Watch the video
https://youtu.be/q8Rf-yKBuSM

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

1. Pour coconut milk into a saucepan. Bring to a lively simmer.
2. Reduce by about half while stirring. You should see the consistency shift from thin to lightly thick.
3. Add sugar. Stir until dissolved. Return to a brief boil.
4. Remove from heat. Whip with a hand mixer or vigorous whisking for 30 to 60 seconds until opaque and creamy.
5. 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

1. In a large bowl, whisk mochiko, all‑purpose flour, sugar, salt, and baking powder.
2. In a second bowl, whisk eggs, milk, oil, and vanilla.
3. Pour wet into dry. Whisk just until combined. Do not overmix.
4. 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

1. Heat griddle to 375°F / 190°C or set skillet to medium. Lightly oil.
2. Scoop ¼ cup batter per pancake.
3. Watch for bubbles to form and pop and for steam to slow… about 2 to 3 minutes. Flip.
4. Cook the second side 1 to 2 minutes until golden.
5. 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

1. 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

Key Takeaways

• The chewiest pancakes use 100 percent mochiko with coconut milk… amazing bounce, lower lift, best for mochi fans.
• The best all around balance is 70 percent mochiko + 30 percent all purpose flour… chewy center with crisp edges and better rise.
• For classic brunch stacks, 50 percent mochiko + 50 percent all purpose gives the most lift and neat layers while keeping a mochi vibe.
• Rest the batter 10 to 15 minutes so the sweet rice flour hydrates.
• Cook low and steady on a lightly oiled surface. Browned too fast equals gummy center.
• Syrup note… thinner maple or lilikoi syrup coats better than very thick syrups on mochi style pancakes.

Niko’s Note 🐾 Make them four inches wide. Smaller discs stay tender in the middle and crisp at the rim.

Beyond the Video: A Fun Test Setup You Can Try

Real baseline Profile notes taken from well loved Honolulu style mochi pancakes… mild sweetness, coconut milk hint, crisp rim, chewy center, light salt.
Replica formulas

• Replica A 100 percent mochiko, coconut milk base.
• Replica B 70 percent mochiko, 30 percent all purpose flour.
• Replica C 50 percent mochiko, 50 percent all purpose flour.
• Replica D Mochi pancake mix prepared per package, splash of coconut milk.

Controls Same pan, portion scoop, oil, cook temp, and rest time. Blind tasting with identical toppings.

Scoring Rubric

• Chew mochi bounce without gumminess
• Edge crisp browned ring and light crunch
• Lift stack height and crumb
• Flavor balanced dairy, coconut, vanilla, light salt
• Syrup play does not get soggy too fast
• Reheat next day texture in toaster
• Ease ingredients and handling
• Overall total impression

Results Table

Winners

• Best overall Replica B… chewy middle, crisp rim, good lift, great with thin syrup.
• Most mochi Replica A… pure bounce for fans of butter mochi texture.
• Stack champion Replica C… tallest, tidiest layers for brunch photos.

Ingredient Notes

• Mochiko vs rice flour Use sweet rice flour only. Regular rice flour will not give mochi chew. Learn what changes here… Rice Flour vs Mochiko… what actually changes.
• Brands We like the classic Mochiko Sweet Rice Flour from Koda Farms and Sweet White Rice Flour from Bob’s Red Mill. Links for shopping and label details… Koda Farms Mochiko · Bob’s Red Mill Sweet Rice Flour.
• Liquid Whole milk gives a familiar pancake note. Coconut milk adds a light island aroma and softer crumb.
• Leavening Use fresh baking powder and a pinch of baking soda if using buttermilk.
• Flavoring Vanilla, a touch of sugar, and a small pinch of salt. Optional add ins… macadamia nuts, lilikoi syrup, or coconut flakes.

Technique… How to Nail the Texture

1. Whisk dry mochiko and flour blend, sugar, baking powder, salt.
2. Whisk wet milk or coconut milk, eggs, vanilla.
3. Combine pour wet into dry and whisk just to combine. Slightly lumpy is fine.
4. Rest 10 to 15 minutes so sweet rice starch hydrates.
5. Pan medium low heat, light film of neutral oil.
6. Portion scoop four inch rounds.
7. Cook first side until edges set and bubbles appear, flip once, finish low.
8. Hold on a wire rack so rims stay crisp.

Tip If centers seem gooey, lower the heat and lengthen the cook by one minute per side.

Taste Test Protocol

• Blind labels so tasters are not biased.
• Same pan and portion for each pancake.
• Two minute rest before bites so syrup does not steam the crumb.
• Single syrup across all tests for fairness. Lilikoi syrup makes differences easier to taste.

Which One Should You Make

• You want max mochi chew Replica A.
• You want a crowd pleaser Replica B.
• You want Instagram stacks Replica C.
• You want simplest shopping Replica D with a splash of coconut milk.

Reheat and Next Day Tips

• Toaster method one pass on medium brings edges back.
• Skillet method teaspoon of butter, low heat, flip twice.
• Freeze layer with parchment and freeze flat, then bag.

Pairings We Loved

• Toppings lilikoi syrup, coconut whipped cream, toasted macadamia nuts.
• Sides crispy spam strips, pineapple, and iced Kona coffee.

FAQ

Is this gluten free Pancakes made with 100 percent mochiko use sweet rice flour, which is gluten free by ingredient, but always check cross‑contact warnings on your brands and mixes.
Can I make waffles with these batters Yes. Replica B turns into a great mochi waffle with two teaspoons of neutral oil added per cup of batter. See our waffle guide… Mochi Waffles… crisp outside, chewy inside.
Which syrup works best Thinner maple or bright lilikoi syrup coats without weighing down the crumb. Very thick syrups can make mochi pancakes collapse.
Why did my pancakes turn gummy Heat was too high or the batter did not rest. Drop the heat and rest 10 to 15 minutes next time.

Sources

• Product info and label details… Koda Farms Mochiko Sweet Rice Flour · Bob’s Red Mill Sweet White Rice Flour
• Ingredient overview of sweet rice flour in desserts… King Arthur… Sweet Rice Flour Guide
• Flavor pairing inspiration from local makers and cafes… upcoming O‘ahu food guide.

Crisp on the outside, chewy in the center… that mochi waffle texture is the magic. This support guide walks you through the exact technique we used in our studio to recreate the Eggs ’n Things style waffles we loved on O‘ahu. We focus on batter feel, waffle-iron heat, and topping balance so you can get that signature bite at home. If you want a softer, fluffier griddle version, hop to our Pancakes pillar and use those tips first, then come back here when you are ready for crunch.

Key Takeaways

• Use glutinous rice flour labeled mochiko… not regular rice flour.

• Batter should flow in a ribbon and settle slowly… thicker than pancake batter, thinner than muffin batter.

• For crisp edges, preheat the waffle iron fully, then wait until steam drops before opening.

• This mochi waffle is naturally gluten free when made with mochiko only.

• Balance the chew with toppings that add creaminess and acidity… whipped cream, strawberries, a light Nutella drizzle.

• Our quick haupia syrup is only coconut milk and sugar… whip after reducing for a creamy look.

Close-up shots we recommend
Batter ribbon off the whisk… surface bubbles at peak heat… crust color at lift… interior stretch when you pull apart a waffle square… Nutella piping from a zip bag.

What you need

Dry

• 1¼ cups mochiko flour, about 160 g

• 3 tbsp sugar, about 38 g

• 1½ tsp baking powder

• ¼ tsp fine salt

Wet

• ¾ cup milk, about 180 ml

• 2 large eggs

• 1 tsp vanilla extract

Toppings

• Whipped cream

• Sliced strawberries

• 2 tbsp Nutella placed in a small zip bag and snipped for piping

Gear

• Well-heated waffle iron, Belgian style gives deep pockets, classic thin irons work too

• Nonstick spray or a light brush of neutral oil

• Whisk, bowl, rubber spatula

• Cooling rack for keeping waffles crisp

Note on the recipe
Our studio method follows Relle Lum’s mochi waffle approach for proportions, then layers Eggs ’n Things style toppings. See Sources for the original recipes we referenced.

Quick haupia syrup

• 13.5 oz unsweetened coconut milk, about 400 ml

• 1 cup granulated sugar, about 200 g

Make it
Warm coconut milk over medium heat until reduced by about half… add sugar… stir until dissolved… bring back to a brief boil… remove from heat… whip with a hand mixer to a creamy, white syrup. Cool until pourable.

Before you start

• Preheat the waffle iron until the ready light switches off and the plates feel hot. A fully heated iron makes the outside crisp.

• Mix dry first so baking powder is evenly dispersed.

• Do not overmix once wet hits dry. Small lumps are fine.

• Test waffle zero is normal. The second waffle is usually perfect.

Step by step… crisp outside, chewy inside

1. Whisk dry in a bowl… mochiko, sugar, baking powder, salt.

2. Whisk wet in a second bowl… milk, eggs, vanilla.

3. Combine wet into dry… whisk until just combined… stop while you still see tiny lumps. Batter should ribbon off the whisk and slowly level.

4. Grease iron lightly then pour to just cover the grid… do not overfill.

5. Close and wait. Watch the steam. Open only when steam drops to a whisper.

6. Lift and rest on a rack 60 to 90 seconds. Resting keeps the shell crisp.

7. Top with whipped cream, strawberries, and a light Nutella drizzle. Add a spoon of haupia syrup if you want a coconut note.

Doneness cues

• Aroma shifts from raw batter to toasty… edges look set… color is even golden… steam is minimal.

Texture tuning

• Crispier shell… a touch less milk, a longer bake, and a rest on a rack.

• Softer chew… add 1 to 2 tbsp extra milk, shorten bake slightly.

• More lift… add ¼ tsp more baking powder, do not open early.

Troubleshooting

• Waffle sticks… let it cook longer until steam drops… re-grease plates very lightly… avoid opening early.

• Gummy center… batter too thick or undercooked… add 1 tbsp milk and extend bake.

• Thin and fragile… batter too loose… whisk in 1 to 2 tbsp mochiko.

• Grainy bite from home-ground flour… blend longer, then sift… or use boxed mochiko for the smoothest crumb.

Make your own mochiko from rice… studio test

You can grind glutinous rice in a high-power blender until it becomes a fine powder. Pulse and rest to avoid heat build-up… sift for consistency. This works in a pinch… boxed mochiko is still smoother for waffles.

Alt toppings we liked

• Coconut… haupia syrup with toasted coconut flakes

• Tropical… sliced banana with lilikoi or guava syrup

• Classic… butter and maple, simple and balanced

• Savory twist… fried chicken bites with a drizzle of honey

High altitude note

At higher elevations, batter can rise fast then collapse. Start with the base formula… if waffles bake too quickly on the outside while the center lags, reduce baking powder to 1¼ tsp and add 1 tbsp milk to slow the set time.

Storage and reheat

Cool fully on a rack, freeze in a single layer, then bag. Reheat from frozen in a toaster or 375 F oven for 6 to 8 minutes until crisp again.

Replicate-Worthy verdict

In our studio test, these mochi waffles were a success… the edges were crisp, the center had that mochi pull, and the toppings balanced the chew.

FAQ

Is mochiko the same as rice flour
No, mochiko is milled from glutinous short grain rice… regular rice flour does not give the chewy texture.

Can I make these dairy free
Use a rich non-dairy milk like canned coconut milk diluted to a drinkable consistency. Texture stays chewy, shell may brown faster.

Can I omit sugar in the batter
You can reduce to 1 tbsp, but some sugar helps browning and crispness.

Do I need oil in the batter
This style works without oil in the mix. Oil on the plates is still helpful. If your iron runs hot, 1 tbsp neutral oil in the batter can broaden the crisp window.

What iron works best
Deep pocket Belgian irons give dramatic cubes and a thicker mochi pull. Thin irons cook faster and crisp more evenly. Both work.

Sources

• Waffle ratio and method inspiration… Easy Gluten Free Homemade Mochi Waffles by Relle Lum, Keeping It Relle: https://keepingitrelle.com/easy-gluten-free-homemade-mochi-waffles/

• Pancake texture reference… Japanese Mochi Pancakes by Christie Lai, Christie at Home: https://christieathome.com/blog/japanese-mochi-pancakes/

• Haupia syrup method… Replicate the Magic studio notes in our video description.