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Mochi Waffles Recipe (Crispy on the Outside, Chewy on the Inside!)

plate of mochi waffles with blueberries and honey golden syrup drizzled with wooden spoon
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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!

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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

How to Make Mochi Waffles

  1. Preheat your waffle iron.
  2. In a medium bowl, whisk together the mochiko flour, all-purpose flour, salt, sugar, baking powder, and cornstarch until combined.
  3. In another bowl, whisk together the milk, vanilla extract, and eggs until smooth.
  4. Add in the wet ingredients into the dry, then mix until well-combined.
  5. 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.
  6. Once done, transfer the waffle to a plate and repeat with the remaining batter.
  7. 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:

Others:

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plate of mochi waffles with blueberries and honey golden syrup drizzled with wooden spoon

Easy Mochi Waffles (Crispy on the Outside, Chewy on the Inside!)

DWELL by Michelle
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!
5 from 4 votes
Prep Time 5 mins
Cook Time 7 mins
Total Time 12 mins
Course Breakfast, Snack
Cuisine American, Asian, Japanese
Servings 10 waffles
Calories 331 kcal

Ingredients
  

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!
Keyword afternoon snack, breakfast, breakfast ideas, breakfast recipes, dairy-free, dairy-free recipes, easy breakfast recipes, easy snack recipes, easy snacks, healthy snacks, plant-based snack, snack, vegetarian, vegeterian recipes

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Recipe Rating




6 Comments

  1. 5 stars
    Delicious & easy recipe, I used canned coconut milk & they turned out lovely, very good looking waffles too haha. Thanks for sharing this recipe, really enjoyed making it & eating it 😉

  2. 5 stars
    Good waffle base! I added chocolate chips and it was great with chocolate chips! I love the chewy texture, though mine didn’t come out very crispy on the outside. Any thoughts why? Would make again!

  3. 5 stars
    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.