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You’ve tried mochi, you’ve tried waffles. But have you had mochi waffles? If not, you’ve GOT to try this easy (and quick!) mochi waffles recipe! It makes 7-10 golden brown waffles that are perfectly crispy on the outside and deliciously chewy on the inside. Great for breakfast, snacks, and even dessert!
Table of Contents
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Can I Change Up the Flavors of My Mochi Waffles?
The short answer is: yes! Here are some of my favorite mix-ins to make various flavors (my favorite is matcha and chocolate!)
- add matcha powder to make matcha mochi waffles
- add cacao powder to make chocolate mochi waffles
- add vanilla protein powder to make vanilla mochi waffles
- add almond extract to make almond mochi waffles
- …and more! Feel free to get creative 🙂
Can I Make These Ahead of Time?
While mochi waffles are best made fresh, there are a few ways you can make these ahead of time.
- Follow the instructions up to the point where your batter is made, then store the batter in an airtight container and refrigerate for up to 3 days. When ready to eat, just pour the batter into your waffle iron and enjoy!
- You can also make the mochi waffles and store the cooked waffles in an airtight container and refrigerate for up to 2-3 days. When ready to eat, just reheat using a toaster, a microwave, or oven.
What You Need to Make Mochi Waffles
- 1 3/4 cup mochiko sweet rice flour
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 cup sugar
- 1 1/4 tsp baking powder
- 3/4 tsp cornstarch
- 1 1/2 cup milk, regular or plant-based
- 1 tsp vanilla extract
- 2 eggs
How to Make Mochi Waffles
- Preheat your waffle iron.
- In a medium bowl, whisk together the mochiko flour, all-purpose flour, salt, sugar, baking powder, and cornstarch until combined.
- In another bowl, whisk together the milk, vanilla extract, and eggs until smooth.
- Add in the wet ingredients into the dry, then mix until well-combined.
- Lightly grease the waffle iron with butter or oil (you can also use nonstick cooking spray). Pour the mochi waffle batter into the waffle iron (I use 1/3 cup, but adjust depending on the size of your waffle iron). Close the lid and allow the waffles to cook for 3-4 minutes.
- Once done, transfer the waffle to a plate and repeat with the remaining batter.
- Top with your choice of toppings, then serve. ENJOY! While it’s best eaten fresh, these mochi waffles will keep in a refrigerated, airtight container for 2-3 days. When ready to eat, just pop them into the toaster and enjoy!
Toppings That Go Well with This Mochi Waffles Recipe
Sweetener:
- Honey
- Maple Syrup
- Powdered Sugar
Fruits:
- Blueberries
- Strawberries
- Cherries
- Banana
Nuts:
- Walnuts
- Almonds
- Pistachios
- Pecans
Others:
- Coconut flakes
- Shelled hemp seeds
- Chocolate chips
- Whipped cream
Looking For More Easy Breakfast Recipes?
- Savory Dutch Baby (Gluten-Free, Keto, Low Carb, Vegetarian)
- Simple & Delicious Pitaya Smoothie Bowl (GF, DF, V)
- Iced Cold Brew Latte (Healthy Starbucks Copycat)
- Berry Orange Banana Smoothie (GF, DF, V)
- Peanut Butter and Jelly Protein Smoothie (GF, DF, Vegan-Friendly)
- Easy Breakfast Tacos (GF, DF, V Options)
- Dark Chocolate Coconut Granola (GF, DF, V)
- Almond Flour Carrot Muffins (GF, Paleo Options)
- Maple Pumpkin Oat Bars (GF, DF, V)
- Super Moist Banana Date Bread (Refined Sugar-Free)
- Easy & Delicious Pumpkin Pancakes (GF, DF, V Options)
- Matcha Granola Clumps (GF, DF)
- Berries & Cream Whole Wheat Crepes
- Middle Eastern Shakshuka (GF, DF)
- Ridiculously Easy Maple Cinnamon Rolls
- Fluffy Banana Pancakes (GF, DF, V)
- Tropical Mermaid Blue Spirulina Smoothie Bowl
- Señorita Bread Recipe (Filipino Spanish Bread)
- Super Easy Quaker Cornbread
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If you make this Mochi Waffles Recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!
Easy Mochi Waffles (Crispy on the Outside, Chewy on the Inside!)
You've tried mochi, you've tried waffles. But have you had mochi waffles? If not, you've GOT to try this easy (and quick!) mochi waffles recipe! It makes 7-10 golden brown waffles that are perfectly crispy on the outside and deliciously chewy on the inside. Great for breakfast, snacks, and even dessert!
Ingredients
- 1 ¾ cup mochiko sweet rice flour
- ½ cup all-purpose flour
- ¼ tsp salt
- ¼ cup sugar
- 1 ¼ tsp baking powder
- ¾ tsp cornstarch
- 1 ½ cup milk , regular or plant-based
- 1 tsp vanilla extract
- 2 eggs
Instructions
- Preheat your waffle iron.
- In a medium bowl, whisk together the mochiko flour, all-purpose flour, salt, sugar, baking powder, and cornstarch until combined.
- In another bowl, whisk together the milk, vanilla extract, and eggs until smooth.
- Add in the wet ingredients into the dry, then mix until well-combined.
- Lightly grease the waffle iron with butter or oil (you can also use nonstick cooking spray). Pour the mochi waffle batter into the waffle iron (I use 1/3 cup, but adjust depending on the size of your waffle iron). Close the lid and allow the waffles to cook for 3-4 minutes.
- Once done, transfer the waffle to a plate and repeat with the remaining batter.
- Top with your choice of toppings, then serve. ENJOY! While best eaten fresh, these mochi waffles will keep in a refrigerated, airtight container for 2-3 days. When ready to eat, just pop them into the toaster and enjoy!
This post may contain affiliate links. Please read my disclosure policy.
My sister used to make this every Saturday morning and it was the best. Since she moved out to college, I’ve been missing this so I decided to try my hand at making my own mochi waffles. Turns out it was easier than I thought and texture was exactly like she made it. I topped it with berries and whipped cream and you bet I’ll make it again next weekend.