Honey Cheese Mochi Pancake Recipe

Dry mix

In a large mixing bowl whisk together glutinous rice flour, all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined and no lumps remain.

Wet mix

In a separate bowl whisk the egg lightly, then add the milk, melted butter and vegetable oil. Whisk until smooth and combined.

Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. The batter should be thicker than a standard pancake batter because of the glutinous rice flour — it will be slightly sticky and elastic. If batter seems too thick to spread, add up to 2 tablespoons more milk, 1 tablespoon at a time.

Cover the batter and let it rest at room temperature for 10 minutes to hydrate the flours; this helps the mochi texture develop.

Prepare filling

While the batter rests, place room-temperature cream cheese and mascarpone (if using) in a medium bowl. Beat with a fork or hand mixer on low until smooth and creamy.

Add powdered sugar, vanilla extract and lemon zest. Mix until fully incorporated and the filling is smooth. Transfer filling to a piping bag or a small zip-top bag and refrigerate briefly if it’s very soft (5–10 minutes) to make piping easier.

Heat a nonstick skillet or griddle over medium-low heat. Brush the surface with a thin layer of butter. Use medium-low rather than medium to allow the mochi pancake to cook through without burning.

Spoon or ladle about 1/3 cup of batter into the skillet for each pancake (yielding pancakes about 4–5 inches across). Immediately use the back of the ladle to spread gently into a round. Cook 2–3 minutes until the bottom is golden-brown and the edges look set and slightly puffed.

Flip the pancake carefully and cook the second side 1½–2 minutes more until cooked through and lightly browned. The pancake should be chewy and slightly springy when pressed. Adjust heat as needed to prevent over-browning while ensuring the center cooks.

Transfer cooked pancakes to a plate and keep warm while you cook remaining batter, adding a little more butter to the pan between batches as needed.

Once pancakes are cooked, pipe or spoon about 1–2 tablespoons of the cheese filling onto one pancake and sandwich with another to make a filled pancake. Alternatively, spread the filling on top of each pancake and stack.

Place assembled pancakes on a serving plate. Warm the honey slightly (10–15 seconds in the microwave or in a small pan) so it flows easily, then drizzle about 1 tablespoon honey over each filled pancake (reserve remaining honey for extra).

Sprinkle with optional powdered sugar, toasted sesame seeds or chopped pistachios, and a small pinch of flaky sea salt if using. Serve immediately while pancakes are warm and the cheese filling is soft and creamy.

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (300°F / 150°C) for 6–8 minutes or in a nonstick skillet over low heat until warmed through.