Tuesday, July 12, 2022

Rose Mochi Pancakes

These are rose flavored soft and chewy eggless mini pancakes with a drizzle of rose cream and rose butter. This is a scrumptious breakfast that is aromatic and flavorful with a unique texture. This is a must try for mochi lovers!

Given the spoiler alert about the flavors of this pancake, make sure to make enough as these are addictive. The pancakes are eggless and have a unique chewy texture as these are made with mochiko flour. Mochiko flour is nothing but glutinous short grain rice flour. The glutinous nature of this rice flour makes it perfect to make mochis, a classic Japanese treat. Adding this flour to the pancake gives the lovely chewy texture. This pancake is a fusion of cuisines with the classic American pancake made with Japanese mochi flour pancakes but with rose flavor which is very common in Indian and Middle Eastern Foods. Well, fusion gives tasty outcomes.

This pancake uses rose syrup to flavor the batter as well as the cream sauce. This rose syrup is available in all Indian groceries and is used to make the classic rose milk. Rose milk lovers would definitely go crazy with the flavors of this pancake. We are! So you would love it too.

The rose cream sauce is also easy to make and is made with some softened cream cheese, cream, milk, and rose syrup. Just drizzle this syrup or pour it on your pancakes (we would do the latter as we love rose flavor). I have used my homemade rose butter and this definitely boosts the flavor of this pancake. I used my damask rose flowers to make this and would share the recipe soon. Add a dollop of this butter on top or can be smeared in between each layer of pancakes just like how I served the brown sugar boba pancakes. That's totally yum!

These are small pancakes with 2-3 inch diameter. These can be made into a bigger pancake as you prefer. The following recipe makes a satisfying breakfast for two persons. The recipe can be easily doubled or multiplied any number of times. Finally, add a couple of fruits of choice like banana and/or berries on top while you serve these pancakes.

This is the final share of breakfast recipes. I am sharing recipes for breakfast as the chosen theme for this week's Blogging Marathon. Earlier I have shared the amazing South Indian Breakfast Board that has the favorite south Indian foods you crave for breakfast. We love pancakes and boba, and the second recipe I shared was this Whole wheat Brown Sugar Boba Pancakes. I highly recommend that you try these.

Whole Wheat Brown Sugar Boba Pancakes are so scrumptious and pancakes make an easy meal. Sometimes we make pancakes for dinner. It's just what you love and what you crave for that decides what you cook. Don't you agree? Well, we love pancakes and they are yummy breakfast.  This Mini Pancake Skewers will be especially great for any breakfast boards and kids would love to have this version. My favorite one is Coconut Pancakes, which is also eggless and can be made into waffles too. The batter is similar and hence the same batter can be made into pancakes, waffles, or pancake puffs. This Whole Wheat Gingerbread Pancake Puffs would remind of your traditional appam and would be a tasty delight for breakfast!


Makes 16, 2-3in. pancakes
Serves 2

For Pancakes 

All purpose flour - 1/2 cup
Mochiko flour - 1/2 cup
Butter - 1 tbsp, melted
Rose syrup - 3 tbsp
Milk - 1/3 cup plus 1 tbsp
Aquafaba - 3 tbsp
Baking powder - 1 tsp
Salt - 1/8 tsp
Butter - 1 tbsp to make pancakes

For Cream Sauce

Cream cheese - 2 tbsp
Heavy cream-2 tbsp
Rose syrup - 2 tbsp
Milk - 3 tbsp


Rose butter


Add the ingredients for the rose cream sauce to a bowl, mix, and set aside.

Add the dry ingredients to a bowl and mix.

Add the rose syrup, milk, and melted butter to the flour mix and whisk to make a lump free batter.

Heat a pan on medium flame. With a spoon pour the batter to the pan after smearing a little butter and cook for 2 minutes until the edges turn crispy and bubbles can be seen on the top.

Flip the pancakes and cook for a minute. Remove from the pan and set aside. Repeat with the remaining batter.

To Assemble: Stack four pancakes in a pile, add a little rose butter on top and drizzle the rose cream sauce. Top with fresh fruits and serve immediately.


  1. Mochi has a peculiar flavor and it’s a acquired one . My son simply loves it and I bet he would love these pancakes ! Rose and berry combo sounds delicious.

  2. Wow this is surely such an interesting pancake!...lovely colour too!