baking soda. I love the chewiness and its so good!!!

      Reply
    5 from 1 vote

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    MEET THE AUTHOR

    Hi, I'm Aarthi!

    WELCOME. Over the past few years, I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    More about me →

    STAY CONNECTED

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Useful Links

    • Dosa
    • Idli
    • Rice Recipes
    • Breakfast
    • Lunch
    • Dinner

    Recent Posts

    • Ethiopian Cabbage Potato Carrots (Atakilt Wat)
    • Ethiopian Dal Recipe (Misir Wat)
    • Ethiopian Doro Wat Recipe
    • Ethiopian Injera Flatbread Recipe

    As seen in

    BUY MY COOKBOOK

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy
    • Advertisers
    • Contact
    • Recipe Index

    Newsletter

    • Sign Up! for emails and updates

    Stay Connected

    • Facebook
    • Twitter
    • Instagram
    • YouTube

    Copyright © 2021 Yummy Tummy | Technical Partner </> Host My Blog

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.