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These mochi pancakes are tender, chewy and delicious! They have a unique texture and very addictive. Perfect for breakfast or brunch. Ready in 30 minutes.
If you love mochi donuts, you’d love these pancakes!
Mochi pancake recipe
I love pancakes for breakfast and have tried hundreds of different recipes. However, I can’t say which one is the best, sweet Blueberry buttermilk pancakes, Banana pancakes, Fluffy pancakes or savory Sacallion pancakes. I love them all and truly believe that pancakes are perfect for any day of the week.
This mochi pancake recipe is very easy to make and quick. These pancakes have different texture but yet very delicious when topped with honey, peanut butter and fresh fruits.
Mochi pancakes Ingredients
Let’s chat about ingredients for this mochi pancake recipe!
- Silken tofu: You can find it in the Asian section of many grocery stores or purchase it online.
- Milk: Regular or coconut milk will work well for this recipe.
- Egg: If you don’t want to add egg, make sure to add extra milk, about ¼ cup.
- Glutinous rice flour: It is also known as mochiko flour. This flour makes the pancakes chewy. However, I don’t recommend to leave out all-purpose flour and make them only with glutinous rice flour. The pancakes will be very dense and too chewy. Adding all-purpose flour provides the perfect texture.
- All-purpose flour: If you have cake flour on hand, use it instead of all-purpose flour. For gluten free mochi pancakes, use buckwheat flour.
- Sugar: I added 3 tablespoons of sugar, but feel free to adjust it to your liking.
- Baking powder
- Vanilla extract: It enhances all the flavors. Don’t leave it out!
- Vegetable oil: Use coconut or canola oil.
How to make mochi pancakes
- Using a high speed blender, blend together milk, tofu, oil, sugar and vanilla until smooth, about 1 minute.
- Combine glutinous rice flour, all-purpose flour, salt and baking powder.
- Pour the tofu mixture into the dry ingredients. Mix to combine. Don’t overmix otherwise the pancakes will be too dense.
- Heat a non-stick pan on low heat. Pour ¼ cup of the batter and fry until you see the bubbles on the surface, about 120 seconds. Flip and cook further until golden brown. These pancakes take longer than regular pancakes. Serve them with maple syrup, peanut butter or fresh berries.
Gluten free mochi pancakes
Mochiko flour is glutinous rice flour (made with sushi rice) and it is naturally gluten free despite its name. Here “glutinous” describes the sticky, chewy texture when cooked.
The recipe calls also for all-purpose flour. It is very important to use the combination of these flours for the best result. When made only with glutinous flour, mochi pancakes are unpleasantly chewy and dense.
If you want to make gluten free mochi pancakes, simply replace all-purpose flour with buckwheat flour or tapioca flour.
Cooking pancakes without oil
I prefer to cook pancakes without oil to get spotless surface and perfectly brown pancakes. Make sure to use a non-stick pan for cooking pancakes.
How to store mochi pancakes
Mochi pancakes are best the day they are made. However, you can store them in an airtight container in the refrigerator for up to 3 days.
How to freeze these pancakes
Allow to cool completely, wrap with cling and place in a freezer safe container. Freeze for 3-4 months.
Can I make mochi pancakes ahead of time
I recommend to make the batter ahead of time and refrigerate for 2-3 days. Use whenever you need it.
If you make these mochi pancakes be sure to leave a comment or give this recipe a rating! I will be happy to hear from you!
Mochi Pancakes
Equipment
Ingredients
- Silken tofu, soft- 5 oz (150 g)
- Milk- 1/2 cup, 120 ml
- Large egg- 1
- Glutinous rice flour-1/2 cup
- All-purpose flour-1/2 cup
- Sugar-3 tablespoons
- Baking powder- 2 teaspoons
- Vanilla extract-1 tablespoon
- Vegetable oil- 2 tablespoons
Instructions
- Blend together milk, tofu, oil, sugar, egg and vanilla in a blender until smooth, about 1 minute.
- In a large bowl combine glutinous rice flour, all purpose flour, salt and baking powder.
- Add the tofu mixture to the dry ingredients. Mix just to combine.
- Heat a non stick pan on low heat. Drop 1/4 cup of the batter and fry until you see bubbles begin to form on the surface, about 120 seconds. Then flip the pancakes, cover with lid (tofu pancakes take longer than normal pancakes) and cook further for 90 seconds until golden brown.
- Top with fresh berries, drizzle with melted peanut butter and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
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