I’m not joking when I say these are the best pumpkin mochi pancakes recipe EVER. Chewy, soft and silkily fluffy, these pumpkin mochi pancakes are surprisingly easy to make and 100% worth any effort.
The addictingly “mochi” texture of these mochi pancakes comes from the addition of sweet rice (or glutinous rice) flour along with the almond flour which adds a nice nutty flavor — not to mention, keep them gluten free and nutritious.
Ingredients Used to Make These Pumpkin Mochi Pancakes
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Glutinous Rice Flour – this goes by many names. You’ll see Glutinous Rice Flour and Mochiko Flour (my favorite brand) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
- Almond Flour – I used blanched almond flour. But you can also make your own by blending raw or blanched, slivered almonds in the food processor and sifting them through a sieve.
- Sugar of Choice – I used monk fruit sweetener in this recipe to keep this recipe low-sugar and low carb, but raw cane sugar, coconut, date, and maple sugars are perfectly acceptable substitutes.
- Baking Powder – like this one
- Cinnamon – for the extra flavor. You can also add pumpkin pie spice
- Eggs – I used large eggs for this recipe
- Light olive oil – or other neutral flavored oils. If you don’t have olive oil, you can use canola oil or avocado oil here if you’d like. Coconut oil is also a great alternative in this recipe.Baking Powder
- Pumpkin puree – I used canned pumpkin puree, which you can find in the baking aisle.
More Pumpkin Recipes (HERE)
Step by Step Guide
How to Make Pumpkin Mochi Pancakes
Cook pancakes over low-medium heat (full directions in the recipe card)
Repeat with the remaining batter, and stack ’em up!
Recipe Variations and Optional Add Ins for Pumpkin Mochi Pancakes
- You don’t have to keep this pancake batter plain. Feel free to add some chopped nuts, berries or chocolate chips to keep this recipe interesting.
How to Make this Pancake Recipe Healthier
- Make these pancakes even healthier by adding a tablespoon of nuts, seeds into the batter to add texture and nutrition.
- You can also reduce the sugar by half (this would make this less sweet), or substitute the sugar with a sugar-free substitute.
How to Store Pumpkin Mochi Pancakes
- It’s best to eat these pancakes immediately and within 2-3 hours, but you can also store them covered in the fridge for up to 3 days and reheat them over a lightly greased skillet until warm.
- These pancakes can also be frozen up to 4 months. Make sure to freeze them in a single layer, or in between sheets of parchment paper, so that they aren’t frozen in one big stack.
- Stay with medium-low heat! It’s the secret to having evenly cooked pancakes without burning them.
- Use lid to cook slowly.
- Use a cookie scoop to dispense even amounts of batter onto your skillet. Also helps you get perfectly round shapes, not to mention how easier it is to place the batter at the exact spot you want it so that they’re spaced apart.
- Preheat the skillet/ pan first, and don’t forget to lightly oil your pan to prevent sticking.
More Pancake Recipes (HERE)
Chewy & Tender Pumpkin Mochi Pancakes
- 3/4 cup mochiko flour, sweet rice or glutinous rice flour
- 1/4 cup almond flour
- 2 Tbsp granulated sugar of choice*
- 1 1/2 tsp baking powder
- 2 large eggs
- 2 Tbsp light olive oil or melted coconut oil
- 1/3 cup pumpkin puree
- 1/2 tsp cinnamon powder
- In a clean bowl, mix all the dry ingredients together (the flours, sugar, baking powder)
- Add the wet ingredients (eggs, oil, pumpkin puree) and mix until smooth. The batter will be slightly thick.
- To cook pancakes, heat a skillet, or griddle over medium low heat**
- Lightly grease the pan with olive oil, butter, or spray oil.
- Using a 1/3 cup measuring cup or a portion scoop (i.e. cookie scoop), drop 2-3 rounds of batter onto the skillet, with some space in between for the pancake batter to spread.
- For best results, cover with a lid and cook for about 1-2 minutes until you see bubbles forming on top.
- Flip the pancakes carefully using a thin and flexible spatula. Press down lightly with a spatula if the pancakes have not spread much
- Cook for a couple more minutes until the center of the pancakes are cooked through
- Repeat with the remaining batter.
1. Stay with medium-low heat! It’s the secret to having evenly cooked pancakes without burning them.
2. Use lid to cook slowly.
3. Use a cookie scoop to dispense even amounts of batter onto your skillet. Also helps you get perfectly round shapes, not to mention how easier it is to place the batter at the exact spot you want it so that they’re spaced apart.
4. Preheat frying pan first, and don’t forget to lightly oil your pan to prevent sticking.
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