Name: Easy Sheet Mochi Pancakes Recipe
Prep time: 5 min
Cook time: 14 min
Total time: 19 min
Ingredients: 2 1/4 cups glutinous rice flour; 1/4 cup all purpose flour; 3 tsp baking powder; pinch of salt; 6 tablespoons of sugar (adjust depending on desired level of sweetness); 2 eggs; 2 teaspoons vanilla; 1 can coconut milk; 4 tablespoons melted butter

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We’ve taken our favorite Japanese candy and turned it into a quick and delicious breakfast with our easy sheet mochi pancakes recipe! With a mochi filling and a golden crust, your family won’t be able to get enough of these pancakes! Make the batter in less than 5 minutes and thenpop it in the oven for a low maintenance breakfast– no pancake flipping required. Extras can be stored in the fridge for breakfast all week long!

Mochi– the sweet and sticky Japanese candy that my family loves so much that we named our dog after it! My friend Tracy and I have been making mochi candy together for the past two years. Our families just can’t get enough of it. If you’ve never tried mochi before it can be really hard to describe. Made from glutinous rice flour, mochi candy is smooth on the outside and sticky on the inside. The closest thing I can think of to describe it to is Turkish delight. It has this incredibly interesting texture that once you get hooked on you can’t get enough of.

Tracy and I recently took our girls for bubble tea, and while we were at the cafe noticed that they had mochi waffles on the menu. Intrigued, we ordered a couple of waffles to go with our boba fix. When the waffles came out Tracy, the girls and I dug in and our eyes immediately grew huge! What?!?! What was this magical creation? It tasted like a waffle on the outside but had the consistency of mochi on the inside!

A week later Tracy and I got together to try to recreate these magical waffles. We tried and we tried but we just couldn’t get it. We came really close but I think that my waffle maker was to heavy and squished the waffles too much so that it didn’t get that incredible gooey center. We decided to make pancakes with our leftover batter but before long the two of us got tired of standing over the frying pan. I turned to Tracy and said “I wish there was a way we could make one giant pancake and not have to stand over the stove.” We both looked at each other and at the same time said “Sheet pancakes!”

In case you aren’t in the know, be prepared to have your mind blown. Sheet pancakes are a magical creation that my friend Salma from The Write Balance came up with (you can find her original sheet pancakes recipe here). I’ve been making sheet pancakes for my kids for the past year and they love them. I love that I can pop them in the oven and get other things done. My kids love them because they get to eat pancakes way more often because they are so easy for me to make. I’ll often make a batch on the weekend, put the extras into a container and my kids will have them for breakfast throughout the week, popping them in the toaster oven for a quick and easy breakfast.

Turning my mochi waffle batter into mochi pancakes ended up being a genius idea and the results are perfection. I’m so excited to share my Sheet Mochi Pancakes Recipe with you today! Ready to learn how to make it? Read on!

[hr gap=”30″]Sheet Mochi Pancakes Recipe[hr gap=”30″]

What you need:

Dry Ingredients:

2 1/4 cups glutinous rice flour

1/4 cup all purpose flour

3 tsp baking powder

pinch of salt

6 tablespoons of sugar (adjust depending on desired level of sweetness)

Wet Ingredients:

2 eggs

2 teaspoons vanilla

1 can coconut milk

4 tablespoons melted butter

Other:

Sheet pan lined with parchment paper (Do not use waxed paper for this! Only parchment paper will do!)

Directions:

Preheat oven to 400F

Step 1: In a large bowl combine the 5 dry ingredients. Stir until all ingredients are combined.

Step 2: In a medium bowl whip together eggs, vanilla and coconut milk. (Don’t add melted butter yet! This step comes later.)

Step 3: Slowly pour wet ingredients into dry ingredients, whisking until everything comes together in a nice batter. Once everything is combined add butter and whisk again.

Step 4: Pour batter onto a sheet pan lined with parchment paper. Smooth out batter so that the batter is even thickness in all areas.

Mochi Pancake Batter on Sheet Pan — Make sure your batter is even thickness across the sheet pan.

Step 5: Put sheet pan in the oven and bake for 12 minutes. At the end of the 12 minutes switch your oven to broil and broil for 2 minutes or until the top is a light golden brown. You want to see little crackles through the pancakes where the outside is crunchy and the inside is sticky.

These crackles in your mochi pancakes are a very good thing!

Remove you sheet mochi pancakes from oven, let cool slightly then cut into pieces with a pizza cutter. Serve with your favorite pancake fixings.

Store leftovers in an airtight container and reheat for an easy breakfast throughout the week.

Easy Sheet Mochi Pancakes Recipe

Course Breakfast

Cuisine Japanese Fusion

Ingredients

2 1/4 cups glutinous rice flour
1/4 cup all purpose flour
3 tsp baking powder
pinch of salt
6 tablespoons of sugar adjust depending on desired level of sweetness
2 eggs
2 teaspoons vanilla
1 can coconut milk
4 tablespoons melted butter

Instructions

Preheat oven to 400F
In a large bowl combine the first 5 dry ingredients. Stir until all ingredients are combined.
In a medium bowl whip together eggs, vanilla and coconut milk. (Don’t add melted butter yet! This step comes later.)
Slowly pour wet ingredients into dry ingredients, whisking until everything comes together in a nice batter. Once everything is combined add butter and whisk again.
Pour batter onto a sheet pan lined with parchment paper. Smooth out batter so that the batter is even thickness in all areas.
Put sheet pan in the oven and bake for 12 minutes. At the end of the 12 minutes switch your oven to broil and broil for 2 minutes or until the top is a light golden brown. You want to see little crackles through the pancakes where the outside is crunchy and the inside is sticky.
Remove from oven, let cool slightly then cut into pieces with a pizza cutter. Serve with your favorite pancake fixings.
Store leftovers in an airtight container and reheat for an easy breakfast throughout the week.