🥞 Mochi Jam-Filled Pancakes

Soft, chewy, and pleasantly stretchy, these Mochi Jam Filled Pancakes combine the cozy comfort of pancakes with the irresistible texture of mochi. Each pancake is filled with a warm gooey jam center for a fun dessert-inspired breakfast or sweet snack.

Course Breakfast, Brunch, Dessert

Cuisine Fusion, Japanese-Inspired

Keyword chewy pancakes, filled pancakes, glutinous rice flour pancakes, jam filled pancakes, Japanese inspired pancakes, mochi breakfast, mochi dessert, mochi pancakes, sweet breakfast recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings 6 pancakes

Calories 135kcal

Cost $5 for entire recipe

Equipment

Mixing bowl
Whisk
Measuring cups and spoons
nonstick skillet or griddle
Silicone spatula
Ladle or measuring cup (for batter)
Small spoon (for jam filling)

Ingredients

Mochi Batter

¾ cup glutinous rice flour mochiko
2 tablespoons all-purpose flour
3 tablespoons granulated sugar
¾ teaspoon baking powder
¼ teaspoon salt
¾ cup milk
1 large egg
1 tablespoon melted butter or neutral oil
¾ teaspoon vanilla extract

Filling

⅓ cup thick cold jam or preserves

For Cooking & Serving

Butter or oil for pan
Powdered sugar or syrup optional

Instructions

Make the batter

In a medium bowl, whisk together the glutinous rice flour, all-purpose flour, sugar, baking powder, and salt.
Add the milk, egg, melted butter, and vanilla extract. Whisk until smooth and slightly thick. The batter should resemble thick pancake batter that slowly pours from a spoon.
Let the batter rest for 8–10 minutes so the mochiko can fully hydrate.

Prepare the filling

If your jam seems thin, stir in ½ teaspoon cornstarch to help prevent leaking during cooking.

Heat the pan

Warm a lightly greased well-seasoned nonstick or ceramic skillet over low heat.

Add batter and filling

Spoon about 2 tablespoons batter into the skillet, keeping the pancake about 3–4 inches wide.
Spoon 1 teaspoon cold thick jam into the center.

Seal the pancake

Add about 1 tablespoon batter over the jam to fully cover it.

Cook gently

Cover the skillet loosely with a lid and cook for 3–4 minutes, or until the edges look set and the underside is lightly golden brown.
Flip carefully using a thin flexible spatula and cook another 1½–2 minutes until fully cooked through.
Avoid pressing down on the pancakes after flipping.
The pancakes will continue to set slightly as they cool for a minute after cooking.
Lightly regrease the skillet between batches to prevent sticking.

Serve

Dust with powdered sugar or drizzle with syrup if desired. Serve warm for the best soft, chewy, and pleasantly stretchy mochi texture.

Notes

Use thick jam or preserves: Thick jam works best for keeping the filling inside the pancakes while cooking. Thin jelly or overly runny preserves may leak out during flipping.
Mochiko is essential: Glutinous rice flour (often labeled mochiko) creates the signature chewy mochi texture. Regular rice flour will not give the same stretchy result.
Keep the heat low: Mochi pancakes brown faster than traditional pancakes. Cooking over low heat helps the centers cook through without burning the outside.
Rest the batter before cooking: Allowing the batter to sit for 8–10 minutes hydrates the glutinous rice flour and improves the final chewy texture.
Use a thin flexible spatula: These pancakes are softer and more delicate than regular pancakes, especially before flipping. A thin spatula helps prevent tearing.
Do not press the pancakes: Pressing down after flipping can force the jam out and make the texture dense instead of soft and pleasantly stretchy.
Best served warm: These mochi jam filled pancakes taste best fresh off the skillet while the centers are gooey and the texture is soft and chewy.
Try different fillings: Strawberry, blueberry, raspberry, apricot, and cherry preserves all work beautifully in this recipe.