Cynthia Chen McTernan’s Buttermilk Mochi Pancakes Recipe on Food52 (2024)

Very tasty! Loved the rice and butter flavors. I increased the amount of butter and made Belgian-style waffles, which my family totally fell in love with. I have already added them to my rotation. Breakfast for dinner? Yes!!

This rivals my trusted buttermilk pancake recipe. Used Trader Joe’s new Matcha Almond Beverage “milk” and Greek yogurt. I’ll experiment with other flavors next time using extracts, and add more sugar…I like my pancakes sweet so I don’t have to use as much syrup. I did whisk my egg whites to prevent it from coagulating knowing I will refrigerate leftover batter (found out by accident). Thank you for this simple yet awesome recipe.

I made these pancakes before making them for my 8 grandkids they are pancake aficionados and snobs too, never any leftovers. Needless to say they were a big hit and good thing I made a triple batch. Fluffy, crispy outside and tender inside, I did add a wedge of lemon juice and some vanilla to the buttermilk.

I've made these pancakes at least 3 times now within the past month or so (maybe more...) and for good reason. They are heavenly! I am not a big pancake person (more of a crepe/thin pancake person), but with the addition of the rice flour the pancakes *melt* in your mouth. I even brought my bag of sweet rice flour when I visited my parents to make it for them and share the good news...not sure if they appreciated it as much as I did. At any rate, I suggest adding fresh blueberries to the batter to really take it over the top.
As a note, I've tried the recipe with the milk and yogurt as called for and with 1 cup of buttermilk as suggested. I didn't notice a huge difference either way so go with what ya've got!

These pancakes have made it impossible to order pancakes out from anywhere honestly.

These pancakes tasted as good as what they looked like in the segment with Kristen. When I made them recently I used buttermilk and yogurt, instead of plain milk. I've tried other recipes and they didn't turn out so well, kind like lead bricks but these are totally different. They are surprisingly light and not at all heavy or clumpy and are bursting with flavor. Will definitely be making these beauties again!

Delicious Sunday pandemic treat. Used up oat milk, yogurt, eggs hanging out in the refrig. Doubled the recipe per my mom...she always makes a bigger batch and freezes leftover for busy mornings. Thanks for this keeper recipe.

This pancake recipe is mysterious and grrrreat--somehow (what sorcery is this?! :) even if you only use per the introduction notes all plain ol' all-purpose flour and omit the rice flour, using only ingredients found in just about every other basic pancake recipe I know of, you wind up with distinctive crispy-outer, sponge-chewy-inner pancakes that indeed remind me of baked treats at asian marts made with rice flour, that particular magical texture that simultaneously feels indulgent, almost fried, _and_ light and airy. Instantly one of my favorites, and I love how easy putting it together is (my other favorite, also from here at Food52, is waaaaaay more complicated, tons of ingredients that need to be fussed with separately first before incorporating together, and heavy on extras like diced pockets of cream cheese, zested lemon, etc...delicious but way too fussy for making all that often first thing in the morning!). Had a delightful lazy weekend couple's brunch of a pot of tea, some bacon, and berries with this, heavenly. Thank you!

Wowser! This recipe was followed to a "T", other than one mistake on my part. Pancakes are a regular in our little family, and typically I streamline breakfast by having the dry ingredients prepared the night before, as well as the dairy. For the advance prep, I did not read that the white was to have been whipped separately and then folded into the batter, and I simply beat the whole egg into the Greek Yogurt and cows milk. These were still nothing less than extraordinary, and will be made again....and again, and....you get the idea....again!

Hello there Food 52. I made these delicious pancakes
the other day. They were just wonderful! I had the sweet rice flour on hand.
And followed recipe except I did not have any yogurt on hand. So I sub it for sour cream. They came out fantastic, light fluffy and delicious! My hubby sais this one is a keeper. Thanks for all the wonderful recipes, Barbi Bergeron Lakeland, FL.

Just made these, absolutely delicious! I ground sweet rice in my coffee grinder. I used buttermilk and yogurt, before I saw the comment about buttermilk replacing the yogurt! Will definitely be making again. Thanks

This recipe looks delicious, thank you for sharing it! Do you think it would work in a waffle maker? I read that to convert a pancake recipe to a waffle recipe I should add more fat. Do you think that would work here? Thank you!

One of the best recipes for pancakes. All others had too many steps that are hard to do with a toddler running around. Plus I always have milk and yogurt at home. It was a hit at home. I added some blueberries to some and even better! Thank you for sharing this one.

Rhea March 22, 2019

I just made these. Had to add quite a bit more milk to get correct consistency. But, they are the best pancakes I have ever tasted! Very light with a nice taste. Will definitely be making these again.

Ken March 9, 2019

Just made these on a drizzly Saturday morning in south Florida. I had to add a bit more milk since the batter was initially very stiff, but that seemed to do the trick. Used coconut oil on the grill pan and the pancakes had a nice golden hue. Will definitely be making these again. So easy to make - there is never a need to use boxed mixes!! Thank you for sharing this.

I just made these for dinner, and, whoa, are they good! Definitely the best pancakes I've ever made. The sweet rice flour gives the pancakes a slightly chewy texture and then there is the slight twang from the Greek yogurt. I will 100% make these again!

Neels February 24, 2019

Made these pancakes today and loved how they turned out. I doubled the recipe. I used regular rice flour and regular homemade yogurt. Thank you!!!!

Rick February 24, 2019

Family really liked it. Batter was thicker than my usual go-to as it had a higher yogurt-to-milk ratio. I will borrow that & the rice flour & incorporate it back into my main recipe (has 1 more egg & vanilla extract). And I also liked the effect of the unwhipped white at the end— hope this will steal the super fluffy effect.

Just made these this morning and they were really good! A delicate taste on their own and of course, wonderful with maple syrup. Using a 1/4 cup measure as advised, it made 10 pancakes but the last two were a bit smaller, so I guess that means it would make 9 1/2, ha ha! I didn’t have sweet rice flour but I ground basmati rice to make some rice flour (first time grinding my own flour - will sure do that again!) Ground enough rice flour for two more batches as I want to make these again for Pancake Day on Shrove Tuesday.
I’ll watch my pan carefully next time, lift it off the burner between batches and wait for a few seconds before putting it back on the burner and adding more butter and batter as last few were burning almost right away rather than cooking but this was my bad.