When I first came up with the idea for this recipe, I dreamed of taking that iconic photo of an indulgent stack of fluffy pancakes with just a pat of butter slowly melting on top and that drizzle of syrup, its sweet, sticky goodness seeping through. However, I soon realized that these pancakes are not your typical pancakes.
They’re truly heavenly, more snack-like than dessert-like. Honestly, they need no syrup. They’re thin and soft, with a slight chew from the Mochiko (sweet rice flour) and a faint milkiness. Not to mention they’re also perfectly light and packed with chocolate in each and every bite. Also, they’re super quick and easy – you’ll be finished making them in just a snap.
Plus, if somehow they don’t all magically disappear within an hour, they still retain their softness and addictiveness two whole days later! Honestly, there’s nothing that should be stopping you from making these. They’re perfect for little kids and especially for that small child spirit locked inside adults. If it’s the Mochiko that’s stopping you, trust me when I say that that box of Mochiko will be quickly used up, whether it’s for ube butter mochi (my most popular recipe on my site so far) or cookie butter mochi brownies (perfect for large or small gatherings).
tips for success
- grease the pan with butter when heating it up – I highly suggest using butter instead of oil here because butter has more flavor, making these dainty pancakes even more flavorful and delicious.
- eat them warm – of course, these are best right off the stove, with the chocolate chips still gooey and melty in the center, but otherwise you can always reheat these in the microwave on high for just a couple seconds.
mini chocolate chip mochi pancakes
makes 12 mini pancakes
- 1/2 cup (60 grams) all-purpose flour
- 1/2 cup (75 grams) sweet rice flour (Mochiko)
- 1 1/2 tablespoons (19 grams) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 1 egg, room temperature
- 3/4 cup whole milk, room temperature
- 2 tablespoons (28 grams) unsalted butter, melted
- 3/4 cup (100 grams) mini chocolate chips
- In a large bowl, whisk the all-purpose flour, rice flour (Mochiko), sugar, baking powder, baking soda, and kosher salt together until well-combined. Set aside.
- In a separate small bowl, whisk the egg, milk, and melted butter together until smooth. Add the mixture to the dry ingredients in step one. Whisk until the batter is smooth. Add the chocolate chips, and fold them in until evenly distributed.
- Heat a non-stick pan over medium heat. Add a small bit of butter to grease the pan. Using a 1/4 measuring cup, drop the batter onto the pan. Cook for about 2 minutes until the edges of the pancake are dry, and then flip and cook for another 2 minutes. Transfer the pancake to a plate. Repeat with the rest of the batter.
- Serve immediately, and enjoy!