If you’re on the hunt for a pancake experience that’s both delightfully chewy and irresistibly nutty, you have to try this Gluten Free Black Sesame Mochi Pancakes Recipe. These pancakes bring together the unique texture of mochi with the deep, toasty flavor of black sesame, resulting in a breakfast (or anytime snack) that feels special and comforting all at once. Whether you’re gluten sensitive or just looking to mix up your pancake game, these fluffy, chewy pancakes will quickly become a beloved favorite.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with a layer of white powdered sugar mixed with tiny black specks. On top of the powder, there are two cracked raw eggs with bright yellow yolks. The texture of the powder looks soft and fine, surrounding the smooth and shiny eggs in the center of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Simple ingredients that are easy to find make this recipe approachable and irresistible. Each component plays a crucial role: the black sesame flour adds that signature earthy crunch and beautiful hue, mochiko flour brings the chewy mochi texture, and a bit of baking powder ensures they rise nicely and stay light.

Black sesame seed flour: Ground from whole black sesame seeds, it delivers a nutty, toasty flavor and striking color.
Mochiko flour (sweet rice flour): The key to that chewy, springy mochi pancake texture.
Granulated sugar: Sweetens gently to balance the nutty sesame without overpowering.
Baking powder: Helps the pancakes puff up and keep their lightness despite the dense flours.
Large eggs: Act as a binder and add structure to keep everything together perfectly.
Almond milk (or regular milk or water): Liquids bring the batter to the right consistency and add subtle richness.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Gluten Free Black Sesame Mochi Pancakes Recipe

Step 1: Prepare the Black Sesame Flour

Start by grinding whole black sesame seeds into a fine flour using a blender or a mortar and pestle. This step is what unlocks the deep, nutty flavor and beautiful gray-black hue that make these pancakes so special.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the black sesame seed flour, mochiko flour, granulated sugar, and baking powder until evenly distributed. This ensures your pancakes will have consistent flavor and texture throughout.

Step 3: Add Wet Ingredients and Mix

Crack in the eggs and pour in your choice of almond milk, regular milk, or water. Mix gently until you have a smooth, lump-free batter. No oil is needed here because the mochi flour creates a naturally tender and moist pancake.

Step 4: Heat Your Pan

Warm a skillet or griddle over medium-low heat. The key to cooking these pancakes perfectly is a gentle heat that cooks them all the way through without browning too fast.

Step 5: Lightly Grease the Pan

Use olive oil, butter, or a quick spray — just enough to prevent sticking but not so much that the pancakes sizzle in a pool of oil.

Step 6: Cook the Pancakes

Using a 1/3 cup measuring cup or a cookie scoop, spoon 2-3 rounds of the batter onto the pan, leaving room for the batter to spread slightly. Cover the pan with a lid and cook for 1-2 minutes, until bubbles form on top, signaling it’s time to flip.

Step 7: Flip and Finish Cooking

Carefully turn the pancakes with a thin spatula. If the batter hasn’t spread enough, gently press down to encourage even cooking. Cook another couple of minutes until the pancakes are cooked through but still soft and chewy in the center.

Step 8: Repeat with Remaining Batter

Keep going until all the batter is cooked, and be sure to keep the finished pancakes warm by covering them lightly or placing them in a low oven.

How to Serve Gluten Free Black Sesame Mochi Pancakes Recipe

Three black and gray speckled batter pancakes cook in a white pan on a black stove. Each pancake is round and thick with small bubbles on the surface. The pancakes are evenly spaced in the pan and the glossy texture shows heat cooking them. The pan handle shines with a metallic finish and the setup sits on a clean white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

These pancakes love simple, fresh toppings like a drizzle of honey or maple syrup, a sprinkle of toasted black sesame seeds for extra crunch, or a little dollop of whipped cream to add creaminess. Fresh fruit like sliced bananas or berries also pairs beautifully.

Side Dishes

Since these pancakes are rich and unique in texture, pairing them with lighter sides is ideal. Consider a crisp green salad, a fruit salad, or a simple bowl of yogurt parfait for a balanced breakfast or brunch spread.

Creative Ways to Present

Stack your pancakes with layers of sweetened mascarpone or cream cheese between them for a mochi pancake cake. Alternatively, roll them up with sweet red bean paste inside for a playful twist that feels like Japanese dessert magic.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, place them in an airtight container and store in the refrigerator for up to 3 days. The unique texture holds up well when chilled, making them a delightful treat anytime.

Freezing

These pancakes freeze brilliantly. Layer them between parchment paper in a freezer-safe container or bag, and freeze for up to 2 months. This is a great way to have a quick grab-and-go breakfast ready for busy mornings.

Reheating

To enjoy leftovers, warm the pancakes gently in a toaster oven or on a non-stick skillet over low heat until heated through. Avoid microwaving if possible, as the texture is best retained with slow reheating methods.

FAQs

Can I use any flour instead of mochiko flour?

Mochiko flour is essential for that authentic chewy mochi texture. Using regular gluten-free flour blends will yield a different, less chewy result.

Is black sesame seed flour easy to find?

You can find black sesame seed flour at most Asian grocery stores or online. If you can’t find it, blending whole black sesame seeds yourself is a wonderful and fresh alternative.

Can I make these pancakes vegan?

The recipe uses eggs for structure, which can be challenging to replace in mochi pancakes. However, experimenting with flaxseed or chia eggs might work, though texture may vary.

Why do I need to cook on medium-low heat?

Medium-low heat allows the pancakes to cook through without burning the outside before the inside is done, critical for thick, dense batters like this one.

Can I add flavors or mix-ins?

Absolutely! Try adding a teaspoon of vanilla extract, matcha powder, or even folding in some tiny chocolate chips for a fun twist on this classic recipe.

Final Thoughts

This Gluten Free Black Sesame Mochi Pancakes Recipe is an absolute joy to make and enjoy, offering that perfect blend of chewy texture and nutty flavor that’s both comforting and unique. Whether you serve it for breakfast, brunch, or a special snack, it’s guaranteed to become a treasured favorite. I really encourage you to whip up a batch and discover how this simple set of ingredients can create such a magical pancake experience.

Gluten Free Black Sesame Mochi Pancakes Recipe

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These Gluten Free Black Sesame Mochi Pancakes are a unique twist on traditional pancakes, made using mochiko (sweet rice) flour and black sesame seed flour for a chewy, nutty texture. Perfect for those seeking a gluten-free breakfast option with a subtle sesame flavor and delightful chewiness.

Author: Paula
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 servings
Category: Breakfast
Method: Stovetop
Cuisine: Japanese fusion
Diet: Gluten Free

Ingredients

Dry Ingredients

1/2 cup black sesame seed flour (or ground whole black sesame seeds)
1 cup mochiko flour (sweet rice or glutinous rice flour)
1/4 cup granulated sugar of choice
2 tsp baking powder

Wet Ingredients

2 large eggs
1/4 cup almond milk, regular milk, or water

Instructions

Prepare Black Sesame Flour: Blend whole black sesame seeds in a blender or grind them using a mortar and pestle until finely ground to make black sesame seed flour.
Mix Dry Ingredients: In a clean bowl, combine black sesame seed flour, mochiko flour, sugar, and baking powder, mixing them thoroughly.
Add Wet Ingredients: Incorporate the eggs and almond milk (or your choice of liquid) into the dry ingredients and stir until you achieve a smooth batter without lumps. No oil is needed in the batter.
Preheat Skillet: Heat a skillet or griddle over medium-low heat to prepare for cooking the pancakes.
Grease Pan: Lightly grease the skillet with olive oil, butter, or cooking spray to prevent sticking.
Portion Batter: Using a 1/3 cup measuring cup or cookie scoop, drop 2-3 rounds of batter onto the skillet, leaving space between each for spreading.
Cover and Cook: Cover the skillet with a lid and cook for 1-2 minutes until bubbles form on the surface of the pancakes.
Flip Pancakes: Carefully flip the pancakes using a thin flexible spatula. If pancakes have not spread adequately, gently press down to encourage spreading.
Finish Cooking: Cook for an additional few minutes until the centers are cooked through and the pancakes are slightly firm.
Repeat: Repeat the process with the remaining batter until all pancakes are cooked.

Notes

You can substitute almond milk with regular milk or water based on preference or dietary needs.
Covering the pancakes while cooking helps them cook evenly and retain moisture.
Use a thin, flexible spatula for easy flipping to avoid breaking the delicate pancakes.
If you don’t have black sesame seed flour, grinding whole black sesame seeds at home works fine and preserves freshness.
The batter has no oil, so greasing the pan well is important to prevent sticking.
These pancakes have a chewy, mochi-like texture characteristic of sweet rice flour.