Description

These Fluffy Matcha Mochi Pancakes with Velvety Vanilla Drizzle combine the earthy sophistication of Japanese matcha with the delightfully chewy texture of mochi. The vibrant green pancakes offer an irresistible combination of crispy edges and tender, bouncy centers, all crowned with a silky-smooth vanilla drizzle that perfectly balances the subtle bitterness of the matcha. A cross-cultural breakfast sensation that’s as Instagram-worthy as it is delicious!

Ingredients

Scale

For the Pancakes:

1 cup mochiko (glutinous rice flour)
½ cup all-purpose flour
2 tablespoons matcha powder
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon kosher salt
1 large egg
1 cup milk (whole or buttermilk)
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted (plus extra for cooking)

For the Velvety Vanilla Drizzle:

1 cup powdered sugar
½ teaspoon vanilla extract
2–3 tablespoons milk

Instructions

In a medium bowl, whisk together the mochiko, all-purpose flour, matcha powder, sugar, baking powder, and salt—ensuring there are no clumps of matcha for even color and flavor distribution.
In a separate bowl, beat the egg until slightly frothy, then add the milk, vanilla extract, and melted butter, whisking until silky smooth and well combined.
Pour the wet ingredients into the dry mixture and stir gently with a spatula just until combined. Be careful not to overmix—a few small lumps are perfectly fine and will help maintain fluffiness.
Let the batter rest for 10 minutes. This crucial pause gives the mochiko time to hydrate and create that signature chewy, pillow-like texture.
While the batter rests, heat a nonstick skillet or griddle over medium-low heat. Brush lightly with melted butter to prevent sticking and help develop golden edges.
Once heated, pour about ¼ cup of batter per pancake onto the hot surface, giving each pancake plenty of room to spread and puff up.
Cook until small bubbles form around the edges and the surface begins to look less shiny, about 3–4 minutes. This slower cooking time allows the interior to develop properly.
Carefully flip each pancake and cook the other side until golden brown, another 2–3 minutes. The pancakes should have a gentle spring when touched in the center.
Transfer to a warm plate while cooking the remaining batter.
For the drizzle, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk in a small bowl until smooth and silky. Add more milk a teaspoon at a time if needed to reach a consistency that will pour like warm velvet.
Stack the pancakes, pour the velvety vanilla drizzle over the top, and serve immediately while still warm.

Notes

For the best matcha flavor, use culinary-grade matcha powder that’s vibrant green and freshly opened.
The batter should be thick but pourable—if it seems too thick, add a splash more milk.
Don’t skip the resting time! This is essential for developing the signature mochi chewiness.
Keep the heat medium-low to prevent browning too quickly, which would diminish the beautiful green color.
These pancakes pair beautifully with fresh berries, a dollop of whipped cream, or a sprinkle of additional matcha powder.
For a traditional Japanese twist, serve with a small scoop of red bean paste on the side.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: Japanese-American Fusion

Nutrition

Serving Size: 2-3 pancakes
Calories: 285 per serving
Sugar: 18g
Sodium: 210mg
Fat: 8g
Saturated Fat: 4.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 6g
Cholesterol: 45mg

Keywords: matcha pancakes, mochi pancakes, Japanese breakfast, green tea pancakes, chewy pancakes, matcha mochi, vanilla drizzle, fusion breakfast, glutinous rice flour