Japanese Pancakes Recipe

Mochiko sweet rice flour creates the secret to cloud-like texture, combined with creamy peanut butter, sugar, and baking powder into a thick, fluffy batter. These unique bouncy pancakes deliver signature Japanese comfort with rich peanut flavor and that distinctive pillowy consistency that sets them apart from traditional Western varieties.

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Prep Time 10

Cook Time 20

Servings: 4

Course: Breakfast

Cuisine: Japanese

Calories: 285

Ingredients Method Notes

Ingredients

1 16 ounce box mochiko sweet rice flour
2 cups sugar
1 teaspoon baking powder
1 1/2 cups milk
1 teaspoon vanilla
1 cup creamy peanut butter
Potato starch for dusting

Method

tart by combining your dry ingredients in a large mixing bowl. Whisk together the 1 (16 ounce) box of mochiko sweet rice flour, 2 cups sugar, and 1 teaspoon baking powder until they're evenly distributed.
In a separate bowl, blend together the 1 1/2 cups milk, 1 teaspoon vanilla, and 1 cup creamy peanut butter until smooth and well incorporated. The peanut butter should be fully dissolved into the wet mixture to ascertain even distribution throughout the batter and prevent lumps in the final pancakes.
Gradually fold the wet ingredients into the dry mixture, stirring gently until just combined. The batter should have a thick, creamy consistency—thicker than traditional pancake batter but still pourable.
Avoid overmixing, as this can develop gluten and result in denser pancakes rather than the signature fluffy, cloud-like texture you're aiming for. Let the batter rest for a few minutes to allow the mochiko flour to fully hydrate.
Heat a non-stick griddle or skillet over medium-low heat and lightly dust the cooking surface with potato starch to prevent sticking.
Pour the batter onto the griddle in your desired pancake size and cook slowly—these pancakes require more time than traditional varieties due to their density and the mochiko flour's unique properties. Cook until the edges appear set and the bottom is lightly golden, then flip carefully and cook the other side until golden brown. Serve immediately while still warm and fluffy.

Notes

Common Japanese Pancake Mistakes and Fixes

Overmixing batter deflates whipped egg whites and destroys fluffiness. Fold gently with a spatula. Lumps are fine. Cooking on too-high heat burns bottoms before centers cook through. Use medium heat. Flip only once when edges set and bubbles form. Never press down while cooking because this squeezes out air pockets and ruins texture completely.

Separating eggs incorrectly ruins everything. Even one yolk prevents proper whipping. Use an egg separator and separate carefully. Room temperature ingredients are essential. Cold eggs whip poorly. Old eggs produce less volume. Always use fresh eggs for maximum lift and that signature tall appearance everyone loves.

Using incorrect pan temperature causes uneven cooking. Overcooking dries out delicate pancakes, while undercooking leaves wet centers. Master heat control and timing. Never flatten pancakes with your spatula. With practice, you'll create consistently beautiful, fluffy Japanese pancakes.