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Home » Recipes » Breakfast

May 16, 2023

Gluten Free Lemon Blueberry Mochi Pancakes

5 from 4 votes

2 Comments

by Becca Du

Jump to Recipe Print Recipe

These lemon blueberry mochi pancakes are an Asian twist on a classic pancake flavor. Made with sweet rice flour or mochi flour, these pancakes are not only gluten free but also not too sweet!

lemon blueberry mochi pancakes with maple syrup, fresh fruit, and butter on a white plate.

If I had to choose between regular pancakes and mochi pancakes, I would choose mochi pancakes all day every day. I love the chewy texture of mochi pancakes. The great thing is you can take classic pancake flavors and make them into mochi pancakes. That’s how I developed the recipe for these lemon blueberry mochi pancakes. Lemon and blueberry taste just as good in a mochi pancake.

A stack of mochi pancakes with blueberries, butter, and maple syrup on a white plate.

What is mochi flour?

Sweet rice flour or mochi flour is the flour that is typically used in Japanese cuisine to make mochi. Made from short-grain glutinous rice, mochi flour is what gives mochi its chewy and squishy texture. Outside of mochi, it is also used to make mochi desserts like my lemon blueberry mochi donuts or mochi brownies, imparting it’s signature chewy texture to these desserts.

A stack of lemon blueberry mochi pancakes on a white plate

Ingredients, Substitution & Adjustments

  • Unsalted butter – Adds a nutty flavor to the pancakes.
  • Granulated sugar – Adds sweetness to these pancakes.
  • Eggs – Adds a richness to the pancakes and helps make them fluffy.
  • Vanilla extract – Adds flavor to the pancakes. Good substitutes are 1 vanilla bean or an equal amount of vanilla paste.
  • Lemon juice and lemon zest – Gives the pancakes it’s lemon-y flavor.
  • Salt – Brings out the flavor of the other ingredients. Any kind of salt should work for this recipe.
  • Sweet rice flour – This is the main dry ingredient in this dish and adds a chewy texture to the pancakes. You can substitute with all purpose flour, but this will make the pancake texture less chewy. If you use AP flour, I would also make sure to not over mix the batter because it will create for a tougher pancake.
  • Baking powder – Helps the pancake rise and gives it that fluffy texture.
Mixed wet ingredients
Mixed wet ingredients
Pancake batter
Finished pancake batter

How to make lemon blueberry mochi pancakes

Combine all the ingredients into a large bowl. Whisk together until a uniform, thick batter forms. Heat a little bit of butter over medium low heat. Make sure to use a nonstick pan. Use a ⅓ cup measuring spoon or a soup ladle to spoon the batter into the center of the pan. Move in a circular motion to get that perfect circular pancake. Cook the pancake for 1-2 minutes until small bubbles start to appear. Flip the pancake, and cook for another 1-2 minutes. Transfer the pancake onto a plate. Repeat this process until the batter is used up. You should get about 8 pancakes. Top the pancakes with fresh fruit and a drizzle of maple syrup.

A stack of mochi pancakes on a white plate with fresh blueberries and butter

Did you make this dish?

If you made this dish, I would love to see!

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lemon blueberry mochi pancakes with maple syrup, fresh fruit, and butter on a white plate.

Gluten Free Lemon Blueberry Mochi Pancakes

Becca Du
Chewy gluten free mochi pancakes made with lemon juice, lemon zest, and whole blueberries.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Course Breakfast
Cuisine Asian
Servings 8 mochi pancakes
Calories 276 kcal

Equipment

  • Large Saute Pan
  • Mixing Bowls
  • Pancake Flipper
  • Zester Grater

Ingredients
 
 

  • 6 tbsp unsalted butter melted
  • ½ cup granulated sugar
  • 2 eggs
  • 1 cup whole milk
  • 1 tsp vanilla extract see note 1
  • ¼ cup lemon juice
  • Zest of 1 lemon
  • ¼ tsp salt
  • 1 ½ cups sweet rice flour
  • 1 tsp baking powder
  • ½ cup blueberries

Instructions
 

  • Combine all the ingredients into a large bowl. Whisk together until a uniform, thick batter forms.
  • Heat a little bit of butter over medium low heat. Make sure to use a nonstick pan.
  • Use a ⅓ cup measuring spoon or a soup ladle to spoon the batter into the center of the pan. Move in a circular motion to get that perfect circular pancake.
  • Cook the pancake for 1-2 minutes until small bubbles start to appear. Flip the pancake, and cook for another 1-2 minutes.
  • Transfer the pancake onto a plate. Repeat this process until the batter is used up. You should get about 8 pancakes.
  • Top the pancakes with fresh fruit and a drizzle of maple syrup.

Notes

  1. Vanilla extract can be substituted with 1 vanilla bean or an equal amount of vanilla paste. I recommend vanilla paste will add a lot more flavor to the pancakes.

Nutrition

Serving: 1mochi pancakeCalories: 276kcalCarbohydrates: 40gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 67mgSodium: 154mgPotassium: 102mgFiber: 1gSugar: 15gVitamin A: 377IUVitamin C: 4mgCalcium: 80mgIron: 0.4mg
Keyword lemon blueberry mochi pancake recipe, lemon blueberry mochi pancakes
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Comments

  1. cathrine says

    May 24, 2023 at 8:49 am

    5 stars
    just made these – they were ridiculously good! new favorite pancake-recipe. thank you for sharing 🙂

    Reply
    • Becca Du says

      May 24, 2023 at 8:58 am

      Hi Catherine! Thank you for trying the recipe! I’m so excited they’re your new favorite pancake!

      Reply

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Hello I'm Becca! I believe any day can be made better with a bowl of noodle soup. Here you will find recipes from my Chinese/Vietnamese heritage and stories from my experience living here in beautiful LA. Grab a drink and stay awhile! Read More

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