Mar 3
Orange Mochi Pancakes

We’re still in the middle of Pancake Week celebrations, but today also happens to be Hinamatsuri (Girl’s Day), one of my favorite Japanese holidays.  So to celebrate both holidays, I came up with a Japanese inspired pancake recipe—orange mochi pancakes!

Key ingredients in orange mochi pancakes are mochi and orange zest

Replacing some of the dry ingredients with mochiko (sweet rice flour) produces a fabulous every-so-slightly chewy pancake that is still fluffy and soft.  Like most pancake recipes, the dry ingredients and wet ingredients are mixed separately and then combined to make these pancakes.  I also separated the egg yolks and whites, and beat the egg whites, which I then folded into the batter, to create a lighter, airier pancake.  Grated orange zest gives the pancakes a wonderful bright springy flavor.

Soft, fluffy, chewy orange mochi pancakes

I like making smaller pancakes (about 3-inches).  I find that my girls’ eyes are bigger than their stomach.  This way they can have “lots” of pancakes, but there is less waste!

Stacks of mini orange mochi pancakes

These pancakes would be delicious with any toppings, but my personal favorites are powdered sugar, fresh berries, honey, or buttermilk syrup!  You can also use the pancakes to make a fun and easy-to-make Japanese-inspired treat that I’m calling Nutella Banana Dorayaki.  Head on over to my post on The Family Kitchen to check it out!

Nutella banana dorayaki, pancake sandwiches

Whether you make them to eat with syrup, or you make them into dorayaki, I bet you’ll love them as much as my family does!  Itadakimasu!

orange mochi pancakes with powdered sugar and fresh raspberries

Print This Recipe Print This Recipe

Orange Mochi Pancakes

Makes approximately 16 (4-inch) pancakes

3/4 cup all-purpose flour
3/4 cup mochiko (sweet rice flour)
3 tablespoons granulated sugar
4 teaspoons baking powder
1/4 teaspoon ground allspice
1/8 teaspoon kosher salt
2 large eggs
1 cup milk
1/4 cup vegetable oil
1 tablespoon grated orange zest

1. Whisk the dry ingredients: Whisk together the flours, granulated sugar, baking powder, allspice, and salt in a large bowl.

2. Mix the wet ingredients: Separate the egg whites into a medium-size bowl, and the yolks into a small bowl. Whisk the egg yolks with the milk, oil, and orange zest.

3. Combine the dry and wet ingredients: Stir the milk mixture into the the flour mixture until just combined.

4. Beat the egg whites: Beat the egg whites with an electric mixer on high speed until stiff, but not dry, peaks form. (When the beaters are lifted, the egg whites should hold a firm peak that droops slightly at the top.)

5. Preheat the cooking surface: Preheat a griddle or large skillet to medium heat.

6. Fold the egg whites into the batter: Put about a third of the beaten egg whites on top of the batter. Gently fold the egg whites into the batter. (Slice down through the center of the mixtures with a rubber spatula, then pull the spatula up along the side of the bowl and over the top, gently incorporating the beaten egg whites with the batter. Rotate the bowl a quarter turn and repeat the process until the egg whites have been incorporated.) Add the rest of the egg whites and gently fold them in until no white streaks remain, taking care not to deflate the batter too much. Use the batter right away.

7. Cook the pancakes: Using a measuring cup or ladle, pour about 1/4 cup of the batter onto the heated griddle/skillet. Repeat, spacing the pancakes at least 1 inch apart. Cook for 1 minute, or until bubbles in the batter start to pop and remain open on the surface of the pancakes. Carefully flip the pancakes and cook the other side 30 seconds to 1 minute. Repeat with the remaining batter. Serve warm with desired toppings.

{ 29 comments… read them below or add one }

Heather (Heather's Dish) March 3, 2011 at 1:11 pm

These are so cute! I guess I never really knew what mochiko was til now…looks delightful!


Lindsey @Lindselicious March 3, 2011 at 1:20 pm

I love the little baby pancake ontop of the huge stack in one of the pictures- too cute! I made my office participate in Girls Day today since I brought in treats and told the guys- you know you have to be extra nice to all the girls today right? The Doriyaki also looks super yummy with the nutella- thanks for sharing!!


Alayna @ Thyme Bombe March 3, 2011 at 1:33 pm

What a great idea! Orange sounds wonderful in pancake form.


Heidi @ Food Doodles March 3, 2011 at 1:33 pm

Those are the cutest little pancakes I think I’ve ever seen. Mochiko is on the grocery list this week :)


Paula - bell'alimento March 3, 2011 at 1:38 pm

I’m pretty sure I’d eat a dozen of those very quickly {especially with Nutella ; ) } YUM!


mycookinghut March 3, 2011 at 1:50 pm

I love mochi and pancake, so this is a great 2 in 1 for me! ;)


Zakkalife March 3, 2011 at 1:57 pm

I’m putting this on the breakfast menu for this weekend. Can’t wait to try it!


Joy March 3, 2011 at 2:11 pm

ohhh They are adorable.


Diane {} March 3, 2011 at 2:21 pm

looks delicious!


Jennifer March 3, 2011 at 2:48 pm

These look absolutely delicious. I never would’ve thought of using rice flour in pancakes. Gonna have to try it. Now where can I get mochiko?


Allison March 3, 2011 at 3:15 pm

Oh my goodness, yum. I think I’m going to need to make those within the next few days… I love orange-flavored mochi, and of course I love pancakes, so I’m pretty sure these are amazing. ^_^


[email protected] March 3, 2011 at 4:15 pm

These pancakes are so cute! They look so fluffy even though I know mochi is chewy. Sigh – I’d eat the whole batch!


Melissa Hodgen March 3, 2011 at 7:07 pm

If I have a grinder, what do I need to do to make my own mochi?


Chris @ HyeThymeCafe March 3, 2011 at 7:09 pm

That’s not nice. You made these just to rub it in – my last post was my failed attempt at Mochi. ;)

They look awesome! I’m surprised the rice flour doesn’t make them gummy. Plan to try again tomorrow or Saturday. Now I know what to do with the rest of the flour. Thanks! :)


Kathleen W. March 4, 2011 at 9:09 am

Oh wow! Absolutely gorgeous!


Linda March 4, 2011 at 6:05 pm

These look great, can you teach us to make Mochi too? The frozen ones !!


Linda March 4, 2011 at 6:14 pm

Ohhh I found it under the butterfinger mochi daydreamers!!!! FUN !!!


Hatsuho (Hiragana Mama) March 6, 2011 at 6:10 pm

I made these yesterday. Mine didn’t turn out as pretty as yours but it was still delicious and the buttermilk syrup was TO DIE FOR!!! I’m tempted to make them again tomorrow but I have to keep reminding myself that I’m trying to get my pre-baby body back!


Jeannie March 6, 2011 at 8:03 pm

I love this! looks delicious and chewy and fluffy at the same time:)


Darla @ Bakingdom March 7, 2011 at 6:55 am

I’m sure these are delicious (which I hope to learn firsthand very soon), but they’re also absolutely adorable! I love how tiny you made them…tiny, yet very fluffy looking! Yum! Lovely photos too!


Averie (LoveVeggiesAndYoga) March 7, 2011 at 1:18 pm

I want these! They look perfect!!! So fluffy, orangey, and wonderful!


Christine March 8, 2011 at 4:29 pm

It’s so fluffyyyy (like that one girl in Despicable Me). If I want to sleep on a pancake pillow that I can devour the next morning, this will be it.


Justeen @ Blissful Baking March 8, 2011 at 7:51 pm

These pancakes look absolutely delightful! I love the chewy texture that mochi flour adds to baked and steamed rice cakes, but I’ve never thought to try it in pancakes. What a fabulous idea!


Yuri March 9, 2011 at 12:43 pm

Craving a stack of these pancakes RIGHT NOW! I will make them this weekend for breakfast. Lovely mochi pancakes, Rachael. xo


May March 12, 2011 at 8:10 am

Must make this ASAP. I love your site and recipes. I spend my mornings going through food blogs and yours is on my ‘regular’ list that I think of off the top of my head!


sokelengl April 18, 2011 at 4:53 am

I found you blog through facebook. Your pancake is very lovely. Just want to comfirm with you. Is mochiko rice flour same as glutinous rice flour?

Happy Baking.



AikoVenus July 16, 2011 at 5:59 pm

Those look so fluffy and delicious! I love mochi and one day (when I buy a waffle-maker) I shall make many fluffy pancakes and waffles.


Katie G. January 8, 2012 at 9:36 am

I do make these fabulous mochi pancakes. It was the first time that I used the above recipe and it was delicious. Although I did not separate the eggs. I did not add the allspice or the kosher salt. I mixed eggs, sugar, oil together; then I added the dry ingredients (substitute flour with pancake batter). I substitute the orange zest with 2 ripe bananas (mashed). It turns out wonderfully delicious everytime.


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