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Delicious Mochiko Pancakes In Breakfast

These soft, chewy Mochiko Pancakes, made with sweet rice flour, bring a delightful twist to your breakfast routine.

Their airy texture and subtle sweetness make them perfect for any occasion.

Whether topped with syrup, fresh fruit, or whipped cream, they are sure to become a new favorite!

  • Total Time: 20 minutes
  • Yield: 6-8 pancakes 1x

Ingredients

Scale
  • 1 cup mochiko (sweet rice flour)
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup milk (or non-dairy alternative like almond milk)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp melted butter (or coconut oil for a dairy-free option)
  • Butter or oil for frying

Instructions

  • In a large bowl, whisk together mochiko, sugar, baking powder, and salt.
  • In a separate bowl, combine milk, eggs, vanilla extract, and melted butter. Whisk until well combined.
  • Gradually pour the wet ingredients into the dry ingredients, stirring until the mixture is smooth and lump-free. If the batter is too thick, add a little more milk until you reach a pourable consistency.
  • Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  • Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes on each side, or until golden brown and cooked through.
  • Serve warm with your favorite toppings like syrup, fresh fruit, or whipped cream. Enjoy!
  • Author: Emilya
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Pancakes
  • Method: Griddle/Frying
  • Cuisine: apanese-inspired
  • Diet: Gluten Free

Keywords: Mochiko Pancakes