Mochi Pancakes

Mochi pancakes are a fun twist on the classic breakfast favorite, made with mochiko (sweet rice flour) for a uniquely chewy texture. They’re lighter than regular pancakes, with the perfect balance of chewiness from the mochiko and fluffiness from mirin. Top them with butter, syrup, fruit, or whipped cream, and they’re sure to become a new favorite!

Ingredients

Serving: About 5 pancakes (the last one may be slightly smaller)

• 160g (5.64 oz) Mochiko (sweet rice flour)

• 2 tbsp sugar (I used brown sugar in the video)

• 1 tsp baking powder

• 1/8 tsp salt

• 150ml whole milk

• 1 egg

• 1 tsp vanilla extract (optional)

• 1 tbsp mirin

• Neutral oil

Instructions

1. Mix Dry IngredientsIn a large bowl, whisk together mochiko, sugar, baking powder, and salt until evenly combined.

2. Mix Wet IngredientsIn a separate bowl, combine whole milk, egg, vanilla extract (optional), and mirin. Mix thoroughly.

3. Combine BatterAdd the wet mixture into the dry ingredients. Mix until the batter is smooth and reaches a pourable consistency.

4. Preheat SkilletHeat a skillet over medium heat. Once hot, reduce to low heat (around 2.5). Lightly grease with neutral oil using a paper towel.

5. Cook PancakesPour about 90g of batter into the skillet, shaping it into a circle. Cook for about 4 ½ minutes, until bubbles appear and the bottom is golden brown.

6. Flip & FinishFlip the pancake and cook for another 4 minutes until both sides are evenly browned.

7. RepeatTransfer to a plate and repeat until all the batter is used up.

8. ServeServe warm with butter, maple syrup, fruit, whipped cream, or your favorite toppings. Enjoy the chewy yet fluffy texture!