Mochi Pancakes Recipe
Fluffy Japanese-style pancakes made with mochiko sweet rice flour for a chewy, bouncy interior and crispy lacy edges. Includes a ratio guide, troubleshooting tips, and an easy ube variation.
Ingredients
- 1 cup mochiko sweet rice flour
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- 1 to 1¼ cups whole milk
- 2 tbsp melted butter, plus more for pan
- 1 tsp vanilla extract
Instructions
- Whisk together mochiko, all-purpose flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, whisk eggs, 1 cup milk, melted butter, and vanilla. Pour into dry ingredients and stir until just combined. Do not overmix.
- Rest batter 10 to 15 minutes. Thin with remaining milk if needed.
- Heat nonstick skillet over medium-low. Lightly coat with butter.
- Pour ¼ cup batter per pancake. Cook 2 to 3 minutes until edges look dry, flip, cook 2 minutes more.
- Serve immediately or hold in a 200°F oven until ready.
Notes
Do not substitute regular rice flour. It will not produce the chewy texture. For the ube version, add 1 tsp ube extract to the wet ingredients. Reheat leftovers in a buttered skillet on medium-low for best results.