Gluten Free Lemon Blueberry Mochi Pancakes
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!
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.
How I like to use mochi flour
Sweet rice flour or mochi flour is the flour that is typically used in Japanese cuisine to make mochi. Personally, I like to use it in mochi desserts like my lemon blueberry mochi donuts or mochi brownies, imparting it’s signature chewy texture to these desserts.
Some deets about key ingredients
- Vanilla extract – Good substitutes are 1 vanilla bean or an equal amount of vanilla paste.
- 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.
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.
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Get the Recipe:
Gluten Free Lemon Blueberry Mochi Pancakes
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
- 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.
just made these – they were ridiculously good! new favorite pancake-recipe. thank you for sharing 🙂
Hi Catherine! Thank you for trying the recipe! I’m so excited they’re your new favorite pancake!