Description
Fluffy pumpkin mochi pancakes with a gentle mochi chew, made easy with buttermilk pancake mix and sweet rice flour, then topped with brown sugar butter and candied pecans.
Ingredients
Units
Scale
- 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
Equipment
Instructions
- Mix the dry ingredients. Whisk together the pancake mix, sweet rice flour, and cinnamon.
- Add the wet ingredients. Whisk in the water and pumpkin puree just until a smooth batter forms. Do not overmix.
- Cook the pancakes. On a lightly oiled pan over low to medium-low heat, pour the batter to size. Cook 1 to 2 minutes, flip, and cook 1 to 2 minutes more, until golden.
- Brown sugar butter (optional). Process room temperature butter, brown sugar, and cinnamon until smooth.
- Candied pecans (optional). At 350 F, coat pecans in melted butter, stir in brown sugar until melted, then cinnamon and salt. Add water and stir until evaporated, then stir in vanilla. Cool on parchment.
- Assemble. Stack pancakes, add brown sugar butter, and finish with candied pecans.
Notes
- Mochiko is the same thing as sweet rice flour; either works.
- Keep the sweet rice flour to 1/4 cup or less so the pancakes stay fluffy.
- Pumpkin batter browns fast, so cook on lower heat.
- Do not overmix; a few lumps keep them tender.
- Make the toppings ahead so breakfast comes together fast.
- Use a plant based butter for a dairy free version.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes
- Calories: 230 kcal
- Sugar: 8g
- Sodium: 380mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg