The best mochi soufflé French toast recipe (or fluffy mochi pancakes recipe)

Love soufflé pancakes, or those jiggly Japanese pancakes, but not the extra steps? These mochi soufflé pancakes give you that same airy, jiggly texture without whipping or folding egg whites. By using kirimochi, you get a beautifully soft, fluffy pancake with bonus chewy bites, all with way less effort. The key is to not fully mix in all the mochi! This is the perfect substitute to making soufflé pancakes while also being gluten-free and easy to make vegan.

Kirimochi is a pre-cut Japanese rice cake that’s been dried and made from glutinous rice. It’s usually unsweetened and unsalted, so it’s the perfect vehicle for a variety of sweet/savory sauces or adding into soups. It’s hard when uncooked, but when grilled or boiled, it becomes soft, stretchy, and chewy like mozzarella cheese. So fun! - Sharon @ SparkleCakerie

Note from Kat:

It is possible to make this if you don’t have kirimochi. Make a “wet” mochi using about 1/4 cup glutinous rice flour, mixed with 1/2 cup water. Microwave in one-minute bursts, mixing the mixture between the bursts. You want a sticky, wet mochi.

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The Best Mochi Soufflé French Toast Recipe

Yield 1 mochi French toast

Author Sharon Hsu

Prep time

10 Min

Cook time

10 Min

Total time

20 Min

These Mochi Soufflé Pancakes or French Toast give you the airy, jiggly texture of Japanese soufflé pancakes — without whipping egg whites or complicated folding. Made with kirimochi (Japanese dried rice cake), they’re naturally gluten-free, delightfully chewy, and easy to make dairy-free or vegan. The secret? Don’t fully melt the mochi. Perfect for a cozy breakfast or brunch with minimal effort.

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Ingredients

• 100 grams of kirimochi
• ½ cup (120 g) milk of choice
• 1 tablespoon granulated white sugar
• 2 large eggs
• /2 teaspoon baking powder
• 1 tablespoon unsalted butter

For topping

• Confectioners' sugar
• Fresh sliced fruits
• Maple syrup or honey for drizzling

Instructions

1. Cut the kirimochi into small squares for even melting and place them in a microwave-safe bowl. Add the milk and sugar. Microwave in 1-minute intervals, stirring between each, until the mochi is mostly melted. The mixture should look thick, glossy, and stretchy. It’s okay if a few small soft lumps remain; they’ll create chewy bites in the pancakes. I love that!
2. Let the mixture cool until warm to the touch (you should be able to comfortably hold your finger in it for a few seconds). Then whisk in the eggs and baking powder until smooth and fully combined. The batter should look silky and slightly elastic.
3. Lightly butter a small frying pan and heat over low. The pan is ready when the butter melts gently, without sizzling or browning.
4. Pour in the batter to form a small pancake. Cook on low until small bubbles form on the surface. The edges should look mostly set and slightly dry instead of glossy. The bottom is light golden brown (lift gently with a spatula to check)
5. Gently fold the pancake in half to form a half-moon shape. Slide onto a plate and serve warm. The texture should be lightly crisp outside and super fluffy soft on the inside, just like the traditional soufflé pancake from Japan. Top with honey or maple syrup, fresh fruit, or anything cozy and sweet. Enjoy, like you would a French toast!

Notes

Recipe inspired by umacooks_n :)

Variations

• Love matcha? Add 1-2 teaspoons of matcha powder for each batch!
• Add in dried fruits or vegetable powders for a colorful pancake.

Recommended Products

108 Asian Cookies

Modern Asian Kitchen

Mochiko Glutinous Rice Flour

Modern Asian Baking at Home Cookbook

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