pumpkin mochi pancakes (the start of fall)

pumpkin mochi pancakes

it's the start of fall, and pumpkin everything has already kicked in! 🎃🍁 this pumpkin mochi pancake recipe is filled with seasonal spices, chewy, and fluffy. they are perfect for brunch with family & friends and can even be made beforehand. also, i use a similar technique from souffle pancakes to make these even fluffier!
Prep Time 15 mins
Cook Time 25 mins
Servings 8 – 10 pancakes (3.5″)

Ingredients
  

dry ingredients

  • 1 cup glutinous rice flour
  • 1 tbsp brown sugar
  • 1 tsp baking powder
  • ½ tsp pumpkin spice
  • ¼ tsp salt

wet ingredients

  • 1 egg
  • ¼ cup pumpkin puree
  • 1 cup milk

other

  • (optional) brown sugar or maple syrup
  • (optional) pecans

Instructions
 

prepake mochi pancake batter

  • using a whisk, mix the dry ingredients in a large bowl. set aside.
  • separate the egg yolk and white into two separate medium bowls.
  • using a hand mixer, mix the egg white until soft peaks. this took me 4 – 5 mins on medium-high speed. set aside.
  • using a whisk, mix the egg yolk, pumpkin puree, & milk into the dry ingredients until well incorporated.
  • fold in the egg whites into the wet mixture.

cook the pancakes

  • using cooking spray, lightly coat a pan. place the pan on medium-low heat.
  • once the pan becomes warm (you will notice little bubbles from the cooking spray), add ¼ cup of batter.
  • let it cook for 1 – 1½ min, and flip. repeat on the other side for 45 secs – 1 min. place on a wire rack to cool.
  • repeat until there is no more mochi pancake batter left.

assemble the pancakes

  • stack pancakes on a plate.
  • drizzle with brown sugar or maple syrup and top with pecans.

footnotes

storage

place in a plastic or reusable bag, and place in the freezer. use a toaster or oven to reheat them.

special equipment

  • whisk: this one is used to mix the dry ingredients and then wet ingredients.
  • hand mixer: the ones by kitchenaid are long-lasting. i recently upgraded to a cordless one. i also would recommend a more affordable option – a corded one (mine is still working after nearly a decade).
  • wire rack: this one is used to cool the pancakes, but i use it to cool all my baked goods (as you don’t want them to overcook in the molds or trays they were cooked on).
  • non-stick pan: this 8″ pan is perfect to make pancakes.

did you make this recipe? i would love to see your creations! tag michelleqgbui on instagram and hashtag it #letsbake.

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