Pandan Mochi Pancakes

4.28 from 22 ratings

A recipe for pandan flavored mochi pancakes that are also gluten free!

Prep Time10

Cook Time20

Course: Breakfast

Cuisine: Asian

Diet: Vegetarian

Keyword: mochi pancakes, pandan mochi pancakes

Servings: people

Calories: 898kcal

Combine sugar and melted butter in a bowl. Whisk until well combined.
Add the eggs. Whisk until well combined.
Add whole milk, vanilla extract, pandan paste, and salt. Whisk until you get a uniform green mixture.
Lastly, add the sweet rice flour and baking powder. Mix until a thick batter forms.
Heat some butter over medium heat. Make sure to use a nonstick pan.
Use a ⅓ cup measuring cup to spoon the batter into the center of the pan. Move the measuring cup in a circular motion to get the circular disk shape.
Cook the pancake until small bubbles start to appear. This should take 1-2 minutes.
Flip the pancake. 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.

Update 7/29/26 - I retested the recipe and added more sweet rice flour to the recipe to make the pancakes thicker in response to comments that the batter was too thin. If you prefer thinner pancakes, add more milk to the batter. If you want thicker pancakes, add less milk to the batter or add more sweet rice flour.
In addition to butter, you can also use neutral oil like vegetable or avocado oil to cook the pancakes. I personally prefer avocado oil.