Are you looking for a unique and tasty way to shake up breakfast time? These mochi pancakes are delightfully chewy, slightly sticky, and a whole lot of fun! Ready in just 12 minutes, they're perfect for busy mornings or when you crave something different.
Enjoy their unique texture and sweet flavor that's sure to make your breakfast extra special. Quick, easy, and delicious, these mochi pancakes are a must-try!
Table of Contents
Recipe Video
Why This Recipe Works
The magic of mochi pancakes lies in their unique texture. Mochiko flour transforms these breakfast delights into chewy, slightly sticky treats, setting them apart from traditional pancakes. The result is a remarkable blend of fluffy and chewy, creating a texture that's hard to resist.
Another reason this recipe shines is its sheer simplicity. Making mochi pancakes is an easy process and with just a few basic ingredients, including mochiko flour, eggs, milk, and a touch of butter, you can effortlessly whip up a batter that's ready for the griddle. It's a beginner-friendly recipe that promises success with every attempt.
The speed at which you can prepare mochi pancakes adds to their charm. In less than 15 minutes, you can have a plateful of these delectable creations, making them an ideal choice for busy mornings when you are in need of a satisfying, homemade breakfast.
Impressively, mochi pancakes can serve as a conversation starter at your next breakfast or brunch. Their unique texture and delightful taste make them a memorable choice for guests, showcasing your culinary prowess without the need for elaborate preparation. Whether enjoyed with classic maple syrup or an array of creative toppings, mochi pancakes are a delightful and impressive addition to your breakfast or brunch table.
Ingredients
Mochiko:
Mochiko, also known as sweet rice flour or glutinous rice flour, is the key ingredient in mochi pancakes. It provides the characteristic chewy and slightly sticky texture that mochi is known for. For those with gluten sensitivities, mochiko is naturally gluten-free, making it a safe choice for creating gluten-free mochi pancake recipes.
Eggs:
Eggs serve as a binding and leavening agent in mochi pancake recipes, contributing to their structure and fluffiness. For vegan alternatives, you can use options like flaxseed or chia seed "eggs," silken tofu, or commercial egg replacers. Any of these substitutions will maintain the binding and moisture-retaining qualities of eggs while making the recipe suitable for a vegan diet.
Milk:
While milk provides moisture, richness, and flavor in this mochi pancake recipe, vegan alternatives, such as almond, soy, or coconut milk, all offer a similar level of moisture and creaminess. This makes it possible to create vegan mochi pancakes while maintaining their delicious texture and taste.
Butter:
To make this mochi pancake recipe vegan, you can substitute butter with plant-based alternatives like vegan margarine or coconut oil. These alternatives provide a similar buttery taste and ensure your mochi pancakes remain dairy-free and suitable for a vegan diet.
How to Make Mochi Pancakes
Step One:
Add mochiko, sugar, baking soda, and salt to a bowl. Mix to combine.
Step Two:
In another bowl, add eggs, vanilla extract, and milk and whisk to combine.
Step Three:
Slowly mix the wet ingredients into the dry and stir until the batter is smooth and lump-free. Stir in the melted butter.
Step Four:
Heat your pan over medium heat. Add a lump of butter to melt once the pan is hot. Then, pour ¼ - ⅓ cup of batter into the pan in an even circle. Cook for 3-5 minutes or until the middle of the pancake starts to bubble, and the edges begin to brown.
Step Five:
Carefully flip your pancake and cook for 2-4 minutes or until the pancake feels firm and cooked through in the center.
Step Six:
Repeat steps 4 and 5 for any remaining batter.
Step Seven:
Serve with your favorite toppings, and enjoy!
Tips
- When adding your dry ingredients, sift them into the bowl to remove any lumps. This leads to an easier time combining ingredients and a lighter, fluffier mochi pancake.
- When you combine the wet and dry ingredients, use a gentle folding motion. Don't overmix, as this can make the pancakes tough. It's okay if there are a few lumps in the batter.
- Ensure you let the batter rest for about 10-15 minutes before cooking. This allows the mochiko to hydrate fully and results in a better texture.
- Keep your mochi pancakes small, around 3-4 inches in diameter, so that they are easier to handle and flip.
What to Serve With Mochi Pancakes
Mochi pancakes, with their unique chewy texture, are a delightful canvas for a variety of accompaniments. Traditional options like syrup, strawberry jam, whipped cream, or blueberry puree can all add sweetness, texture, and color to your mochi pancakes. For something more savory, try serving your mochi pancakes with a fulfilling side of bacon and eggs.
FAQs
Can I add flavorings or fillings to my mochi pancakes?
To experiment with different flavored mochi pancakes, try adding matcha, cocoa, citrus zest, or cinnamon to your batter. You can also try folding chocolate chips, fruit, nuts, jam, cream cheese, Nutella, or peanut butter into your batter.
Why are my mochi pancakes tough or chewy?
Mochi pancakes can become tough or chewy due to a variety of issues, such as overmixing, high heat, inadequate resting time, old ingredients, excessive mochiko flour, and overcooking. Avoid these issues by gently mixing, using low-medium heat, letting the batter rest, using fresh ingredients, following accurate measurements, and not overcooking.
How long can leftover mochi pancakes be kept fresh?
Leftover mochi pancakes can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a toaster, oven, or on a griddle for the best texture
Similar Recipes
Mochi Pancakes
Ingredients
- 1 cup mochiko
- ¼ cup granulated sugar
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 2 eggs
- 1 ½ teaspoons vanilla extract
- ¼ cup milk
- 2 tablespoons butter melted
- 2-4 tablespoons butter for frying
Instructions
- Add mochiko, sugar, baking soda, and salt to a bowl. Mix to combine.
- In another bowl, add eggs, vanilla extract, and milk and whisk to combine.
- Slowly mix the wet ingredients into the dry and stir until the batter is smooth and lump-free. Stir in the melted butter.
- Heat your pan over medium heat. Add a lump of butter to melt once the pan is hot. Then, pour ¼ - ⅓ cup of batter into the pan in an even circle. Cook for 3-5 minutes or until the middle of the pancake starts to bubble, and the edges begin to brown.
- Carefully flip your pancake and cook for 2-4 minutes or until the pancake feels firm and cooked through in the center.
- Repeat steps 4 and 5 for any remaining batter.
- Serve with your favorite toppings, and enjoy 🙂
Nutrition
Video
Notes
- When adding your dry ingredients, sift them into the bowl to remove any lumps. This leads to an easier time combining ingredients and a lighter, fluffier mochi pancake.
- When you combine the wet and dry ingredients, use a gentle folding motion. Don't overmix, as this can make the pancakes tough. It's okay if there are a few lumps in the batter.
- Let the batter rest for about 10-15 minutes before cooking. This allows the mochiko to hydrate fully and results in a better texture.
- Keep your mochi pancakes small, around 3-4 inches in diameter. This makes them easier to handle and flip.
I had my doubts but these cooked up perfectly!
So where can I purchase Mochiko flour? I looked on internet and did not find any suppliers. I live in NM and would like to try the pancakes made with this.