An easy, gluten-free breakfast or snack: Mochi Waffles! Inspired by Japanese mochi, these waffles are thick and chewy with crisp edges. Enjoy with maple syrup, fresh fruit, and bacon or sausage. Or add a scoop of ice cream for a decadent dessert! Stash extra in the freezer so you can always have it on hand.

this recipe

What are Mochi Waffles?

Mochi Waffles are waffles inspired by mochi, a Japanese dessert made of steamed and pounded rice cakes. Different from regular waffles, Mochi Waffles are dense and chewy with a slightly sticky texture and crispy edges.

The best part about Mochi Waffles is the texture: crispy on the outside and chewy on the inside. So good! They can be enjoyed as sweet waffles or savory waffles, depending on what’s added.

The irresistible texture comes from sweet rice flour, a gluten-free flour made from finely ground sweet rice. They make easy everyday waffles that are chewy and dense, like mochi. It’s also found in other popular Hawaiian desserts with a similar texture, like Mochi Cake and Mochi Donuts.

While I love classic Buttermilk Waffles, it’s nice to have a gluten-free option for family and friends who cannot eat wheat. After tinkering in the kitchen, this gluten free recipe came to be. My family’s favorite homemade waffle recipe that also freezes well!

Whisk together the mochi batter in 5-minutes. Pour into a hot waffle iron. An easy breakfast, brunch, or after school snack. Dress them up or keep them plain. They always taste good!

Note: Mochi Waffles, also called “Moffles,” were first introduced in Japan in the early 2000s when traditional Japanese mochi blocks were cooked in a Western-style waffle iron. Hawaiian versions included a waffle batter with sweet rice flour.

Ingredients:

• Sweet Rice Flour. Also known as Mochiko Flour, Glutinous Rice Flour, or Sticky Rice Flour. A gluten-free flour made from sweet rice that’s been finely milled. Look for it at Asian grocery stores or Asian markets. Regular rice flour it is not the same!
• Corn Starch. Makes the waffles crispy.
• Sugar. Adds sweetness.
• Baking Powder. The leavening agent that will make the waffles rise.
• Milk. I recommend whole milk or 2% for best flavor. Swap with non-dairy unsweetened milk (coconut milk, almond milk, oat milk, etc.) for a dairy-free option.
• Melted Butter. Adds richness and flavor. Can be swapped with oil for a dairy-free option.
• Egg. Act as a binder and thickener.
• Salt + Vanilla Extract. Flavor enhancers.
• Oil Cooking Spray. For the waffle iron. To make the waffles easier to remove. Or use a silicone pastry brush and oil or melted butter.

How to make Homemade Mochi Waffles

1. Make mochi waffle batter. In a large mixing bowl, add the wet ingredients: eggs, milk, melted butter (or oil), and vanilla extract. Whisk until well combined. Add the dry ingredients directly on top: sweet rice flour, cornstarch, sugar, baking powder, and salt. Whisk well, until there are no more lumps. Set aside.
2. Cook waffles. Pre-heat the waffle iron to the highest setting. When the waffle iron is hot, dd a light coating of cooking oil spray to the plates. Make waffles according to the manufacturer’s instructions until golden brown and crispy, about 3-4 minutes. Use a 1/3 measuring cup to scoop out the batter and add to the center of the waffle maker.
3. Transfer waffles. Transfer cooked waffles to a wire rack fitted over a sheet pan. This will prevent the waffles from becoming soggy. The air will circulate under the waffles and keep them crisp.
4. Serve. Transfer waffles to a large serving platter and sprinkle with powdered sugar, if desired. Serve with maple syrup, bacon or breakfast sausage, fresh fruit, and coffee. Enjoy!

PRO Tips

• Preheat the waffle iron. For crisp waffles that are not soggy, make sure to place batter on a HOT waffle iron. Use the highest setting on the waffle maker.
• Freeze leftovers. Mochi waffles freeze well. Cool completely and transfer to a ziploc baggie or airtight container. Add small sheets of parchment paper in between waffles to prevent sticking. Reheat in a toaster, toaster oven, or air fryer.
• Make it dairy-free. Swap the regular milk with dairy-free milk. And swap the butter with vegetable oil.

Helpful Kitchen Tools

• Waffle Iron. There texture of the waffles will differ depending on the type of waffle iron. For best results, use a Belgian Waffle Iron with deep pockets. It will create dense and chewy waffles that highlight the mochi-like texture. I like the Cuisinart Belgian Waffle Maker with removable plates (affiliate). A regular waffle maker also works but will create thin waffles that are not as chewy.

Variations:

Mochi Waffles can be enjoyed sweet or savory. Some variations:

• Cinnamon Sugar. Brush waffles with butter and sprinkle with a combination of brown sugar and cinnamon.
• Banana + Coconut. Add coconut extract to the batter. Serve with sliced banana, toasted coconut, and maple syrup.
• Chocolate. Add cocoa powder and mini chocolate chips to the batter.
• Matcha + Strawberry. Add matcha powder to the batter. Serve with strawberries and maple syrup.
• Cheddar Cheese + Scallion. Add extra sharp cheddar cheese and finely chopped scallion to the batter.
• Parmesan Cheese + Black Pepper. Add parmesan cheese and black pepper to the batter.

FAQ

More gluten-free recipes:

• Coconut Mochi Cake
• Mochi Donuts
• Chocolate Almond Espresso Cake
• Hawaiian Mochiko Fried Chicken