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.

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.

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.

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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