Easy Instant Mochi Pancake Mix-No Eggs, No Milk, No Problem!

Easy Instant Mochi Pancake Mix-No Eggs, No Milk, No Problem!

Lightly golden, fluffy, slightly chewy, and easy! Easy instant mochi pancake mix is the perfect breakfast treat anytime the pancake craving strikes. No eggs or milk required!

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Course Breakfast

Ingredients

Instant Mochi Pancake Mix

4 cups cake flour all purpose flour also works
1/3 cup mochiko sweet rice flour
1 1/3 cup powdered milk
1/2 cup sugar
3 Tbsp baking powder
1 Tbsp baking soda
1 1/2 tsp salt

Wet Ingredients

1/2 cup water
1 tsp lemon juice
1/2 tsp vanilla
1 stick butter

Instructions

Make the Mix

In a large mixing bowl, combine the cake flour, mochiko rice flour, powdered milk, sugar, baking powder, baking soda, and salt together.
Store the pancake mix in mason jars or an airtight container. The mix can last up to 6 months.

Make the Pancakes: Campfire Style

When you want to eat your pancakes, preheat a cast iron skillet oven over a medium hot fire. Once the fire is built and coals are well established, hold the back of your hand over the heat. If you can hold it for 3-4 seconds before it gets uncomfortably hot, it's ready.
For every 1 cup of mix, add 1/2 cup of water, 1 tsp of lemon juice, and 1/2 tsp of vanilla. Mix it thoroughly til combined. Let it rest about 5-10 minutes for the baking powder to activate. (See note below if you are using more than 1 cup of pancake mix.)
Add 1 tbsp of butter to the pan. Once the butter is melted and bubbly, pour about 1/4 cup of batter per pancake into your cast iron skillet. (optional: sprinkle toppings like chocolate chips to each pancake.)
Once the pancakes are bubbly and the edges are set, flip with a spatula until golden brown on both sides. The pancakes are done if the center pops back gently after being poked. Repeat with the rest of the batter. Periodically butter the cast iron skillet so your pancakes don't stick!
Enjoy with maple syrup and a pat of butter!

Make the Pancakes: Kitchen Style

Preheat a nonstick griddle to medium high heat. Combine 1 cup of pancake mix with 1/2 cup of water, 1 tsp lemon juice, and 1/2 tsp vanilla. Whisk to combine. Let it rest about 5-10 minutes for the baking powder to activate.
Spread 1 tbsp of butter around the griddle to make sure the pancakes don't stick. Once the butter is sizzling, pour approximately 1/4 cup of pancake batter per pancake onto the griddle. Sprinkle any toppings you want over the pancake batter. Once the pancakes bubble and the edges are set, flip with a spatula. The pancakes will be done when you get a happy golden brown and the middles rise back up after getting poked.
You can enjoy these with just maple syrup, but since you are at home, go all out! Add the whip cream, fruit toppings, and all the fixings!