Mochi Buttermilk Pancakes: Light, Fluffy, and Irresistible

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Mochi buttermilk pancakes are a breakfast twist that’s delightfully chewy, slightly tangy, and incredibly soft. Combining the richness of buttermilk with the tender bounce of sweet rice flour, these pancakes bring together the best of both worlds—comfort food and a hint of Asian-inspired texture. In this recipe, we’ll walk through how to make mochi buttermilk pancakes from scratch, explain what makes them special, and share personal notes from our real kitchen. Whether you’re new to rice flour or already obsessed with mochi treats, this easy step-by-step guide will help you serve a stack that tastes like a weekend morning dream.

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What Makes Mochi Buttermilk Pancakes So Unique?

Let me tell you a little something about my weekend mornings. Saturday rolls around, and the first thing my husband says—before “Good morning”—is, “Are we doing pancakes today?” And not just any pancakes. His current favorite? Mochi buttermilk pancakes.

Now, I didn’t grow up with mochi, and I certainly didn’t know you could fold it into pancake batter. But after one bite of a recipe that blended chewy Japanese-style mochi with the tang of classic buttermilk, I knew I was onto something. It had that slight stretchiness from the sweet rice flour but still fluffed up in the pan. The flavor? Subtly milky, buttery, and just sweet enough to skip the syrup—though let’s be honest, we never do.

Making these was part of a lazy Sunday experiment that turned into a repeat request. I’d just finished testing blueberry buttermilk pancake casserole, and had a half carton of buttermilk left. Instead of my usual go-to, I reached for the Mochiko. What came off the griddle was golden on the outside, soft and bouncy in the middle, and vanished before I could grab my phone for a photo.

What makes these mochi buttermilk pancakes different isn’t just the texture—it’s the balance. The buttermilk lifts them with a gentle tang, while the sweet rice flour lends a satisfying chew without heaviness. They’re not gummy. They’re not flat. They’re the kind of pancakes that feel just right.

We paired them with cottage cheese baked eggs once, and let’s just say brunch disappeared in ten minutes. This recipe isn’t just for pancake lovers—it’s for flavor seekers, for those curious cooks who want something simple but a little different.

Next up: I’ll show you why these ingredients work so well together and how to make them perfectly every single time.

Why This Recipe Works

The Secret Ingredient That Will Surprise You

The moment you bite into mochi buttermilk pancakes, you notice something different. They’re light, yes—but also soft and just a little chewy. That incredible texture comes from one special ingredient: sweet rice flour. It’s the same flour used in mochi desserts, but here, it plays a more subtle role.

When you mix sweet rice flour with regular all-purpose flour, you get pancakes that are tender and moist, without falling apart. They hold their shape beautifully, puff up in the pan, and practically melt in your mouth. The outside gets slightly crispy, while the inside stays fluffy with a delightful stretch.

Sweet rice flour doesn’t just change the texture—it transforms the whole experience. These mochi buttermilk pancakes don’t feel like diner-style flapjacks. They feel homemade, special, and just a little unexpected. Want to go even bolder? Try serving them with a side of baked boiled eggs for a satisfying brunch duo.

If you’re short on sweet rice flour, you can still make this recipe with only all-purpose flour, but you’ll miss that signature mochi feel. It’s worth keeping a small bag of Mochiko around—you’ll find yourself using it again and again.

Buttermilk: The Game-Changer in Pancake Texture

Now let’s talk about what buttermilk brings to mochi buttermilk pancakes. This isn’t just a flavor enhancer—it’s the key to achieving that perfect rise. Buttermilk’s natural acidity activates the baking soda, releasing bubbles that make each pancake rise tall and tender.

But that’s not all. Buttermilk breaks down gluten strands in the batter, keeping your pancakes soft instead of rubbery. The result? Pancakes that are fluffy, not cakey. Rich, not greasy. Balanced in flavor with just a hint of tang.

Mochi buttermilk pancake batter in a mixing bowl with a spatula

If you’ve ever loved the creamy bite of strawberries pound cake and whipped cream, you already understand how dairy can elevate flavor. That same gentle richness is what buttermilk brings to the table here.

Don’t skip the egg white trick, either. Folding in a lightly beaten egg white gives these pancakes their final lift—making your mochi buttermilk pancakes feel like clouds with structure.

This combo of sweet rice flour and buttermilk isn’t just smart—it’s deliciously effective. Stick around for the step-by-step recipe coming up next. You’ll see how quickly these go from bowl to skillet to plate.

Step-by-Step Recipe Guide

Gather Your Ingredients

Before you heat up your skillet, let’s make sure everything is ready to go. Making mochi buttermilk pancakes doesn’t require fancy tools or complicated techniques—just the right ingredients and a quick mix. Here’s what you need:

½ cup all-purpose flour
½ cup sweet rice flour (like Mochiko)
1 tbsp sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 large egg, separated
½ cup Greek yogurt
½ cup milk of your choice
2 tbsp melted butter (plus more for the pan)
Maple syrup and butter, for serving

You can also swap the yogurt and milk with 1 cup buttermilk for a smoother blend. If you’re in the mood for a sweet kick, toss a handful of blueberries or a splash of vanilla extract into the batter.

One thing I’ve learned while making these mochi buttermilk pancakes is that batter texture matters. It should be thick, but still pourable. If it’s too thick, add a splash more milk. If it’s too thin, toss in a teaspoon of flour. It’s that flexible.

This recipe pairs perfectly with a creamy side like banana pudding poke cake with condensed milk, or try something refreshing like lemon poke pudding cake if you’re turning brunch into a full-on feast.

Cook Like a Pro With These Practical Tips

Start by whisking the dry ingredients in a bowl. In a separate bowl, mix the egg yolk, yogurt, milk, and melted butter. Combine the two, then gently fold in the egg white. This step adds lift and softness.

Heat a nonstick or cast-iron skillet over medium heat. Once a drop of water sizzles, it’s ready. Lightly grease the pan with butter, then ladle in ¼ cup of batter for each pancake.

Let them cook for 2 to 3 minutes until bubbles form and the edges look dry. Flip gently, and cook for another 1 to 2 minutes until golden brown. Don’t press down on them—you’ll lose the airiness you worked so hard to build.

Keep finished pancakes warm in the oven on low heat. When ready, serve with butter and warm maple syrup.

These mochi buttermilk pancakes cook quickly and hold beautifully. Whether you’re making them for a lazy morning or a holiday breakfast, they never disappoint. Next, let’s dive into your most-asked questions and share a few pancake-saving secrets.

Served mochi buttermilk pancakes with syrup and berries

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Frequently Asked Questions

What do mochi pancakes taste like?

Mochi pancakes taste like a delightful cross between traditional pancakes and mochi desserts. They’re slightly chewy, yet soft and airy—thanks to the sweet rice flour. That touch of chew doesn’t make them rubbery—it makes them satisfying. Think of it as a melt-in-your-mouth center with a golden, crisp edge. The buttermilk adds a tangy note that balances out the subtle sweetness of the batter. Every bite feels creamy, toasty, and light—especially when you top them with warm syrup or fruit. If you’ve tried chocolate pudding cake, you know how texture can completely change a dessert. The same magic happens here.

What does buttermilk do to pancakes?

Buttermilk is a total game-changer in pancakes, especially in mochi buttermilk pancakes. It reacts with baking soda, creating small air bubbles that help the pancakes rise beautifully. That’s why they’re thick and soft without being dense. Buttermilk also adds a tangy depth to the flavor—cutting through sweetness and giving the pancakes a rich, balanced taste. It tenderizes the batter, breaks down gluten, and helps prevent a dry crumb. You can absolutely taste the difference between pancakes made with regular milk versus buttermilk. The latter always wins.

Why are my buttermilk pancakes gummy?

Gummy pancakes often mean the batter was overmixed or the ratio of liquid to flour was off. In mochi buttermilk pancakes, sweet rice flour already adds chew—so if you stir too much or skip the egg separation step, you might end up with gummy, rubbery centers. Another tip? Let your batter rest for 5–10 minutes before cooking. That allows the flour to hydrate fully, making the texture smoother. And don’t cook them on high heat—medium is perfect. Follow the steps carefully and you’ll avoid that sticky, gummy result every time.

Should you let buttermilk pancake batter sit?

Yes, letting your pancake batter rest makes a noticeable difference—especially in mochi buttermilk pancakes. A short rest (about 10 minutes) allows the gluten to relax and the rice flour to absorb the liquid evenly. That means a smoother, fluffier texture. You’ll also notice fewer lumps and better consistency on the griddle. Just don’t over-rest or refrigerate it too long—30 minutes max is plenty. Want to make breakfast easier? Mix the dry ingredients the night before and combine wet in the morning. It’s a great prep trick I use before making cheesy chicken and tater tot casserole too. Keeps things fast and stress-free.

Final Note

Mochi buttermilk pancakes aren’t just another breakfast recipe—they’re a beautiful balance of flavor, texture, and comfort. With the softness of sweet rice flour and the creamy tang of buttermilk, these pancakes feel special but stay simple. Whether it’s a quiet Sunday or a full-table brunch, they bring joy with every bite.

This recipe started at our kitchen table with curiosity and quickly became a household favorite. From the first flip to the last bite, it’s a stack worth repeating. So go ahead—whisk it up, pour it down, and enjoy pancakes that feel wonderfully homemade every single time.

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Mochi Buttermilk Pancakes

What Makes Mochi Buttermilk Pancakes So Unique?