Key Takeaways
- Ratio that works 2 parts mochiko (glutinous rice flour) to 1 part all‑purpose flour gives bounce without turning gummy.
- Leavening 1 teaspoon baking powder per 1½ cups total flour was too low in our first round. Use 2 teaspoons per 1½ cups for proper lift.
- Heat and timing Medium heat on a griddle (about 375°F / 190°C). Flip when surface bubbles have popped and steam mostly stops.
- Texture signals Batter should ribbon off a ladle like Greek yogurt… not runny like cream, not paste‑thick. Thin batter makes crepe‑like pancakes, too thick turns dense.
- Altitude tweak At higher elevations, add 10 to 15% more milk and up baking powder by ⅛ to ¼ teaspoon per batch.
- Haupia syrup hack Reduce unsweetened coconut milk by half, add equal sugar by volume, then whip to emulsify into a creamy sauce.
Niko’s Note 🐾 Warm rice makes warm flour. If you grind rice at home, pulse and rest so you do not overheat the flour.
What you will make
- Mochi Pancakes with chewy center and crisp edges
- Haupia Syrup that mimics Lulu’s Waikīkī vibe
- Optional strawberry + whipped cream topping or a simple maple drizzle
Tools
- Griddle or nonstick skillet
- Mixing bowls, whisk, silicone spatula
- Measuring cups and spoons or a kitchen scale
- Ladle or ¼ cup scoop
- Wire rack for holding finished pancakes
- Optional high‑powered blender if grinding rice to make your own mochiko
Ingredients
Mochi pancake batter (serves 3 to 4, about 8 pancakes)
- 1 cup mochiko glutinous rice flour (about 120 g)
- ½ cup all‑purpose flour (about 65 g)
- 2 Tbsp granulated sugar
- 1 tsp kosher salt
- 2 tsp baking powder
- 2 large eggs
- 1½ cups milk
- ¼ cup neutral oil (vegetable or canola)
- 2 tsp vanilla extract
Gluten‑free option Swap the all‑purpose flour with ½ cup 1:1 gluten‑free baking blend. Texture stays close.
Quick haupia syrup (makes about 1 cup)
- 13.5 oz / ~400 mL unsweetened coconut milk
- 1 cup / ~200 g sugar
Step‑by‑step
1) Make the haupia syrup first
- Pour coconut milk into a saucepan. Bring to a lively simmer.
- Reduce by about half while stirring. You should see the consistency shift from thin to lightly thick.
- Add sugar. Stir until dissolved. Return to a brief boil.
- Remove from heat. Whip with a hand mixer or vigorous whisking for 30 to 60 seconds until opaque and creamy.
- Hold warm. If it thickens too much, loosen with a spoon of hot water.
Make‑ahead Cool and refrigerate up to 1 week. Warm gently to serve.
2) Mix the batter
- In a large bowl, whisk mochiko, all‑purpose flour, sugar, salt, and baking powder.
- In a second bowl, whisk eggs, milk, oil, and vanilla.
- Pour wet into dry. Whisk just until combined. Do not overmix.
- Rest 5 to 10 minutes. Batter should ribbon like Greek yogurt. Adjust: a spoon of milk if too thick… a spoon of mochiko if too thin.
3) Cook
- Heat griddle to 375°F / 190°C or set skillet to medium. Lightly oil.
- Scoop ¼ cup batter per pancake.
- Watch for bubbles to form and pop and for steam to slow… about 2 to 3 minutes. Flip.
- Cook the second side 1 to 2 minutes until golden.
- Transfer to a wire rack while you finish the batch.
4) Serve
Stack 3 to 4 pancakes per plate. Spoon warm haupia syrup. Add sliced strawberries and a dollop of whipped cream if you like. Maple syrup also pairs well.
Texture, tools, timing… the details that matter
- Why 2:1 flour ratio Mochiko gives chew. A smaller dose of wheat flour adds lift and keeps pancakes from turning stretchy.
- Leavening math Our on‑camera miss was under‑measuring baking powder. For 1½ cups total flour, 2 teaspoons baking powder is the sweet spot.
- Heat management Too hot and the outside scorches before the center sets. Too cool and they dry out. Aim for sizzle without smoke.
- Flip cues Popped bubbles and a light edge set. If steam is gushing, wait another 20 to 30 seconds.
- Holding pancakes A wire rack in a 200°F / 95°C oven keeps edges crisp. Plates trap steam.
Troubleshooting
- Thin like crepes Batter was too loose. Whisk in 1 to 2 Tbsp mochiko to tighten.
- Dense or bready Batter too thick or not enough leavening. Loosen with 1 to 2 Tbsp milk and confirm you used 2 tsp baking powder.
- Gummy centers Heat too high or pancakes too large. Use ¼ cup scoops and lower the heat slightly.
- Syrup turned clear You likely skipped the whip. Beat the reduced coconut‑sugar mixture to emulsify into a creamy sauce.
Variations and serving ideas
- Lulu’s style Haupia syrup on top.
- Island fruit Add fresh pineapple or sliced banana.
- McGriddle‑inspired Cook pancakes small, sandwich Spam, egg, and cheese between two with a swipe of syrup.
- All‑mochiko version For gluten‑free, use 1½ cups mochiko total, keep liquids the same, and add 1 extra tablespoon oil for tenderness.
Make waffles instead
Prefer grid lines and crunch
Jump to the waffle variant: Mochi Waffles… crisp outside, chewy inside
Step photos
- Reducing coconut milk… 2) Whipping the syrup until creamy… 3) Batter ribbon test… 4) Bubble‑and‑steam flip cue… 5) Golden underside… 6) Final stack with haupia syrup.
Add images with alt text. We place them right above each numbered step.
Clean, store, reheat
- Leftovers Refrigerate pancakes up to 3 days. Freeze up to 1 month.
- Reheat Toaster or air fryer 350°F / 175°C for 3 to 5 minutes keeps edges crisp.
- Syrup Rewarm gently with a splash of water if needed.
FAQ
Is mochiko the same as rice flour No. Mochiko is glutinous rice flour from sticky rice. Regular rice flour will not give the same chew.
Can I make mochiko at home Yes. Pulse sweet glutinous rice in a powerful blender. Work in short bursts and let it cool between rounds so the flour does not heat up.
Why did my pancakes not rise Not enough baking powder, expired leavener, or pan heat too low. Use 2 tsp for the base batch and preheat fully.
Do I need oil in the batter Yes. A little oil helps tenderness and prevents a dry chew.
Gluten‑free option Swap the wheat flour for a 1:1 gluten‑free blend or use all mochiko with a touch more oil.
Altitude tips Add a spoon of milk, and a pinch more baking powder. Keep pancakes to ¼ cup size for even cooking.
Sources and recipe inspirations
- Japanese Mochi Pancakes by Christie Lai (Christie at Home): https://christieathome.com/blog/japanese-mochi-pancakes/
- Easy Gluten‑Free Homemade Mochi Waffles by Relle Lum (Keeping It Relle): https://keepingitrelle.com/easy-gluten-free-homemade-mochi-waffles/
- Replicate the Magic Haupia Syrup test notes… reduce, sweeten, then whip to emulsify
