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 :)
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.