The first time I encountered matcha mochi pancakes was in a tiny café tucked away in Kyoto’s Gion district. What struck me wasn’t just their vibrant jade hue, but that perfect balance between chewy and fluffy—a textural symphony that conventional pancakes simply can’t achieve. After years of experimentation, I’ve perfected a home version that captures that magical mochi pull while honoring matcha’s ceremonial depth. The secret? It’s all in how you treat the glutinous rice flour and the quality of your matcha.
The Story
Matcha mochi pancakes represent a beautiful marriage between traditional Japanese ingredients and modern breakfast culture. While working in Tokyo, I noticed how these pancakes varied from region to region—Kyoto versions emphasize matcha’s bitter notes with sweet red bean paste, while Hokkaido interpretations lean into rich dairy. This recipe splits the difference, creating a balanced version that works beautifully in any home kitchen while preserving the dish’s soul.
Ingredients Spotlight
The heart of these pancakes lies in two key ingredients: glutinous rice flour (mochiko) and ceremonial-grade matcha. For authentic results, never substitute regular rice flour for glutinous rice flour—the former lacks the starches that create that signature chewiness. As for matcha, invest in culinary-grade at minimum; ceremonial offers more vibrant color and complex flavor. The balance between all-purpose and glutinous rice flour (1:1 ratio) creates the perfect textural contrast between fluffy interior and chewy bite.
- ½ cup (80g) glutinous rice flour
- ½ cup (60g) all-purpose flour
- 2 tsp (8g) baking powder
- 1-1.5 tsp (3-4g) sifted matcha powder
- ¾ cup (180ml) milk (dairy or plant-based)
- 1 large egg
- 2 tbsp (25g) sugar
- 2 tbsp (30g) melted butter or neutral oil
Step-by-Step Guide
The technique here is gentle but precise—overmixing is the enemy of both tenderness and chewiness.
- Double-sift matcha with dry ingredients (both flours, baking powder) into a medium bowl. This prevents bitter matcha clumps.
- In a separate bowl, whisk egg until frothy (about 30 seconds), then incorporate milk, sugar, and melted butter.
- Make a well in the center of dry ingredients and pour in wet mixture.
- Stir with a spatula using broad, gentle folding motions just until incorporated. The batter should look slightly lumpy. Let rest 5 minutes to hydrate the rice flour.
- Heat a non-stick pan or well-seasoned cast iron skillet over medium-low heat. Lightly grease with butter or oil.
- Pour ⅓ cup (80ml) batter per pancake, cooking 3-4 minutes until bubbles form on surface and edges look set.
- Flip with confidence and cook additional 2-3 minutes until golden underneath.
Chef’s Note: The perfect cooking temperature is critical. Too hot, and the exterior burns while the mochi center remains raw. Too cool, and you’ll lose the essential contrast between crisp exterior and chewy interior. Aim for medium-low, where a droplet of water sizzles gently when it hits the pan.
Expert Techniques
When making these pancakes in professional kitchens, I learned that the resting period is non-negotiable. Those 5 minutes allow the glutinous rice flour to fully hydrate, developing the elastic qualities that create the signature mochi pull. If your first pancake turns out too thick, thin the batter with a tablespoon of milk—but never add more than 2 tablespoons total or you’ll lose the chewy texture. For extra lightness, separate your egg, beat the white to soft peaks, and fold it in last.
Presentation & Pairing Ideas
For an authentic Japanese presentation, stack 2-3 pancakes and top with a dollop of matcha-infused whipped cream (just fold 1 tsp sifted matcha into 1 cup whipped heavy cream). A spoonful of sweet red bean paste offers traditional contrast, while black sesame seeds add visual appeal and nutty depth. For a more contemporary approach, drizzle with honey or maple syrup and fresh berries.
These pancakes pair beautifully with other Japanese-inspired desserts for a themed brunch, or alongside a savory dish like ginseng chicken soup for a complete meal showcasing Asian flavors. For beverages, nothing beats a matcha latte or hojicha tea.
For those with dietary restrictions, substitute the all-purpose flour with rice flour for a gluten-free version (the texture will be slightly different but still enjoyable), or use almond milk and coconut oil for a dairy-free adaptation. The resulting pancakes are just as delicious and maintain that essential mochi texture. Like French macarons, these pancakes reward precision, but once mastered, they’ll become your signature brunch specialty—a perfect bridge between Japanese tradition and modern breakfast culture.