Pumpkin Mochi Pancakes

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.

Every September something in my brain flips a switch and suddenly I want pumpkin in everything. Coffee, oatmeal, soup, you name it. This year that energy went straight into my pancake batter, and I have zero regrets.

These pumpkin mochi pancakes are the cozy fall breakfast I didn’t know I needed. They are fluffy like a classic stack but with a gentle chew running through every bite, and they come together fast because half the work is already done for you. (Thanks to my friends at Krusteaz for the buttermilk pancake mix that makes these so easy.)

Get Recipe Ingredients

View this reel on Instagram

What Makes These Pumpkin Mochi Pancakes So Good

It is all about the texture combo. A good buttermilk pancake mix gives you the tall, fluffy lift, and a scoop of sweet rice flour adds the slightest mochi chew so each bite has a little bounce. Pumpkin puree keeps everything moist and tender, and cinnamon brings that warm, toasty fall flavor.

For a completely savory take on the waffle iron, these crispy scallion pancake waffles use frozen scallion pancake dough as the base and come out shatteringly crispy with a chewy center.

That same sweet rice flour magic works wonders in a sheet-pan bake too, which is exactly what makes Chewy Banana Butter Mochi so satisfying to pull out of the oven.

What Is the Difference Between Mochi Pancakes and Regular Pancakes?

Regular pancakes are all about that soft, cakey crumb. Mochi pancakes add sweet rice flour (sometimes called mochiko), which is naturally sticky and chewy, so you get a springier, slightly bouncy bite while keeping that fluffy interior. If you want the full breakdown on the flour itself, Just One Cookbook has a great guide.

If you like what mochiko does to pancakes, you’ll love what it does to brownies: the Fudgy Mint Mochi Brownies use sweet rice flour to get that same dense, chewy pull in every square.

And yes, the question I get most: can you just add pumpkin puree to pancake mix? You absolutely can. A third of a cup folds right into the batter and adds moisture, color, and pumpkin flavor without making the pancakes dense. The trick is keeping the sweet rice flour to a quarter cup or less so you still get that signature fluffy Krusteaz lift with just a hint of chew.

Tips for Making Pumpkin Mochi Pancakes

1. Whisk the dry ingredients first

Combine the pancake mix, sweet rice flour, and cinnamon before adding anything wet. This spreads the sweet rice flour evenly so you don’t end up with gummy pockets.

2. Do not overmix the batter

Once you add the water and pumpkin, stir just until combined. A few lumps are totally fine. Overmixing develops the starch and flattens that fluffy texture.

3. Cook low and slow

Use low to medium-low heat and a lightly oiled pan. Pumpkin batter browns faster than plain batter, so a gentler heat lets the centers cook through without burning the outside.

4. Use a spouted measuring cup

Pouring the batter from a measuring cup with a spout gives you neat, even rounds and lets you control the size. Wait for bubbles on top before flipping, about one to two minutes per side.

5. Go all in on the toppings

The brown sugar butter and candied pecans are optional, but they turn this into a full on fall brunch moment. Make them ahead so breakfast comes together fast.

Storage and Leftovers

Cooled pancakes keep in an airtight container in the fridge for up to three days, or freeze them in a single layer then stack with parchment between each one for up to two months. Reheat in a toaster or a low oven to bring back the edges. The brown sugar butter keeps in the fridge for about a week, and the candied pecans stay crunchy in an airtight jar at room temperature for two weeks.

Ingredients

For the pancakes

• 1 tbsp butter, for the pan
• 3/4 cup Krusteaz Buttermilk Pancake Mix
• 1/4 cup sweet rice flour
• 1/3 cup pumpkin puree
• 1 tsp cinnamon
• 3/4 cup water

For the brown sugar butter (optional)

• 1 cup unsalted butter, room temperature
• 1/2 cup light brown sugar
• 1 tsp cinnamon

For the candied pecans (optional)

• 2 tbsp salted butter
• 3 cups pecans
• 1/2 cup light brown sugar
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/4 cup water
• 1 tsp vanilla extract

No sweet rice flour on hand? Mochiko is the exact same thing. You can also swap the Krusteaz mix for another buttermilk pancake mix, though the fluffiness may vary, and a plant based butter makes the toppings dairy free.

Equipment

• Whisk
• Parchment Paper

Instructions

1. Mix the dry ingredients. In a mixing bowl, whisk together the Krusteaz Buttermilk Pancake Mix, sweet rice flour, and cinnamon.
2. Add the wet ingredients. Pour in the water and pumpkin puree and whisk just until a smooth batter forms. Do not overmix.
3. Cook the pancakes. Heat a lightly oiled pan over low to medium-low heat. Using a spouted measuring cup, pour the batter to your desired size. After 1 to 2 minutes, flip and cook another 1 to 2 minutes, until golden.
4. Make the brown sugar butter (optional). Add the room temperature butter, brown sugar, and cinnamon to a food processor and process until smooth.
5. Make the candied pecans (optional). Preheat the oven to 350 F and line a baking pan with parchment. Melt the butter in a large pan over medium heat, add the pecans, and stir to coat. Stir in the brown sugar until melted, then the cinnamon and salt. Pour in the water and stir until it evaporates, then stir in the vanilla. Spread on the parchment to cool.
6. Assemble. Stack the pancakes, add a spoonful of brown sugar butter, and finish with candied pecans. Dig in.

More Fall and Pancake Recipes to Love

On a pancake kick? My Japanese souffle pancakes are the jiggliest, fluffiest stack around, and these 2 pancake hacks will level up any lazy weekend.

Would you give these pumpkin mochi pancakes a try? Tell me how they turn out!

Print

Print