Pin Soft, chewy, and fluffy mini pancakes with a mochi twist—perfect for breakfast or as a sweet snack.
I first made these Japanese mochi pancake bites on a rainy weekend when I wanted a cozy treat. They disappeared within minutes and quickly became a family favorite for Sunday breakfast.
Ingredients
- Dry Ingredients: 1 cup (120 g) mochiko (sweet rice flour), 1/2 cup (65 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 1 1/2 tsp baking powder, 1/4 tsp salt
- Wet Ingredients: 2/3 cup (160 ml) whole milk, 2 large eggs, 2 tbsp (30 g) unsalted butter (melted), 1 tsp vanilla extract
- Optional Toppings: Maple syrup, Fresh fruit, Powdered sugar
Instructions
- Mix Dry Ingredients
- In a large bowl, whisk together mochiko, all-purpose flour, sugar, baking powder, and salt.
- Combine Wet Ingredients
- In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until well blended.
- Make Batter
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Do not overmix.
- Preheat Skillet
- Place a nonstick skillet or griddle over medium-low heat. Lightly grease with butter or oil.
- Form Pancake Bites
- Using a tablespoon or small scoop, drop dollops of batter onto the skillet to make small rounds.
- Cook First Side
- Cook each round for 1 to 2 minutes until bubbles appear and edges look set.
- Flip and Finish
- Flip each bite and cook another 1 to 2 minutes until golden brown and cooked through.
- Repeat and Serve
- Continue with remaining batter, greasing skillet as needed. Serve bites warm with maple syrup, fresh fruit, or powdered sugar.
Pin My kids love helping scoop the mini pancakes, and everyone enjoys adding their own toppings. These bites always bring smiles to our breakfast table.
Required Tools
Mixing bowls, whisk, nonstick skillet or griddle, measuring cups and spoons, spatula
Allergen Information
Contains eggs, milk, and wheat. Mochiko is gluten-free but the recipe includes all-purpose flour; substitutions can be made.
Nutritional Information
Each serving provides about 180 calories, 5 g fat, 30 g carbohydrates, and 4 g protein.
Pin Enjoy these mochi pancake bites warm for the perfect blend of chewy and fluffy. They are guaranteed to brighten any morning!
Recipe Questions
- → What makes mochi pancake bites different from classic pancakes?
Mochi pancake bites have a unique chewy texture from sweet rice flour, offering a softer, bouncier bite compared to traditional pancakes.
- → Can I make these bites gluten-free?
Yes, substitute the all-purpose flour with a gluten-free blend while retaining mochiko for a gluten-free option.
- → What toppings pair well with these bites?
Maple syrup, fresh fruit, and powdered sugar are classic choices. Try matcha, chocolate chips, or whipped cream for variety.
- → How do I ensure the pancakes stay fluffy?
Mix the batter just until combined and avoid overmixing to preserve airiness and softness in the bites.
- → Is there a dairy-free version available?
Use plant-based milk and vegan butter for a dairy-free alternative without compromising texture or flavor.
- → Can these be made ahead of time?
They're best served warm, but you can make ahead and reheat briefly in a skillet or microwave for softness.