Want a tasty Hawaiian breakfast recipe that’s super easy to make and sure to be a winner? Keep scrolling to learn how to make Mochi Pancakes from scratch!
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These mochi pancakes are incredibly light and fluffy! Super delicate they
are slightly crispy and golden on the outside and have a slightly chewy
texture on the inside, making them the perfect filling breakfast.
If you’ve never had mochi pancakes before, then you are in for a treat! These pancakes are the Hawaiian version of the traditional American pancake.
Mochi is a traditional treat in some Asian countries like Japan, and it’s also incredibly popular in Hawaii.
Usually, it’s mochiko flour mixed with some other ingredients to create a small colorful cake that’s just as beautiful as it is delicious.
Keep scrolling for my super easy rice flour pancakes recipe!
What is mochiko flour?
Mochi flour or mochiko flour is a glutinous rice flour. Think about sushi rice and how it sticks together when cooked; mochi flour is the same.
It’s a flour that’s slightly sticky when cooked.
Mochi flour is what creates that slight chewiness on the inside of these pancakes
that’s honestly to die for!
You can’t substitute it for traditional rice flour because you’ll be missing the glutinous (aka the sticky) part of the flour.
How to make mochi pancakes
My secret to making them light and fluffy and also slightly chewy at the same time is mixing both regular flour and mochiko flour.
I also like to add a generous bit of baking powder to help in giving them a lift.
Once you have all your ingredients on hand, it’s as easy as mixing all the ingredients together in a bowl until just barely incorporated.
Then grease your pan with just a bit of coconut oil and cook until golden brown.
Can you make the batter ahead of time?
Yes! You can make it the night before and just cook the pancakes in the morning.
Stored in the refrigerator, it can last for up to 2 days.
Mochi Pancake Recipe
Ingredients:
- 1 Cup mochiko flour
- 1 Cup flour
- 3 Tbsp sugar
- ½ Tbsp baking powder
- 1 ½ Cups milk
- 2 Eggs
- 2 Tbsp coconut oil, melted
How to make rice flour pancakes:
In a bowl, whisk together the mochiko flour, all-purpose flour, sugar, and baking powder.
Add the milk, eggs, and coconut oil and stir together until just incorporated. Let the batter rest for 5 minutes.
Meanwhile, heat a non-stick pan over medium heat. Brush with coconut oil or butter.
Pour around ¼ cup batter onto the hot pan and cook for 2 minutes or until bubbling on top. Flip and cook for 2 more minutes.
Repeat the process with the rest of the batter.
And that’s my super easy Mochi Pancakes recipe!
Mochi Pancakes FAQs
Ube Mochi is a pancake mix that you can use to make your own mochi pancakes! It uses sweet rice flour and will have a different texture and taste from these homemade mochi pancakes, but it will still be delicious!
You can try to use gluten-free flour mixed with the mochiko flour, and you will have a gluten-free option!
I would say that these pancakes are fairly healthy. To make these more healthy, you can use plant-based milk!
Looking for more Hawaiian breakfast recipes? Learn how to make Loco Moco, Hawaiian Banana Bread, Hawaiian Guava Pancakes, and Banana Pancakes.
Hawaiian Mochi Pancakes Recipe
These mochi pancakes are incredibly light and fluffy! Super delicate they are slightly crispy and golden on the outside and have a slight chewy texture on the inside making them the perfect filling breakfast.
Ingredients
- 1 Cup mochiko flour
- 1 Cup flour
- 3 Tbsp sugar
- ½ Tbsp baking powder
- 1 ½ Cups milk
- 2 Eggs
- 2 Tbsp coconut oil, melted
Instructions
- In a bowl, whisk together the mochi flour, all purpose flour, sugar and baking powder.
- Add the milk, eggs and coconut oil and stir together until just incorporated. Let the batter rest for 5 minutes.
- Meanwhile, heat a non stick pan over medium heat. Brush with coconut oil or butter.
- Pour around ¼ cup batter onto the hot pan and cook for 2 minutes or until bubbling on top. Flip and cook for 2 more minutes.
- Repeat the process with the rest of the batter.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 408Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 100mgSodium: 267mgCarbohydrates: 62gFiber: 2gSugar: 10gProtein: 13g