Mochi Waffles are the waffles you never knew you needed in your life. Crisp on the outside with that familiar mochi chew inside!
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Oh man! These waffles are so addictive, I’m now torn between them and my original buttermilk waffles. They have this amazingly crisp exterior, but the interior is uniquely chewy, which is something you’d expect from a mochi waffle. The fact that the only flour you need is sweet rice flour (“mochiko” or glutinous rice flour) is yet another checkmark for this recipe!
the list of ingredients
- Eggs
- Buttermilk
- Granulated sugar
- Baking soda
- Fine sea salt
- Butter
- Sweet rice flour (Mochiko) — also called glutinous rice flour, although there is no gluten in it.
it’s so easy to make these mochi waffles!
- Crack eggs into a large bowl and whisk in buttermilk and melted butter.
- Add the baking soda and salt.
- Slowly add the sugar and whisk until combined.
- Dump all of the sweet rice flour into the bowl and switch to a spoon to finish mixing. Batter will be quite thick.
- Scoop roughly 1 1/2 large scoops (affiliate link) of batter into the center of a preheated Belgian waffle iron and cook as per your waffle iron instructions.
waffle iron options
If you’ve tried my gluten free buttermilk waffles before, you know that my favorite waffle iron is my Mickey Mouse one (affiliate link)! Being a Disney fan, I’m in love with Mickey waffles and knew I just had to have the waffle iron as soon as it came out. It’s quite the heavy duty, high-functioning waffle iron (it makes 6 Mickey waffles at once)!
You don’t have to buy a Mickey Mouse waffle maker just to make waffles, though. To make regular round Belgian waffles, you’ll need a Belgian waffle maker. The thickness of the waffles is perfect for creating that nice, crisp exterior while still allowing a soft interior. They don’t make the one I have anymore, but this flip waffle iron (affiliate link) is just like mine. It’s cheap, but not cheaply made. It’s nonstick and requires no spraying. The waffles are one inch thick, which is perfect! And it stores vertically, which saves so much space (trust me, I have loads of appliances and this one takes up the least amount of space).
mochi waffle frequently asked questions
Any grocery store or supermarket should carry sweet rice flour. You’ll find it in the Asian section. If your store doesn’t carry it, try an Asian market. They’ll definitely have it.
Yes! They freeze very well. Just place the cooled waffles in a ziptop bag (gallon is best) and remove as much air as possible. Freeze for 1-2 months. Reheat in a toaster, toaster oven, or regular oven until hot and crisp.
You can make your own! Measure 1 1/2 tablespoons of lemon juice or white vinegar into a measuring cup and then add regular milk until you reach 1 1/2 cups. Stir and let sit until the milk has soured. This is your buttermilk substitute!
I haven’t tried it, but you should be able to use dairy free milk in place of the buttermilk (make your own buttermilk the same way as above), and dairy free butter substitute in place of the butter.
After making these Mochi Waffles, I won’t be surprised if they become your new favorite waffles!
Mochi Waffles
Equipment
Ingredients
- 2 large eggs, at room temperature
- 1½ cups (360 ml) buttermilk (I prefer whole fat buttermilk, but low fat can be substituted)
- 3 cups (450 g) sweet rice flour (Mochiko)
- 1½ cups (300 g) granulated sugar
- ¾ tsp baking soda
- 1 tsp fine sea salt (table salt may be substituted)
- 4 tbsp (57 g) butter, melted
Instructions
- Plug in waffle iron and preheat while mixing batter.
- In a large bowl, whisk eggs and slowly stream in buttermilk, followed by melted butter. Whisk in salt, baking soda, and sugar.
- Add sweet rice flour and, switching to a spoon, stir well until a thick batter forms.
- Scoop batter onto middle of waffle iron and close lid. Cook according to waffle iron instructions until golden brown. Remove and serve hot with butter, maple syrup, and fresh fruit, if desired.
Adapted from Joshua Weissman’s Perfect Homemade Waffles
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Everyone loves these! I make cinnamon ones by substituting 2 T of the white sugar with brown sugar and adding 1 T cinnamon. Delicious!!!!