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 slight 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.

Image of a box of Japanese Mochiko flour

Mochi flour is what creates that slightly chewiness in 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.

You'll definitely want this pancake recipe with rice flour! Image of a plate stacked with mochi pancakes and topped with raspberries and whipped cream.

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 and 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.

This recipe for rice flour pancakes is a slam dunk! Image of a plate stacked with 6 mochi pancakes and topped with whipped cream and fresh raspberries.

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
Learn how to make pancakes with rice flour with my mochi pancake recipe. Image of an aerial shot of mochi pancakes topped with whipped cream and fresh raspberries.

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!

This is seriously the best mochi pancake recipe! Image of a stack of mochi pancakes on a plate with a big bite taken out.

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

Learn how to make mochi pancakes by top Hawaii blog Hawaii Travel with Kids. Image of a plate of mochi pancakes topped with berries and whipped cream.

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. 

Prep Time 6 minutes
Cook Time 12 minutes
Total Time 18 minutes

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

  1. In a bowl, whisk together the mochi flour, all purpose flour, sugar and baking powder.
  2. Add the milk, eggs and coconut oil and stir together until just incorporated. Let the batter rest  for 5 minutes.
  3. Meanwhile, heat a non stick pan over medium heat. Brush with coconut oil or butter.
  4. 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.
  5. Repeat the process with the rest of the batter.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 408Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 100mgSodium: 267mgCarbohydrates: 62gFiber: 2gSugar: 10gProtein: 13g

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