Have you ever wondered how to take your pancake experience to the next level? If so, you have to try Matcha Mochi Pancakes — a delicious fusion of Japanese culinary traditions and the beloved breakfast classic. Matcha Mochi Pancakes are a delightful marriage of two Japanese ingredients: matcha (finely ground green tea powder) and mochi (glutinous rice cake). The result is a stack of pancakes that boast a vibrant green hue, a delicate matcha flavor, and a pleasantly chewy texture.
What is Mochi?
Mochi is a Japanese rice cake made from a sweet glutinous rice that is steamed, formed into a smooth rice dough and then molded into different shapes. When you add sweet glutinous rice flour to these pancakes, you get that same chewy texture that is irresistible.
Why you'll love this recipe:
What sets this recipe apart is the mochi and the matcha powder. You get a beautiful green tea flavor in a chewy, bouncy pancake texture that will have you asking for seconds!
Ingredients:
Mochi Pancakes
- All-purpose flour - Gives structure to the pancakes, ensuring they hold together well while still allowing for a light, fluffy interior.
- Glutinous rice flour - Enhances the chewiness provided by the mochi flour, contributing to that signature mochi texture throughout the pancake. My favorite brand to use is Blue Star Mochiko Sweet Rice Flour.
- Baking powder - Acts as a leavening agent to help these pancakes rise.
- Salt - Balances the sweetness of the pancakes and also reacts to the baking powder to help the pancakes rise.
- Matcha powder - Gives the pancakes a vibrant green color and distinct earthy flavor.
- Egg - Binds all the ingredients together.
- Milk (or any alternative milk to be dairy free) - Adds moisture to the batter and ensures the pancakes are tender and fluffy.
- Coconut oil, melted - A bit of fat here helps to achieve a delicate texture.
- Sugar - This elevates the flavor of the mochi and matcha.
- Vanilla extract - Additional vanilla flavor to balance all the other flavors.
Matcha Whipped Cream
- Heavy whipping cream - Key component of the whipped cream. You'll need a hand mixer to whip the heavy cream.
- Sugar - Adds some sweetness to the cream.
- Matcha powder - Can't forget the beautiful green matcha flavor in this whipped cream!
How to make Matcha Mochi Pancakes:
- In a bowl, mix both flours, baking powder, and salt together in a bowl. Sift matcha powder into the dry ingredients to ensure matcha powder doesn't clump.
- In a separate bowl, add egg, milk, coconut oil, sugar and vanilla extract together. Add wet ingredients to dry ingredients and mix well.
- In a small greased pan over medium heat, add ⅓ cup of the batter and brown for about 3-4 minutes. Flip the pancake and brown on other side for 3-4 minutes. Repeat until all batter is done.
- To make whipping cream, add heavy whipping cream and sugar to a bowl. Then, sift the matcha powder into the mixture (to prevent clumping). Mix with a hand-blender or stand mixer until you get stiff peaks and the whipping cream holds its shape. - Cover with plastic wrap then refrigerate until ready to use
- Stack pancakes, add matcha whipping cream, top with sliced almonds, and drizzle maple syrup. Serve and enjoy!
Tips:
Matcha Mochi Pancakes can be adjusted to suit individual preferences. You can drizzle honey or maple syrup and top the pancakes with the matcha whipped cream, fresh berries, or sliced almonds - the possibilities for customization are endless!
Ingredients
Mochi Pancakes
½ cup all-purpose flour
½ cup glutinous rice flour
2 teaspoon baking powder
¼ teaspoon salt
1 teaspoon matcha powder
1 egg
¾ cup milk (or any altnerative milk to be dairy free)
2 tablespoon coconut oil, melted
2 tablespoon sugar
1 teaspoon vanilla extract
Matcha Whipped Cream
1 cup heavy whipping cream
2 tablespoon sugar
2 teaspoon matcha powder
Instructions
1. In a bowl, mix both flours, baking powder, and salt together in a bowl. Sift matcha powder into the dry ingredients to ensure matcha powder doesn't clump.
2. In a separate bowl, add egg, milk, coconut oil, sugar and vanilla extract together. Add wet ingredients to dry ingredients and mix well.
3. In a small greased pan over medium heat, add ⅓ cup of the batter and brown for about 3-4 minutes. Flip the pancake and brown on other side for 3-4 minutes. Repeat until all batter is done.
4. To make whipping cream, add heavy whipping cream and sugar to a bowl. Then, sift the matcha powder into the mixture (to prevent clumping). Mix with a hand-blender or stand mixer until you get stiff peaks and the whipping cream holds its shape. Cover with plastic wrap then refridgerate until ready to use
5. Stack pancakes, add matcha whipping cream, top with sliced almonds, and drizzle maple syrup. Serve and enjoy!
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