Chewy Mochi Pancakes – A Unique Take on Traditional Pancakes

If you’re craving something unique for your next breakfast or brunch, these Chewy Mochi Pancakes are the perfect twist on a classic morning favorite. Made with glutinous rice flour, they deliver an irresistible chewy texture, subtly sweet flavor, and a golden, crisp exterior. Think of them as a cross between traditional pancakes and Japanese mochi—light, bouncy, and deeply satisfying. Plus, they’re naturally gluten-free and incredibly easy to prepare.

Why You’ll Love This Recipe

Unique Texture – Delightfully chewy in the center with crisp edges.
Gluten-Free – Made with mochiko (sweet rice flour), no wheat needed.
Quick & Easy – Simple ingredients, fast prep, and minimal cleanup.
Versatile – Perfect plain, or topped with fruit, syrup, or nut butter.
Satisfying – A fun and filling breakfast that keeps you energized.

Ingredients

• 1 cup mochiko (sweet rice flour)
• 1 tbsp sugar (or sugar substitute)
• 1 tsp baking powder
• 1 pinch of salt
• ¾ cup unsweetened almond milk (or any milk of choice)
• 1 egg
• 1 tsp vanilla extract
• Cooking spray or oil, for the pan

Optional toppings: fresh fruit, maple syrup, Greek yogurt, or powdered sweetener

Instructions

Mix Dry Ingredients:

In a large bowl, whisk together the mochiko, sugar, baking powder, and salt.

Add Wet Ingredients:

In a separate bowl, whisk together the milk, egg, and vanilla. Pour the wet mixture into the dry ingredients and stir until smooth. The batter will be thicker than regular pancake batter—this is normal.

Cook the Pancakes:

Heat a nonstick skillet or griddle over medium heat and lightly coat with oil or cooking spray. Scoop about ¼ cup of batter onto the pan and spread it into a small circle (the batter won’t spread much on its own).

Flip & Finish:

Cook for 2–3 minutes, or until bubbles form and the bottom is golden. Flip and cook for another 2–3 minutes. Repeat with the remaining batter.

Serve Warm:

Serve immediately with your favorite toppings.

Nutritional Information (Per Serving, 2 pancakes)

• Calories: ~160
• Carbohydrates: 32g
• Fat: 2.5g
• Protein: 4g
• Fiber: 1g
• Sugar: 4g

Note: Nutrition may vary based on milk and toppings used.

Tips for Success

• Thick Batter? That’s okay—just spread gently in the pan with the back of a spoon.
• Don’t Overcook: Mochi pancakes burn quickly—cook on medium heat and keep an eye on them.
• Add Mix-Ins: Try folding in mini chocolate chips, matcha powder, or blueberries for fun variations.
• Freezer Friendly: Freeze cooked pancakes between parchment paper and reheat in a toaster or pan.

Why This Recipe Works

These pancakes use glutinous rice flour to create a chewy texture that’s both fun and satisfying. They’re lower in calories than many traditional pancakes and have fewer ingredients, making them an efficient, feel-good breakfast. Whether you’re cutting gluten, avoiding refined sugars, or simply love something different, these pancakes deliver.

Chewy Mochi Pancakes bring a fun, flavorful change to the breakfast table with their bouncy texture and rich flavor. They’re quick to whip up, endlessly customizable, and guaranteed to impress anyone craving something a little different. Serve them up warm with fresh berries and a drizzle of maple syrup—you won’t regret it.