There’s a certain joy in waking up to the tantalizing aroma of sweet matcha wafting through the kitchen. When I first tried Matcha Mochi Pancakes, I was captivated by the vibrant green color and the promise of chewy texture combined with the familiar comfort of pancakes. Inspired by traditional Japanese flavors, these delightful treats transform an ordinary morning into an extraordinary one.
Whether you’re trying to impress breakfast guests or just need a quick yet indulgent start to your day, these pancakes deliver in both taste and visual appeal. The rich, earthy notes of matcha paired with the soft, chewy texture of mochi create a unique culinary experience that will awaken your taste buds. And the best part? You can unleash your creativity with a variety of toppings, making each stack as unique as you are. Ready to elevate your breakfast game? Let’s dive into the recipe!
Why Are Matcha Mochi Pancakes So Irresistible?
Indulgent, these pancakes are a fusion of flavors that make breakfast exponentially better. Chewy texture takes your usual pancake to a new dimension, ensuring each bite is a delightful experience. Simple preparation means you can whip them up on any busy morning. Versatile toppings allow you to personalize your stack with fruits, syrups, or whipped cream. And don’t forget, they’re gluten-free option friendly, so everyone at the table can dig in! If you’re seeking a breakfast that balances both beauty and taste, then this recipe is a must-try. For more unique pancake ideas, explore our collection of tasty pancake recipes.
Matcha Mochi Pancake Ingredients
Elevate your breakfast with these delicious Matcha Mochi Pancakes!
For the Batter
- All-Purpose Flour – Provides structure to the pancakes; substitute with gluten-free flour for a gluten-free option.
- Glutinous Rice Flour – Adds the signature chewy texture of mochi; essential for authenticity, do not substitute.
- Baking Powder – Acts as a leavening agent to ensure fluffy pancakes.
- Salt – Enhances the flavor profile.
- Matcha Powder – Adds a vibrant color and distinct flavor; be sure it’s sifted for an even mix.
- Egg – Binds the mixture together and adds richness to the pancakes.
- Milk (or alternative milk) – Provides moisture; use plant-based milk for a dairy-free version.
- Coconut Oil – Contributes moisture and flavor; can be substituted with vegetable oil or melted butter.
- Sugar – Sweetens up your pancakes; coconut sugar can be a healthy alternative.
- Vanilla Extract – Enhances the overall flavor of the batter.
For the Matcha Whipped Cream
- Heavy Whipping Cream – The base for the whipped cream that gives it a rich texture.
- Sugar – Sweetens the whipped cream to balance flavors.
- Matcha Powder – Infuses the whipped cream with matcha flavor; sift to avoid clumping.
Let’s get ready to create an indulgent breakfast that’s as visually stunning as it is delicious!
How to Make Matcha Mochi Pancakes
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Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, glutinous rice flour, baking powder, salt, and sifted matcha powder until well combined. Look for a vibrant green blend to kick off the flavor!
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Mix Wet Ingredients: In another bowl, beat together the egg, milk (or alternative milk), melted coconut oil, sugar, and vanilla extract. Ensure everything is smooth and well incorporated, creating a lovely, creamy mixture.
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Combine Ingredients: Gently pour the wet mixture into the dry ingredients, stirring until just combined. Don’t overmix; it’s okay if there are a few lumps! The batter should be thick and inviting.
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Cook Pancakes: Preheat a greased skillet over medium heat. Pour about ⅓ cup of batter into the pan, cooking for 3-4 minutes until bubbles form on the surface. Flip and cook for another 3-4 minutes until golden brown. Repeat with any remaining batter.
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Make Whipped Cream: In a chilled bowl, combine heavy whipping cream and sugar. Sift in the matcha powder, then whip until stiff peaks form. Refrigerate until you’re ready to serve.
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Serve: Stack your pancakes high, generously topping them with the matcha whipped cream, sliced almonds, and a luscious drizzle of maple syrup. Enjoy every delightful bite!
Optional: Add fresh berries or banana slices on top for a fresh twist.
Exact quantities are listed in the recipe card below.
Matcha Mochi Pancake Variations
Feel free to let your creativity flow and customize these pancakes to elevate your breakfast experience!
- Dairy-Free: Use almond milk or oat milk instead of regular milk to create a deliciously lactose-free treat.
- Fruit Toppings: Top these pancakes with fresh berries or sliced bananas for a burst of color and sweetness with every bite.
- Alternative Sweeteners: Drizzle with honey or agave syrup instead of maple syrup for a different sweet twist that adds depth to your flavors.
- Nutty Crunch: Add a sprinkle of crushed nuts, such as walnuts or pecans, for a delightful crunch and extra nourishment.
- Coconut Flakes: For a tropical feel, sprinkle some toasted coconut flakes over the top, enhancing both flavor and texture.
- Matcha Swirls: Mix additional matcha powder into the whipped cream for an even richer green color and a boost of earthy flavor.
- Spicy Kick: For those who enjoy a little heat, try adding a pinch of cayenne pepper to your batter for a unique flavor contrast.
- Chocolate Chip Indulgence: Fold in mini chocolate chips to the batter while mixing for a sweet surprise that pairs beautifully with the matcha!
These variations are sure to make your pancakes as unique as every morning. Enjoy experimenting!
What to Serve with Matcha Mochi Pancakes?
Imagine the delightful aroma of freshly cooked pancakes filling your kitchen. With flavors that are both unique and comforting, these pancakes deserve some perfect accompaniments to create a memorable breakfast feast!
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Crispy Bacon: The salty crunch of bacon contrasts beautifully with the soft, chewy texture of the pancakes, enhancing every bite.
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Fresh Berries: Juicy strawberries, blueberries, or raspberries add a refreshing burst of sweetness and vibrant color, making your plate pop with flavor.
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Maple Syrup: A warm drizzle of maple syrup brings a classic, sweet touch to the pancakes, harmonizing perfectly with earthy matcha.
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Matcha Whipped Cream: Extra matcha whipped cream on top adds luxurious creaminess that deepens the green tea flavor, creating a decadent experience.
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Honey Drizzle: For a touch of floral sweetness, a drizzle of honey will elevate the pancakes and complement their subtle matcha taste.
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Chai Latte: A warm, spiced chai latte pairs effortlessly with the pancakes, creating a cozy atmosphere and kicking your breakfast up a notch.
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Toasted Almonds: Sprinkle on some toasted almonds for a crunchy texture that complements the softness of the pancakes, adding a nutty flavor.
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Coconut Yogurt: A dollop of coconut yogurt provides a creamy, tangy element that balances out the sweetness and adds a tropical flair.
Each pairing brings its own melody of flavors to the table, turning breakfast into a wonderful, shared experience with loved ones. Enjoy!
Expert Tips for Matcha Mochi Pancakes
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Fresh Ingredients: Ensure your matcha powder is fresh for the best flavor and vibrant color in your pancakes. Stale matcha can result in a dull taste.
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Mixing Technique: Avoid overmixing the batter; gently stir until just combined to keep your matcha mochi pancakes fluffy and avoid a heavy texture.
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Cooking Temperature: Preheat your skillet on medium heat; too high will burn the pancakes while leaving them raw inside. Aim for a perfect golden brown.
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Greased Skillet: Use a non-stick skillet or a light coating of oil to prevent sticking. This ensures easy flipping and beautiful presentation.
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Resting Time: Allow pancakes to rest on a wire rack for a few minutes after cooking. This helps maintain texture before serving and prevents sogginess.
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Customizing Toppings: Get creative with toppings! From fresh fruits to nutty drizzles, personalize your stack of matcha mochi pancakes for a unique aftertaste.
Storage Tips for Matcha Mochi Pancakes
Fridge: Store leftover Matcha Mochi Pancakes in an airtight container in the fridge for up to 3 days. This keeps them fresh and ready for a quick breakfast.
Freezer: For longer storage, freeze pancakes by placing them in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months.
Reheating: Reheat pancakes directly from the fridge or freezer in a toaster or microwave. For best results, microwave in short bursts or toast until heated through—no one wants a cold pancake!
Layering: If stacking pancakes for storage, place parchment paper between layers to prevent sticking and maintain their delightful texture.
Make Ahead Options
These Matcha Mochi Pancakes are perfect for meal prep enthusiasts looking to save time during busy mornings! You can mix the dry ingredients (all-purpose flour, glutinous rice flour, baking powder, salt, and sifted matcha powder) up to 24 hours in advance and store them in an airtight container to keep them fresh. The wet ingredients can also be combined and refrigerated overnight, ensuring they’re ready to go when you are. When you’re ready to cook, simply combine the wet and dry mixtures, then proceed with cooking the pancakes as directed. This way, you’ll enjoy delicious, freshly made pancakes that are just as delightful, with minimal effort in the morning!
Matcha Mochi Pancakes Recipe FAQs
What type of matcha powder should I use?
Absolutely! It’s essential to use high-quality, culinary-grade matcha powder for the best flavor and color in your Matcha Mochi Pancakes. Look for powder that’s vibrant green and finely sifted to avoid lumps. I recommend checking local Asian markets or specialty online stores for the freshest options.
How long can I store leftover pancakes?
Very! You can store your leftover Matcha Mochi Pancakes in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet until firm, then transfer them to a freezer bag. They’ll keep well for up to 2 months! Just remember to separate layers with parchment paper to avoid sticking.
Can I use other types of milk in the recipe?
Absolutely! You can substitute regular milk with alternative milks like almond milk, oat milk, or coconut milk for a dairy-free version of your Matcha Mochi Pancakes. This not only caters to dietary restrictions but also adds a subtle twist in flavor. Just ensure that any alternative milk is unsweetened to maintain the pancake’s balance.
What should I do if my pancakes are too dense?
If you find your Matcha Mochi Pancakes are turning out dense, it’s often due to overmixing the batter. Make sure to stir the wet and dry ingredients together until just combined, leaving a few lumps for the fluffiest texture. Also, ensure that your baking powder is fresh—old baking powder can lose its leavening power.
Can my dog eat Matcha Mochi Pancakes?
While matcha isn’t toxic to dogs, it’s best to avoid giving them any pancake, especially one made with sugar and added ingredients like coconut oil. If you want to treat your furry friend, consider making a dog-friendly pancake using simple ingredients like oats, pumpkin, and plain yogurt.
How do I make whipped cream without sugar for toppings?
Very! To create a sugar-free whipped cream, try using whipped coconut cream, which you can achieve by chilling a can of coconut cream, scooping out the solid part, and whipping it until fluffy. Alternatively, you can sweeten with a natural sugar substitute like stevia or monk fruit for that lovely matcha topping without any guilt!
Delightful Matcha Mochi Pancakes for a Chewy Breakfast Treat
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together all-purpose flour, glutinous rice flour, baking powder, salt, and sifted matcha powder until well combined.
- In another bowl, beat together the egg, milk, melted coconut oil, sugar, and vanilla extract until smooth.
- Gently pour the wet mixture into the dry ingredients, stirring until just combined.
- Preheat a greased skillet over medium heat. Pour about ⅓ cup of batter into the pan, cooking for 3-4 minutes until bubbles form on the surface.
- Flip the pancakes and cook for another 3-4 minutes until golden brown.
- In a chilled bowl, combine heavy whipping cream and sugar. Sift in the matcha powder and whip until stiff peaks form.
- Stack your pancakes high, topping them with matcha whipped cream, sliced almonds, and maple syrup.